Oven Baked Lamb Chops (Printer-Friendly)

Tender lamb chops infused with herb and red pepper marinade, seared and oven-finished for juicy, flavorful results.

# What You’ll Need:

→ Premium Lamb

01 - 8 medium lamb chops, approximately 1 to 1.5 inches thick

→ Aromatic Spice Blend

02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 tablespoon dried oregano
05 - 2 teaspoons dried thyme
06 - 1/2 tablespoon smoked paprika
07 - 1/2 teaspoon onion powder

→ Fresh Flavor Components

08 - 3-4 garlic cloves, peeled
09 - 1/2 red bell pepper, roughly chopped
10 - Fresh parsley, chopped (for marinade and garnish)
11 - Juice of 1/2 fresh lemon
12 - 1/4 cup extra-virgin olive oil plus 2 tablespoons for searing

# Steps to Follow:

01 - Combine red bell pepper, fresh parsley, and garlic cloves in a food processor and pulse until a chunky paste forms, retaining some texture for bursts of flavor.
02 - Pat lamb chops dry. In a large bowl, mix lamb with the pepper paste, dried oregano, thyme, smoked paprika, onion powder, kosher salt, black pepper, olive oil, and lemon juice. Massage thoroughly to coat all surfaces.
03 - Cover the seasoned chops and refrigerate for at least 1 hour. Remove from fridge 20-30 minutes prior to cooking to reach room temperature.
04 - Preheat oven to 400°F. Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat. Sear lamb chops 1-2 minutes per side to develop a golden-brown crust without overcrowding the pan.
05 - Arrange seared chops in the skillet or on a baking sheet, avoiding overlap. Bake 2-5 minutes for medium-rare to medium (130-140°F internal) or 5-10 minutes for medium-well to well-done (145-160°F). Use an instant-read thermometer to check doneness.
06 - Remove chops from oven and let rest 3-5 minutes to redistribute juices. Garnish with fresh parsley before serving.

# Helpful Hints:

01 - Allowing chops to reach room temperature before cooking ensures even doneness and prevents toughening.
02 - Resting the meat after cooking is essential for juicy, tender results.
03 - Use a quality instant-read thermometer to avoid overcooking lamb.

Go Back