MEDITERRANEAN BAKED LAMB CHOPS
⏲ Prep time ⏲ Cooking time Difficulty level Portions
15 min 30 min ★☆☆☆☆ 6
Ingredients
Lamb & marinade
• Lamb chops (loin or rib) — 900 g (≈6 chops, 140–160 g each)
• Olive oil — 40 g
• Garlic, minced — 12 g
• Lemon zest — 3 g
• Lemon juice — 20 g
• Dried oregano — 3 g
• Fresh rosemary, chopped — 4 g
• Smoked paprika — 3 g
• Fine salt — 10 g
• Black pepper — 3 g
Vegetable base
• Cherry tomatoes — 250 g
• Red onion, sliced — 120 g
• Bell pepper, sliced — 150 g
• Courgette, sliced — 150 g
• Olive oil — 20 g
• Salt — 4 g
• Black pepper — 1 g
Finishing
• Fresh parsley, chopped — 6 g
• Extra lemon wedges — as needed
Cooking instructions
1. Marinate the lamb
Mix olive oil, garlic, lemon zest, lemon juice, oregano, rosemary, paprika, salt, and pepper.
Coat lamb chops well and marinate 20–30 minutes at room temperature.
2. Prepare the vegetables
Toss tomatoes, onion, pepper, and courgette with olive oil, salt, and pepper.
Spread evenly in a baking dish.
3. Bake
Preheat oven to 210°C.
Place lamb chops on top of the vegetables.
Bake 25–30 minutes, turning chops once halfway.
Rest 5 minutes before serving.
4. Finish
Scatter parsley over the lamb.
Serve with lemon wedges and spoon the roasted vegetable juices over the top.
Chef ’s Notes
• High heat gives you caramelisation without drying the lamb.
• Vegetables act as a roasting bed, flavouring the meat and soaking up juices.
• Balance the lemon: too much makes the lamb sharp; the listed amount keeps it bright but rounded.
• For extra depth, add 40 g olives or 20 g capers to the vegetable base.
• Serving ideas: lemon potatoes, couscous, or a Greek salad work perfectly.
• Chop choice matters: rib chops stay juicier; loin chops cook faster and leaner.
