Recipes
Baked lamb chops
Calling baked lamb chops a simple Easter recipe is truly a shame. Refined and simple, they are perfect for any occasion.
Rack of lamb is, in all likelihood, one of the finest cuts that can be obtained from this animal. Consequently, cooking it correctly allows you to enhance its flavors and tender texture . Among the various recipes, we recommend you try the baked lamb chops, a typical Easter second course , but also perfect to prepare at other times of the year.
We decided to keep the rack of lamb whole so that the meat juices remain concentrated inside, but we will also show you how to make cooking faster. It is not always easy to adjust to a single cut of meat and the less experienced may have some fears. It goes without saying that the best way to serve baked lamb ribs is with a side of roasted potatoes . Now let's see the recipe in detail !
Ingredients
For the lamb chops
- Lamb chops – 800 g
- Extra virgin olive oil – 4 tablespoons
- Garlic – 1 clove
- Organic lemon – 1
- Rosemary – 2 sprigs
- Sage – 4 leaves
- Fine salt – to taste
- Pepper – to taste
Preparation
Baked lamb chops
Start by removing as much fat from the meat as possible. We advise you to use a small, well-sharpened knife and work calmly. Still using the knife, make incisions between one bone and another to separate the bones well and clean them of cartilage and meat.
Now move on to marinating the meat . Place the cutlets in a glass baking dish and season them with pepper , lemon zest and chopped aromatic herbs. Rosemary and sage are perfect for enhancing the flavor of the lamb. Also add a couple of spoons of oil , a clove of garlic and massage the meat well. Cover them with cling film and leave them to marinate in the fridge for at least 2-3 hours before proceeding.
Once the resting time has elapsed, cover the bones, individually or all together, with foil so that they do not burn during cooking. Place them in a baking dish together with the marinade, season with salt and cook in the oven at 200°C for about 40 minutes . If you have a meat thermometer, the temperature in the center must be 65°C for optimal cooking. Once ready, take them out of the oven and wait about ten minutes before cutting them and serving them.
You can also not marinate the meat, but you will still have to grease it with oil and enrich it with chopped aromatic herbs before proceeding with cooking in the oven, just as you see done in this video recipe . The choice is yours whether to add potatoes or not.
Lamb chops are undoubtedly the most used and prized cut. We recommend you also try them breaded and fried , a real delight, or cooked in an air fryer to speed up the time and keep them succulent.
Quick(er) baked lamb chops
If you don't trust cooking the entire loin, you can also marinate the cutlets already separated from each other, always in the same way, and then cook them at 180°C for 20 minutes .
Conservation
Roasted lamb chops are delicious if eaten freshly made, but if there is any piece of meat left over (which we think is very unlikely) you can keep them for 1 or a maximum of 2 days in the fridge, in an airtight container. We do not recommend freezing in the freezer.
Read also
Lamb: 10 recipes for cooking it
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