Oven Baked Lamb Chops (Printer-Friendly Version)
Juicy lamb chops pan-seared and oven finished with aromatic herbs and red pepper for deep flavor.
# Ingredients Needed:
→ Lamb
01 -
8 medium lamb chops (1 to 1.5 inches thick)
→ Spices and Seasoning
02 -
2 teaspoons kosher salt
03 -
1 teaspoon freshly ground black pepper
04 -
1 tablespoon dried oregano
05 -
2 teaspoons dried thyme
06 -
1/2 tablespoon smoked paprika
07 -
1/2 teaspoon onion powder
→ Fresh Aromatics and Marinade
08 -
3 to 4 garlic cloves, peeled
09 -
1/2 red bell pepper, roughly chopped
10 -
Fresh parsley, quantity as needed for marinade and garnish
11 -
Juice of 1/2 lemon
12 -
1/4 cup extra-virgin olive oil, plus 2 tablespoons for searing
# Step-by-Step Directions:
01 -
Process the red bell pepper, parsley, and garlic cloves in a food processor until coarsely blended, maintaining some texture.
02 -
If starting with a rack, cut into individual chops about 1 to 1.5 inches thick. Combine chops with cooked pepper mixture, dried spices, olive oil, and lemon juice. Massage thoroughly to coat evenly.
03 -
Cover and refrigerate the seasoned chops for at least 1 hour to tenderize and infuse flavors. Remove and let 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. Sear lamb chops in batches for 1 to 2 minutes per side until golden brown crust forms.
05 -
Arrange seared chops in a single layer in the skillet or baking sheet. Bake in preheated oven for 2 to 5 minutes for medium-rare to medium, or 5 to 10 minutes for medium-well to well-done. Monitor internal temperature for accuracy.
06 -
Remove from oven and let chops rest for 3 to 5 minutes to redistribute juices. Garnish with fresh parsley before serving.
# Helpful Hints:
01 -
Use an instant-read thermometer to ensure precise doneness: medium-rare at 130°F to 140°F internal temperature.