I only started enjoying lamb quite recently—think the last year or so—and the turning point came on a trip to Sifnos.

A few days on that sun-washed Greek island, I fell hard for mastello, their slow-cooked lamb (or goat) that’s incredibly tender and fragrant.

Back home, we didn’t jump straight into making mastello, but we did begin to experiment with lamb chops—grilled, baked, and pan-seared.

Every version had its charm, yet one dish stood out for being both weeknight-simple and dinner-party impressive: oven-roasted lamb chops tucked into a gentle marinade, roasted until juicy, then served with our favorite creamy mashed potatoes and a refreshing yogurt–cucumber salad.

If you’re wondering how to cook lamb chops in the oven, or looking for an easy oven-baked lamb chops approach that doesn’t require searing, this is the one.

Below is our complete baked lamb chops recipe, with all the little details that make it reliably delicious.

Lamb Chops: The Overnight Marinade & Oven Method

• Combine olive oil, paprika, garlic powder, dried thyme, cumin, lemon zest, and the juice of half a lemon, plus salt and pepper.

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• Toss the chops well to coat.

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• Then cover and refrigerate overnight.

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• Next day, transfer chops to a non-stick, deep roasting tray. Add port wine,  crushed garlic cloves, and a small cube of butter. Scatter in a handful of fresh herbs such as thyme and rosemary.

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• Cover tightly with foil and bake at 160°C / 320°F for 1 hour.
• Remove the foil, increase to 200°C / 400°F, and continue roasting for 15 minutes to lightly caramelize the edges—perfect for roasted lamb chops with a juicy center.
• Internal lamb chops temperature guide: aim for about 57–60°C / 135–140°F for medium-rare to medium (they’ll rise a couple of degrees as they rest).
• Rest 5–10 minutes before serving.

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• This method makes lamb chops truly foolproof—classic baked lamb chops comfort without the fuss.

Creamy Mashed Potatoes, Our Way

• Peel and cut potatoes into large chunks. Boil in well-salted water until fork-tender (20–30 minutes).
• Warm milk with a knob of butter (just until melted, not boiling).
• Drain potatoes and mash. Stream in the warm dairy, stirring until fluffy. Taste and adjust salt/pepper. (A splash of olive oil or extra butter if you like it richer.)

Cool Yogurt–Cucumber Salad (Tzatziki-ish)

• Slice the cucumber thinly and salt lightly; rest 5 minutes to draw out moisture. Blot with paper towels.
• In a bowl, mix Greek yogurt, a drizzle of olive oil, a pinch of sugar, a splash of vinegar, grated garlic, salt, pepper, and a touch of fresh chili.
• Fold in the cucumber, then add chopped mint and dill. Cover and chill at least 1 hour.
• Tip: Once the lamb goes into the oven, start the mash and salad so everything lands on the table together—oven baked lamb chops timing made easy.

Deep Dive: Story, Influences, History, Adaptation, Nutrition & Extras

How we arrived at this recipe

Our gateway to lamb was mastello in Sifnos—slow-baked, comforting, and deeply aromatic.

Back home, we wanted something that captured that tenderness but fit a busy schedule. Lamb chops became the sweet spot: smaller cuts, faster cooking, and an ideal canvas for bright Mediterranean flavors.

The trio you see here—oven roasted lamb chops, creamy mash, and cool yogurt–cucumber salad—emerged from a lot of weeknight tinkering.

It satisfies that “Sunday roast” feeling without the all-day commitment.

Influences behind the flavors

The marinade leans into Greek-Mediterranean cues: olive oil, lemon, thyme, and cumin for warmth, paprika for color and gentle depth.

The yogurt–cucumber salad nods to tzatziki—garlic, mint, dill, yogurt—while the mash keeps things anchored in cozy, familiar comfort.

This contrast (cool and zesty vs. rich and savory) is what makes the plate feel complete.

A short history of the originals we love

Across the Mediterranean, lamb is celebrated for festive meals, spring holidays, and Sunday lunches.

Chops, being smaller, found their way into quicker preparations—pan-seared, grilled, or oven-roasted lamb chops—perfect for modern kitchens.

What we adapted in our kitchen

We skipped the clay pot and long bake, but kept the “gentle heat first, high heat finish” idea: covered roasting at 160°C / 320°F for succulence, then an open roast at 200°C / 400°F for browning.

The dab of butter and a splash of port wine add a glossy, savory sweetness without turning the profile heavy.

The salad’s extra herbs (mint + dill) brighten the chops, and the mash adds nostalgic comfort—especially great if you’re making lamb chops for guests who are new to lamb.

Nutrition notes (and sourcing)

Lamb is rich in high-quality protein, iron, zinc, B12, and conjugated linoleic acid (CLA).

Trimming excess fat can moderate saturated fat intake, while using olive oil keeps the fat profile friendlier.

Greek yogurt contributes protein and beneficial cultures; cucumber and herbs add hydration and antioxidants.

Potatoes provide complex carbohydrates and potassium; controlling butter and salt keeps the mash balanced.

For best results, source fresh, well-raised lamb chops and avoid overcooking—pull at your target lamb chops temperature and rest to keep juices in.

Extra tips & interesting facts

• Resting matters: those few minutes post-roast redistribute juices for tenderness.
• Marinade time: overnight is ideal; even 2–3 hours helps.
• Crowd-friendly: this baked lamb chops recipe scales well; use multiple trays and rotate them.
• Flavor riff: a pinch of smoked paprika or Aleppo pepper in the rub = subtle smokiness without a grill—great for oven-roasted lamb chops.
• Serving swaps: skip mash for lemony roasted potatoes or herbed bulgur if you want a lighter take.

FAQ

Q: How long to bake lamb chops?

A: 1 hour covered at 160°C / 320°F, then uncover and roast 15 minutes at 200°C / 400°F. Time can vary with chop thickness and your oven. Always check internal lamb chops temperature.

Q: Where do lamb chops come from?

A: “Lamb chops” are individual portions cut from the rib, loin, or shoulder of young sheep. Rib/loin chops are the most common and especially suited to baked lamb chops and quick roasting.

Q: What to serve with lamb chops?

A: Creamy mash and a yogurt–cucumber salad are classic with roasted lamb chops. Also great: lemony roasted potatoes, grilled asparagus, garlicky green beans, or a bright herb salad.

Q: What temperature should lamb chops reach?

A: Target 57–60°C / 135–140°F for medium-rare to medium (tender and rosy). Rest 5–10 minutes. If you prefer more done, go up to 63°C / 145°F. This is the key lamb chops temperature checkpoint.

Q: Is this an easy oven method for beginners?

A: Yes—this is truly an easy oven baked lamb chops method. The gentle first roast keeps them juicy; the hot finish adds color. It’s a reliable baked lamb chops recipe even if you’re making lamb chops for the first time.

Conclusion

I hope you’ll test this dish and tag us when you do—we love seeing your plates.

The full video of the recipe is available on YouTube, so check it out, and don’t forget to like and subscribe.

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