Oven-baked lamb chops
Nutrition per serving
For oven-baked lamb chops, sear them for 1 minute on each side in a frying pan, then allow 6 to 8 minutes at 200 °C for pink meat. Garlic, thyme and rosemary do the rest.
Cooking time and temperature
| Size | Temperature | Time |
|---|---|---|
| 1.5 cm chop, pink | 200 °C | 6 to 8 min after searing |
| 1.5 cm chop, medium | 200 °C | 9 to 10 min after searing |
| 2.5 cm chop, pink | 200 °C | 10 to 12 min after searing |
Lamb chop, raw or cooked: what changes
| Per 100 g | Calories | Protein | Carbohydrate | Fat | Water |
|---|---|---|---|---|---|
| Raw lamb chop (average food) | 262 kcal | 16.6 g | 0.35 g | 21.5 g | 60.6 g |
| Cooked lamb chop (average food) | 157 kcal | 26.3 g | 0 g | 5.78 g | 67.7 g |
Cooking drives off water: protein and minerals become concentrated in 100 g of cooked food, without the portion actually containing more.
Preparation: 10 min | Cooking: 10 min | Servings: 4 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values, based on the portion of cooked meat given below. 222 kcal · 32 g protein · 0 g carbohydrate · 10 g fat
Ingredients
Method
- Preheat the oven to 200 °C and rub the chops with crushed garlic, thyme and rosemary.
- Sear them for 1 minute on each side in a very hot frying pan with the oil.
- Transfer them to a dish and bake for 6 to 8 minutes for pink meat.
- Rest for 5 minutes under a sheet of foil before serving.
Nutritional highlights
Lamb provides good-quality protein, haem iron and zinc. In Ciqual, chops are fattier raw than cooked, because some of the fat melts during cooking: trim off the visible fat on the plate to lighten them further. Serve them with green vegetables or flageolet beans. The values per serving are calculated for 120 g of cooked meat per person, because the weight of the chops includes the bone.
Variations and substitutions
- In a herb and mustard crust.
- Marinated in lemon and cumin.
- With roasted tomatoes around them.
- On the barbecue in summer.
Storage and making ahead
Keep for 2 days in the fridge; reheat briefly so that they do not dry out.
💡 Good to know
The 5-minute rest is essential: the juices redistribute and the meat stays pink and tender when carved.
Read more
Discover more high-protein recipes · gluten-free recipes.
The ingredients in this recipe: lamb · garlic · olive oil · thyme · rosemary.
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