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Lamb chops

    If you are looking for a fancy dinner idea that is not very expensive and difficult to cook, you must try these lamb chops. Pair them with kale and carrot puree, and you have a stylish colorful plate.

    Our butchery brought this rack of lamb, and we had to take it home, with no special occasion. When hosting a dinner, you have to add this to your menu; nothing looks as impressive as a lamb rack. They are straightforward to cook, as long as you follow our recommendations. Like other delicacies, a little cooking goes a long way and makes for a tender steak.

    Lamb chops


    Marinade your chops before cooking. These steps will make your lamb chops tender and slightly flavored. We used salt and pepper, olive oil, lemon juice, garlic, and sage leaves. We placed the lamb chops in a bowl with marinade and put the dish in the fridge for three hours.

    After 3 hours, we removed them from the fridge and fried them in a pan on all sides for 5 minutes in total. Then, place the lamb in the preheated oven for 15 minutes. You can use any pan to fry the lamb chops, but it is better if you use cast iron or a pan with a thick bottom to burn your steak. Use an oven dish when cooking the meat in the oven, be careful with those plastic/wood handles. We got a rack of lamb with four rib chops. If you have individual chops, you might need to decrease the oven time to no more than 10 minutes.

    Serve your meat with carrot and kale puree, or with a nice salad.

    Lamb chops - oven baked


    Consider two chops per person.

    You can remove the grease from the rack totally or partially, but most of it will melt anyway. We love to keep all the fat on it.

    Clean the pan that you used for frying or change it to prevent leftovers from the pan to burn in the oven.

    Serve the chops with a light garnish; avoid potatoes and any other strong-flavored garnish; you don’t want to mask the lamb flavor.

    Don’t skip the first step: since the lamb chops are not very juicy, you need to fry them before baking to keep all the moisture inside.

    Serve them with lemon juice and olives for a nice contrast of flavors.

    Lamb chops

    Lamb chops

    Yield: 2
    Prep Time: 3 hours
    Cook Time: 20 minutes
    Total Time: 3 hours 20 minutes

    If you are looking for a fancy dinner idea, that is not very expensive and difficult to cook, you must try these lamb chops. Pair them with kale and carrot puree and you have a stylish colorful plate.


    • Lamb chops - 4 small pieces

    Marinade ingredients:

    • 1/2 tsp Salt
    • 1/2 tsp Pepper
    • 3 tsp Olive Oil
    • 1 tbsp Lemon Juice
    • 3 Cloves garlic 
    • 6 leaves of fresh sage


    1. Marinade the lamb chops/rack with salt, pepper, finely chopped garlic cloves, sage leaves, olive oil, and lemon juice. The marinaded lamb chops should be kept in the fridge for approx. 3 hours.
    2. Place a pan on the stove and turn on the heat to maximum. Do not add oil!
    3. When the pan is hot, fry the lamb chops rack for 5 minutes. If you have individual lamb chops, fry them for 1 minute on each side. This step is important to seal the juices inside and will also give you some nice color on the lamb chops.
    4. Place the lamb chops on a baking sheet in a tray and bake them for 15 minutes at 200 degrees C.
    5. The side dish can be fried potatoes or something more healthy like kale and carrot puree.
    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving:Calories: 375Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 91mgSodium: 663mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 29g

    You will love this recipe if only good chop cuts are not so hard to find, right?

    Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag on Instagram and hashtag it #basilbunchblog. We would love to see your creation!

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