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Oven Baked Lamb Chops with Vegetables

Oven baked lamb chops is a great choice for a simple, delicious weeknight dinner. Baked with zucchini, tomatoes, mushrooms, bell pepper, garlic, onion and spices you get meat, veggies & a delicious sauce all in one pan. Just sear your lamb, chop your vegetables and mix it all up in a pan – and an hour later dinner is ready. Serve as it is or together with rice or bread.

side view of oven baked lamb chops with vegetables on an oven tray
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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 cooks itself in the oven. Much like my Baked Chicken Drumsticks with Veggies and the Chicken Broccoli Pasta Dump-and-Bake Casserole this is a weeknight hero that’s on repeat in our house.

Why this recipe works

  • All in one pan – lamb, veggies and sauce, for a hassle-free dinner
  • Full meal – so much veggies in there that you don’t need to add rice or another carb unless you really want to
  • Tender lamb from searing and then cooking slowly with the veggies
  • Delicious sauce from mixing all these flavorful veggies with onion, garlic and chili
  • Preppable – you can prep the whole dish the day before, keep it in the fridge overnight and stick it in the oven when you gt home from work

How to bake lamb chops in the oven

To prep for this recipe, there is some chopping involved. To get started, bring out the lamb chops in room temperature and then do the following:

  • Chop the zucchini and tomatoes
  • Chop the onion and garlic as small as possible
  • Slice the mushrooms and red bell pepper
  • Make a slice into each of the padron peppers, but keep them in one piece

You will also need to bring out a frying pan with a lid and an oven pan with high edges. Then set the oven for 225 C/440 F.

Expert tip: For the flavor to spread throughout the dish, I recommend chopping the garlic and onion as small as possible. However, for the rest of the veggies it’s really up to you. I chop and slice them pretty small because that’s how I like it – but since you’re going to cook them for an hour you can leave them in larger pieces as well and they will still cook through.

process collage showing how to season lamb chops

Once you’re done with the chopping, start seasoning your lamb. Season them with salt (1) and pepper (2) and then pat them to get the seasoning to stay on (3). Repeat for the other side. Then place a frying pan over medium high heat and add in the vegetable oil (4).

process collage showing how to sear lamb chops

When the oil is hot, place your lamb chops in the pan (5) and fry for about a minute on each side (5-6). You want them to get a nice color on each side, but that’s all they need. Then lower the heat to medium-low, cover and let them cook for a few minutes on each side under a lid (7).

Expert tip: If you are in a hurry, you can skip the cooking of the chops under a lid and go straight from searing to adding them to the veggies. However, I find this step tends to make them juicier so I recommend doing it if you have the time.

process collage showing how to add butter, zucchini and peppers to an oven pan

Now that you’ve seared your lamb chops, it’s time to start mixing together the veggies. Start by placing half of the butter, in pieces, in the bottom of an oven pan (9) and then add in the zucchini (10), bell pepper and padron peppers (11), and the mushrooms (12).

process collage showing how to add onion, garlic, tomatoes and chili powder to an oven pan with veggies

Then add the onion (13), garlic (14) and tomatoes (15). Now it’s time to start seasoning! Start by adding chili powder (16).

process collage showing how to season veggies before baking

Then add the chili flakes (17) and salt (18), then get your (clean!) hands in there and mix well.

Expert tip: Chili flakes tends 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. If you want less spiciness but a lot of chili taste, I recommend using Aleppo chili flakes*.

process collage showing how to add seared lamb chops and their juice to a pan of veggies before baking

When the veggies are well mixed with the spices, place your seared lamb chops on top (21) and pour over the juice from searing (22). Then hide them under the veggies (23) and top with the rest of the butter in pieces (24).

Now place the whole thing in the oven, and bake for an hour, mixing once in the middle. When mixing, make sure the lamb ends up under the veggies again to keep it from drying out. After an hour, bring it out from the oven and let it sit for at least 15 minutes before serving. To keep it warm, you can pleace a piece of kitchen foil on top.

top down view of oven baked lamb chops with veggies in an oven pan

Great things to have for making this recipe

The links in the collage below are Amazon affiliate links. If you buy something through one of them, I receive a small commission (at no extra cost to you).

Expert tips

  1. Use whatever veggies you like – change the color of bell pepper, switch the zucchini for eggplant or skip the mushrooms if that’s not your thing. I suggest keeping the tomatoes since they give a lot of juice to the sauce, but other than that – you do you.
  2. Chop the veggies in whatever size you like – except for the garlic and onion which should be chopped small to allow for the flavor to spread throughout the dish.
  3. Cooking the lamb chops under a lid for a few minutes after searing makes them juicier – but can be skipped if you are in a hurry.
  4. 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.
  5. Hide the lamb under the veggies to keep it from getting dry, and to allow all that flavor and juice to season the meat and keep it moist.
  6. While baking, if the veggies start to get burned or look dry – place a piece of oven foil on top.
side view of a plate with oven baked lamb chop and veggies and a piece of bread

FAQ

Can I make this recipe with a different cut of lamb?

You can make this recipe with any cut of lamb with the bone in, since other cuts will likely tun out too dry. Here I used a butterfly cut lamb chop but regular lamb chops or lamb loin chops are other great options.

