Lamb Chops in Oven
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Marinade
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
693 kcal
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Course
Main Course
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Cuisine
American
Lamb Chops in Oven
Description
This recipe involves marinating lamb chops in olive oil, lemon juice, minced garlic, and chopped fresh rosemary along with salt and pepper for an hour at room temperature. The chops are then seared in a hot cast iron skillet for a few minutes on one side before flipping and transferring to a preheated oven to finish cooking. The method ensures the meat remains juicy with a flavorful crust. Resting the chops after cooking allows the juices to redistribute.
The flavor is balanced between the fresh herb and citrus marinade and the natural richness of lamb. The texture is tender with a lightly crisped exterior from searing and roasting.
Serve with grains or salad to complement the meat. The recipe notes that leftovers store well in the refrigerator for up to four days when sealed airtight.
Ingredients
- 8 lamb chops
- ¼ cup olive oil
- 2 tablespoons lemon juice fresh
- 2 garlic minced, cloves
- 1 tablespoon rosemary chopped, fresh
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- In a large, shallow glass dish, stir together olive oil, lemon juice, garlic, rosemary, salt, and pepper. Add lamb chops and turn to coat in the marinade. Cover and let marinate at room temperature for one hour.
- When ready to cook, preheat the oven to 400°F and heat a cast iron skillet over medium high heat. When heated, use tongs to transfer the lamb chops to the cast iron skillet and discard any remaining marinade.
- Cook on one side for 3 minutes, flip and then immediately transfer to the oven to finish cooking. Bake in pre-heated oven until a thermometer inserted into the center reads 5 degrees below desired final temperature (4-5 minutes for 135 degrees F, which will rest up to 140°F after resting for a medium temperature).
- Remove chops from the oven and from the cast iron skillet and let rest for 5 minutes. Serve with any grain and/or salad of choice.
Notes
- After cooking, let lamb chops rest 5 minutes to keep them juicy.
- Store cooked chops in an airtight container refrigerated up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Calories | 693kcal | 35% |
| Carbohydrates | 1g | 0% |
| Protein | 84g | 168% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 257mg | 86% |
| Sodium | 346mg | 14% |
| Potassium | 1090mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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