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You have got to taste this delicious baked lamb chops recipe. Seared in a skillet until golden brown and finished in the oven, they turn out so tender that they practically melt in your mouth! This incredibly easy and impressive dish is perfect for family meals, special occasions, or even Easter dinners.
If you’ve been here a while, you know I have a deep love for rice in all its forms. From my mushroom pilaf to this flavorful Mediterranean rice, there’s just something about a fluffy, perfectly cooked grain that completes any meal.
Rice has always been a staple in my kitchen—and in my family’s, too. My mom’s one-skillet sausage and rice was a regular on our table, just like this baked lamb chops recipe, which was her signature dish for Easter. She made the most tender, juicy lamb shoulder alongside her creamy risotto, turning a simple meal into something so special. No spending hours in the kitchen—just simple ingredients coming together for a meal worth remembering.
Why We Love This Baked Lamb Chops Recipe
- One-Pot Wonder: This recipe is all about flavor with minimal effort. Everything—the lamb, the creamy risotto, and the aromatic herbs—cooks in one pot, making cleanup a breeze. Less mess, more time to enjoy!
- Flavorful and Creamy: Cooking lamb chops alongside Arborio rice lets the juices infuse into the risotto, creating a flavorful, creamy texture.
- Perfect for a Special Occasion: Whether it’s a weeknight upgrade or a dish to impress guests, this baked lamb chops recipe delivers a restaurant-quality meal without hours of prep. It’s elegant and special enough for a holiday dinner or a cozy at-home date night!
What You’ll Need
Before running to the kitchen to prepare these hearty baked lamb chops, make sure you have everything on hand or stop at the grocery store to get them. I’ve included ingredient notes and swaps below to help you customize the dish, but please scroll down to the recipe card for the full details and exact measurements.
- Olive Oil: Any light olive oil, vegetable oil, or cooking oil will work.
- Shoulder Blade Lamb Chops: These bone-in chops are flavorful and juicy, perfect for baking. If you can’t find shoulder chops, lamb loin chops or rib chops will work, but they’ll cook faster if they are boneless, so keep an eye on them and remove them as soon as they are done – the rice may need to continue to cook.
- Seasoned Salt & Black Pepper: If you don’t have seasoned salt, just use regular salt and add a pinch of garlic powder, onion powder, and paprika to mimic the flavor.
- Butter: Adds richness to the risotto. If you’re avoiding dairy, swap it for ghee or even olive oil.
- Yellow Onion: You can swap it for white onion for a slightly stronger bite or shallots for more sweetness.
- Garlic: If you’re out of fresh garlic, garlic powder works in a pinch, but fresh is always best!
- Arborio Rice: This rice is used for a classic, creamy risotto texture. Short-grain rice like Carnaroli works too, but if you only have long-grain rice, it won’t get as creamy (still tasty, though!).
- Fresh Thyme: If you only have dried thyme, use about ⅓ of the amount since dried herbs are more concentrated. Fresh rosemary would also be a delicious swap!
- Vegetable Broth: Chicken broth or beef broth are suitable alternatives.
- Milk: Helps create a silky, creamy risotto texture. Any kind of milk works—skim, 2%, whole, or even half-and-half.
Recipe Tips And Variations
- Room Temperature Lamb: Let your lamb chops sit at room temperature for about 20 to 30 minutes before cooking. This ensures they cook evenly and stay juicy and tender.
- Check the Internal Temperature: To avoid overcooking, use a meat thermometer. Oven-roasted lamb chops are best when cooked to 135°F for medium-rare or 145°F for medium.
- Add Wine: For an extra layer of flavor, consider deglazing the skillet with a splash of white wine before adding the rice.
- Herbs: While thyme is recommended, feel free to experiment with other herbs like fresh rosemary or sage.
- Cheese: Sprinkle grated Parmesan cheese over the risotto before serving.
- Rice Substitution: If Arborio rice isn’t available, you can use other short-grain rice varieties.
- Lamb Alternatives: If lamb isn’t your preference, draw inspiration from my one pot chicken and rice and swap in chicken parts, thighs, or pork chops—just be sure to adjust the cooking time as needed.
- Make It Meatless: For a vegetarian version, omit the lamb and follow my mushroom rice recipe by incorporating hearty vegetables like portobello mushrooms or eggplant.
Serving Suggestions
This is a great recipe for baked lamb chops, rich in flavor and perfect for any occasion. Pair it with side dishes like a broccoli cauliflower salad, roasted acorn squash, and a glass of your favorite red wine to make it a complete meal.
