16 Delicious Lamb Loin Chop Recipes Oven Baked

Lamb loin chops are the unsung heroes of quick, elegant dinners, offering a succulent taste that’s both rich and comforting. Perfect for those nights when you crave something special without the fuss, these oven-baked recipes promise to delight your palate and impress your table. From herbed crusts to spicy glazes, discover 16 ways to transform simple chops into extraordinary meals. Let’s dive into these delicious possibilities!

Herb Crusted Lamb Loin Chops

Mmm, get ready to elevate your dinner game with these Herb Crusted Lamb Loin Chops that are so flavorful, they’ll have your taste buds doing a happy dance. Perfect for when you want to impress without the stress, these chops are your ticket to a gourmet meal that’s surprisingly simple to whip up.

Ingredients

• 4 lamb loin chops, 1 1/2 inches thick
• 2 tbsp extra virgin olive oil
• 1/4 cup Dijon mustard
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped fresh rosemary
• 1/4 cup finely chopped fresh thyme
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the lamb chops dry with paper towels to ensure a good sear, then brush each chop with olive oil.
3. In a small bowl, mix together the Dijon mustard, panko breadcrumbs, rosemary, thyme, garlic, sea salt, and black pepper to create your herb crust.
4. Generously coat the top of each lamb chop with the herb mixture, pressing lightly to adhere.
5. Place the chops on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
6. Let the chops rest for 5 minutes before serving to allow the juices to redistribute.

Lusciously tender with a crispy, herby topping, these lamb loin chops are a symphony of textures and flavors. Serve them atop a bed of creamy mashed potatoes or alongside a vibrant arugula salad for a meal that’s as beautiful as it is delicious.

Garlic Rosemary Oven Baked Lamb Chops

Alright, let’s dive into a dish that’s as bold in flavor as it is easy to make—Garlic Rosemary Oven Baked Lamb Chops. Perfect for when you want to impress without the stress, these chops are a game-changer for any dinner table.

Ingredients

• 4 pasture-raised lamb loin chops, 1-inch thick
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, sea salt, black pepper, and crushed red pepper flakes to create a marinade.
3. Pat the lamb chops dry with paper towels to ensure the marinade adheres well.
4. Generously coat each lamb chop with the marinade, ensuring all sides are covered for maximum flavor.
5. Heat a large oven-proof skillet over medium-high heat and add the clarified butter, swirling to coat the pan.
6. Sear the lamb chops for 2 minutes on each side until a golden-brown crust forms, using tongs to flip them carefully.
7. Transfer the skillet to the preheated oven and bake for 6-8 minutes for medium-rare, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
8. Remove the skillet from the oven and let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute.

Marvel at the succulent, juicy texture and the robust flavors of garlic and rosemary that permeate every bite. Serve these chops atop a creamy polenta or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Balsamic Glazed Lamb Loin Chops

Mmm, get ready to elevate your dinner game with these succulent Balsamic Glazed Lamb Loin Chops that are sure to make your taste buds dance with joy. Perfect for when you’re feeling fancy but don’t want to spend all night in the kitchen.

Ingredients

• 4 pasture-raised lamb loin chops, 1-inch thick
• 2 tbsp extra virgin olive oil
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly cooked chops.
2. Season the lamb loin chops evenly with sea salt and freshly ground black pepper on both sides.
3. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Sear the lamb chops for 2 minutes on each side to develop a golden-brown crust, then remove from the skillet and set aside.
5. In the same skillet, reduce the heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.
6. Pour in balsamic vinegar and honey, stirring to combine, then let the mixture simmer for 3 minutes until slightly thickened.
7. Return the lamb chops to the skillet, spooning the glaze over them, and sprinkle with finely chopped rosemary.
8. Transfer the skillet to the preheated oven and bake for 6 minutes for medium-rare, or until desired doneness is achieved.
9. Remove from the oven and let the chops rest for 5 minutes to allow the juices to redistribute.

Tender, juicy, and packed with a sweet and tangy punch, these lamb loin chops are a showstopper. Serve them over a bed of creamy mashed cauliflower for a low-carb delight that doesn’t skimp on flavor.

Lemon Pepper Lamb Loin Chops

Craving something that’ll make your taste buds do a happy dance? Look no further than these zesty Lemon Pepper Lamb Loin Chops, a dish that’s as fun to make as it is to devour. Perfect for when you’re feeling fancy but your patience is on a tight leash.

