FREE 5-Ingredient Recipe EBook

• Why You Need My Lamb Chops Recipe
• Ingredients & Substitutions
• How To Cook Lamb Chops In The Oven
• Cooking Time Chart
• My Recipe Tips
• Serving Ideas
• More Lamb Chop Recipes
• Lamb Chops Recipe Recipe card
• Gratitude Moment
• Recipe Reviews

This lamb chops recipe is one of my favorite mains for special occasions. They’re quick to cook, full of flavor, and definitely wow-worthy — but also secretly easy. So even though your family or guests will be impressed, you’ll know that these took almost no effort at all. These kinds of surprisingly simple, yet special recipes are definitely my thing. Learn how to cook lamb chops in the oven with me, and you’ll look like a high-end restaurant chef!

Why You Need My Lamb Chops Recipe

• Simple, flavorful marinade – The best lamb is marinated lamb, and my mix loads every bite with bright, herby Mediterranean-inspired flavors. And yet, you only need 6 ingredients for it (plus salt and pepper).
• Juicy, tender inside with a browned crust – A.k.a. the ideal scenario for most cuts of lamb (and beef). Lamb can taste a little gamey if you don’t cook it right, which is why I created a time chart so that you never have to worry about that.
• Based on my tried-and-true method – Lamb chop recipes may sound fancy, but my method here is actually very basic. And for quality meats, isn’t that the best kind? I first perfected my stovetop-to-oven method with sirloin steak , and it works just as beautifully for lamb. The prep takes just 10 minutes! Then just wait for the marinade, give them a quick sear, and pop the lamb chops in the oven.
• Restaurant-quality meal – Whether it’s a holiday, date night, or another reason for a fancy dinner at home, these will make you feel like you’re at a nice restaurant… without the hefty restaurant price tag. They’re right up there with my other special occasion faves, reverse sear steaks , crab legs , and lobster tails .

Ingredients & Substitutions

Here I explain the best ingredients for my oven roasted lamb chops recipe, what each one does, and substitution options. For measurements, see the recipe card .

Choosing Your Lamb Chops:

You can make this recipe with lamb rib chops, lamb loin chops, or lamb shoulder chops , which are three totally different cuts of lamb. Clear as mud, right? Here’s the difference:

• Rib chops are taken from the ribs (when whole, this is called a rack of lamb) and cut to separate them into individual chops. This is the most iconic cut for lamb chops, the most tender, and the most expensive. They’re my favorite!
• Loin chops are cut from the waist of the lamb. They are still tender, but less so than rib chops, and less expensive.
• Shoulder chops come from the shoulder of the lamb. This cut is more tough than the others, but also the least expensive.

My recipe uses lamb rib chops. You can buy them pre-cut or cut a rack yourself. Sometimes stores have them, but I get them at the butcher because the quality is usually better. Loin chops or shoulder chops work too, but you may need more marinade and a different cook time.

Lamb Chop Marinade:

My simple marinade adds incredible flavor, and it takes just a few basic ingredients:

• Olive Oil – I used regular olive oil , but extra-virgin olive oil or even avocado oil also works.
• Lemon Juice – Fresh lemon juice adds a bright, tangy flavor, but the most important reason I add it is to tenderize the meat. Bottled lemon juice , lime juice, or balsamic vinegar will have a similar effect.
• Garlic – I used crushed garlic because it incorporates just a little more evenly than minced. You can substitute a tablespoon of jarred minced garlic if you need to.
• Fresh Herbs – My lamb chops recipe includes fresh rosemary and thyme, and dried oregano . You can easily swap fresh for dried (1 teaspoon dried per tablespoon fresh). Feel free to try other herbs, like mint, basil, parsley, or marjoram.
• Sea Salt & Black Pepper – My usual rule of thumb is a teaspoon of salt and 1/4 teaspoon of pepper per pound of meat, but single lamb chops are mostly bone, I use around half that amount for them when including the weight of the bones.

How To Cook Lamb Chops In The Oven

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the lamb chop marinade. In a large bowl, whisk the olive oil with the lemon juice, crushed garlic, rosemary, thyme, oregano, salt, and pepper. (You can mix it in a small bowl to pour over the lamb if you prefer, but I like to mix it in the same bowl to avoid extra dishes!)
2. Marinate the lamb. Add the chops and turn to coat. Cover with plastic wrap and marinate. (See my tips below.)

1. Sear until browned. Heat more oil in a cast iron grill pan or cast iron skillet , until screaming hot. Add the marinated lamb chops in a single layer and sear until browned. (I can usually fit 4 at a time in the pan, but it depends on their size.) Flip and sear the other side.
2. Bake until tender. Immediately transfer the skillet to the oven, and roast lamb chops in the oven to your desired doneness. (Don’t miss my recommended times and temperatures below!)
3. Let them rest. Remove the lamb chops from pan, tent with foil, and let them rest before serving. Repeat the searing and oven steps with the remaining pieces.

