Easy Baked Lamb Chops with Mint Chimichurri Recipe

Introduction

This easy baked lamb chop recipe pairs perfectly seared chops with a bright, fresh mint chimichurri sauce. It’s a simple yet flavorful dish that’s perfect for weeknight dinners or special occasions.

Ingredients

• 2 lb lamb chops
• 1 tbsp olive oil
• Salt, to taste
• Pepper, to taste

Mint Chimichurri:

• 1 cup fresh parsley
• 1 cup fresh mint
• ½ cup olive oil
• 1 tsp red pepper flakes
• 1 tsp salt
• 4 cloves garlic (omit for FODMAP diets)
• ½ tsp pepper

Instructions

1. Step 1: (Optional) To marinate lamb chops, blend 1 cup red wine, 1 tbsp olive oil, 1 tsp salt, ½ tsp pepper, 4 cloves garlic, and 2 tbsp fresh thyme. Place lamb chops and marinade in a large ziplock bag for 1 hour to overnight.
2. Step 2: Preheat oven to 400°F (200°C).
3. Step 3: Remove lamb chops from marinade (if used) and season both sides with salt and pepper.
4. Step 4: Heat a large pan over high heat, add 1 tbsp olive oil, and sear lamb chops 1-2 minutes per side until browned.
5. Step 5: Transfer chops to an oven-safe dish or keep in the oven-safe pan. Add your preferred vegetables like asparagus, broccolini, or cauliflower around the chops.
6. Step 6: Bake at 400°F (200°C) for 8-10 minutes until cooked to desired doneness.
7. Step 7: While lamb cooks, prepare mint chimichurri by blending parsley, mint, olive oil, red pepper flakes, salt, garlic, and pepper until combined.
8. Step 8: Serve lamb chops hot with a generous spoonful of mint chimichurri sauce on top.

Tips & Variations

• For a milder chimichurri, reduce or omit the red pepper flakes.
• Swap garlic with garlic-infused olive oil to keep it FODMAP-friendly.
• Try marinating lamb chops to enhance tenderness and flavor, but it’s optional if short on time.
• Serve with roasted vegetables or a fresh salad for a balanced meal.

Storage

Store any leftover lamb chops and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat lamb gently in the oven or microwave until warmed through. Dressing the lamb with chimichurri fresh after reheating keeps flavors vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lamb chops for this recipe?

Yes, but thaw them completely before cooking to ensure even searing and baking.

How do I know when the lamb chops are done?

Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium. The 8-10 minutes baking time generally achieves medium doneness after searing.

Easy Baked Lamb Chops with Mint Chimichurri Recipe

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5 from 55 reviews

This Easy Baked Lamb Chop Recipe with Mint Chimichurri is a flavorful and simple way to enjoy tender lamb chops paired with a fresh, herbaceous mint chimichurri sauce. The lamb chops are first seared to lock in juices, then baked to perfection alongside your choice of vegetables, making this dish both delicious and easy to prepare for a satisfying meal.

• Author: Maya
• Prep Time: 10 minutes (plus optional marinating time of 1-24 hours)
• Cook Time: 10 minutes
• Total Time: 20 minutes (excluding marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Lamb Chops

• 2 lb lamb chops
• 1 tbsp olive oil
• salt, to taste
• pepper, to taste

Mint Chimichurri

• 1 cup fresh parsley
• 1 cup fresh mint
• ½ cup olive oil
• 1 tsp red pepper flakes
• 1 tsp salt
• 4 cloves garlic (omit for FODMAP diets)
• ½ tsp pepper

Optional Marinade for Lamb Chops

• 1 cup red wine
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp pepper
• 4 cloves garlic
• 2 tbsp fresh thyme

Instructions

1. Optional Marinating: If desired, prepare the marinade by blending the optional marinade ingredients (red wine, olive oil, salt, pepper, garlic, and thyme) until combined. Place the lamb chops in a large ziplock bag with the marinade and refrigerate for 1 hour to 24 hours for enhanced flavor.
2. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the lamb chops and vegetables.
3. Season and Sear the Lamb: Remove lamb chops from the marinade (if used) or directly if not marinating. Season both sides generously with salt and pepper. Heat a large pan over high heat and add 1 tablespoon of olive oil. Once hot, sear the lamb chops on each side for 1 to 2 minutes until browned, which helps lock in the juices.
4. Prepare for Baking: Transfer the seared lamb chops to a large baking dish or keep them in the oven-safe pan. Add your choice of vegetables such as asparagus, broccolini, or cauliflower around the lamb for a complete meal.
5. Bake: Place the baking dish or pan in the preheated oven and bake for 8 to 10 minutes, or until the lamb reaches your preferred level of doneness.
6. Make the Mint Chimichurri: While the lamb bakes, combine the fresh parsley, fresh mint, olive oil, red pepper flakes, salt, garlic (if using), and pepper in a blender or food processor. Blend until finely chopped and emulsified to create a vibrant herb sauce.
7. Serve: Remove lamb chops and vegetables from the oven. Serve the lamb chops hot, topped generously with the mint chimichurri sauce for a fresh, zesty finish.

Notes

• Marinating the lamb chops is optional but recommended for deeper flavor; marinate for at least 1 hour or up to 24 hours in the refrigerator.
• Omitting garlic in the chimichurri is suitable for those following a FODMAP diet.
• Choose vegetables that bake well at 400°F such as asparagus, broccolini, or cauliflower to serve alongside the lamb.
• Use an oven-safe pan for seamless transfer from stovetop searing to oven baking, or transfer to a baking dish if your pan is not oven-safe.

Keywords: lamb chops, baked lamb, mint chimichurri, easy lamb recipe, Mediterranean lamb, herb sauce, seared lamb, roasted vegetables