Thick Lamb Chops In Oven Recipes

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ROASTED LAMB CHOPS



Roasted Lamb Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

Two 1-pound racks lamb, frenched
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
1/3 cup plus 1 tablespoon olive oil, plus more for searing
1 tablespoon chopped fresh rosemary
6 cloves garlic, 4 peeled and smashed, 2 finely chopped
Juice of 1 lemon
3 tablespoons Dijon mustard
2 tablespoons honey
1/3 cup panko breadcrumbs
1/3 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh chives

Steps:

  • Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
  • Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
  • Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
  • Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
  • Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
  • Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.

BAKED LAMB CHOPS



Baked Lamb Chops image

These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.

Provided by Leslie W Dobson

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 55m

Yield 6

Number Of Ingredients 4

3 eggs
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.

Nutrition Facts : Calories 738.4 calories, Carbohydrate 26.7 g, Cholesterol 269.7 mg, Fat 45.2 g, Fiber 1.6 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 462.3 mg, Sugar 2.7 g

ROSEMARY ROAST LAMB CHOPS



Rosemary roast lamb chops image

This one-pan lamb chops supper only requires some quick assembling - pack in the Mediterranean flavours then let the oven do the work

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 7

3 tbsp olive oil
8 lamb chops
1kg potatoes, chopped into small chunks
4 rosemary sprigs
4 garlic cloves, left whole
250g cherry tomatoes
1 tbsp balsamic vinegar

Steps:

  • Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
  • Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.

Nutrition Facts : Calories 754 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium

LAMB CHOPS IN OVEN (MARINATED)



Lamb Chops in Oven (Marinated) image

How to cook lamb chops in oven. Start by flavoring them with a delicious Dijon mustard dill marinade, sear, bake and rest.

Provided by CraftBeering

Categories     Pairing Beer and Food

Time 15m

Number Of Ingredients 14

4 lamb chops (sirloin cut recommended, about 6 oz each)
1 tbsp olive oil
pinch of salt and pepper
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
3/4 cup heavy cream
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp finely chopped dill

Steps:

  • 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.

Nutrition Facts : Calories 416 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 36 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1153 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

HOW TO COOK LAMB CHOPS IN THE OVEN



How To Cook Lamb Chops In The Oven image

The complete guide for how to cook lamb chops in the oven! This lamb chop recipe (+ simple marinade!) is the best way to make perfect baked lamb chops at home.

Provided by Maya Krampf

Categories     Main Course

Time 55m

Number Of Ingredients 9

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))

Steps:

  • 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. (Alternatively, marinate in the refrigerator for a few hours or overnight, but let lamb chops sit at room temperature for 30 minutes before cooking.)
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a tablespoon of olive oil in a large cast iron grill pan 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.
  • 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.)
  • Remove lamb chops from the oven and transfer to a plate (do not let them sit in the pan or they will overcook).
  • Repeat the sear and oven combination with the remaining lamb chops. (It's best to wipe out the pan in between batches.)
  • Tent with foil and rest for 5 minutes per serving. (Temperature will rise an additional 5-10 degrees.)

Nutrition Facts : Calories 383 kcal, Carbohydrate 1.3 g, Protein 42 g, Fat 22.4 g, SaturatedFat 6.2 g, Cholesterol 128.6 mg, Sodium 682 mg, Fiber 0.3 g, Sugar 0.1 g, ServingSize 1 serving

LAMB LOIN CHOPS IN THE OVEN



Lamb Loin Chops In The Oven image

Lamb Loin Chops In The Oven - perfectly cooked, juicy and tender lamb loin chops, seasoned with salt, pepper, thyme and garlic, seared on the stove top and finished cooking in the oven

Provided by Lyubomira

Categories     Main Course

Time 7m

Number Of Ingredients 6

1/4 cup olive oil (divided)
8 lamb loin chops
1 tsp salt
1/4 tsp black pepper
1 tsp garlic powder (or fresh minced garlic)
1/2 tsp thyme (optional)

Steps:

  • Take out the lamb chops from the fridge and let them sit at room temperature for 20 minutes.
  • Preheat oven to 400 F.
  • Drizzle olive oil on both sides of the lamb chops and season with salt, black pepper (optional), garlic and thyme.
  • Heat 1 tbsp of olive oil in a large oven safe skillet.
  • Add the chops and cook for 2-3 minutes per side, until brown.
  • Transfer to the oven and cook for at least 10 minutes for rare, 15 minutes for medium and 20-22 minutes for well done.
  • Remove from the oven, let the chops rest in the pan for 5 minutes, then serve.

