Baked Lamb Chops
User Reviews
4.7
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
1 hr
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Total Time
1 hr 50 mins
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Servings
4
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Calories
874 kcal
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Course
Main Course
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Cuisine
German
Baked Lamb Chops
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Tender and flavorful baked lamb chops with potatoes and rosemary, this is one of my favorite dishes in spring.
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Ingredients
- 2 lbs potatoes 1 kg
- 1 tablespoon olive oil
- some sweet ground paprika
- ½ teaspoon dried rosemary
- 4 lamb chops approximately 150 g/ 5.5 oz each, about 1 cm/ 0.4 inch thick (See note)
- ⅓ cup olive oil 75 ml
- 2 sprigs fresh rosemary
- 1 large garlic clove
- fine sea salt and pepper
Instructions
- Marinate lamb chops: Mix the olive oil, chopped fresh rosemary, grated garlic clove, and salt and pepper in a shallow dish that is large enough to hold all the lamb chops in a single layer. Place the lamb chops in the container and turn around a few times to coat them with the marinade. Leave to marinate for about 1 hour at room temperature. Turn the chops in the dish a couple of times in between.⅓ cup olive oil/ 75 ml + 2 sprigs fresh rosemary + 1 large garlic clove + fine sea salt and pepper + 4 lamb chops
- Preheat the oven to 400°F/ 200°C. Line a baking tray with baking paper.
- Cut potatoes: Peel the potatoes and cut them into wedges.2 lbs potatoes/ 1 kg
- Bake potatoes: Place the wedges on the prepared baking tray and sprinkle with olive oil, ground sweet paprika, dried rosemary, some salt, and pepper. Rub generously with the mixture. Place in the oven and bake for about 15-20 minutes or until half-done.1 tablespoon olive oil + some sweet ground paprika + ½ teaspoon dried rosemary
- Bake lamb chops with potatoes: Make some space between the potatoes. Place the lamb chops there and continue baking for another 15 minutes. The lamb chops should be pink inside after 15 minutes; if you want them well done, leave them in the oven for 3 to 5 minutes more. If your lamb chops are thinner, check them sooner; you should not overcook them.
Notes
- Lamb cut: I've cooked this recipe with both loin and shoulder chops. If the lamb chops are thinner or thicker, it is fine, but adjust the roasting time accordingly; for best results, use a digital meat thermometer. Rare: 48 degrees Celsius/ 120 degrees Fahrenheit.Medium-rare: 52 degrees Celsius/ 125 degrees Fahrenheit.Medium: 55 degrees Celsius/ 130 degrees Fahrenheit.Well-done: 62 degrees Celsius/ 145 degrees Fahrenheit.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
874kcal
(44%)
Carbohydrates
53g
(18%)
Protein
49g
(98%)
Fat
53g
(82%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
32g
Trans Fat
2g
Cholesterol
137mg
(46%)
Sodium
292mg
(12%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 874 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 874kcal | 44% |
| Carbohydrates | 53g | 18% |
| Protein | 49g | 98% |
| Fat | 53g | 82% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 32g | 188% |
| Trans Fat | 2g | 100% |
| Cholesterol | 137mg | 46% |
| Sodium | 292mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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