Tender and flavorful baked lamb chops with potatoes and rosemary, this is one of my favorite dishes in spring.
These baked lamb chops with potatoes and rosemary are a quick and delicious dinner for the family or for guests. A great Easter lunch idea as well if you are not keen on cooking a whole roasted leg of lamb, which is always amazing but a bit too much if you only have a small family.
I love lamb; I love its distinctive flavor, tenderness, and the stickiness of a slow-cooker lamb shoulder.
I cook lamb fairly often. It is usually a leg or a oven-roasted shoulder of lamb for Easter, a nice Romanian lamb stew or slow cooker lamb curry, and from time to time, these amazing lamb chops with potatoes in the oven.
Check out more recipes using small cuts of meat: Lamb Ribs in the Oven, Fried Lamb Chops, Air Fryer Lamb Chops, or Slow Cooker Lamb Chops.
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How to bake lamb chops in the oven?
This recipe is super easy, super quick, and not overly expensive.
What do you need?
Lamb chops:
There are 3 types of lamb chops:
- The rib chops are expensive, very small, and very tender. You can recognize them by the long thin bone extending from the very small amount of meat. I have only eaten those in restaurants, as they would make a super expensive and insufficient family dinner.
- Loin chops: still rather pricey, but less than the above-mentioned. Full of flavor and utterly delicious! They are the ones I buy most of the time.
- Shoulder chops are less expensive and delicious as well; I think they have the most flavor of them all. They are less tender and require a slightly longer cooking time and a few minutes of resting time before serving.
To make today's recipe, I have successfully used both loin chops and shoulder chops, never rib chops.
Other ingredients: potatoes, olive oil, rosemary, garlic, and some spices.
Steps
Marinate the chops:
- The lamb chops will be marinated for about 1 hour at room temperature.
- They should be at room temperature before baking, so there will be no need to refrigerate them during this hour.
- However, if for some reason you cannot cook them after one hour, then refrigerate them and let them come to room temperature again before baking.
- Mix together the olive oil, chopped rosemary, grated garlic, and some salt and pepper in a large dish.
- Place the chops in the marinade in one layer and turn a few times in the liquid to coat it all over.
- Turn a couple of times during the marinating time.
- Alternatively, you can coat them lightly with a bit of olive oil and rub them with our delicious Lamb Seasoning.
Bake:
- Start with the potatoes, as they will need a longer cooking time.
- Cut into wedges, rub with olive oil, paprika, dried rosemary, salt, and pepper, and place on a large baking tray in a single layer.
- Bake in the preheated oven until half-done, about 15-20 minutes.
- Add the meat and continue baking.
How long does it take to bake lamb chops?
- The lamb chops you will need are pretty small, about 150 g/ 5.3 oz each, about 1 cm/ 0.4 inch thick.
- The size is important for calculating the right baking time.
- If they are smaller, reduce the roasting time. If they are larger, increase the time slightly.
- For pink lamb chops, bake for 15 minutes.
- For well-done chops, add 3 to 5 minutes to the baking time.
- If your lamb chops are thinner, check them sooner; you should not overcook them.
To make sure that you cook the lamb chops to your liking, it is best to use a digital meat thermometer. This is especially important if your lamb chops are cut thicker or thinner than mine.
- Rare: 48 degrees Celsius/ 120 degrees Fahrenheit.
- Medium-rare: 52 degrees Celsius/ 125 degrees Fahrenheit.
- Medium: 55 degrees Celsius/ 130 degrees Fahrenheit.
- Well-done: 62 degrees Celsius/ 145 degrees Fahrenheit.
How to serve?
Well, the potatoes are already included in the recipe, so you will not need any other starchy side dishes.
As you can see in the picture, I love serving the lamb with Brussels sprouts either cooked in salted water (don't let them become mushy) or roasted as well (if your oven allows it).
Green beans are always great to pair with any kind of lamb dish. Try a healthier no canned soup green bean casserole or French-style green beans. So good!
Roasted carrots or cauliflower or a simple chopped salad with mint are great choices as well.
Do you like this recipe?
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Baked Lamb Chops
Ingredients
- 2 lbs potatoes 1 kg
- 1 tablespoon olive oil
- some sweet ground paprika
- ½ teaspoon dried rosemary
- 4 lamb chops approximately 150 g/ 5.5 oz each, about 1 cm/ 0.4 inch thick (See note)
- ⅓ cup olive oil 75 ml
- 2 sprigs fresh rosemary
- 1 large garlic clove
- fine sea salt and pepper
Instructions
- Marinate lamb chops: Mix the olive oil, chopped fresh rosemary, grated garlic clove, and salt and pepper in a shallow dish that is large enough to hold all the lamb chops in a single layer. Place the lamb chops in the container and turn around a few times to coat them with the marinade. Leave to marinate for about 1 hour at room temperature. Turn the chops in the dish a couple of times in between.⅓ cup olive oil/ 75 ml + 2 sprigs fresh rosemary + 1 large garlic clove + fine sea salt and pepper + 4 lamb chops
- Preheat the oven to 400°F/ 200°C. Line a baking tray with baking paper.
- Cut potatoes: Peel the potatoes and cut them into wedges.2 lbs potatoes/ 1 kg
- Bake potatoes: Place the wedges on the prepared baking tray and sprinkle with olive oil, ground sweet paprika, dried rosemary, some salt, and pepper. Rub generously with the mixture. Place in the oven and bake for about 15-20 minutes or until half-done.1 tablespoon olive oil + some sweet ground paprika + ½ teaspoon dried rosemary
- Bake lamb chops with potatoes: Make some space between the potatoes. Place the lamb chops there and continue baking for another 15 minutes. The lamb chops should be pink inside after 15 minutes; if you want them well done, leave them in the oven for 3 to 5 minutes more. If your lamb chops are thinner, check them sooner; you should not overcook them.
Notes
If the lamb chops are thinner or thicker, it is fine, but adjust the roasting time accordingly; for best results, use a digital meat thermometer.
Rare: 48 degrees Celsius/ 120 degrees Fahrenheit.
Medium-rare: 52 degrees Celsius/ 125 degrees Fahrenheit.
Medium: 55 degrees Celsius/ 130 degrees Fahrenheit.
Well-done: 62 degrees Celsius/ 145 degrees Fahrenheit.
Techdinegitl says
Great recipe and easy to follow instructions. We roasted everything in one pan.
Adina says
Thank you.