Recipe from Kate Logan
Delicious Roasted Lamb Chops
Cooking time: 40 min
Servings 3
You will be crazy about these chops. The most tender juicy meat just melts in your mouth and does not smell like lamb at all! Lamb chops are very easy to cook, you can spoil it only by overcooking in the oven. In addition, you can experiment with serving. They can be sliced and arranged one by one in a fan on a wide platter or stacked in a pyramid shape. Or it can be laid out as a large, baked whole on a wide wooden plank and sliced right in front of the diners.


  • Lamb (Chops)
    1,2 lbs.
  • Garlic
    6 cloves
  • Spices
    to taste
  • Soy sauce
    0,6 cups

Nutrition facts per serving

  • Calories

    569.7 kcal

  • Protein

    61.9 g

  • Fat

    78.5 g

  • Carbohydrates

    23 g


  • The chops should be pre-washed and dryed. Make 2-3 shallow cuts along the meat, so that it doesn't deform during the roasting, and put it on a tray.

  • Peel and squeeze the garlic through a garlic press onto the meat, sprinkle the meat with spices to your taste and rub well over it. Pour in 2 tablespoons of the soy sauce.

  • Wrap the tray into a sleeve and leave it to marinate in the refrigerator for 12-20 hours.

  • Take the marinated chops out of the refrigerator beforehand, so that they become more or less room temperature. Pre-heat the oven to 352 °F. The chops are placed on the grate with the fat layer up. Put the tray under the wire rack and insert in the oven for about 30 minutes, until the chops are browned.

  • Carefully cover the meat with foil for baking, reduce the temperature to 320°F  degrees and continue to roast for another 2 hours. Check it sometime to make sure they are not overcooked. The meat should be soft and brown.


  • To make the meat juicier, it is better to choose chops with a thicker fat layer.

  • Almost all spices and herbs combine with lamb, so you can safely experiment. Cilantro, cumin and coriander are especially suitable for this dish.

  • Try to choose young lamb. It has a pink color and elastic structure. Lamb meat is faster to cook and more tender.

Bon Appetit!

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