Quick Oven-Roasted Lamb Chops

Here’s my go-to recipe for oven-roasted lamb chops, with a simple marinade of fresh herbs, garlic, and olive oil that makes the meat tender and full of flavor.

These lamb chops have become a Sunday dinner favorite at our house. I like to make a few extra because my family always hopes for leftovers to make sandwiches the next day. Nothing beats the smell of lamb roasting in the oven, right?

What Kind of Lamb Should I Use?

For the most tender and flavorful lamb chops, look for a rack of lamb that’s well-marbled with a pinkish-red color and white fat. The two most common options you’ll find are domestic American lamb, which tends to be larger and milder in flavor, or New Zealand/Australian lamb, which is usually smaller with a more distinct, gamey taste. When shopping, aim for chops that are about 1-inch thick – anything thinner might cook too quickly and dry out. If you’re new to cooking lamb, ask your butcher to “french” the rack for you, which means cleaning the rib bones for a more elegant presentation. Just remember that fresher isn’t always better with lamb – it actually benefits from a bit of aging, so don’t worry if your butcher says it’s been aged for a few weeks.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitutions if you need them:

• Rack of lamb: If you can’t find a rack of lamb, you can use individual lamb chops instead – just adjust the cooking time down by about 5-7 minutes since they’re smaller cuts.
• Fresh rosemary: If fresh rosemary isn’t available, you can use dried rosemary – just use 1 teaspoon instead of 1 tablespoon since dried herbs are more concentrated.
• Fresh mint: Dried mint works too (use 1/4 teaspoon), or you could try fresh oregano for a different but complementary flavor.
• Garlic cloves: Out of fresh garlic? Use 1 teaspoon of garlic powder as a substitute. Just mix it directly with the other seasonings.
• Olive oil: You can swap olive oil with avocado oil or even melted butter – any cooking fat that can handle high heat will work well here.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking lamb chops is not letting them come to room temperature before roasting – cold meat straight from the fridge will cook unevenly and might end up tough on the outside while remaining raw in the center, so give them 30-45 minutes on the counter first. Getting the internal temperature right is crucial – for medium-rare, remove the lamb from the oven when it reaches 135°F, as the temperature will continue rising by about 5 degrees while resting. Another common error is slicing into the meat right away – always let your lamb chops rest for 10-15 minutes after cooking, which allows the juices to redistribute throughout the meat instead of spilling out onto your cutting board. For the most flavorful results, massage the herb mixture thoroughly into the meat at least 30 minutes before cooking, and don’t skimp on seasoning with salt and pepper right before it goes into the oven.

What to Serve With Lamb Chops?

These herb-crusted lamb chops pair wonderfully with classic Mediterranean-style sides that complement their rich flavor. A simple mix of roasted potatoes and carrots seasoned with rosemary makes an excellent base – just pop them in the oven while your lamb is cooking. For something green, steamed asparagus or roasted Brussels sprouts work great, and they’ll soak up any extra juices from the lamb. If you want to add something cool and fresh to balance the meal, try a Greek salad with cucumber, tomatoes, and feta cheese, or whip up a quick mint yogurt sauce that goes perfectly with the lamb’s natural flavors.

Storage Instructions

Keep Fresh: Got leftover lamb chops? Place them in an airtight container and pop them in the fridge within 2 hours of cooking. They’ll stay good for up to 3 days. Pro tip: keep them in a single layer if possible to maintain their quality!

Freeze: These lamb chops freeze really well for future meals. Wrap them tightly in aluminum foil or freezer paper, then place in a freezer bag with the air squeezed out. They’ll keep their best quality for about 2-3 months in the freezer.

Warm Up: To enjoy your leftover lamb chops, let them thaw overnight in the fridge if frozen. Then warm them in a 275°F oven for about 10-15 minutes, or until they reach your desired temperature. Just be careful not to overheat them, as lamb can get tough if reheated too long or at too high a temperature.

Preparation Time	20-30 minutes
Cooking Time	20-25 minutes
Total Time	12-24 hours (due to marinating time)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1800
• Protein: 110-130 g
• Fat: 100-120 g
• Carbohydrates: 0-5 g

Ingredients

• 1 rack of lamb (between 1 1/4 to 2 pounds)
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon chopped fresh mint
• 4 garlic cloves, minced
• Salt as needed
• Pepper as needed
• 2 tablespoons olive oil

Step 1: Prepare Ingredients and Tools

Start by gathering all the necessary ingredients: 1 lamb rack (1 ¼ to 2 pounds), 1 tablespoon of fresh rosemary (chopped), 1 teaspoon of fresh mint (chopped), 4 cloves of garlic (minced), salt and pepper to taste, and 2 tablespoons of olive oil.

Additionally, prepare the required tools, including aluminum foil, gloves (for handling raw meat), a cookie sheet lined with aluminum foil, a ziplock bag, and other miscellaneous kitchen utensils.

Step 2: Chop and Prepare Herbs

Chop the fresh rosemary and mint finely, along with mincing the garlic.

This will form an aromatic mixture that will be used to flavor the lamb rack.

Step 3: Season the Lamb Rack

Rub the chopped herbs and minced garlic evenly over both sides of the lamb rack to ensure full flavor coverage.

Sprinkle pepper over the lamb rack as well, seasoning to your taste preference.

Step 4: Marinate the Lamb

Place the seasoned lamb rack into a ziplock bag.

Pour the olive oil over the rack within the bag, ensuring it is coated completely.

Massage the bag gently to distribute the oil evenly over the meat.

Before sealing the bag, squeeze out all excess air to ensure a tight seal.

Place the sealed ziplock bag in the refrigerator overnight, setting it on a plate to prevent any potential leaks from spreading.

Step 5: Prepare for Cooking

The following day, remove the marinated lamb rack from the refrigerator and let it come to room temperature.

This will usually take about 30 minutes.

Preheat your oven to 450°F (232°C) while the lamb sits.

Before cooking, unwrap the lamb and sprinkle it with additional salt and pepper as needed.

Wrap the bones in aluminum foil to prevent burning during the cooking process.

Step 6: Cook the Lamb Rack

Place the prepared lamb rack on the cookie sheet lined with aluminum foil.

Transfer it to the preheated oven and roast the lamb to your desired level of doneness.

Use a meat thermometer to ensure the internal temperature meets your preference (usually 125°F for rare, 135°F for medium-rare, or 145°F for medium).

Once cooked, allow the lamb rack to rest for a few minutes to lock in the juices before slicing and serving.