These delectable Oven-Baked Lamb Chops, marinated in mint and garlic, are the perfect cornerstone for your Sunday dinner.
There’s something undeniably special about a meal with lamb chops as its centerpiece. To me, lamb chops have always felt both classic and luxurious, perfect for creating memorable meals without the fuss. These oven-baked lamb chops, with their tender texture and savory flavor, are the perfect blend of elegance and ease, making them an ideal choice for elevating both special occasions and weeknight dinners.
Lamb, a staple in Mediterranean and Middle Eastern cuisines for centuries, is often paired with mint; the fragrant, slightly sweet, refreshing notes of this herb beautifully balance the rich, earthy flavors of lamb. This recipe includes a mint and garlic-based marinade that comes together in minutes. This means most of the work is done while the lamb marinates in the fridge, leaving you plenty of time to prep your sides or relax with your dinner guests.
Are Oven-Baked Lamb Chops Healthy?
Lamb is an excellent source of high-quality protein, and it also contains key nutrients such as iron, zinc, and vitamin B12. By baking the chops instead of frying, you’re using a cooking method that minimizes added fats while retaining the meat’s natural flavors. Additionally, using fresh mint and garlic in the marinade contributes incredible flavor while minimizing the need for salt, should you be watching your sodium intake.
Cooking Lamb Chops
Cooking lamb chops might seem intimidating, but it’s surprisingly easy with the right techniques. The secret is in the marinade, but there are also essential tips to ensure your oven-baked lamb chops come out juicy and perfectly cooked. The USDA recommends cooking lamb chops to a minimum internal temperature of 145°F, considered medium doneness, which takes about 12-14 minutes for one-inch-thick chops. For medium-well, aim for an internal temperature of 150-155°F, which takes 14-16 minutes, and for well-done, bake for 16-18 minutes, until the internal temperature reaches 160-165°F. Always let the chops rest for at least three minutes after cooking to allow the juices to redistribute before serving.
Cooking times can vary depending on factors like chop thickness, oven calibration, and your preferred doneness. Using a meat thermometer is the most accurate way to determine doneness, but the cooking time guidelines can help you estimate when your lamb chops are done. For best results, make sure your oven is fully preheated, and if you’re searing the chops first, make sure the skillet is hot before starting. Once the lamb chops are finished, remove them from the oven and pan immediately to prevent overcooking from residual heat. Using these tips, your lamb chops will turn out tender and flavorful every time!
How To Make Ahead And Store
You can make the marinade and marinate your chops the day before you want to cook them (you’ll need to marinate them at least 30 minutes before baking). Once cooked, allow the lamb chops to cool completely. Store them in an airtight container for up to 4 days in the fridge. To freeze, wrap the lamb chops tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They’ll keep in the freezer for up to 3 months. To reheat, thaw them overnight in the fridge, then wrap them in foil with a splash of broth or water to keep them moist. Warm them back up in the oven at 300°F for 10-15 minutes. You can also use a skillet on the stove (add a little butter or oil) and warm to an internal temperature of 140°F. Either way, let them rest again after reheating to redistribute the juices.
Serving Suggestions
My family loves oven-baked lamb chops with these fluffy Dairy-Free Mashed Potatoes Without Milk and some crisp and tender Air-Fryer Asparagus, my favorite spring veggie. If asparagus isn’t your thing, a side of Oven-Roasted Honey-Balsamic Brussels Sprouts is perfect with this meal. These oven-baked lamb chops are also delicious alongside a simple Cilantro-Lime Cauliflower Rice. The fresh, citrusy flavor of cilantro complements the cool, slightly sweet taste of mint, creating a vibrant and balanced flavor profile for your chops.
Ingredients
- 2 tablespoons mint chopped
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- Salt and pepper
- 2 lamb chops 1 pound
Instructions
- Make a marinade by combining the mint, olive oil, garlic, and a pinch of salt and pepper in a bowl.
- Place the chops in the bowl and coat with the marinade.
- Cover and place in the fridge for 30 minutes to overnight.
- When you’re ready to cook your chops, preheat the oven to 400°F. Heat a cast-iron skillet on high until piping hot and sear the chops on both sides.
- Pour the rest of the marinade over the chops and place the skillet into the preheated oven for 12-14 minutes for medium (internal temperature 140-145°F) or 14-16 minutes for medium-well done (internal temperature 150-155°F). For well-done chops, bake 16-18 minutes (internal temperature 160-165°F).
- Remove from the oven and take the chops out of the pan immediately (if you leave the chops in the pan they will overcook in the residual heat). Allow to rest on a serving plate for at least 3 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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