A delicious tray bake dish, where the juicy lamb chops and vegetables are all cooked together. Oven Baked Lamb Chops are quick and easy to make, with a light and fresh lemon, rosemary and garlic marinade. Just a few minutes prep time, these are easy to adapt with different vegetables and they are a great way to make the most out of the incredible flavour from lamb chops.
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We love a recipe where the main and the sides are all baked in one pan - delicious food and less washing up. That's a win for us!
We love lamb chops because they are so quick to cook, they have lots of flavour and they look far more impressive than they are. In this baked lamb chops recipe, we share all of our top tips for getting juicy, tender and perfectly cooked lamb chops every time.
If you are looking for more one pan dishes to make, then why not try our delicious Honey Garlic Side of Salmon, amazing Sticky Chicken Tray Bake, easy Orzo Soup or flavourful Spanish Bean Stew?
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Why You Will Love It
- A delicious way to cook lamb chops - If you haven't cooked lamb chops before and are unsure what to do with them, then this is a foolproof recipe. It's so easy. You will LOVE making lamb chops in the oven.
- All done in one pan - The potatoes do need to be par boiled and the lamb chops are best when browned first, but once it goes in the oven, it is all done in one baking tray.
- Easy to adapt - Use this roasted lamb chops recipe as a guide and then adapt it to suit your own tastes, or what you have that needs using up. There are lots of different vegetables that can be added and we have given suggestions for that below.
- Can be prepared in advance - You can marinate the lamb in advance and par boil the potatoes in advance and then keep them in the fridge until you are ready to cook them.
Oven Roasted Lamb Chops Ingredients
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Lamb chops - We used bone in, lamb chops as they have the best flavour.
- Oil - We used olive oil as we love the flavour. Try to use the best quality olive oil you can, as you really will be able to tell the difference.
- Garlic - Freshly crushed is always best, however you could use crushed garlic in a tube to save time. Because the garlic is an important part of the flavour, you need to make sure it is fresh and firm to touch. Make sure it is finely crushed, almost in a paste, as this ensures even distribution in the marinade.
- Rosemary - Lamb and rosemary are a perfect match and fresh is always best. You could use thyme instead of rosemary if you prefer.
- Potatoes - We used new potatoes, and quartered them. However, you could use a larger potato and then cut it in the smaller chunks. You could use sweet potato too, but that would cook quicker.
- Tomatoes - These not only add colour to the baking tray, but they had a burst of juice when you bite into them too, which stops the whole dish from being too dry.
- Lemon - We used lemon juice and zest in the marinade and it adds a lovely freshness for the lamb. Plus, rosemary and lemon go so well together.
- Shallots - These are mixed in with the potatoes for some extra texture. Shallots add a nice sweetness, however you could swap them for a red onion cut into small chunks.
- Salt and pepper - Season to taste.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Lamb Chops in the Oven
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Put the lamb chops, 2 tablespoons olive oil, garlic, rosemary, lemon juice and zest and the salt and pepper in a bowl.
- Step 2: Mix well so that the lamb is coated. Cover and leave to marinate for at least 30 minutes.
- Step 3: Parboil the potatoes for 5 minutes.
- Step 4: Drain and leave to steam dry for a few minutes.
- Step 5: Heat 1 tablespoon oil in a pan and add the marinated chops.
- Step 6: Brown for 1 minute per side.
- Step 7: Put the browned chops onto a large baking tray and add the shallots.
- Step 8: Add the potatoes to the tray. Drizzle the remaining oil over the potatoes and add any oil from the pan. Put the tray into the oven for 5 minutes, or 8 minutes if you prefer your lamb more well-done.
- Step 9: Add the tomatoes to the pan and return to the oven for a further 10 minutes.
What Lamb to Use
We used lamb loin chops for this recipe. Lamb loin chops and lamb rib chops are two different cuts of lamb, and the cooking time will vary.
