Baked Lamb Chops permeated with garlic herb flavors! Marinated with mint to bring out the flavor of the lamb, then placed in the refrigerator for a little over 24 hours to ensure each bite is as rewarding as the first.
Savory Thoughts: Staying positive does not mean that things will turn out okay. Rather it is knowing that you will be okay no matter how things turn out. – Unknown
Why Does This Recipe Work?
- It’s a low-fat baked lamb chops recipe that’s really tasty and incredibly easy to make.
- Pan seared lamb chops that are baked to perfection in accordance with your consistency level.
- Using small chops assures the lamb is moist and juicy.
- Perfect for any occasion and any time of the year.
If I were to have a favorite meat choice, lamb would have to it. It is succulent, easy to make, high in protein, and very delicious. It pairs well with salads or rice dishes. Not to mention, great on the grill.
The Marinade
For the marinade, I use garlic, fresh Italian parsley, fresh rosemary sprigs, salt, and pepper, EVOO, chopped onions, cayenne pepper (optional), allspice (optional), and mint leaves.
Alter the recipe in any way that flatters you and your family. The key is to make it your own – the choice to add cayenne pepper is optional. Feel free to add a little, a lot, or none. The choice is yours!
How To Cook Lamb Chops?
Add all the ingredients with the exception of the butter in a food processor. Pulse to smooth but somewhat lumpy consistency.
Coat the meat well, cover with plastic wrap, sprinkle allspice, and refrigerate overnight but best at 48 hours or more.
The next day, pan sear the lamb chops then pour the remaining marinade mixture over the lamb chops in the skillet. Coat well with a spoon. Baked for 6 minutes.
Cook’s Tips:
- Make sure that the lamb pieces are cut uniform size. When the rack is cut in even size, this
assure that the meat is cooked evenly. - Season Liberally. Adjust the measurement in accordance
to your taste. - Don’t Crowd the Pan. Overcrowding the pan may cause the meat to not cook evenly.
- Bake To Perfection. Bake the meat in accordance
to your level of consistency. Cook the lamb until reaches an internal temperature of 145 degrees Fahrenheit
If you made these Baked Lamb Chops Recipe, tag me on Instagram or Facebook so I can share your beautiful dish. Also, I’d appreciate it if you would give it a star rating below!
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ALSO, I AM ALWAYS PINNING TASTY RECIPES, LET’S CONNECT ON PINTEREST!
Easy Baked Lamb Chops
Ingredients
- 8 Lamb Chops
- 1/4 cup Flat Italian Parsley Fresh
- 2 Rosemary Sprigs
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp Extra Virgin Olive Oil Divided
- 4 Mint Leaves
- 1/2 tsp Cayenne Pepper Optional
- 2 tbsp Butter unsalted
- 2 tbsp Chopped Onions
- All spice Optional
Instructions
- Preheat the oven to 400 degrees. Add all the ingredients in small food processor including two tablespoon of the EVOO, with the exception of the butter. Pulse to liquify.
- Pour the marinade over the lamb chops, coat well. Sprinkle with allspice for additional flavor (optional). Cover with plastic wrap and refrigerate for up to 48 hours.
- In an ovenproof skillet, heat the skillet and olive oil. Pan sear the lamb for 2 minutes per side. Pour the remaining mixture over the meat in the skillet and bake the lamb on 400 degrees for 6 (medium rare) or 10-15 minutes for well done.
- Serve warm and enjoy!
Danyelle Whitley
I’ve been scared to cook lamb for my family but this recipe seems like something they would love. The flavors you put together makes me think my kids will LOVE this!
Olga
Mirlene, t’s really awesome! This will quickly become a favorite in our house!
Alyssa
Mirlene, it’s awesome! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible!
Mirlene
Thank you, Alyssa!
Stephanie
I love lamb chops but I’ve never tried them at home -thanks for this super simple recipe! I can’t wait to taste them!