Ingredients

• 4 pasture-raised lamb loin chops, 1-inch thick
• 2 tbsp clarified butter
• 1 tbsp freshly cracked black pepper
• 1 tbsp lemon zest
• 1 tsp sea salt
• 2 tbsp extra virgin olive oil
• 1/4 cup dry white wine
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for the chops after searing.
2. Season the lamb loin chops evenly with sea salt and freshly cracked black pepper on both sides.
3. Heat clarified butter and olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Sear the chops for 3 minutes per side until a golden-brown crust forms, resisting the urge to move them for a perfect sear.
5. Add minced garlic and rosemary to the skillet, stirring for 30 seconds until fragrant.
6. Deglaze the skillet with dry white wine, scraping up any browned bits for extra flavor.
7. Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare, or until desired doneness.
8. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
9. Sprinkle lemon zest over the chops just before serving for a bright, citrusy finish.

These chops boast a succulent interior with a crispy, herbaceous crust that’s downright irresistible. Try serving them over a bed of creamy polenta or alongside a crisp arugula salad for a meal that’s sure to impress.

Honey Mustard Lamb Loin Chops

Unbelievably tender and bursting with flavor, these Honey Mustard Lamb Loin Chops are about to become your weeknight hero. Perfectly seared and glazed with a sweet and tangy sauce, they’re a surefire way to impress without the stress.

Ingredients

• 4 pasture-raised lamb loin chops, 1-inch thick
• 2 tbsp extra virgin olive oil
• 1/4 cup Dijon mustard
• 2 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• Fresh thyme sprigs for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for finishing the chops.
2. Pat the lamb chops dry with paper towels to ensure a perfect sear.
3. Season both sides of the chops with sea salt and freshly ground black pepper.
4. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the lamb chops for 3 minutes per side until a golden crust forms, then transfer to a plate.
6. In the same skillet, reduce heat to medium and add minced garlic, cooking until fragrant, about 30 seconds.
7. Whisk in Dijon mustard, raw honey, apple cider vinegar, and smoked paprika until smooth.
8. Return the lamb chops to the skillet, spooning the sauce over them to coat evenly.
9. Transfer the skillet to the preheated oven and bake for 5-7 minutes for medium-rare, or until desired doneness.
10. Remove from oven and let rest for 5 minutes, allowing the juices to redistribute.
11. Garnish with fresh thyme sprigs before serving.

Lusciously glazed and fork-tender, these chops boast a harmonious blend of sweet and savory notes. Serve them atop a creamy parsnip puree or alongside a crisp arugula salad for a meal that’s as beautiful as it is delicious.

Mint Jelly Glazed Lamb Chops

Unbelievably, these Mint Jelly Glazed Lamb Chops are about to become the star of your dinner table, offering a perfect blend of savory and sweet that’ll have your taste buds doing a happy dance. With a glaze that’s as easy to whip up as it is delicious, this dish is a no-brainer for those looking to impress without the stress.

Ingredients

• 8 lamb loin chops, 1-inch thick
• 1/2 cup mint jelly
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, minced

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F) to ensure those chops get a perfect sear.
2. In a small saucepan over low heat, combine mint jelly, Dijon mustard, and apple cider vinegar, stirring until the mixture is smooth and slightly thickened, about 3 minutes. Tip: Keep the heat low to prevent burning the sugars in the jelly.
3. Season the lamb chops evenly on both sides with kosher salt and freshly ground black pepper.
4. Brush the chops lightly with extra virgin olive oil to prevent sticking and promote even browning.
5. Grill the lamb chops for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. Tip: Resist the urge to move them around too much for those picture-perfect grill marks.
6. During the last minute of grilling, brush the mint jelly glaze generously over the chops, allowing it to caramelize slightly. Tip: Apply the glaze in layers for a more intense flavor.
7. Remove the chops from the grill and let them rest for 5 minutes to allow the juices to redistribute.
8. Serve the lamb chops with a final drizzle of the remaining glaze and a sprinkle of minced garlic for an extra punch of flavor.

Lusciously tender with a caramelized crust, these lamb chops boast a harmonious balance of sweet mint jelly and tangy mustard. For an unforgettable presentation, arrange them over a bed of creamy mashed potatoes or a vibrant arugula salad to complement the rich flavors.

Spicy Harissa Lamb Loin Chops

Zesty doesn’t even begin to cover it—these Spicy Harissa Lamb Loin Chops are here to shake up your dinner routine with a punch of flavor that’s as bold as your Aunt Linda’s opinions at Thanksgiving. Perfect for those who like their meat with a side of adventure and a sprinkle of ‘wow, that’s good.’

