This Oven Baked Lamb Chops recipe is succulent and tender. It’s made on a sheet pan, making it super easy for a healthy, nutritious meal. I paired lamb chops with potatoes, seasonings, and topped with fresh herbs. By baking lamb chops you get a golden-brown crust, but still have the juicy tender meat. You’re going to love this for an easy week night dish.

❤️ Why You’ll Love Oven Baked Lamb Chops

• Protein Packed: These lamb chops are packed with protein and flavor. They’ll fill you up and fuel your body.
• Healthy: This Oven Baked Lamb Chops recipe is full of healthy ingredients that you can feel good about serving your fam.
• Flavorful: I LOVE the taste of lamb and combined with the herbs and seasonings I’ve combined it with, this dish is bursting with flavors.

🍲 Ingredients

Lamb Chops – Lamb chops are a great source of high-quality protein, providing all essential amino acids necessary for muscle growth and repair. It’s also rich in vital nutrients such as iron, zinc, selenium, and various B vitamins that help support energy production, immunity and overall well-being.

Tzatziki – Tzatziki is so perfect when used as a topping for this lamb chop dish. It’s a creamy yogurt cucumber dip that I use on seriously so many things. It pairs great on savory dishes, veggies, bowls, and so many things.

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👩‍🍳 How to Make Oven Baked Lamb Chops

1. Place the chopped potatoes in a large casserole dish. Add the lemon juice, water, mustard and olive oil and toss to combine. Add in the garlic cloves.
2. Place the lamb chops on top of the potatoes. Sprinkle the salt, pepper, dried oregano and garlic powder over the lamb chops.
3. Use your hands to spread / massage the seasonings over / into the lamb chops and sort of toss a bit with the potatoes, then arrange the lamb chops back on top of the potatoes and nestle the bay leaves into the potatoes.
4. Cover the baking dish with a piece of parchment paper and then with a piece of foil.
5. Bake for one hour and then remove the parchment paper and foil. Flip the lamb chops at this one hour mark and give the potatoes a little stir.
6. Bake for 30 minutes to 1 hour more uncovered, until the potatoes and lamb chops are very tender.
7. Serve potatoes with a lamb chop or two and spoon over any sauces leftover from the baking dish.
8. Garnish with fresh herbs, fresh lemon slices and halved baby tomatoes (if desired) and enjoy with tzatziki.

🗒 Tips and Tricks

• Before Cooking: Before cooking bring your chops to room temperature for about 20 minutes. This helps them cook more evenly.
• Don’t Overcrowd: Don’t overcrowd the pan, if you need to use 2 baking sheets, do so as you want to ensure everything cooks evenly.
• Thermometer: Use a meat thermometer to make sure you don’t overcook your lamb. Lamb cooks quickly and you want to ensure you don’t overcook it.

🗒 Variations

If you like this lamb chop recipe, try one of these other lamb recipes:

• Greek Roasted Leg of Lamb
• Simple Greek Rack of Lamb
• Authentic Greek Lamb Chop Recipe

🗒 Best served with

• Greek Salad
• Greek Lentil Salad
• Greek Roasted Beet Salad

👝 How to Store Leftovers

Lamb chops are best when freshly cooked but they can also make good leftovers. Store in an airtight container in the fridge for up to 3 days. You can use the leftover meat in salads, tacos, or just enjoy it on its own.

🤔 Common Questions

Oven Baked Lamb Chops

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These Oven Baked Lamb Chops are full of flavor and so easy to make. Put all the ingredients onto a baking tray and in no time you'll have a delicious, wholesome meal.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main

Cuisine Greek

Servings 4 -6

Calories 850 kcal

Ingredients

  

1x2x3x

• 8-10 lamb chops (a rack of lamb trimmed into lamb chops OR 8-10 prepared lamb chops)
• 5 medium yellow-fleshed potatoes cut into wedges then halved (about 1 1/2 – 2 inch pieces)
• juice of 3 lemons
• 1/2 cup water
• 1/2 cup olive oil
• 10 garlic cloves smashed
• 1 1/2 tbsp yellow mustard
• 2 tsp salt
• 1 tsp pepper
• 1 1/2 tbsp dried oregano
• 2 1/2 tsp garlic powder
• 2 bay leaves
• Serve with tzatziki, fresh lemon slices and halved baby or cherry tomatoes (if desired)
• Fresh herbs like mint and/or dill

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Instructions

 

• Prepare the lamb.
• Place the chopped potatoes in a large casserole dish. Add the lemon juice, water, mustard and olive oil and toss to combine. Add in the garlic cloves.
• Place the lamb chops on top of the potatoes. Sprinkle the salt, pepper, dried oregano and garlic powder over the lamb chops.
• Use your hands to spread / massage the seasonings over / into the lamb chops and sort of toss a bit with the potatoes, then arrange the lamb chops back on top of the potatoes and nestle the bay leaves into the potatoes.
• Cover the baking dish with a piece of parchment paper and then with a piece of foil.
• Bake for one hour and then remove the parchment paper and foil. Flip the lamb chops at this one hour mark and give the potatoes a little stir.
• Bake for 30 minutes to 1 hour more uncovered, until the potatoes and lamb chops are very tender.
• Serve potatoes with a lamb chop or two and spoon over any sauces leftover from the baking dish.
• Garnish with fresh herbs, fresh lemon slices and halved baby tomatoes (if desired) and enjoy with tzatziki.

Notes

• Serve this with our Maroulosalata aka my Mama’s Salad or Simple Homemade Greek Salad
• If you love lamb, try our Greek Roasted Leg of Lamb with Lemon Potatoes or Authentic Greek Lamb Chop Recipe

Nutrition

Calories: 850kcal | Carbohydrates: 113.3g | Protein: 50.7g | Fat: 27.6g | Saturated Fat: 5.3g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 15.6g | Trans Fat: 0.3g | Cholesterol: 101.2mg | Sodium: 984.7mg | Fiber: 10.1g | Sugar: 7.5g

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