If simple, low effort, impressive dinners are what you’re after, this Rosemary Roasted Lamb Chops recipe needs to move to the top of your must-make list!
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 perfectly cooked broccoli!) or your favorite salad.
If you’ve never cooked lamb chops before, this is the perfect recipe to try! It’s easy and the oven does all the hard work.
We love this hands off dinner recipe both for busy weeknights as well as entertaining. And it would be perfect for Easter or Passover dinner!
- Double cut lamb chops: Lamb chops can come as loin chops, shoulder chops, or rib chops. Rib chops typically have a bone attached and come from the traditional rack of lamb you find at the store — that’s what we’re using here. Lamb loin chops and shoulder chops typically come presented similar to a pork chop, small, round, and without a bone.
- Orange juice: Fresh squeezed or store-bought! OJ adds a bright citrus flavor to the marinade and helps to tenderize what the lamb.
- Garlic: To add flavor to the marinade.
- Fresh rosemary: oregano or fresh thyme work great too!
- Extra virgin olive oil: Gives the lamb chop marinade a little more body.
- Dijon mustard: Not only does this help to thicken the sauce a bit, but it adds a lovely tangy flavor that works well with citrus.
- Kosher salt and freshly ground black pepper: To season everything!
- Fresh parsley: For serving.
- Lemon wedges: For serving.
You’ll need a bowl and a whisk to make the marinade for the lamb chops, as well as a large roasting pan or baking dish for cooking. Grab some aluminum foil too!
Make The Lamb Chop Marinade
This marinade comes together quickly! Whisk all ingredients together in a small bowl or a 2-cup measuring cup until well mixed.
Cooking Lamb Chops In An Oven
Once the double cut lamb rib chops are patted dry with a paper towel, place in a large roasting dish with deeps sides. Make sure they’re in a single layer! Pour the marinade on top, then cover tightly with aluminum foil.
Roast at 400 degrees for 45 minutes, then carefully remove the foil. Watch your face, a big cloud of steam will escape. Return to the oven and cook for an additional 15 minutes, to help crisp up and brown the exterior of the lamb chops.
That’s it! That’s the easiest way to roast lamb chops in an oven, but keep them tender and juicy. Serve with fresh parsley and lemon wedges for added flavor!
- Pat the lamb chops dry before seasoning! This helps to ensure the salt and pepper (or any other spices and herbs, in this case the lamb chop marinade) adhere to the meat.
- Allow the meat to rest before serving! Once cooked, give the lamb chops about 5 minutes to rest before serving so the juices can redistribute.
We recommend lamb be cooked to medium-rare, unless the meat is braised and cooked for a longer period of time. Here’s the breakdown of doneness and temperature ranges:
– Rare: 115-120F
– Medium-rare: 120-125F
– Medium: 130-135F
– Medium-well: 140-145F
– Well-done: 150-155F
You can use single cut chops — other lamb ribs, lamb shoulder, or lamb loin — but we find ribs to be the most tender. Single cut chops will cook in about half the time.
Yes! Lamb is a high protein meat. It is also high in B3 and been shown to help lower the risk of heart disease. It’s also a great source of zinc and iron.
Based on the amount of side dishes or appetizers, we recommend 2 double cut chops per person.
How To Serve This Lamb Chops Recipe
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Impossibly Tender Rosemary Roasted Lamb Chops
- 3 lbs lamb chops double cut
- ½ cup orange juice
- 3 cloves garlic minced
- 2 Tbsp rosemary oregano or thyme, finely chopped
- 2 Tbsp 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
- Make the marinade. Preheat oven to 400F. 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 45 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!
- Lamb chops: If possible, we recommend 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 25 minutes, then finish uncovered for an additional 10-15 minutes. A meat thermometer will help to ensure proper doneness.
- Make ahead: We love a make ahead meal, but these chops are best enjoyed fresh. You can make the marinade up to 2 days in advance, then pour it over the chops to cook fresh when ready.
- Leftovers and storage: Allow to cool completely, then transfer to an airtight container and store in a fridge for up to 5 days.
- Reheating: Lamb chops can be reheated in a microwave or in a preheated oven at 350F for 10-12 minutes, or until just warm throughout.
- Freezing: Lamb chops are incredibly freezer-friendly. Cool completely, then freeze in a single layer (you can freeze the lamb chop marinade in a container on the side) for a few hours until solid. Transfer to a freezer-safe storage container or bag and freeze for up to 3 months. Thaw overnight in a fridge before reheating.