These marinated lamb chops soak in a flavorful mix of onion, garlic, vinegar, and olive oil before a quick sear and roast in the oven. Juicy and tender, they’re ready in under an hour for a delicious meal.
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I love making marinated lamb chops because they turn an ordinary dinner into something special without requiring too much effort. A simple marinade does all the heavy lifting, infusing the meat with deep, rich flavors while keeping it incredibly moist. Whether you’re making a weeknight meal or planning a fancy dinner, this recipe delivers restaurant-quality results right at home.
What I really love about this recipe is how the marinade does most of the work. A mix of onion, garlic, vinegar, and olive oil creates the perfect balance of bold and savory flavors that complement the natural richness of lamb. After just an hour in the fridge, a quick sear followed by a short roast in the oven gives you beautifully caramelized edges with a tender, medium-rare center. This method can be used for marinated oven-baked pork steaks, too.
If you’ve ever been hesitant to cook lamb at home, this is the perfect recipe to start with. It’s easy, reliable, and requires minimal prep, making it ideal for busy days or special occasions. Plus, the flavors are so good that you won’t need any fancy sauces or sides. Just pair it with a fresh salad or mushrooms and green beans, and you’ve got an impressive meal.
Ingredients
- Onion – Adds natural sweetness and depth of flavor to the marinade while helping tenderize the lamb.
- Apple cider vinegar – Helps break down proteins for a more tender texture and adds a slightly tangy flavor.
- Extra-virgin olive oil – Enhances moisture retention, prevents the meat from drying out, and carries the marinade’s flavors.
- Minced garlic – Infuses the lamb with a bold, savory aroma and enhances its natural richness.
- Salt – Draws out moisture to help the marinade penetrate deeper while boosting overall flavor.
- Lamb chops – The star of the dish, known for their tender, juicy texture and rich, distinctive taste.
Scroll down to the recipe card for quantities used.
Instructions
Combine the onion, vinegar, olive oil, garlic, and salt in a large zip-top plastic bag. Add the lamb chops and marinate in the refrigerator for an hour.
Preheat the oven to 425°F.
In an oven-safe skillet over medium-high heat, sear lamb chops for about 3 minutes per side.
Transfer the skillet to the oven and bake for 6 to 8 minutes, until done. The lamb should register 140°F on a meat thermometer at its thickest point.
Hint: For the best flavor, let the lamb chops sit at room temperature for about 15 to 20 minutes after marinating before cooking. This ensures even cooking and a perfectly tender texture.
Variations
- Switch up the herbs – Add rosemary, thyme, or oregano for extra depth of flavor.
- Use a different acid – Swap apple cider vinegar for lemon juice or balsamic vinegar for a subtle flavor twist.
- Add a touch of sweetness – Mix in a teaspoon of honey or brown sugar to balance the tanginess.
- Spice it up – Sprinkle in red pepper flakes, paprika, or cumin for a bolder kick.
- Try a different oil – Use avocado oil or melted butter for a slightly richer taste.
You can even experiment with marinades like the one I used for my carne asada in the oven recipe.
Tips
Top tip: Use a meat thermometer to check doneness. This prevents overcooking and guarantees perfect results every time!
- Let the marinade work – Marinate the lamb for at least an hour, but for deeper flavor, let it sit for up to 24 hours.
- Bring to room temperature – Take the lamb out of the fridge 15 to 20 minutes before cooking for even doneness.
- Use a hot pan – A properly preheated skillet ensures a perfect sear and locks in juices.
- Don’t overcook – For tender lamb, aim for an internal temperature of 140°F for medium-rare.
- Rest before serving – Let the chops sit for 5 minutes after cooking to keep them juicy.
Serving suggestions
Marinated lamb chops pair beautifully with a variety of side dishes, making them a versatile meal for any occasion. For a classic and balanced plate, serve them with roasted or mashed potatoes and a simple green vegetable like asparagus or green beans.
If you enjoy hearty, comforting meals, you might also love this easy beef stew—perfect for meal planning alongside your lamb chops.
If you’re following a low-carb or keto diet, lamb chops fit in perfectly! Swap traditional sides for braised Brussels sprouts, cauliflower mash, or a fresh arugula salad with lemon vinaigrette. You can also pair the chops with a creamy tzatziki sauce or a garlic butter drizzle enhances the flavors while keeping it low in carbs.
For those who need a gluten-free meal, this recipe is already a great option as long as all ingredients are certified gluten-free. To round out the dish, serve with quinoa, air fryer sweet potatoes, or a side of cabbage steaks. Whatever your preference, these lamb chops are easy to customize and pair with a variety of delicious sides.
Storage
To store leftover lamb chops, let them cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. If freezing, wrap them tightly in plastic wrap or foil before sealing them in a freezer-safe bag to prevent freezer burn.
To reheat, the best method is to warm them in a 300°F oven for about 10 to 15 minutes until heated through. You can also reheat them in a skillet over low heat with a splash of broth or olive oil to keep them from drying out. Avoid using the microwave if possible, as it can make the meat tough and rubbery.
FAQs
At least an hour is ideal, but for deeper flavor, marinate them for up to 24 hours. If you're short on time, even 30 minutes can still add a nice boost of flavor.
A combination of pan-searing and oven-roasting works best for a juicy, caramelized exterior and tender center. However, you can also grill them over medium-high heat for about 3 to 4 minutes per side.
Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Let them rest for 5 minutes before serving to keep them juicy.
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Recipe
Marinated Lamb Chops
Ingredients
- ½ onion sliced
- 3 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 pound lamb chops
Instructions
- Combine the onion, vinegar, olive oil, garlic, and salt in a large zip-top plastic bag. Add the lamb chops and marinate in the refrigerator for an hour.
- Preheat the oven to 425°F.
- In an oven-safe skillet over medium-high heat, sear lamb chops for about 3 minutes per side.
- Transfer the skillet to the oven and bake for 6 to 8 minutes, until done (the lamb should register 140°F on a meat thermometer at its thickest point).
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