Tender and juicy oven baked lamb chops served with a scrumptious Dijon mustard dill sauce (optional but we highly recommend it).
Ingredients You’ll Need
This lamb chops recipe is very easy and of all the possible cuts of lamb it works particularly well with sirloin.
Sirloin chops are cut from the muscle connecting the lamb loin and the leg (sirloin). They are meaty and tender, typically cut quite thick and do not contain a bone.
If you cannot find sirloin chops (pictured below) you can use:
- lamb shoulder chops (blade or arm work equally well),
- lamb loin chops (the ones that look like mini T-bone steaks, they are small so budget two per person)
- rib chops – carved from a rack of lamb
Besides the lamb chops you will need:
- Salt & pepper – for seasoning
- Olive oil – to sear the chops before transferring them to the oven
- Lamb chops marinade – the ingredients will vary based on the type you choose, in this case I made the Dijon mustard dill marinade you see in the picture above with: Dijon mustard, olive oil, lemon juice, finely chopped dill and salt and pepper.
You can impart a variety of flavors by switching the marinade every time you make lamb chops in the oven.
Here are more Lamb Chop Marinade Recipes if you’d rather mix a different version.
- Equipment wise you will need an oven-safe skillet such as cast iron or stainless steel.
How To Cook Lamb Chops in the Oven
Prep the chops. We recommend that you do not trim the fat. As it melts away during cooking it adds a lot of flavor to the meat and contributes to the juicy results.
Make a marinade and cover them completely, whether you are using a glass container with lid as shown below or a plastic bag. Refrigerate for 1 to 12 hours.
Preheat the oven to 400 F or 375 F. Scrape off the marinade from the chops and pat them dry. Season them lightly with salt and pepper.
You can either roast or bake the lamb chops – the difference is simply in the temperature.
At 400 F you will be roasting the lamb chops – depending on their size and thickness – between 5-8 minutes.
At 375 F you will baking the lamb chops which will take a bit longer. Depending on their size and thickness in the vicinity of 8-12 minutes.
Opinions vary as to which method yields better results. I usually go for roasting at 400 F.
While your oven is warming up brown the seasoned lamb chops. Over medium-high heat heat a skillet for 2-3 minutes and add the olive oil. Sear the lamb chops for 1-2 minutes on each side. Transfer the skillet to the oven.
The lamb chops are cooked medium when the internal temperature registers 135 F. For medium-rare look for internal temperature of 125 F.
Measure the temperature in the thickest part of the chops. Smaller chops will require less time to reach 135 F. Above 140 F the meat will begin to get tough and transition into medium-well and well done.
Place the cooked chops onto a platter and cover them loosely with foil. Let them rest for 5-6 minutes.
Dijon Mustard Dill Sauce
While the lamb chops are resting you can whip up this easy mustard dill sauce.
The only ingredients you need are: cream, Dijon mustard, honey and dill.
- To the same skillet where you cooked the lamb chops (over medium heat) add the cream, the mustard and the honey.
- Stir with a wooden spoon to mix. Simmer for 4-5 minutes.
- Take away from the heat, stir in the dill and transfer the sauce to a serving bowl.
Alternatively you can place the rested lamb chops in the skillet with the mustard dill sauce and serve family style.
Serve the lamb chops with potatoes, salads, rice pilafs – anything you’d like.
Or if you feel like putting together some gyros – prepare all the fixings (this yogurt sauce works great to that end) and warm up the pita bread in advance – then thinly slice the lamb chops after they have rested.
- 4 lamb chops (sirloin cut recommended, about 6 oz each)
- 1 tbsp olive oil
- pinch of salt and pepper
Dijon Mustard Dill Marinade
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 1/2 lemon, juice of
- 1/2 tbsp dill, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
Creamy Dijon Mustard Dill Sauce (Optional)
- 3/4 cup heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp finely chopped dill
- Make a marinade by mixing the listed ingredients. Completely cover the lamb chops and refrigerate for 1 to 12 hours in a glass container with a lid or sealed plastic bag.
- Preheat the oven to 400 F. Scrape off the marinade from the lamb chops and discard. Pat them dry.
- Over medium-high heat heat an oven-safe heavy bottomed skillet and add 1 tbsp olive oil. Season the chops with salt and pepper and sear them for 1.5 minutes per side.
- Transfer to the oven and cook until the internal temperature reaches 135 F for medium (about 8 minutes), or 125 F for medium-rare (about 6 minutes).
- Take out the chops from the oven, transfer to a plate, cover with foil and let rest for 5 minutes.
- While the chops are resting you can prepare the Dijon Mustard Dill Sauce. In the same skillet where you cooked the chops over medium heat add the cream, mustard and honey. Stir to mix and simmer for 5 minutes. Remove from heat, add the dill, stir and transfer to a serving dish. Alternatively add the rested lamb chops to the sauce in the skillet and serve family style.
Note - the nutrition information includes the Creamy Dijon Mustard Sauce.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 416 Total Fat: 36g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 89mg Sodium: 1153mg Carbohydrates: 11g Fiber: 1g Sugar: 10g Protein: 14g
Beer Pairing Suggestions for Lamb Chops in Oven
The rich lamb meat and the Dijon dill sauce make great partners to strong and flavorful Belgian ales such as dubbels or Belgian strong golden ales as well as lagers like Doppelbock.
For lighter options we like saisons or German lagers like Dunkel and Pilsner.
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