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Roasted Lamb Chops

If you love lamb loin chops, bookmark this recipe. The flavor of these Roasted Lamb Chops is unmatched by any other recipe I’ve tried – each bite just melts in your mouth. Need more convincing? You can have them on the table in less than half an hour with just 5 minutes of prep and the recipe can easily be scaled; they’re a perfect date night recipe for two or dinner party recipe for eight!

These chops are so rich that I usually just serve them with a vegetable and often skip the starch. But if you’re serving them for a dinner party, they’re wonderful with mashed red potatoes.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •    8 lamb loin chops

For the Dijon Herb Paste:

    •    generous pinch salt
    •    2 tbsps Dijon mustard
    •    2 cloves garlic minced
    •    2 tbsps extra virgin olive oil
    •    serveral grinds black pepper
    •    2 tbsps dried herbes de provence


  1. Preheat oven to 425°F.
  2. Line a baking dish with parchment paper and arrange chops in a single layer, leaving space between them.
  3. Season chops lightly with salt and freshly ground black pepper.
  4. Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste.
  5. Spoon 1/8 herb paste on to each chop and spread to coat the top evenly.
  6. Bake until internal temperature of the lamb reads 140°F (about 15 minutes).
  7. Remove from oven and tent with foil 5 minutes. Serve.

This great family recipe is thanks to Pinch and Swirl Recipes at


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