Oven-Roasted Lamb Chops with Orange Juice Marinade
If simple, low effort, impressive dinners are what you’re after, move these rosemary roasted lamb chops to the top of your must-make list!
Why I Love This Recipe
Double cut lamb chops are cooked in a flavorful citrus marinade made with 7 simple ingredients. Not only does the marinade infuse a lot of fresh, vibrant flavor into the meat, but the orange juice keeps the chops tender and juicy! The dish cooks entirely in the oven, leaving you free to prep side dishes, like roasted veggies (nothing beats roasted broccolini with garlicky breadcrumbs!) or your favorite salad.
If you’ve never made a bone-in lamb chop recipe before, this is an ideal place to start: the prep is incredibly simple and the oven does all the work. 🙌🏻 In fact, you should feel confident serving this one to family and friends.
For more dinner party-worthy recipes, consider trying my cozy Shepherd’s pie with mashed root veggies or this truly simple braised beef chuck roast next!
Ingredient Notes
Lamb chops can be sold as loin chops, shoulder chops, or rib chops. Rib chops typically have a bone attached and come from the traditional rack of lamb you may already be familiar with — that’s what we’re using here. Lamb loin chops and shoulder chops are typically packaged similarly to pork chops: small, round, and without a bone.
My preference is to use double-cut lamb, specifically the rib chops. While you can use single cut chops, expect them to be less tender. Also, note that they will cook in about half the time.
Step-by-Step Overview
First, you’ll make the quick marinade.
Once the lamb is patted dry (this helps the seasonings stick to the meat!), place in a large roasting dish. Make sure they’re in a single layer! Pour the marinade on top, then cover tightly with aluminum foil.
Roast the lamb in an oven preheated to 400°F (205°C) for 35 minutes, then carefully remove the foil. From experience I can tell you that a big cloud of steam will escape, so watch your eyes! 😂
With the foil removed, return the lamb to the oven, then cook until they crisp up and brown. Allow the meat to rest for 5-10 minutes to let the juices redistribute. Serve with fresh parsley and lemon wedges for added flavor!
Based on the amount of side dishes or appetizers you add to the menu, I recommend 2 double cut chops per person.
What Temperature Should Lamb Be Cooked To?
I prefer lamb when it’s cooked to medium-rare (unless the meat is braised and cooked for a longer period of time). Here’s a quick breakdown temperatures:
- Rare: 115-120°F (46-49°C)
- Medium-rare: 120-125°F (49-52°C)
- Medium: 130-135°F (54-57°C)
- Medium-well: 140-145°F (60-63°C)
- Well-done: 150-155°F (66-68°C)
If you’re making something like a roasted lamb shoulder, which cooks low and slow for hours and hours, expect the lamb to be be fully cooked.
Make It A Complete Meal
If you’re craving something creamy and cozy, consider serving these juicy lamb chops on a bed of parsnip purée or garlic mashed potatoes. I’ve also served them as part of a Mediterranean spread alongside lemony Israeli couscous and crispy roasted Brussels sprouts all topped with a drizzle of date syrup at the end. Just trust me, it’s real good.
I can’t wait to hear what you think! If you give this recipe a try, I’d love for you to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below with your feedback.
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Oven-Roasted Rosemary Lamb Chops (400°F)
Video
Equipment
Ingredients
- 3 lbs (1.4kg) lamb chops double cut
- ½ cup (118ml) orange juice
- 3 cloves garlic minced
- 2 Tbsp rosemary oregano or thyme, finely chopped
- 2 Tbsp (30ml) extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Fresh parsley for serving
- Lemon wedegs for serving
Instructions
- Make the marinade. Preheat oven to 400°F (204°C). In a large bowl, whisk together ½ cup orange juice, 3 cloves minced garlic, 2 Tbsp chopped rosemary, 2 Tbsp olive oil, 1 tsp Dijon, 1 tsp Kosher salt, and ¼ tsp black pepper.
- Assemble. Pat the lamb chops dry with a paper towel, then place in a large roasting dish in a flat, single layer. Pour the marinade on top, cover tightly with foil, then roast for 35 minutes.
- Roast the lamb chops. Remove the foil, then return the dish to the oven and cook for an additional 15 minutes, until the lamb chops are golden brown and crisp up a bit. Serve immediately with chopped parsley and lemon wedges!
Notes
- If possible, use double cut lamb chops (two ribs per chop). These are thicker and tend to stay juicier without overcooking. If you can only find single cut lamb chops, reduce roast time to 20 minutes, then finish uncovered for an additional 10-15 minutes.
- Make-ahead: Prepare the marinade up to 2 days in advance and add it to the chops when ready to cook.
- Storage: Cool completely, then refrigerate in an airtight container for up to 5 days.
- Reheating: Warm in the microwave or a 350°F (177°C) oven for 10–12 minutes.
- Freezing: Freeze cooled chops in a single layer, then transfer to a freezer-safe container. Store up to 3 months and thaw overnight in the fridge before reheating.
This was disappointing. My lamb chops never crisped up and following the recipe cooking time resulted in chops that were overcooked. The marinade was tasty. I doubt that I will be using this recipe again.
Hi Christine — can you confirm whether you used single cut or double cut lamb chops? Let’s start there. Thanks!
Question – I’m planing on making this with lamb loin chops. How long should I bake for a medium-medium well temperature? Thank you!!
Hi Elena! Are they single cut or double cut chops? Best, Ari
They are lamb loin chops so I don’t believe there is such thing as single or double for this cut. Thanks!
I would suggest roasting them covered with foil for 20-25 minutes and then checking the internal temperature. To get them browned and crispy on top, you can then place them directly under the broiler on high (you’ll have to move the rack up closer to the broiler) and cook for maybe 5 minutes. Keep a close eye on them, they’re just browning at that point. Enjoy! xo, Ari