The loin chops are cut from the waist of the lamb and they don't have any rib bones, but they do have a small bone in them still.
How Long to Cook Lamb Chops
Lamb chops will take around 15 minutes in the oven if you like them a little pink, or 18 minutes if you like them well done. Cooking time will depend on the thickness of your lamb chops though.
Lamb is actually really forgiving, and if you cook it for a little longer, it will still be nice and juicy. However, lamb chops will dry out quicker than say a leg or shoulder of lamb, so you don't want to overcook it too much.
Lamb Chop Marinade
It really is worth marinating the lamb before cooking it. Mix all the marinade ingredients into the lamb and then put in the fridge for 30 minutes.
You can be getting all the other ingredients ready, and the potatoes par boiled whilst it is marinating. Marinating it allows all the flavours to really intensify. You can marinate them for up to 24 hours, but no longer than that because the lamb will become mushy.
You can swap the rosemary for thyme if you prefer, but rosemary and lamb really is the perfect combination. If you love garlic, then feel free to add a couple more cloves into the recipe for a more intense flavour.
If you like spicy food, then I would recommend putting a small spoon of harissa paste into the marinade. It will add so much flavour, and a little spice.
If you wanted a lower in carb version, then swap the potatoes for celeriac or swede (rutabaga). Or, why not try our Roasted Swede or Celeriac Chips recipe?
Serving Suggestions
This recipe has it all, as the baked lamb chops are cooking with the potatoes and tomatoes at the same time.
If you just wanted to cook the lamb by itself and then serve it with another potato side, then we would recommend our Greek Potatoes, Hasselback Potatoes or Crispy Garlic Smashed Potatoes.
You don't have to serve it with potatoes though. The lamb also goes well with Easy Greek Rice, Gigantes Plaki, or Cilantro Lime Rice.
Finish it all off with a drizzle of our homemade mint sauce.
Dannii's Top Tips
- Make sure that the frying pan is heated to a high heat when you brown the lamb chops. This makes sure that you give the outside some crispiness.
- Add some extra flavour by mixing some sun-dried tomato paste into the marinade.
- Make sure to rest your lamb chops for 5 minutes before serving. This keeps all the juices in and helps keep the lamb lovely and moist.
- When you add the potatoes to the tray, you can also add some chunks of bell pepper, aubergine and courgette. You need to make sure that there is enough room in the baking tray though, because you want everything to get crispy edges, rather than it to just steam.
Frequently Asked Questions
The best way to check that lamb is cooked is to use a meat thermometer. The safe internal temperature for cooked lamb is 62°C/145°F, and this will give you medium rare baked lamb chops. The meat thermometer should be inserted into the thickest part of the meat that's not touching any bone.
Yes, it is fine for there to be some pink in the middle of the lamb chops and if you cook them to medium rare, then they will be.
Yes, you can cook these on the BBQ and they will take around 3-4 minutes each side.
If you have leftovers, you can store them in an air tight container in the fridge for up to 2 days.
You can, however we would say they are best kept in the fridge and eaten after 2 days. The lamb can become a bit tough once defrosted and reheated.
More Lamb Recipes
If you've tried this oven baked lamb chops recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Baked Lamb Chops with Rosemary and Garlic
Ingredients
- 800 g (28.22 oz) Lamb chops - about 100g/3.5oz per chop
- 2 tablespoon Olive oil
- 1 tablespoon Olive oil
- 1 tablespoon Olive oil
- 3 Garlic clove - crushed
- 10 g (0.33 cups) Fresh rosemary - finely chopped
- 800 g (1.75 lb) New potatoes - quartered
- 0.5 Lemon - juice and zest only
- 4 Shallots - quartered
- 2 pinch Sea salt
- 2 pinch Ground black pepper
- 200 g (1.33 cups) Cherry tomatoes
Instructions
- Put 800 g Lamb chops, 2 tablespoon Olive oil, 3 Garlic clove, 10 g Fresh rosemary, juice and zest of 0.5 Lemon and 2 pinch Sea salt in a bowl. Mix well so that the lamb is coated. Cover and leave to marinate for at least 30 minutes.
