Baked Lamb Chops Recipe
Tender and flavorful baked lamb chops with potatoes and rosemary, this is one of my favorite dishes in spring.
Servings: 4
Calories: 874kcal
Ingredients
- 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/ ⅓ cup olive oil
- 2 sprigs fresh rosemary
- 1 large garlic clove
- fine sea salt and pepper
Instructions
- 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 container 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 generously 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 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.
Video
Notes
I've cooked this recipe with both loin and shoulder chops.
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.
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.
Nutrition
Serving: 1/4 of the dish | Calories: 874kcal | Carbohydrates: 53g | Protein: 49g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 32g | Trans Fat: 2g | Cholesterol: 137mg | Sodium: 292mg | Fiber: 6g | Sugar: 3g