Nutrition Facts : Calories 411 kcal, Protein 18 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 83 mg, Sodium 354 mg, ServingSize 1 serving

BROILED LAMB CHOPS



Broiled Lamb Chops image

For a quick and easy weeknight dinner, give broiled lamb chops a try. That's right, folks. Don't reserve lamb for special occasions. This delicious dish should be on your list of go-to recipes. Marinated in red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil, this broiled lamb chop recipe is sure to send your taste buds soaring. And, with only 10 minutes of hands-on time, you won't have to spend hours in the kitchen to reap a mouthwatering meal.These broiled lamb chops are basted with a mixture of red wine and honey, giving them a slightly sweet flavor. Perfectly tender and juicy, we guarantee the first serving won't be your last. What side dishes should accompany the lamb, you might ask? We suggest green beans and mashed potatoes for the perfect meal. Prepare broiled lamb at your next family reunion, weeknight dinner party, celebratory occasion, or simply because you're craving something delectable.

Provided by Southern Living Editors

Time 2h20m

Yield 6 main-dish servings

Number Of Ingredients 11

3/4 cup dry red wine
1/3 cup orange juice
4 garlic cloves, chopped
4 shallots, chopped
2 tablespoons rosemary, minced
1 1/2 tablespoons oregano, minced
3 tablespoons olive oil
18 (2-to-3-ounce) lamb rib chops (or 12 loin chops)
1 teaspoon salt
1 teaspoon pepper
6 teaspoons honey

Steps:

  • Whisk together dry red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil in a small bowl. Pour mixture into a large heavy-duty zip-top plastic bag, reserving 1/4 cup; add lamb chops. Seal bag, and chill 2 hours.
  • Remove chops from marinade, discarding marinade. Sprinkle with salt and pepper. Place chops on a lightly greased rack in a broiler pan.
  • Stir together reserved 1/4 cup wine mixture and honey.
  • Broil chops 3 inches from heat (with electric oven door partially open) 5 minutes on each side or to desired degree of doneness, basting with honey mixture after 3 minutes. If using loin chops instead of rib chops, broil loin chops 3 more minutes on each side.

PAN SEARED LAMB CHOPS



Pan Seared Lamb Chops image

Juicy, mouthwatering Pan Seared Lamb Chops are restaurant-quality but made at home with minimal ingredients and a cast iron pan.

Provided by Amy Nash

Categories     Dinner

Time 42m

Number Of Ingredients 8

8-9 bone-in lamb loin chops, about 1-inch thick
2 teaspoons kosher salt adjust as needed
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, for the pan
4 tablespoons salted butter
4 cloves garlic minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

Steps:

  • Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
  • Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
  • Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
  • Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
  • Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

Nutrition Facts : ServingSize 4 g, Calories 871 kcal, Carbohydrate 2 g, Protein 37 g, Fat 79 g, SaturatedFat 35 g, Cholesterol 197 mg, Sodium 1390 mg, Fiber 1 g, Sugar 1 g

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  • Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  • Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

BROILED LAMB CHOP RECIPE - THE RIGHT TEMP TO COOK



Broiled Lamb Chop Recipe - The Right Temp to Cook image

Categories     appetizer

Number Of Ingredients 6

4 to 6 lamb loin chops
10 to 12 sprigs of fresh rosemary
Four large garlic cloves halved
3 tablespoons of good olive oil
2 teaspoons of sea salt (fine)
1/2 teaspoon of black pepper (freshly ground)

Steps:

  • Set the oven to broil.
  • Place the lamb chops in a bowl. You can wash and dry the lamb chops, first, if you prefer. Lightly season the lamb chops with freshly cracked pepper, fine sea salt, and olive oil and then gently massage the mixture into the meat.
  • Place the seasoned chops on a sheet pan that has been greased. Insert the sliced garlic cloves into the lamb chops.
  • Remove the leaves from the rosemary plant by placing one hand near the top of the stem and then use your fingers on the opposite hand to scrape down the entire stem from the top to the base. Or, you can simply leave the sprig whole to make it easier to remove later. Take the fresh rosemary leaves and gently roll them between the palms of your hands to release their natural oils. Next, place a few of the freshly pressed rosemary leaves, or the just the whole spring, on top of each of the chops.
  • Place the lamb chops into the oven so that they are at least 8 or more inches from the heat source. Allow the lamb chops to broil until they are perfectly medium-rare, or about 8 minutes. For rare chops, about 6 minutes, or about 12 minutes for well-done chops.
  • When you are ready to eat the lamb chops, simply remove the garlic halves, brush the rosemary aside with your utensil, and then dig in. Large chunks of cooked garlic can be a bit overpowering to some people, while rosemary, whether fresh or dry, tends to have a woodsy texture that can make it tough to chew. Therefore, you'll want to remove them before indulging in your lamb chops for best results.

Nutrition Facts :

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