Baked Lamb Chops with Vegetables

This sheet pan meal with baked lamb chops is an easy to way to enjoy lamb - without worrying about overcooking it. Loaded with veggies these baked lamb chops are packed with flavor and easy to make - and on the table in an hour.

How do you feel about lamb? If you're a lamb lover - congrats, you will love this recipe. If you're a lamb skeptic - well, I think this one might actually win you over. And as if the pure taste of this recipe isn't enough - it's so easy to make and one of those magic dishes that basically cooks itself in the oven.

Why you will love this recipe

• All in one pan - lamb, veggies and sauce, for a hassle-free dinner
• Full meal - you don't need to add rice or bread unless you really want to
• Tender lamb from searing and then cooking slowly with the veggies
• No need to worry about overcooking - the butter, oil and veggies make sure this lamb stays moist even when cooked well done
• Delicious buttery sauce from mixing all these flavorful veggies with onion, garlic and chili - you will want to grab a piece of bread to soak it all up!
• Preppable - you can prep the whole dish the day before, keep it in the fridge overnight and stick it in the oven when you get home from work

What you need to make it

Ingredient notes

• Lamb chops - I used butterfly chops for this recipe, but you can use regular lamb chops or another type of bone-in lamb as well - or pork chops
• Vegetables - mix and match as you like, you don't need to use exactly these veggies but tomatoes are great to get a lot of juicy sauce, mushrooms provide amazing flavor and onion, garlic and some type of pepper is great for taste
• Vegetable oil - I like a neutral kind like rapeseed oil, but olive oil works as well
• Chili powder and chili flakes - adjust amount according to taste and the spiciness of your specific type of chili. Mine are pretty mild.

How to make it

Start by preheating the oven to 225 degrees C / 440 degrees F.

1. Bring out your lamb chops and pat them dry, then season them with salt...
2. ...and pepper, on both sides
3. Pat them lightly to make the seasoning stick
4. Then place a pan over medium-high heat and pour in the vegetable oil

5. When the oil is hot, place the lamb chops in the pan
6. Sear for 1 minute per side
7. Cover and lower the heat to medium-low, and let them cook for another five minutes. You can mix together the veggies while the lamb chops are cooking.
8. When they are done, take off the heat and set aside for now

9. Bring out a deep oven tray and add in half of the butter
10. Add all the veggies, including the onion and garlic. Keep the pimientos in one piece, but cut a gash lengthwise in each of them.
11. Season with chili powder, chili flakes and salt
12. Mix well

13. Place the lamb chops on top of the veggies and pour over any juice that's left in the pan
14. Take one lamb chop at a time and hide under the veggies
15. Bake in the middle of the oven for 40 minutes, mixing once halfway
16. Bring it out, and serve as it is or with a side of rice or bread

Tips & tricks

• Chop the veggies in whatever size you like - but keep the garlic and onion small to allow for the flavor to spread throughout the dish
• If you're in a hurry you can skip cooking the lamb under lid before adding to the veggies, but it does make them juicier
• Know your spices - especially chili flakes tend to vary a lot in strength, so please go easy if you know that you are either sensitive to spice or using a very spicy kind
• Hide the lamb under the veggies to keep it from drying out, and to allow all that flavor and juice to season the meat and keep it moist
• Shorten the cooking time if you want (15 minutes should be enough to cook the lamb and veggies) - but the long cooking time provides a lot of taste
• If the veggies start to get burned or look dry while baking, place a piece of oven foil on top.
• Let it rest for at least 15 minutes if you can, after cooking, to allow the flavors to deepen
• Prep it ahead of time - all the way up until you put it in the oven. Then place it covered in the fridge for up to 24 hours and bake in the oven before serving. 40 minutes is already a lot, so you don't need to add any time.
• Make it ahead of time - it's delicious when heated as well, just pop the pan back in an oven preheated to 150 degrees C / 300 degrees F and give it 10 minutes to heat up throughout
• Store leftovers in the fridge in an airtight container for up to 3 days
• Freeze leftovers for up to 3 months, and let thaw slowly in the fridge before heating back up

Recipe FAQ

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Love easy, hands-off dinners, like these baked lamb chops with veggies? Then I think you will love these:

• Lemon Pepper Salmon (2 minutes active cooking)
• Baked Cod in Foil (5 minutes active cooking)
• Tortellini al Forno with Spinach (10 minutes active cooking)
• Baked Chicken Drumsticks with Veggies (10 minutes active cooking)
• Seafood Pasta Casserole with White Wine (15 minutes active cooking)
• Chicken Broccoli Pasta Dump-and-Bake Casserole (10 minutes active cooking)
• Instant Pot Chicken & Potatoes in Tomato Sauce (15 minutes active cooking)
• Cast Iron Pork Chops with Mushrooms, Red Wine & Thyme (20 minutes cooking)

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