I want to add carbs – what should I serve with this dish?

If you want to add carbs, I suggest rice (either plain rice or my favorite seasoned butter rice) or a nice piece of bread.

Can I make this dish ahead of time?

Yes. You can either prep everything for this dish the day before, place it in the fridge, and then cook it in time for dinner, or you can cook it all the way the day before. It’s one of those dishes that is just more delicious the next day!

Can I reheat this dish?

Yes, it’s perfect to reheat.

How do I reheat this dish?

Either reheat it in the oven (especially if you want to reheat the whole dish and not just one portion) or in the microwave.

Can I freeze this dish?

Yes, you can freeze this dish. For best results, let it thaw slowly in the fridge before heating it back up.

side view of oven baked lamb chops with vegetables on an oven tray

Oven Baked Lamb Chops with Vegetables

5 from 5 votes
Print Rate
Course: Main Course
Cuisine: European
Prep Time: 25 minutes
Cook Time: 1 hour
Resting Time: 15 minutes
Total Time: 1 hour 40 minutes
Servings: 4 people
Calories: 465kcal

Ingredients

  • 1 Tbsp neutral vegetable oil rapeseed or other
  • 600 g lamb chops or another bone-in cut of lamb
  • ½ tsp salt for seasoning the lamb chops
  • ½ tsp black pepper for seasoning the lamb chops
  • 100 g butter in pieces, amount divided
  • 6 pimientos de padron
  • 1 zucchini chopped
  • 1 red bell pepper sliced
  • 10 mushrooms sliced
  • 1 yellow onion finely chopped
  • 5 garlic cloves finely chopped
  • 6 tomatoes chopped
  • 1 Tbsp chili powder or according to taste
  • 1 Tbsp chili flakes or according to taste
  • 1 Tbsp salt

Instructions

  • Set your oven for 225°C/ 440°F.
  • Season your lamb chops on both sides with salt and pepper. Place a frying pan over medium-high heat and add in the vegetable oil. When hot, add in the lamb chops and fry for about 1 minute on each side. Then lower the heat to medium-low, cover the pan and let cook for about 5 minutes – turning once halfway. Then take the pan off the heat and set aside for now.
  • Bring out a large, deep oven tray. Place half of the butter, in pieces, in the bottom of the pan. Make a slice in each of the pimientos de padron, from top to bottom, and place them in the pan. Then add the rest of the vegetables, followed by the chili powder, chili flakes and salt. Mix well.
  • Place the lamb chops on top of the mixed and seasoned vegetables and pour over the oil you cooked them in. Then hide the lamb chops under the vegetables, and place the remaining butter, in pieces, on top.
  • Place in the middle of the oven and bake for 1 hour, mixing once halfway.
  • After 1 hour, take out your oven tray and set aside to rest for at least 15 minutes, to let the flavors deepen. Then serve as it is or with a side of rice or bread.

Notes

Nutritional information is approximate and automtically calculated, and so only to be used as an indication. It assumes rapeseed oil is used for vegetable oil and that half of the oil and butter is consumed.

Expert tips

  1. Use whatever veggies you like – change the color of bell pepper, switch the zucchini for eggplant or skip the mushrooms if that’s not your thing. I suggest keeping the tomatoes since they give a lot of juice to the sauce, but other than that – you do you.
  2. Chop the veggies in whatever size you like – except for the garlic and onion which should be chopped small to allow for the flavor to spread throughout the dish.
  3. Cooking the lamb chops under a lid for a few minutes after searing makes them juicier – but can be skipped if you are in a hurry.
  4. 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.
  5. Hide the lamb under the veggies to keep it from getting dry, and to allow all that flavor and juice to season the meat and keep it moist.
  6. While baking, if the veggies start to get burned or look dry – place a piece of oven foil on top.

FAQ

Can I make this recipe with a different cut of lamb?
You can make this recipe with any cut of lamb with the bone in, since other cuts will likely get to dry. Here I used a butterfly cut lamb chop but regular lamb chops or lamb loin chops are other great options.
I want to add carbs – what should I serve with this dish?
If you want to add carbs, I suggest rice (either plain rice or my favorite seasoned butter rice) or a nice piece of bread.
Can I make this dish ahead of time?
Yes. You can either prep everything for this dish the day before, place it in the fridge, and then cook it in time for dinner, or you can cook it all the way the day before. It’s one of those dishes that is just more delicious the next day!
Can I reheat this dish?
Yes, it’s perfect to reheat.
How do I reheat this dish?
Either reheat it in the oven (especially if you want to reheat the whole dish and not just one portion) or in the microwave.
Can I freeze this dish?
Yes, you can freeze this dish. For best results, let it thaw slowly in the fridge before heating it back up.
Nutrition Facts
Oven Baked Lamb Chops with Vegetables
Amount Per Serving
Calories 465 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g69%
Cholesterol 140mg47%
Sodium 2521mg110%
Potassium 1393mg40%
Carbohydrates 23g8%
Fiber 8g33%
Sugar 12g13%
Protein 42g84%
Vitamin A 4065IU81%
Vitamin C 84mg102%
Calcium 73mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

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