If you are hosting a Holiday dinner party, make this cornbread casserole, too, as well as my stuffed grape leaves, and maybe a side of my delicious lemon butter green beans. Don’t forget the pignoli cookies for later! Whether your Easter dinner menu is elegant and sophisticated or simple and casual, this dish will fit right in!
Proper Storage
- Refrigeration: Store leftovers in airtight containers in the fridge for up to 3 days. Keep the lamb chops and risotto separate to maintain the best texture.
- Freezing: You can freeze the lamb meat by wrapping it tightly in plastic wrap or foil, and keep it in a freezer-safe bag for up to 2 months. The risotto isn’t ideal for freezing as it can change texture, but if needed, freeze it in a sealed container and reheat with a splash of broth.
- Reheating: Warm the lamb chops in a 350°F oven for 10-15 minutes, covered with foil and a splash of broth to keep them moist. The risotto is best reheated on the stovetop over medium heat. Stir in broth or water to restore its creamy texture.
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Baked Lamb Chops
Ingredients
- 2 tablespoons olive oil, plus a drizzle for rubbing on the lamb chops
- 1½ pounds bone-in shoulder blade lamb chops, about 5 to 6 chops
- 1 teaspoon seasoned salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1½ cups arborio rice
- 3 sprigs fresh thyme, leaves only
- 3 cups vegetable broth
- 1 cup milk, use skim, 2%, or whole milk
- salt and freshly ground black pepper, to taste
Instructions
- Prep. Preheat the oven to 350˚F.
- Season the lamb chops. Rub each of the lamb chops with a little bit of olive oil and season them with seasoned salt and black pepper.
- Brown the chops. Over medium-high heat, heat 2 tablespoons olive oil in a large, non-stick skillet that is also oven-safe. Add the lamb chops to the skillet and cook them for 3 to 4 minutes on each side, or until just browned. Transfer the lamb chops to a plate and set aside. Do not pour out the drippings.
- Cook the aromatics. Add butter to the same skillet and melt it over medium-high heat. Add the diced onions to the skillet and cook over medium-high heat for 2 minutes; stir in the garlic and continue to cook for about 20 seconds or until fragrant.
- Add the rice and liquids. Stir in the rice and thyme; cook for 2 minutes, stirring frequently, to toast the rice. Add the vegetable broth, milk, and season with salt and pepper; stir to combine.
- Simmer. Arrange the lamb chops over the rice and bring the mixture to a boil. Reduce heat to low and continue to simmer for 8 minutes.
- Bake. Cover with a lid and bake in the oven for 20 minutes. Remove the lid and continue to cook for 5 more minutes.
- Finish and serve. Remove the oven baked lamb chops from the oven and let them rest for about 5 to 8 minutes before serving.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Baked Lamb Chops
The best way to cook lamb chops is to sear them first for a golden crust, then let them simmer alongside the rice to soak up all the flavor. This foolproof method delivers tender, juicy chops and a creamy, flavorful risotto in one easy dish!
- Prep: Start by setting your oven to 350°F.
- Season and sear the lamb chops: Rub the lamb chops with olive oil, then season them with seasoned salt and pepper. Heat the oil in a cast iron skillet or a large, oven-safe pan and sear the lamb chops at medium-high heat for about 3-4 minutes on each side until they develop a nice brown crust. Then, transfer them to a plate.
- Prepare the risotto base: Melt the butter in the same skillet, then sauté the onions until soft. Stir in the garlic, followed by the rice and thyme. Pour in the vegetable broth and milk, season with salt and pepper, and stir to combine.
- Bake: Arrange the lamb chops in a single layer over the rice, bring to a boil, then reduce the heat and let it simmer for 8 minutes. Cover the pan and transfer it to the oven to bake for 20 minutes. Uncover and continue baking for an additional 5 minutes, allowing the top to crisp up slightly.
- Rest and serve: Remove the baked lamb chops from the oven and let them rest for a few minutes to lock in the juices. Just before serving, add a squeeze of fresh lemon juice for a bright finish.
More Lamb Recipes
This recipe is easy to make, quick enough to make for dinner after work and delicious!
This is probably my favorite way to eat lamb chops. It’s wonderful to hear that you found it delicious, too. 😃
This looks so good! I’m a huge lover of lamb and will happily eat it every week if I could afford it….haha.
Baked risotto has become my new obsession, but this recipe goes above and beyond! The lamb chops in this are killer! Want!
You had me at one pot and baked risotto, this looks incredible!
I never cook with lamb but my husband really enjoys it! This would be a great meal to experiment with (and I love one-pot meals with rice!)
Oh wow, I’m not even a huge lamb chop fan, but this looks so amazing 😀
Yep, I would give up ham for Easter if I had this instead!