Oven-Roasted Lamb Loin Chops: A Simple And Flavorful Weeknight Meal

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Tender, juicy lamb loin chops are a delightful main course that’s surprisingly easy to prepare at home. This recipe uses simple ingredients and an oven-baking method for a flavorful and hassle-free meal.

Ingredients:

Baked Lamb Chops
Baked Lamb Chops

4 bone-in lamb loin chops, about 1-inch thick (each about 4-ounces)

  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

  • Instructions:

    1. Preheat your oven to 400°F (200°C).
    2. Pat the lamb chops dry with paper towels.
    3. In a small bowl, combine olive oil, rosemary, thyme, garlic, salt, and pepper.
    4. Brush the marinade mixture generously over both sides of the lamb chops.
    5. Place the lamb chops on a baking sheet lined with a wire rack (for even cooking) or a lightly oiled baking sheet.
    6. Bake for 10-12 minutes for medium-rare, or 14-16 minutes for medium doneness. Use a meat thermometer to check the internal temperature: 145°F (63°C) for medium-rare and 160°F (71°C) for medium.
    7. Let the lamb chops rest for 5 minutes before serving.

    Nutritional Facts (per serving)

    Calories: 350

  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 120mg
  • Sodium: 350mg
  • Carbohydrates: 0g
  • Protein: 30g

  • Tips:

    For a thicker marinade, whisk in 1 tablespoon Dijon mustard with the other ingredients.

  • If you don’t have fresh herbs, dried work well too, but use half the amount.
  • Want a bit of char? Broil the chops on high for the last minute of cooking, watching closely to avoid burning.

  • Conclusion

    Oven-baked lamb loin chops are a fantastic option for a weeknight meal. They’re quick to prepare, require minimal cleanup, and deliver delicious results. With a simple marinade and oven-baking method, you can create a restaurant-worthy dish in your own kitchen. Enjoy this flavorful and satisfying main course!

    Frequently Asked Questions (FAQs)

    1. What can I substitute for lamb chops?

    If you can’t find lamb chops, pork chops or thick-cut boneless rib eye steaks can be good substitutes. Adjust the cooking time slightly depending on the thickness of the cut.

    2. How do I know when the lamb chops are done?

    The best way to check doneness is to use a meat thermometer. Aim for an internal temperature of 145°F (63°C) for medium-rare and 160°F (71°C) for medium.

    3. Can I cook the lamb chops in a pan instead of the oven?

    Yes, you can! Heat a cast iron skillet over medium-high heat with a drizzle of olive oil. Sear the lamb chops for 2-3 minutes per side, then reduce heat and cook for an additional 3-5 minutes per side, or until desired doneness is reached.

    4. What sides go well with lamb chops?

    Roasted vegetables like potatoes, carrots, or asparagus are a perfect accompaniment. You can also serve them with mashed potatoes, rice pilaf, or a simple green salad.

    5. Can I use leftover lamb chops?