Ingredients

• 4 lamb loin chops, about 1 inch thick
• 2 tbsp harissa paste
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1/4 cup fresh mint leaves, finely chopped

Instructions

1. In a small bowl, combine harissa paste, ground cumin, smoked paprika, sea salt, and black pepper to create a marinade.
2. Coat the lamb loin chops evenly with the marinade, cover, and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat a cast-iron skillet over medium-high heat and add clarified butter, allowing it to melt and coat the pan evenly.
4. Once the skillet is hot, add the marinated lamb chops, searing for 3 minutes on each side for a medium-rare finish, or until desired doneness is achieved.
5. Remove the chops from the skillet and let them rest on a warm plate for 5 minutes to allow the juices to redistribute.
6. In the same skillet, reduce the heat to medium and add extra virgin olive oil and minced garlic, sautéing for 30 seconds until fragrant.
7. Spoon the garlic oil over the rested lamb chops and garnish with freshly chopped mint leaves before serving.

Wow, these chops are a masterpiece of texture and taste—juicy on the inside with a crust that’s packed with smoky, spicy goodness. Serve them atop a bed of creamy polenta or alongside a crisp, citrusy salad to cut through the heat.

Parmesan Crusted Lamb Loin Chops

Get ready to elevate your dinner game with these Parmesan Crusted Lamb Loin Chops that are so delicious, they’ll have your taste buds doing a happy dance. Perfectly crispy on the outside, tender on the inside, and packed with flavor, these chops are a surefire way to impress at any meal.

Ingredients

• 4 lamb loin chops, 1 inch thick
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, rosemary, garlic powder, sea salt, and black pepper.
3. Dip each lamb chop into the lightly beaten egg, ensuring it’s fully coated.
4. Press the egg-coated chops into the Parmesan mixture, covering both sides evenly for a crispy crust.
5. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
6. Sear the chops for 2 minutes per side until the crust is golden brown, using tongs to flip them gently.
7. Transfer the seared chops to the prepared baking sheet and bake for 10 minutes for medium-rare, or until desired doneness.
8. Let the chops rest for 5 minutes before serving to allow the juices to redistribute.

You’ll love the contrast between the crispy, cheesy crust and the juicy, flavorful lamb beneath. Serve these chops atop a bed of creamy mashed potatoes or alongside a crisp arugula salad for a meal that’s as beautiful as it is delicious.

Maple Dijon Lamb Loin Chops

Zesty and zippy, these Maple Dijon Lamb Loin Chops are about to become your weeknight hero, proving that fancy flavors don’t have to fuss over your schedule. With a glaze that’s equal parts sweet and sassy, this dish is a flirtatious dance between maple syrup’s richness and Dijon mustard’s sharp wit.

Ingredients

• 4 pasture-raised lamb loin chops, 1 inch thick
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp extra virgin olive oil
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for the chops after searing.
2. In a small bowl, whisk together the maple syrup and Dijon mustard until fully combined; set aside for glazing.
3. Season the lamb chops evenly on both sides with sea salt and freshly ground black pepper.
4. Heat extra virgin olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the lamb chops for 2 minutes per side to develop a golden-brown crust, using tongs to flip them.
6. Reduce the heat to medium and add minced garlic and chopped rosemary to the skillet, sautéing for 30 seconds until fragrant.
7. Brush the maple Dijon glaze over the lamb chops, coating them evenly.
8. Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare, or until desired doneness.
9. Remove from the oven and let the chops rest for 5 minutes to allow the juices to redistribute.

Unbelievably tender with a caramelized crust, these chops offer a symphony of flavors that play beautifully against a backdrop of creamy mashed potatoes or a crisp arugula salad. Serve them up with a side of roasted vegetables for a meal that’s as visually stunning as it is delicious.

Asian Style Glazed Lamb Chops

Prepare to have your taste buds do a happy dance with these Asian Style Glazed Lamb Chops, a dish that’s as fun to make as it is to devour. Perfectly marinated and glazed to sticky, sweet, and savory perfection, these chops are your ticket to flavor town without ever leaving your kitchen.

