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Ina Garten Lamb Chops in Oven

Ina Garten Lamb Chops in Oven recipe
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This recipe features thick-cut lamb chops marinated with olive oil, garlic, rosemary, and thyme, then roasted in the oven to achieve a perfectly tender and juicy bite. A quick sear before roasting enhances the texture and flavor, resulting in restaurant-quality lamb chops at home.

Ingredients

Scale
  • 8 lamb rib chops (or 4 lamb loin chops)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon red pepper flakes (optional)

Instructions

Step 1: Marinate the Lamb Chops

  • Prepare the marinade – In a small bowl, mix olive oil, garlic, rosemary, thyme, Dijon mustard, lemon zest, lemon juice, salt, black pepper, and red pepper flakes.
  • Coat the lamb chops – Rub the marinade all over the lamb chops, ensuring even coverage.
  • Let them marinate – Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2: Preheat the Oven

  • Set the oven to 400°F (200°C).
  • Line a baking sheet with parchment paper or foil for easy cleanup.

Step 3: Sear the Lamb Chops (Optional, But Recommended)

  • Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil.
  • Sear the lamb chops for 2 minutes per side until golden brown. This step locks in juices and enhances the flavor.

Step 4: Roast the Lamb Chops

  • Transfer the lamb chops to a baking sheet (if not using a skillet).
  • Roast for 8-12 minutes, depending on your desired doneness:
    • Rare: 125°F (51°C), about 8 minutes
    • Medium-Rare: 130°F (54°C), about 10 minutes
    • Medium: 135°F (57°C), about 12 minutes
  • Rest before serving – Remove from the oven and let the lamb chops rest for 5 minutes to allow the juices to redistribute.

Find it online: https://inagartencooks.com/ina-garten-lamb-chops-in-oven/