Cooking Time Chart

After searing both sides on the stovetop, bake lamb chops for 2-5 minutes for medium-rare to medium (my recommendation), or 5-8 minutes if you like them more done.

I always recommend relying on the internal temp instead of just timing for meats, but especially for this lamb chop recipe, because it’s an expensive cut and cooks very fast. The time can vary depending on the thickness.

I insert this probe thermometer when they go in the oven, so it just beeps when they are ready. An instant-read thermometer works if you don’t mind checking on them. Use my time and temperature chart below as your guide:

*Note: These temperatures are before resting. The internal temperature will rise another 5-10 degrees while resting.

My Recipe Tips

• You can french your lamb chops, or not. Frenching means removing the extra fat around the bone, so you have just a piece of meat left at the end. It’s pretty tedious to do, so if my butcher doesn’t give me frenched lamb chops, I just skip it (like I did in these pictures). It’s up to you, though! It won’t affect the cook time either way, that mainly depends on the thickness.
• Marinate for as long as possible, but know the limit. The bare minimum is 30-60 minutes, and you can do this on the counter. If you’ve got time, though, marinating for up to 24 hours will produce juicier results (trust me!). You’ll want to let the lamb come to room temperature for 30 minutes before cooking. Avoid marinating for longer than 24 hours, or the meat will get mushy.
• Use a cast iron skillet. Other oven-safe skillets will work, but nothing beats the incredible sear you get with cast iron. I love this grill pan for its size (it fits 4 large or 6-8 small chops) and the grill marks, but this cast-iron skillet works just as well for my baked lamb chops recipe.
• Cook to medium doneness or less. Of course, you do you, but I don’t recommend cooking lamb chops beyond medium. They start to taste gamey after that.
• Remove from the pan immediately. If you leave your chops in the pan after removing it from the oven, they will overcook from the residual heat. Resting on a plate or cutting board will let the juices settle (read: juicy results!) without overcooking.
• Your number of servings will depend on size of the chops. One large lamb chop usually serves one person, but if your chops are smaller, plan on two or three per person, especially if they are frenched.
• Thaw your lamb if it’s frozen. You can place them in the fridge overnight, or in a sealed bag submerged in cold water on the counter (for faster thawing). This is too amazing of a cut to risk uneven cooking!

Serving Ideas

All you need is a healthy side dish (or two). I love serving this lamb chops recipe with veggies or salads . Here are some great pairings for them:

• Vegetables – I prefer quick green veggies with these, like roasted asparagus , sauteed green beans , or sauteed zucchini . In the fall, I like to choose a heartier side, like smashed brussels sprouts , butternut squash , or root veggies .
• Salads – A simple Greek salad is the perfect side for lamb chops! They also pair well with my crunchy Israeli salad or Mediterranean salad with chickpeas.
• Potatoes – The flavors in the marinade are the perfect match for my Greek lemon potatoes . You can also air fry sweet potatoes or bake potatoes in the Instant Pot before cooking the lamb chops. For a lighter side, try my creamy mashed cauliflower .
• Sauce – These are already juicy and flavorful, but if you want to add a sauce, my tzatziki or tahini sauce would work well.

More Lamb Chop Recipes

I love lamb chops! If you like the rich flavor of these, you’ll probably also like my other ways to cook them:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 6 tbsp Olive oil (divided into 5 tbsp and 1 tbsp) ▢
• 1 tbsp Lemon juice ▢
• 6 cloves Garlic (crushed) ▢
• 1 tbsp Fresh rosemary (chopped) ▢
• 1 tbsp Fresh thyme ▢
• 1 tsp Dried oregano ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 8 large Lamb chops (~3.5 pounds) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, whisk together 3 tablespoons of olive oil with the remaining lamb chop marinade ingredients: lemon juice, crushed garlic, rosemary, thyme, oregano, salt, and pepper. Add the lamb chops. Turn them to coat in marinade and press the marinade into the chops. Cover with plastic and marinate at room temperature for 30-60 minutes . (For even juicier lamb chops, marinate them in the refrigerator for up to 24 hours, but let them sit at room temperature for 30 minutes before cooking.)
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Heat a tablespoon of olive oil in a large cast iron grill pan or large cast iron skillet over medium-high heat for about 2 minutes , until screaming hot and shimmering. Add the lamb chops in a single layer, fat side down. Sear for 2 minutes , until browned on the bottom, then flip and sear for 2 more minutes until browned on the other side. If making 8 lamb chops as written, you’ll need to do a batch of 4 on the stovetop and then the oven (below), then repeat stovetop and oven with the remaining 4.
4. Immediately transfer the skillet to the preheated oven. Roast lamb chops for about 2-5 minutes for medium-rare to medium doneness, or about 5-8 minutes for medium-well to well done. (However, cooking above medium is not recommended, as it may taste gamey.)
5. Remove lamb chops from the oven and transfer to a plate (do not let them sit in the pan or they will overcook).
6. Repeat the sear and oven combination with the remaining lamb chops. (It’s best to wipe out the pan in between batches.)
7. Tent with foil and rest for 5 minutes per serving. (Temperature will rise an additional 5-10 degrees.)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 large lamb chop (~7 oz)

