Baked Lamb Chops

baked lamb chops and potatoes with brussels sprouts and rosemary on a plate with a fork.

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4.67 from 12 votes

Tender and flavorful baked lamb chops with potatoes and rosemary, this is one of my favorite dishes in spring.

Prep Time15

Cook Time35

Additional Time1

Total Time1 50

Course: Meat Recipes

Cuisine: German

Servings:

Calories: 874kcal

Author: Adina

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

Lamb cut: 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.

Nutrition