Ingredients

• 8 lamb loin chops, frenched
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes
• 1 tbsp clarified butter
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. In a medium bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes to create the marinade.
2. Place lamb chops in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the chops. Refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Remove lamb chops from the refrigerator 30 minutes before cooking to bring them to room temperature, ensuring even cooking.
4. Heat clarified butter in a large skillet over medium-high heat. Once hot, add the lamb chops, reserving the marinade. Sear for 3-4 minutes per side for medium-rare, or until desired doneness is achieved.
5. While the chops cook, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes, stirring occasionally, to create a glaze.
6. Brush the glaze over the cooked lamb chops and garnish with sesame seeds and green onions before serving.

Now, these chops aren’t just a meal; they’re a masterpiece. The glaze caramelizes into a sticky-sweet coating that contrasts beautifully with the tender, juicy lamb. Serve them atop a bed of jasmine rice or with a side of stir-fried veggies for a complete, show-stopping dinner that’ll have everyone asking for seconds.

Red Wine Reduction Lamb Loin Chops

Kickstart your culinary adventure with these Red Wine Reduction Lamb Loin Chops, a dish that’s as bold in flavor as it is in making your taste buds dance. Perfect for those who fancy themselves a bit of a kitchen wizard or simply love to indulge in the finer, meatier things in life.

Ingredients

• 4 pasture-raised lamb loin chops, 1.5 inches thick
• 2 tbsp clarified butter
• 1 cup dry red wine (preferably Cabernet Sauvignon)
• 1/2 cup beef stock
• 1 tbsp fresh rosemary, finely chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly cooked chops.
2. Season the lamb loin chops generously with salt and freshly ground black pepper on both sides.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until it shimmers but does not smoke.
4. Sear the lamb chops for 3 minutes on each side to achieve a golden-brown crust, then transfer the skillet to the preheated oven.
5. Roast for 6-8 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer.
6. Remove the chops from the skillet and let them rest on a plate, covered loosely with foil, for 5 minutes.
7. In the same skillet, add minced garlic and rosemary, sautéing for 30 seconds until fragrant.
8. Pour in the red wine and beef stock, scraping up any browned bits from the bottom of the pan.
9. Reduce the sauce over medium heat for about 5 minutes, or until it thickens enough to coat the back of a spoon.
10. Plate the lamb chops and drizzle with the red wine reduction before serving.

Get ready to savor the succulent tenderness of the lamb, perfectly complemented by the rich, velvety red wine reduction. For an extra touch of elegance, serve atop a creamy parsnip puree or alongside roasted root vegetables to round out this decadent dish.

Olive and Sun-Dried Tomato Lamb Chops

Savory, succulent, and slightly sassy, these lamb chops are here to steal the spotlight at your dinner table. Marrying the bold flavors of kalamata olives and sun-dried tomatoes with tender, juicy lamb, this dish is a Mediterranean dream come true.

Ingredients

• 4 pasture-raised lamb chops, 1-inch thick
• 1/4 cup extra virgin olive oil
• 2 tbsp clarified butter
• 1/3 cup kalamata olives, pitted and roughly chopped
• 1/4 cup sun-dried tomatoes in oil, drained and finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly cooked chops.
2. Season the lamb chops evenly on both sides with sea salt and freshly ground black pepper.
3. Heat the extra virgin olive oil and clarified butter in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Sear the lamb chops for 2-3 minutes per side until a golden-brown crust forms, using tongs to flip them carefully.
5. Remove the skillet from heat and sprinkle the minced garlic, chopped rosemary, kalamata olives, and sun-dried tomatoes over the lamb chops.
6. Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer.
7. Let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum flavor and tenderness.

Heavenly tender with a punchy, umami-rich crust, these lamb chops are a feast for the senses. Serve them atop a creamy polenta or alongside a crisp arugula salad for a meal that’s as beautiful as it is delicious.

Curry Spiced Lamb Loin Chops

Ever find yourself staring into the fridge, dreaming of a dish that’s both a showstopper and a weeknight warrior? Enter these curry spiced lamb loin chops, where bold flavors and tender meat collide in a symphony of deliciousness.

Ingredients

• 4 lamb loin chops, about 1 inch thick
• 2 tbsp clarified butter
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat your skillet over medium-high heat and add clarified butter, allowing it to melt and coat the pan evenly.
2. In a small bowl, combine curry powder, cumin, smoked paprika, coriander, sea salt, and black pepper to create a spice rub.
3. Pat the lamb loin chops dry with paper towels, then generously coat both sides with the spice rub.
4. Once the skillet is hot, add the lamb chops, searing for 3 minutes on the first side to develop a golden crust.
5. Flip the chops, add minced garlic around them, and continue cooking for another 3 minutes for medium-rare, or until desired doneness.
6. Remove the chops from the skillet, drizzle with fresh lemon juice, and let them rest for 5 minutes to allow the juices to redistribute.
7. Sprinkle with chopped cilantro before serving.

