Oven Baked Lamb Chops: Restaurant-Quality in Under 30 Minutes Recipe
This recipe delivers restaurant-quality oven baked lamb chops in under 30 minutes, featuring a flavorful aromatic marinade and a perfect sear that locks in juiciness. The method combines a quick marination, stovetop searing, and oven finishing to produce tender, richly seasoned lamb chops with a golden crust and succulent interior.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
Premium Lamb Chops
- 8 medium-sized lamb chops (from 1–2 racks, approximately 1 to 1.5 inches thick)
Aromatic Spice Blend
- 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
Fresh Flavor Components
- 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)
Instructions
- Preparing the Aromatic Marinade: Using a food processor or chopper, roughly process the red bell pepper, fresh parsley, and peeled garlic cloves into a chunky paste, retaining some texture for flavor bursts in the meat.
- Cutting and Seasoning the Lamb: If using a whole rack, cut lamb into individual chops about 1 to 1.5 inches thick. Place lamb chops in a large bowl and add the bell pepper mixture, dried oregano, thyme, smoked paprika, onion powder, kosher salt, black pepper, olive oil, and lemon juice. Massage the marinade thoroughly into every surface of each chop for even flavor penetration.
- Marinating for Maximum Flavor: Cover the bowl with plastic wrap or a kitchen towel and refrigerate for at least 1 hour to allow flavors to infuse and tenderize the meat. Before cooking, let lamb come to room temperature for 20-30 minutes to ensure even cooking.
- Achieving the Perfect Sear: Preheat oven to 400°F (204°C). Heat a cast iron skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, sear lamb chops in batches without overcrowding, cooking each side 1-2 minutes until golden-brown crust forms. Avoid moving chops too quickly for proper caramelization.
- Oven Finishing for Perfect Doneness: Arrange seared chops in a single layer in the skillet or a baking sheet if necessary. Place skillet in the preheated oven and bake for 2-5 minutes for medium-rare to medium doneness (130-140°F internal temp) or 5-10 minutes for medium-well to well-done (145-160°F internal temp). Use an instant-read thermometer to check internal temperature.
- Resting and Final Presentation: Remove chops from oven and transfer immediately to a serving platter. Let rest for 3-5 minutes to redistribute juices. Garnish with fresh parsley before serving for a vibrant and fresh finish.
Notes
- Letting the lamb reach room temperature before cooking promotes even doneness.
- Do not overcrowd the skillet during searing to ensure proper crust formation.
- Use an instant-read meat thermometer to avoid over or undercooking.
- The marinade can be prepared a day ahead for deeper flavor infusion.
- Resting the meat after cooking is essential for juicy, tender chops.
Keywords: oven baked lamb chops, lamb recipe, stovetop seared lamb, quick lamb dinner, Mediterranean lamb
