Tender and flavorful baked lamb chops with potatoes and rosemary, this is one of my favorite dishes in spring.
Lamb Chops in the Oven
Baked lamb chops with potatoes and rosemary, 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 leg of lamb, which is always amazing but a tad too much if you only have a small family.
I love lamb, I love its distinctive flavor, the tenderness, the stickiness of a slow-cooked shoulder, I like the fact that it celebrates spring, that it reminds me of my teenage days, of bright and breezy spring days, of spring flowers and so on.
I cook lamb fairly often, not as often as chicken, beef or pork, but often enough. It is usually a leg or a shoulder of lamb for Easter or for guests, a nice lamb stew whenever my son remembers it and wishes me to cook it again and from time to time these amazing lamb chops with potatoes in the oven.
Not that any of the other recipes are difficult to make, but they do require more time, a lot more time than I need to make these quick chops. And they are, of course, much more expensive.
How to bake lamb chops in the oven?
This recipe is super easy, super quick and not overly expensive.
What do you need?
There are 3 types of lamb chops:
- The rib chops: 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: 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 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.
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 do 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 all over.
- Turn a couple of times during the marinating time.
- 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 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 it 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.
What 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).
More potato and meat recipes?
One-Pot Chicken and Potatoes – Incredibly creamy one-pan chicken and potato gratin using only three main ingredients: chicken quarters, potatoes and cream.
Potato Moussaka – A delicious, typical Romanian recipe: potato moussaka cooked with only two main ingredients: potatoes and ground meat.
Baked Pork Chops and Potatoes – Quick and delicious: spicy and tender baked pork chops and potatoes – a perfect sheet pan meal after a long and busy day.
Pork and Potato Stew – A hearty and comforting Hungarian goulash with pork, potatoes, red bell peppers and lots of paprika powder.
Roasted Chicken Thighs and Potatoes – The easiest way of roasting crispy chicken thighs in the oven.
- 1 kg/ 2.2 lbs potatoes
- 1 tablespoon olive oil
- some sweet ground paprika
- ½ teaspoon dried rosemary
- 4 lamb chops, approximately 150 g/ 5.3 oz each, about 1 cm/ 0.4 inch thick (See note)
- 75 ml/ 3 fl.oz/ 1/3 cup olive oil
- 2 sprigs fresh rosemary
- 1 large garlic clove
- fine sea salt and pepper
- Mix the olive oil, chopped fresh rosemary, grated garlic clove and some salt and pepper in a shallow dish, which is large enough to hold all the lamb chops in a single layer. Place the lamb chops in the dish and turn around a few times to coat the chops 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.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper. Peel the potatoes and cut them into wedges.
- Place the wedges on the prepared baking tray, sprinkle with olive oil, ground sweet paprika, dried rosemary, some salt, and pepper. Rub well with the mixture. Place in the oven and bake for about 15-20 minutes or until half-done.
- Make some space between the potatoes. Place the lamb chops there and continue baking for another 15 minutes. The lamb chops should be still 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.
I've cooked this recipe with both loin and shoulder chops.
If the lamb chops are thinner or thicker 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.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 874Total Fat: 53gSaturated Fat: 19gTrans Fat: 2gUnsaturated Fat: 32gCholesterol: 137mgSodium: 292mgCarbohydrates: 53gFiber: 6gSugar: 3gProtein: 49g
Nutrition information isn’t always accurate.