I love how this recipe comes together in just about 20 minutes, making it perfect for busy weeknights or last-minute guests. The lamb chops get a beautiful sear before finishing in the oven, and they pair perfectly with the zesty mint chimichurri. I also like how customizable it is—sometimes I add asparagus, broccolini, or even cauliflower right into the pan. It’s naturally low-carb, paleo, keto-friendly, gluten-free, and Whole30 compliant, making it a win for almost any diet.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lb lamb chops
1 tbsp olive oil
salt
pepper
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 (if marinating beforehand):
1 cup red wine
1 tbsp olive oil
1 tsp salt
½ tsp pepper
4 cloves garlic
2 tbsp fresh thyme
Directions
Preheat the oven to 400°F (200°C).
If I decide to marinate the lamb chops, I blend all the marinade ingredients and soak the chops in a large ziplock bag for 1 hour or overnight.
I remove the lamb from the marinade (or straight from the packaging if skipping marination) and season both sides with salt and pepper.
I heat a large oven-safe skillet over high heat and add 1 tablespoon of olive oil. Once hot, I sear the lamb chops for 1–2 minutes per side until browned.
Without removing them from the pan (or transferring to a baking dish), I add my chosen vegetables and place the whole pan in the oven.
I bake for 8–10 minutes, depending on the thickness of the chops and how done I like them.
While the lamb bakes, I make the mint chimichurri by blending parsley, mint, olive oil, red pepper flakes, salt, garlic, and pepper until smooth.
Once the lamb is done, I spoon the chimichurri over the top before serving.
Servings and timing
This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
Grilled version: I sometimes grill the lamb chops instead of baking for a smoky flavor.
Lemon herb chimichurri: Swapping mint for basil or adding lemon zest changes the flavor beautifully.
No spice: I reduce or remove the red pepper flakes for a milder chimichurri.
FODMAP-friendly: I leave out the garlic in both the chimichurri and marinade.
Different herbs: Fresh rosemary or oregano also work well in place of thyme in the marinade.
Storage/Reheating
I store leftover lamb chops in an airtight container in the fridge for up to 3 days. For the chimichurri, I keep it in a separate sealed jar—it usually stays fresh for about a week.
When reheating, I prefer to warm the lamb in a 300°F oven for about 10–15 minutes until heated through. Microwaving works too, but I do it gently in short bursts to avoid overcooking. The chimichurri is best served at room temperature or cold.
FAQs
How do I know when lamb chops are done?
I aim for an internal temperature of 135°F (medium-rare) to 145°F (medium). A meat thermometer helps me get it just right.
Can I make the chimichurri in advance?
Yes, I often prepare the chimichurri up to a day ahead and store it in the fridge. The flavors actually develop more over time.
Do I have to marinate the lamb?
No, marinating is optional. I skip it when I’m in a rush and still get juicy, flavorful results.
What vegetables work best in the pan?
I usually add quick-cooking veggies like asparagus, broccolini, or thin cauliflower slices. They roast beautifully in the same 10-minute window.
Can I freeze cooked lamb chops?
Yes, I let them cool completely, then wrap tightly and freeze for up to 2 months. I thaw overnight in the fridge before reheating.
Conclusion
This easy baked lamb chops recipe with mint chimichurri is one of my favorite ways to make a fast, elegant dinner. The lamb is tender and full of flavor, and the chimichurri adds that herby, fresh touch that brings everything together. Whether I’m entertaining or just making something special for myself, this dish always impresses with minimal effort.
This quick lamb dinner is packed with bold flavors and ready in just 20 minutes. Perfect for weeknights with its simple prep and zesty mint chimichurri.
Ingredients
For the Lamb Chops:
2 lb lamb chops
1 tbsp olive oil
Salt, to taste
Pepper, to taste
For the 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 1hr to overnight):
1 cup red wine
1 tbsp olive oil
1 tsp salt
½ tsp pepper
4 cloves garlic
2 tbsp fresh thyme
Instructions
(Optional) Marinate lamb chops by blending all marinade ingredients and adding them with the chops into a large zip-top bag. Let sit for 1–24 hours.
Preheat oven to 400°F (200°C).
Remove lamb chops from marinade (if used), season with salt and pepper.
Heat a large oven-safe pan over high heat. Add 1 tbsp olive oil and sear lamb chops for 1–2 minutes per side until browned.
Add preferred vegetables (e.g., asparagus, broccolini, cauliflower) to the same pan or transfer everything to a baking dish.
Bake at 400°F for 8–10 minutes until lamb reaches desired doneness.
While baking, blend chimichurri ingredients until smooth or slightly chunky.
Serve lamb chops hot with generous spoonfuls of mint chimichurri.
Notes
The mint chimichurri is also amazing over grilled chicken or veggies.
Omit garlic in the chimichurri and marinade to make it FODMAP-friendly.
To save time, prepare the sauce while the lamb bakes.
