Oven Baked Lamb Chops (Printer-Friendly)
Tender lamb chops infused with Mediterranean herbs and spices, finished with a golden crust and oven baking.
# What You'll Need:
→ Lamb
01 -
8 medium-sized lamb chops (approximately 1 to 1.5 inches thick)
→ Dry Spices
02 -
2 teaspoons kosher salt
03 -
1 teaspoon freshly ground black pepper
04 -
1 tablespoon dried oregano
05 -
2 teaspoons dried thyme
06 -
1/2 tablespoon smoked paprika
07 -
1/2 teaspoon onion powder
→ Fresh Ingredients
08 -
3-4 garlic cloves, peeled
09 -
1/2 red bell pepper, roughly chopped
10 -
Fresh parsley for marinade and garnish
11 -
Juice from 1/2 lemon
→ Oils
12 -
1/4 cup extra-virgin olive oil plus 2 tablespoons for searing
# Steps to Follow:
01 -
Combine the roughly chopped red bell pepper, fresh parsley, and peeled garlic cloves in a food processor or chopper. Pulse until a chunky paste forms, retaining some texture for flavor bursts.
02 -
If using a whole lamb rack, slice into individual chops about 1 to 1.5 inches thick. Place chops in a large bowl, add the pepper paste and all dry spices: oregano, thyme, smoked paprika, onion powder, salt, and black pepper. Drizzle with olive oil and lemon juice, then massage the marinade into the meat thoroughly.
03 -
Cover the bowl with plastic wrap or a kitchen towel and refrigerate for at least 1 hour. Remove from fridge 20-30 minutes before cooking to reach room temperature.
04 -
Preheat the oven to 400°F. Heat a cast iron skillet over medium-high heat and add 2 tablespoons olive oil until shimmering.
05 -
Place the marinated chops in the hot skillet without overcrowding. Sear each side for 1-2 minutes, developing a golden-brown crust. Avoid moving the chops too frequently.
06 -
Transfer seared chops to the same skillet or a baking sheet in a single layer. Bake in preheated oven for 2-5 minutes for medium-rare to medium (130-140°F internal temperature) or 5-10 minutes for medium-well to well-done (145-160°F). Use an instant-read thermometer for accuracy.
07 -
Remove chops from oven and let rest on a serving platter for 3-5 minutes. Garnish with fresh parsley before serving.
# Extra Suggestions:
01 -
Allow meat to come to room temperature before cooking to promote even doneness.
02 -
Resting the chops after cooking helps redistribute juices for optimal tenderness.
03 -
Use an instant-read thermometer to achieve desired doneness and avoid overcooking.