Easy Baked Kosher Lamb Chops With Garlic And Herbs

By /
Jump to Recipe Print Recipe

When I first started making lamb chops regularly, I was intimidated by the idea of getting them just right. Too many expensive cuts had ended up overcooked and disappointing. But this simple baked method changed everything for me. It’s practically foolproof and gives you tender, juicy chops every single time.

Lamb has such a special place in kosher cooking, especially during holidays like Passover. These herb-crusted chops remind me of the lamb dishes my grandmother would make, though she always pan-fried hers. I’ve found that baking them at a moderate temperature with a good garlic and herb coating creates a beautiful crust while keeping the meat incredibly tender inside.

Why Baking Beats Pan-Frying for Lamb Chops

The key to this recipe is the herb paste. I use a combination of fresh rosemary, thyme, and plenty of minced garlic mixed with olive oil. This creates a protective coating that seals in the juices while the chops bake. Don’t skip the step of letting them rest at room temperature before cooking. Cold meat straight from the fridge won’t cook evenly.

The Perfect Garlic Herb Crust

These chops pair beautifully with roasted root vegetables or a simple rice pilaf. I often serve them with my honey-roasted carrots and some good crusty bread. The whole meal comes together in about 45 minutes, making it perfect for Shabbat dinner when you want something elegant but not too complicated.

Easy Baked Kosher Lamb Chops With Garlic And Herbs - Jewish recipe
When I first started making lamb chops regularly, I was intimidated by the idea of getting them just right. Too many expensive cuts had ended up overcooked and disappointing. But this simple baked method changed everything for me. It's practically foolproof and gives you tender, juicy chops every single time. Lamb has such a special place in kosher cooking, especially during holidays like Passover. These herb-crusted chops remind me of the lamb dishes my grandmother would make, though she always pan-fried hers. I've found that baking them at a moderate temperature with a good garlic and herb coating creates a beautiful crust while keeping the meat incredibly tender inside. The key to this recipe is the herb paste. I use a combination of fresh rosemary, thyme, and plenty of minced garlic mixed with olive oil. This creates a protective coating that seals in the juices while the chops bake. Don't skip the step of letting them rest at room temperature before cooking. Cold meat straight from the fridge won't cook evenly. These chops pair beautifully with roasted root vegetables or a simple rice pilaf. I often serve them with my honey-roasted carrots and some good crusty bread. The whole meal comes together in about 45 minutes, making it perfect for Shabbat dinner when you want something elegant but not too complicated.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 kosher lamb rib chops about 1 inch thick
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme leaves
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon lemon juice fresh

Method
 

  1. Preheat your oven to 425°F (220°C). Remove lamb chops from refrigerator and let them come to room temperature for 15-20 minutes.
  2. In a small bowl, combine minced garlic, chopped rosemary, thyme leaves, olive oil, salt, pepper, and lemon juice. Mix well to form a paste.
  3. Pat the lamb chops dry with paper towels. This helps the herb paste stick better and promotes browning.
  4. Rub the herb paste all over both sides of each chop, pressing gently so it adheres well. Place chops on a rimmed baking sheet lined with parchment paper.
  5. Bake for 12-15 minutes for medium-rare (internal temperature of 130°F) or 15-18 minutes for medium (140°F). The exact timing depends on the thickness of your chops.
  6. Remove from oven and let the chops rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.

Notes

For best results, use a meat thermometer to check doneness. Lamb chops can go from perfect to overcooked quickly. If your chops are thicker than 1 inch, add 2-3 minutes to the cooking time. Leftover chops can be refrigerated for up to 3 days and are delicious sliced thin for sandwiches.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 380
% Daily Value*
Total Fat 25g 32%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 450mg 20%
Dietary Fiber 0g
Total Sugars 0g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top