Ingredients & Substitutions
Here I explain the best ingredients for my oven roasted lamb chops recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Cook Lamb Chops In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Rib chops are taken from the ribs (when whole, this is called a rack of lamb) and cut to separate them into individual chops. This is the most iconic cut for lamb chops, the most tender, and the most expensive. They’re my favorite! Loin chops are cut from the waist of the lamb. They are still tender, but less so than rib chops, and less expensive. Shoulder chops come from the shoulder of the lamb. This cut is more tough than the others, but also the least expensive.
My recipe uses lamb rib chops. You can buy them pre-cut or cut a rack yourself. Sometimes stores have them, but I get them at the butcher because the quality is usually better. Loin chops or shoulder chops work too, but you may need more marinade and a different cook time.
Olive Oil – I used regular olive oil, but extra-virgin olive oil or even avocado oil also works. Lemon Juice – Fresh lemon juice adds a bright, tangy flavor, but the most important reason I add it is to tenderize the meat. Bottled lemon juice, lime juice, or balsamic vinegar will have a similar effect. Garlic – I used crushed garlic because it incorporates just a little more evenly than minced. You can substitute a tablespoon of jarred minced garlic if you need to. Fresh Herbs – My lamb chops recipe includes fresh rosemary and thyme, and dried oregano. You can easily swap fresh for dried (1 teaspoon dried per tablespoon fresh). Feel free to try other herbs, like mint, basil, parsley, or marjoram. Sea Salt & Black Pepper – My usual rule of thumb is a teaspoon of salt and 1/4 teaspoon of pepper per pound of meat, but single lamb chops are mostly bone, I use around half that amount for them when including the weight of the bones.
I always recommend relying on the internal temp instead of just timing for meats, but especially for this lamb chop recipe, because it’s an expensive cut and cooks very fast. The time can vary depending on the thickness. I insert this probe thermometer when they go in the oven, so it just beeps when they are ready. An instant-read thermometer works if you don’t mind checking on them. Use my time and temperature chart below as your guide: *Note: These temperatures are before resting. The internal temperature will rise another 5-10 degrees while resting.
You can french your lamb chops, or not. Frenching means removing the extra fat around the bone, so you have just a piece of meat left at the end. It’s pretty tedious to do, so if my butcher doesn’t give me frenched lamb chops, I just skip it (like I did in these pictures). It’s up to you, though! It won’t affect the cook time either way, that mainly depends on the thickness. Marinate for as long as possible, but know the limit. The bare minimum is 30-60 minutes, and you can do this on the counter. If you’ve got time, though, marinating for up to 24 hours will produce juicier results (trust me!). You’ll want to let the lamb come to room temperature for 30 minutes before cooking. Avoid marinating for longer than 24 hours, or the meat will get mushy. Use a cast iron skillet. Other oven-safe skillets will work, but nothing beats the incredible sear you get with cast iron. I love this grill pan for its size (it fits 4 large or 6-8 small chops) and the grill marks, but this cast-iron skillet works just as well for my baked lamb chops recipe. Cook to medium doneness or less. Of course, you do you, but I don’t recommend cooking lamb chops beyond medium. They start to taste gamey after that. Remove from the pan immediately. If you leave your chops in the pan after removing it from the oven, they will overcook from the residual heat. Resting on a plate or cutting board will let the juices settle (read: juicy results!) without overcooking. Your number of servings will depend on size of the chops. One large lamb chop usually serves one person, but if your chops are smaller, plan on two or three per person, especially if they are frenched. Thaw your lamb if it’s frozen. You can place them in the fridge overnight, or in a sealed bag submerged in cold water on the counter (for faster thawing). This is too amazing of a cut to risk uneven cooking!
Vegetables – I prefer quick green veggies with these, like roasted asparagus, sauteed green beans, or sauteed zucchini. In the fall, I like to choose a heartier side, like smashed brussels sprouts, butternut squash, or root veggies. Salads – A simple Greek salad is the perfect side for lamb chops! They also pair well with my crunchy Israeli salad or Mediterranean salad with chickpeas. Potatoes – The flavors in the marinade are the perfect match for my Greek lemon potatoes. You can also air fry sweet potatoes or bake potatoes in the Instant Pot before cooking the lamb chops. For a lighter side, try my creamy mashed cauliflower. Sauce – These are already juicy and flavorful, but if you want to add a sauce, my tzatziki or tahini sauce would work well.
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Tips: Check out my recipe tips above to help you get juicy, tender lamb chops every time. I also have info about Frenching (so you can decide whether you want to do it), serving sizes, and the best type of pan to use. Cook time: I made a handy time and temperature chart to cook your lamb chops just right. Don’t miss it for perfect results! Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Meal prep: My lamb chops recipe is perfect for making ahead, since it gets more juicy as it sits in the marinade! You can do it up to 24 hours in advance. Reheat: To reheat without losing the warm pink center, I follow the same approach that I use for reverse sear steak: Preheat the oven to 250 or 300 degrees F, arrange them in a baking dish with a bit of broth for steam, cover with foil, and bake lamb chops in the oven for 10-15 minutes. If you don’t have broth, the next-best way is to wrap them in 2 layers of foil and place directly on the oven rack (without a baking dish), as this will heat them more gently. Freeze: You can keep raw lamb in a zip lock bag in the freezer for up to 6 months. I don’t recommend freezing these after cooking, though.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle! Why do I have this picture saved?! I don’t know, but I remember serving these lamb chops for a get-together with friends and they disappeared so fast. That’s what I love most about food — the memories that surround it. I’m much better about taking the pictures that actually count these days than back then, lol. What kind of occasions do you make lamb chops for? Whatever it is, I hope my recipe helps you make some amazing memories. Let me know in the comments if you make these!
