Oven-Baked Lamb Chops (Print Format)
Succulent lamb chops with a fragrant herb and red pepper marinade, pan-seared and oven-finished for rich, juicy flavor.
# Ingredients:
→ Protein
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 -
0.5 tablespoon smoked paprika
07 -
0.5 teaspoon onion powder
→ Fresh Flavor Components
08 -
3 to 4 garlic cloves, peeled
09 -
0.5 red bell pepper, roughly chopped
10 -
Fresh parsley (for marinade and garnish)
11 -
Juice of 0.5 fresh lemon
12 -
0.25 cup extra-virgin olive oil (plus 2 tablespoons for searing)
# Steps:
01 -
Using a food processor or chopper, coarsely blend the red bell pepper, fresh parsley, and garlic cloves until a chunky paste forms, retaining some texture for flavor bursts.
02 -
If starting with a whole rack, slice into individual chops about 1 to 1.5 inches thick. Place chops in a large bowl and add the processed pepper mixture along with dried oregano, thyme, smoked paprika, onion powder, salt, black pepper, olive oil, and lemon juice. Massage the marinade thoroughly into the meat.
03 -
Cover the bowl and refrigerate for at least 1 hour to tenderize and infuse flavors. Remove and let the lamb rest at room temperature for 20 to 30 minutes before cooking.
04 -
Preheat oven to 400°F. Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat until shimmering. Sear lamb chops in batches for 1 to 2 minutes per side, forming a golden-brown crust. Avoid overcrowding and moving chops prematurely.
05 -
Arrange seared chops in the skillet or on a baking sheet without overlapping. Bake for 2 to 5 minutes for medium-rare to medium doneness (130-140°F internal temp) or 5 to 10 minutes for medium-well to well-done (145-160°F). Use an instant-read thermometer to verify.
06 -
Remove chops from heat and let rest for 3 to 5 minutes to redistribute juices. Garnish with fresh parsley before serving.
# Tips:
01 -
An instant-read thermometer is essential for precise doneness. Resting the meat after cooking ensures tender, juicy results.