• Tips: Check out my recipe tips above to help you get juicy, tender lamb chops every time. I also have info about Frenching (so you can decide whether you want to do it), serving sizes, and the best type of pan to use.
• Cook time: I made a handy time and temperature chart to cook your lamb chops just right. Don’t miss it for perfect results!
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Meal prep: My lamb chops recipe is perfect for making ahead, since it gets more juicy as it sits in the marinade! You can do it up to 24 hours in advance.
• Reheat: To reheat without losing the warm pink center, I follow the same approach that I use for reverse sear steak : Preheat the oven to 250 or 300 degrees F, arrange them in a baking dish with a bit of broth for steam, cover with foil, and bake lamb chops in the oven for 10-15 minutes. If you don’t have broth, the next-best way is to wrap them in 2 layers of foil and place directly on the oven rack (without a baking dish), as this will heat them more gently.
• Freeze: You can keep raw lamb in a zip lock bag in the freezer for up to 6 months. I don’t recommend freezing these after cooking, though.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Lamb Chops Recipe

Gratitude Moment

For some reason I have this photo of the rack of lamb I bought for this lamb chops recipe when I created it back in 2020 — in my little, crowded old kitchen. (It’s a bit heavier than the recipe states, but came out to 3.5 pounds after I sliced it into chops and trimmed it a bit.)

Why do I have this picture saved?! I don’t know, but I remember serving these lamb chops for a get-together with friends and they disappeared so fast. That’s what I love most about food — the memories that surround it. I’m much better about taking the pictures that actually count these days than back then, lol.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Lamb Chops Recipe

Learn how to cook lamb chops in the oven with a simple marinade! My easy lamb chops recipe makes them juicy and flavorful every time.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/lamb-chops-recipe/

Ingredients

• 6 tbsp Olive oil (divided into 5 tbsp and 1 tbsp)
• 1 tbsp Lemon juice
• 6 cloves Garlic (crushed)
• 1 tbsp Fresh rosemary (chopped)
• 1 tbsp Fresh thyme
• 1 tsp Dried oregano
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 8 large Lamb chops (~3.5 pounds)

Instructions

1. In a large bowl, whisk together 3 tablespoons of olive oil with the remaining lamb chop marinade ingredients: lemon juice, crushed garlic, rosemary, thyme, oregano, salt, and pepper. Add the lamb chops. Turn them to coat in marinade and press the marinade into the chops. Cover with plastic and marinate at room temperature for 30-60 minutes . (For even juicier lamb chops, marinate them in the refrigerator for up to 24 hours, but let them sit at room temperature for 30 minutes before cooking.)
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Heat a tablespoon of olive oil in a large cast iron grill pan or large cast iron skillet over medium-high heat for about 2 minutes , until screaming hot and shimmering. Add the lamb chops in a single layer, fat side down. Sear for 2 minutes , until browned on the bottom, then flip and sear for 2 more minutes until browned on the other side. If making 8 lamb chops as written, you’ll need to do a batch of 4 on the stovetop and then the oven (below), then repeat stovetop and oven with the remaining 4.
4. Immediately transfer the skillet to the preheated oven. Roast lamb chops for about 2-5 minutes for medium-rare to medium doneness, or about 5-8 minutes for medium-well to well done. (However, cooking above medium is not recommended, as it may taste gamey.)
5. Remove lamb chops from the oven and transfer to a plate (do not let them sit in the pan or they will overcook).
6. Repeat the sear and oven combination with the remaining lamb chops. (It’s best to wipe out the pan in between batches.)
7. Tent with foil and rest for 5 minutes per serving. (Temperature will rise an additional 5-10 degrees.)

Maya’s Recipe Notes

Serving size: 1 large lamb chop (~7 oz)

• Tips: Check out my recipe tips above to help you get juicy, tender lamb chops every time. I also have info about Frenching (so you can decide whether you want to do it), serving sizes, and the best type of pan to use.
• Cook time: I made a handy time and temperature chart to cook your lamb chops just right. Don’t miss it for perfect results!
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Meal prep: My lamb chops recipe is perfect for making ahead, since it gets more juicy as it sits in the marinade! You can do it up to 24 hours in advance.
• Reheat: To reheat without losing the warm pink center, I follow the same approach that I use for reverse sear steak : Preheat the oven to 250 or 300 degrees F, arrange them in a baking dish with a bit of broth for steam, cover with foil, and bake lamb chops in the oven for 10-15 minutes. If you don’t have broth, the next-best way is to wrap them in 2 layers of foil and place directly on the oven rack (without a baking dish), as this will heat them more gently.
• Freeze: You can keep raw lamb in a zip lock bag in the freezer for up to 6 months. I don’t recommend freezing these after cooking, though.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)