Baked Lamb Chops – Baking Lamb Chops in the Oven

These baked lamb chops are beautifully tender and have a delicious rosemary cream sauce. The recipe makes a nice main course alternative to pork or beef. I’ve you’ve never tried baked lamb, you are in for a treat.

Lamb loin chops are a tender cut of meat and much less expensive than the fancy rack of lamb so often seen in gourmet dining establishments.  You can cook it many ways, but I like to bake lamb chips in the oven.

My husband and I lived in Australia for 15 years. While we were there, we often had lamb which is very commonly found in the grocery stores there. It is not as commonly seen here but worth searching for it.  Many grocery stores stock it now.  The flavor of baked lamb chops is amazing.

How to make Baked Lamb Chops

Every year I make some recipes featuring lamb for Richard’s birthday. This recipe for oven baked lamb chops is easy to do, and yet so delicious. The lamb chops are placed in a baking dish surrounded by onion chunks and baked till done. While the chops are cooking, you make the delicate sauce which is a combination of rosemary, onion, milk, veggie stock and cream.  Cook gently and pour over the baked chops for a delicious meal.  These were great, with my Bistro Style French Potatoes Gratin Dauphinois as a side dish.

Yield: 4

Oven Baked Lamb Chops

Print

These baked lamb chops have a creamy sauce made with onions, rosemary and heavy cream. It's easy to make and ready in about 30 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 20 ounces lamb shoulder chops
• 1 medium onion, peeled and chopped
• Kosher salt and freshly ground cracked black pepper

For the sauce:

• 1/4 cup of onion, peeled and diced
• 1 tbsp fresh rosemary
• 1 tbsp unsalted butter
• 1 tbsp cornstarch
• 1/4 cup of skim milk
• 1/2 cup of vegetable stock
• 1 tbsp of heavy cream
• Kosher salt and freshly cracked black pepper

To garnish:

• sprig of rosemary

Instructions

1. Pre-heat the oven to 400°F (200°C).
2. Place the lamb chops in an oven proof baking dish with the onion chunks around the chops. Season with salt and pepper then place them in the preheated oven to bake - 30-45 minutes depending on how well done you like them.
3. Meanwhile, in a small saucepan, melt the butter and cook the onions over a low heat for 5 minutes. Add in the rosemary, and continue to cook gently, uncovered, for a further 15 minutes without letting the onions get too brown.
4. Combine the cornstarch with the skim milk till smooth, then gradually add the milk mixture, followed by the stock, a little at a time stirring constantly.
5. Season with salt and pepper and let the sauce simmer for 2 minutes, and then add the cream.
6. Serve the chops with a garnish of rosemary with the sauce poured over.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 261Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 103mgSodium: 481mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 30g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Share on Social Media