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Parboil 800 g New potatoes for 5 minutes. Drain and leave to steam dry for a few minutes.
- Heat 1 tablespoon Olive oil in a pan and add the marinated chops. Brown for 1 minute per side.
- Put the browned chops onto a large baking tray and add 4 Shallots.
- Add the potatoes to the tray. Drizzle 1 tablespoon Olive oil over the potatoes and add any oil from the pan. Put in the oven for 5 minutes, or 8 minutes if you prefer your lamb more well-done.
- Add 200 g Cherry tomatoes to the pan and return to the oven for a further 10 minutes.
Recipe Tips
- Make sure that the frying pan is heated to a high heat when you brown the lamb chops. This makes sure that you give the outside some crispiness.
- Add some extra flavour by mixing some sun-dried tomato paste into the marinade.
- Make sure to rest your lamb chops for 5 minutes before serving. This keeps all the juices in and helps keep the lamb lovely and moist.
- When you add the potatoes to the tray, you can also add some chunks of bell pepper, aubergine and courgette. You need to make sure that there is enough room in the baking tray though, because you want everything to get crispy edges, rather than it to just steam.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Phil says
I never thought of lemon with lamb but this works so well, just tried it and was amazed how much flavour it gave. Definitely a keeper
Meg T says
Waste of lamb
Fine but better lamb recipes out there, much tastier, better flavors.
Dannii says
It would be helpful if you could explain a little more please. Why is it a waste of lamb? There are only so many ways to cook lamb chops and with 3 garlic cloves and plenty of rosemary, this has a lot of flavour, unless the marinating step was skipped or the garlic and rosemary wasn't fresh. Hope that helps.
Meg T says
Marinated for 5ish hours, flavor still lacking. 3 Cloves of garlic is not much for this quantity of lamb, many stuff with garlic that melts once roasted. Adding more herbs parsley, thyme, any other, would help it be less one note. Could add some infused garlic oil to layer flavors.
Waste as flavor lacking and better quality recipes out there.
Happy Easter, God Bless.
Dannii says
I suppose it would depend on the size of your garlic cloves, how fresh they are and how much you like garlic. We triple test all our recipes and found this had plenty of flavour.
Alison says
I love that this is all baked together for simplicity. It really makes for a beautiful presentation. Perfect for a dinner party!
Heidy says
These Baked Lamb Chops were so tender and juicy. I love lamb, so I was glad I spotted this recipe on Pinterest. I will be making this again around Easter! Happy New Year.
Anjali says
Baking these lamb chops made them super tender and flavorful! They turned out perfectly in the oven and my family loved them!
Kristen Wood says
Pinned to make for family next weekend! Thank you!
sonia says
My family and I love lamb.
This recipe is just right for us!
Lisa says
My family loves lamb chops and this is a perfect easy dinner to make!
Claudia Lamascolo says
This recipe made me wish for lamb immediately, I am doing this over the weekend love it!
MJ says
I'm always looking for new ideas for sheet pan recipes and am so glad I found this one! Such a delicious and easy way to cook lamb!
Jenn says
The rosemary is a must! So cozy and comforting for all this cold weather we've been having -- thanks for the recipe!
Gina says
This is a really great easy way to enjoy lamb for dinner without it needing to be a special occasion. Love all the garlic flavor and roasting the tomatoes on the tray with everything.
Natalie says
Wonderful dinner idea. I'm going to make this for dinner on Sunday. Looks easy and delicious. And healthy.
Katherine says
This is such a tasty way to enjoy lamb! I love all the fresh flavors.
Kate says
One-tray dinners are just perfect for a weeknight supper - love this, packed with so many lovely flavours!