Wondering how to cook lamb chops in the oven? These Lamb Chops with Spicy Apricot Sauce are delicious and cooked the easiest way!
Cooking lamb chops in the oven is probably easier than you think. These Lamb Chops with Spicy Apricot Sauce are impressive, delicious, and really simple! Just marinate the meat with a rub for a few hours, roast in the oven, and done! The spicy apricot sauce is addictive and super-simple too.
How to cook lamb chops in the oven, step by step:
Step 1: Marinate a rack of lamb for at least 4 hours, or overnight.
Step 2: Remove the lamb from the refrigerator and allow it to come to room temperature.
Step 3: Preheat the oven to 400 F.
Step 4: Roast the lamb for 12-15 minutes (for medium-rare) on a lined sheet pan.
Step 5: Allow the meat to rest for at least 10 minutes before carving into lamb chops.
Step 6: Serve + enjoy!
Serving the oven roasted lamb chops:
Racks of lamb make for a beautiful dinner presentation when displayed whole. If you prefer, you can slice them and lay the chops over pilaf or soft polenta. Then drizzle the sauce over the individual lamb chops, and add a sprinkle of fresh herbs.
The single lamb chops are also perfect appetizers when served on a platter, guests can pick them up right by the bone. I call them “lamb lollipops” and they move fast.
I definitely suggest that you serve these Lamb Chops with Spicy Apricot Sauce for Easter dinner. Your guests will assume you spent the whole day slaving away in the kitchen. The reality is, you’ll have plenty of time to drink a few glasses of pre-party bubbly on the couch. Cheers!
Looking for a lovely side dish? Try these Vanilla Bean Glazed Carrots and my Crazy Delicious Kale & Brussels Sprouts Salad.They're both really simple too!
How to Cook Lamb Chops in the Oven: Lamb Chops with Spicy Apricot Sauce
For the lamb:
- 3-4 cloves fresh garlic
- ¼ cup turbinado sugar
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh rosemary chopped
- 1 teaspoon each salt and pepper
- Olive oil
- 1 rack of lamb bones frenched
For the sauce:
- ½ cup chunky apricot jam
- 1 teaspoon crushed red pepper flakes or more to taste
- ¼ cup chicken or vegetable stock
- ¼ cup white wine
For the Lamb:
- Place the first 5 ingredients together in a blender or food processor and pulse with 2-3 tablespoon olive oil until a paste forms. On a rimmed sheet pan, coat the lamb with the paste, cover with plastic wrap and allow to marinate in the refrigerator for at least 4 hours (24 is best).
- Preheat your oven to 400 degrees. Remove the lamb from the refrigerator and allow to come to room temperature. (Failing to do this will result in undercooked lamb.)
- Place the lamb rack on a parchment-lined sheet pan, and roast for 12-15 minutes for medium-rare. (125°F in the center.) Remove from the oven and allow to rest for 10 minutes before carving.To carve the lamb chops, hold the bone and slice between each chop.
To Make the Spicy Apricot Sauce:
- While the meat is cooking, add all of the sauce ingredients to a saucepan over medium heat, and stir to combine. Simmer to reduce by half, about 8-12 minutes. Taste the sauce and add more pepper flakes or salt as needed.
- Serve lamb chops with sauce drizzled over the top and enjoy.
photos by Katie Roletto
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Lamb fans will love this recipe!
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Serve it simply with fresh whipped cream and berries, and everyone will be talking about dessert for the next few weeks!
Frequently Asked Questions about How to Cook Lamb Chops in the Oven:
The best temperature to oven roast lamb chops is 400°F That allows a beautiful doneness on the outside without overcooking the inside.
Most professionals will say lamb chops should be cooked to medium-rare. Lamb chops are rare at 120°F, medium rare at 125°F, medium at 130°F-135°F, and well done at 145°F and higher. Lamb chops can be tough or gamey if cooked past medium.
If you're roasting a whole rack of lamb chops in the oven, it should take 12-15 minutes at 400°F to cook to medium rare.
The easiest way to cook lamb chops is to roast them in the oven as a whole rack and then carve after cooking. This keeps the meat from getting overcooked in the center.
Most professionals will say lamb chops should be cooked to medium-rare, or about 125°F. The exception would be braised lamb dishes, like lamb shoulder or slow-cooked leg of lamb.
I made this recipe tonight for new year’s eve dinner. We couldn’t find rack of lamb, so we used boneless lamb loin. I seared both sides before roasting. Delicious.
K.C. Cornwell says
I'm so happy to hear that!