Juicy Baked Lamb Chops: An Easy Weeknight Meal (Print Version)

Juicy Baked Lamb Chops are simpler than you think! Get tender, flavorful lamb every time with this easy recipe, perfect for weeknight dinners.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Players

01 - 4-6 lamb chops (loin or rib, about 1-inch thick)
02 - 2 tbsp olive oil

→ Flavor Boosters

03 - 3-4 cloves garlic, minced

→ Herb Power

04 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
05 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)

→ Seasoning Essentials

06 - 1 tsp salt (or to taste)
07 - 1/2 tsp black pepper (freshly ground preferred)

# Instructions:

01 - First things first, let's get those lamb chops ready for their glow-up. Pat them super dry with paper towels. This step is crucial, hon! If they’re wet, they’ll steam instead of sear, and we want a beautiful crust, not a sad, grey chop. I always forget this part when I'm rushing, and then I kick myself later. Trim any excess fat if you want, but I usually leave a little on for extra flavor and juiciness during the baking process. Trust me, it renders down beautifully.
02 - In a small bowl, combine your olive oil, minced garlic, fresh (or dried) rosemary, fresh (or dried) thyme, a generous pinch of salt, and a good crack of black pepper. Mix it all up until it forms a fragrant paste. This is where the magic starts! The smell of fresh herbs and garlic coming together? Ah, it just makes your kitchen smell like a fancy restaurant. I tried adding a little lemon zest once, and it was a surprisingly bright addition for these lamb chops.
03 - Now, get those chops in there! Rub the herb mixture all over each lamb chop, making sure they’re fully coated. Don't be shy; get in there with your hands. Heat a heavy-bottomed, oven-safe skillet (like cast iron) over medium-high heat with a tiny bit more olive oil. Once shimmering, sear the chops for 2-3 minutes per side until they’re beautifully browned. This sear locks in those juices and builds incredible flavor. This step is where I always get a little smoke, so open a window!
04 - Once seared, transfer the skillet directly to your preheated oven at 375°F (190°C). Bake for about 15-20 minutes for medium-rare (internal temp 130-135°F) or 20-25 minutes for medium (internal temp 135-140°F). Ovens vary, so keep an eye on them. I always use a meat thermometer because, honestly, guessing has led to some tough lamb in my past. These baked lamb chops need that precise temperature!
05 - This is arguably the most important step for truly <strong>juicy baked lamb chops</strong>. Once they hit your desired internal temperature, take the skillet out of the oven and transfer the chops to a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping them incredibly tender. I know it's hard to wait when they smell so good, but trust me, it’s worth it!
06 - After resting, these beautiful chops are ready! You can serve them whole or slice them against the grain for easier eating. I love to garnish mine with a sprinkle of fresh parsley or a squeeze of lemon for a little brightness. The aroma of perfectly cooked lamb, mingled with rosemary and garlic, is just heavenly. Every time I serve these, I get compliments, and honestly, it makes all those past kitchen blunders worth it.

# Notes:

01 - Don't skip patting the lamb dry before searing—it makes all the difference for a crust!
02 - Leftovers reheat best gently in the oven, not the microwave (trust me).
03 - If you're out of rosemary, a little dried oregano and lemon zest can work in a pinch.
04 - Serve these with creamy mashed potatoes and roasted asparagus for a truly comforting meal.

# Equipment Needed:

01 - Oven-safe skillet (cast iron recommended)
02 - meat thermometer
03 - mixing bowls
04 - tongs

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 1-3g
Protein: 30-40g

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