How about that for a quick culinary adventure? These chops boast a crispy, spice-laden exterior giving way to juicy, flavorful meat inside. Serve them atop a mound of fluffy couscous or alongside a vibrant cucumber salad for a meal that’s as colorful as it is delicious.

BBQ Sauce Glazed Lamb Chops

Every carnivore’s dream just got a saucy upgrade with these BBQ Sauce Glazed Lamb Chops. Imagine tender, juicy lamb chops wearing a sticky, sweet, and smoky BBQ sauce like it’s their best outfit—because it is.

Ingredients

• 8 pasture-raised lamb chops, 1-inch thick
• 1 cup high-quality BBQ sauce
• 2 tbsp clarified butter
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Sea salt, to season
• Freshly ground black pepper, to season

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. Season the lamb chops evenly on both sides with smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and freshly ground black pepper.
3. Brush the grill grates with clarified butter to prevent sticking and add a rich flavor.
4. Place the lamb chops on the grill. Cook for 3 minutes on the first side to achieve a perfect sear.
5. Flip the chops and brush the cooked side generously with BBQ sauce. Cook for another 3 minutes.
6. Flip again, brush the other side with BBQ sauce, and cook for 2 more minutes. This double glazing ensures a sticky, caramelized coating.
7. Remove the lamb chops from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is succulent.

What you’ve got now are lamb chops that are a masterpiece of texture and flavor—crispy edges giving way to tender meat, all wrapped in a glaze that’s the perfect balance of sweet, smoky, and spicy. Serve them atop a mound of creamy mashed potatoes or with a side of charred asparagus for a plate that’s as visually stunning as it is delicious.

Greek Style Lemon and Oregano Lamb Chops

Ready to take your taste buds on a Grecian getaway without leaving your kitchen? These Greek Style Lemon and Oregano Lamb Chops are like a first-class ticket to flavor town, with a zesty lemon punch and herby oregano hug that’ll make you say ‘Opa!’ in no time.

Ingredients

• 8 lamb loin chops, about 1 inch thick
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 2 tbsp fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano

Instructions

1. In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, fresh oregano, minced garlic, sea salt, black pepper, and dried oregano to create a marinade.
2. Add the lamb loin chops to the marinade, ensuring each chop is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill or grill pan to medium-high heat (approximately 400°F) to ensure a perfect sear without burning.
4. Remove the lamb chops from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the lamb chops for 3-4 minutes on each side for medium-rare, or until the internal temperature reaches 145°F. For medium, cook to 160°F.
6. Let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute, ensuring a moist and flavorful bite.

Unleash these succulent chops onto a platter with a side of creamy tzatziki and a crisp Greek salad for a meal that’s as vibrant as a Santorini sunset. The tender, juicy meat with its crispy, herbaceous crust is a testament to the magic of simple, quality ingredients.

Mustard and Herb Marinated Lamb Loin Chops

Yikes, it’s hot out there, but that’s no excuse to skimp on flavor! These Mustard and Herb Marinated Lamb Loin Chops are here to save your summer dinners with their zesty, herbaceous charm and succulent juiciness that’ll have you forgetting all about the heat.

Ingredients

• 4 lamb loin chops, about 1 inch thick
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1/4 cup extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions

1. In a medium bowl, whisk together Dijon mustard, whole grain mustard, minced garlic, rosemary, thyme, olive oil, salt, pepper, honey, and apple cider vinegar until well combined.
2. Place lamb chops in a large resealable plastic bag and pour the marinade over them, ensuring each chop is well coated. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F) for direct grilling.
4. Remove lamb chops from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the chops for 3-4 minutes per side for medium-rare, or until they reach an internal temperature of 135°F. For medium, cook to 145°F.
6. Let the chops rest for 5 minutes before serving to allow juices to redistribute.

Perfectly charred on the outside and tender within, these chops boast a bold mustard kick balanced by sweet honey and aromatic herbs. Serve them atop a crisp arugula salad or alongside roasted fingerlings for a meal that’s anything but ordinary.

Conclusion

Variety is the spice of life, and our roundup of 16 delicious oven-baked lamb loin chop recipes offers just that! From classic herbs to bold spices, there’s something for every palate. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!