Name: Oven Baked Lamb Chops: Restaurant-Quality in Under 30 Minutes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Mediterranean
Ingredients: 8 medium-sized lamb chops (from 1-2 racks, approximately 1 to 1.5 inches thick); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon dried oregano; 2 teaspoons dried thyme; 1/2 tablespoon smoked paprika; 1/2 teaspoon onion powder; 3-4 garlic cloves, peeled; 1/2 red bell pepper, roughly chopped; Fresh parsley (for marinade and garnish, about 1/4 cup chopped); Juice from 1/2 fresh lemon; 1/4 cup extra-virgin olive oil (for marinade); 2 tablespoons extra-virgin olive oil (for searing)

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Enjoy restaurant-quality oven baked lamb chops that are bursting with flavor and ready in under 30 minutes. This recipe combines a vibrant marinade with a perfect sear and oven finish to deliver tender, juicy chops every time.

A close-up shot of seven cooked lamb chops arranged closely inside a dark pan, each chop showing a golden-brown sear with a shiny, textured surface sprinkled with green herbs and small bits of seasoning. The meat looks juicy and tender with a slight caramelization. In the top right corner, several yellow lemon wedges add a bright contrast. The dark background is glossy with oil and herbs, highlighting the rich colors of the meat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 medium-sized lamb chops (from 1-2 racks, depending on size)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried oregano
2 teaspoons dried thyme
1/2 tablespoon smoked paprika
1/2 teaspoon onion powder
3-4 garlic cloves, peeled
1/2 red bell pepper, roughly chopped
Fresh parsley (for marinade and garnish)
Juice from 1/2 fresh lemon
1/4 cup extra-virgin olive oil (plus 2 tablespoons for searing)

Instructions

Step 1: Using a food processor or chopper, roughly process the red bell pepper, fresh parsley, and garlic cloves into a chunky paste that retains some texture.
Step 2: If starting with a whole rack, cut lamb into chops about 1 to 1.5 inches thick. Place the chops in a large bowl.
Step 3: Add the pepper paste, oregano, thyme, smoked paprika, onion powder, salt, black pepper, olive oil, and lemon juice to the lamb. Massage the mixture into every surface of the meat.
Step 4: Cover and refrigerate for at least 1 hour. Remove the chops about 20-30 minutes before cooking to reach room temperature.
Step 5: Preheat oven to 400°F. Heat a cast iron skillet over medium-high heat and add 2 tablespoons olive oil until shimmering.
Step 6: Sear the lamb chops in batches, 1-2 minutes per side, until golden brown and caramelized. Avoid moving them too quickly for a proper sear.
Step 7: Arrange seared chops in a single layer in the skillet or on a baking sheet. Bake in the oven depending on doneness desired: 2-5 minutes for medium-rare to medium (130-140°F internal), 5-10 minutes for medium-well to well-done (145-160°F internal).
Step 8: Remove chops from oven and let rest on a serving platter for 3-5 minutes to redistribute juices.
Step 9: Garnish with fresh parsley before serving for added color and flavor.

Tips & Variations

Use an instant-read thermometer to achieve perfect doneness without guesswork.
For added depth, marinate the lamb overnight in the refrigerator.
Substitute fresh rosemary for thyme to change the herb profile.
Serve with roasted vegetables or a fresh salad to balance the richness.

Storage

Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to maintain tenderness. Avoid microwaving as it can dry out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in or boneless lamb chops for this recipe?

Bone-in lamb chops are preferred for better flavor and juiciness, but boneless chops can also be used with adjusted cooking times.

How do I know when lamb chops are fully cooked?

Use an instant-read thermometer to check the internal temperature. Medium-rare is 130-140°F, medium to medium-well is 140-150°F, and well-done is 155°F and above.