Lamb Chops
Tender, juicy Lamb Chops deserve to be the center of your Easter holiday! This easy recipe will impress everyone around your dinner table!
Forget the usual baked ham this Easter! Try these amazingly juicy, delicious Lamb Chops basted in bright flavors like fresh parsley, rosemary, lemon, and butter. These lamb loin chops could not be easier—simply marinate for a couple of hours and then oven-bake until the edges are crispy and the inside is fall-off-the-bone tender!
Lamb Chops Deserve More Attention!
If you want to cook a truly special Easter dinner, this is the absolute best lamb recipe to try!
Now, if you’re not a fan of lamb, I want to encourage you to give it another try! Ease yourself into the taste by soaking the lamb in milk for an hour before starting the marinade. This makes the flavor of the meat a bit milder. (You won’t always want to do this, but it’s a good way to adjust your tastebuds to a new and different flavor.)
Other Recipes to Serve with Lamb Chops
- Liz’s Candied Carrots are colorful and sweet and so perfect on your Easter table!
- Potatoes always make a great side dish for herbed lamb chops. I especially love this cheesy, creamy Au Gratin Potato Casserole!
Ingredients
Lamb: Lamb chops can come from the ribs, loin, or shoulder, so which cut you choose is up to you! The rib chops will be the most tender. You need four double-cut chops, 1 to 2 inches thick, for this recipe.
Herb Rub: We will pat each chop with sea salt for tenderizing and flavor, then add a herbed paste of butter, fresh parsley and rosemary, olive oil, garlic cloves, lemon juice, and ground pepper. The flavor of this marinade is SO bright and fresh!
How to Make Lamb Chops
STEP ONE: Generously salt each lamb chop on all sides, using about 1/2 teaspoon of salt on each chop.
STEP TWO: Using the food processor, make a paste from the melted butter, fresh parsley and rosemary, olive oil, garlic cloves, lemon juice, ground pepper, and the remaining salt.
STEP THREE: Cover each chop with the herb paste on both sides, using all the marinade. Cover the chops with plastic wrap (or foil) and let them rest in the fridge for 2 hours. Then, remove them from the fridge and let them sit at room temperature for 1 hour. Preheat the oven to 400 degrees F and move the oven rack to the center.
STEP FOUR: Place the lamb chops on a baking sheet and bake for 10-15 minutes or until the meat thermometer reads 105 degrees F. Remove the chops from the oven and carefully move the oven rack from the center to the top (or 2nd from top). Change the oven setting to broil.
STEP FIVE: Place the chops back in the oven for another 2-3 minutes or until they reach 115 degrees F. Remove the chops from the oven and allow them to rest until they reach 132 degrees F (medium rare).
STEP SIX: Serve as double chops or cut the two chops apart. Serve with potatoes and spring vegetables, and enjoy!
Tips for Success
- Always use a meat thermometer to ensure your chops are cooked to your desired temperature. Temps range from 130 degrees F for medium-rare, 135-140 degrees F for medium, and 145 degrees F for medium well.
- Salting the meat on all sides helps to tenderize the chops.
- Soaking the chops in milk for about an hour before using them in this recipe will help lessen the “gamey” flavor for those new to eating lamb. Just pat the chops dry with a paper towel before seasoning with salt.
- Keep an eye on the chops while they’re resting. Even with the chops cut the same, the resting time can vary chop by chop. So, if you’re particular about doneness, an instant-read thermometer is your best friend.
How Do I Know What Kind of Lamb Meat to Buy?
Buying new cuts of meat can be intimidating, especially with meat often saved for special occasions. But lamb is easy to buy! You’re going to want about ½ pound of meat per dinner guest. (For chops, this will work out to 2 or 3 chops per person.) As far as the type of lamb, the leg of lamb is thick, easy to cook, affordable, and perfect for slow-roasting. Chops are individually cut, extremely tender, and full of flavor. Ideally, you want chops to be 1 to 2 inches thick.
How do I Make Lamb Chops Tender?
The best way to perfectly cook lamb chops and keep them from getting tough is a simple 3-step process.
- Marinate the meat for at least an hour.
- Cook until it’s a very pale pink inside – an internal temperature between 130 degrees F and 140 degrees F).
- Let the meat rest for 10 minutes before serving. This allows the juices to redistribute throughout the meat.
Other Easy, Amazing Easter Eats!
- Riesling Peach Glazed Ham
- Asparagus and Goat Cheese Tart
- Pesto Deviled Eggs
- Lamb Meatballs
- Buttery Coconut Bars
- Creamy Pea Spread
Lamb Chops
Ingredients
- 4 double-cut lamb chops with frenched bone
- 1 tablespoon salt divided
- ½ bunch fresh parsley
- 4 sprigs fresh rosemary stems removed
- 4 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 5 cloves garlic peeled
- 1 ½ tablespoons lemon juice freshly squeezed
- ½ teaspoon black pepper
Instructions
- Place the 4 double-cut lamb chops on a platter and generously salt with about ½ teaspoon of salt per chop so that all sides are covered. Set aside.
- Make a marinade paste by placing the fresh parsley, rosemary, melted butter, olive oil, garlic cloves, lemon juice, ground pepper, and the remaining 1 teaspoon of salt into a food processor. Cover and run, scraping down the sides as needed.
- Thoroughly cover both sides of the lamb chops with the paste, using all of the marinade. Cover the platter with plastic wrap or foil and place in the fridge for 2 hours.
- Remove from the fridge and allow the lamb chops to rest on the counter for about 1 hour at room temperature. Then preheat the oven to 400 degrees F with one oven rack in the center position and another in the top position.
- Transfer chops to an ungreased baking sheet and bake until a thermometer reads 105 degrees F, about 10 to 15 minutes. (Cooking time will vary depending on the thickness of the chops. A probe thermometer is highly recommended to monitor the temperature.)
- Remove the baking sheet from the oven. Set the oven to broil on HIGH. Return the baking sheet to the oven on the top rack and cook until the chops reach 115 degrees F, about 2 minutes (depending on the thickness).
- Take the lamb chops out of the oven to rest. The temperature should come up to 132 degrees F, which is medium rare.
- Serve as double-chops or cut in half for two single-chops per serving. Serve warm with mashed potatoes or your favorite sides.
