These oven-baked lamb chops are juicy, flavorful, and wonderfully simple to prepare. Marinated with olive oil, lemon zest, garlic, and oregano, then seared and roasted alongside tender potatoes and sweet peppers, this dish delivers a complete and satisfying meal in one pan. Finished with burst cherry tomatoes and fresh herbs, it’s a comforting yet elegant dinner perfect for any occasion.

Why You’ll Love This Recipe

This recipe combines bold Mediterranean flavors with easy preparation. The lamb chops are marinated briefly but effectively, giving them deep flavor without requiring hours of prep. Searing first locks in juices and creates a golden crust, while roasting ensures perfectly tender meat.

Cooking the vegetables alongside the lamb makes this a convenient one-pan meal. The potatoes turn fluffy inside and lightly crisp outside, the peppers soften and sweeten, and the cherry tomatoes add a fresh burst of juiciness at the end. It’s balanced, hearty, and ideal for both weeknight dinners and special gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lamb and marinade
4 thick lamb loin chops (about 250–300 g each)
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
zest of 1 lemon
1 tablespoon dried oregano
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1–2 tablespoons olive oil for searing

For the vegetables
1 tablespoon olive oil for the roasting tin
12 small new potatoes (about 600 g total)
2 red bell peppers, sliced
1 green bell pepper, sliced
3–4 small bunches cherry tomatoes on the vine (about 250 g)
2 sprigs fresh rosemary
salt and freshly ground black pepper to taste

To serve
juice of 1/2 lemon, plus lemon wedges
fresh thyme leaves for garnish
additional salt and pepper if needed

Directions

Marinate the lamb
In a ceramic dish, combine the olive oil, minced garlic, lemon zest, dried oregano, sea salt, and black pepper. Mix well. Add the lamb chops and rub thoroughly to coat on all sides. Leave to marinate for 20 minutes at room temperature while preparing the vegetables and preheating the oven.

Sear the chops
Heat 1–2 tablespoons olive oil in a large heavy skillet over medium-high heat. Sear the lamb chops for 2 minutes per side until lightly golden but not fully cooked. Remove from the pan and set aside.

Prepare the potatoes
Scrub the potatoes and leave the skins on. Parboil them in salted boiling water for 7 minutes. Drain and allow them to steam dry. This step ensures they finish cooking at the same time as the lamb.

Preheat and assemble
Preheat the oven to 200°C (400°F). Drizzle 1 tablespoon olive oil into a large roasting tin. Spread the parboiled potatoes evenly in the tin. Add the sliced red and green peppers and toss with the oil. Season lightly with salt and pepper.

Roast
Nestle the seared lamb chops among the vegetables. Add the rosemary sprigs and drizzle everything with the juice of half a lemon. Roast for 15–20 minutes, depending on your preferred doneness. For medium doneness, cook until the internal temperature reaches about 63–70°C.

Add tomatoes and finish
Remove the roasting tin from the oven and add the cherry tomatoes. Drizzle them lightly with olive oil. Place under a hot grill (broiler) for about 5 minutes, or until the tomatoes begin to burst.

Rest and serve
Remove from the oven and let the lamb rest for 5 minutes before serving. Garnish with fresh thyme and serve with extra lemon wedges on the side.

Servings and timing

Servings: 4 servings
Preparation time: 25 minutes (including marinating and vegetable prep)
Cooking time: 25–30 minutes
Total time: Approximately 50–55 minutes

Variations

For a low-carb option, replace the potatoes with cubed rutabaga or celeriac.
Add sliced zucchini or eggplant for extra vegetables, adjusting cooking time as needed.
Use fresh thyme instead of rosemary for a slightly different herbal profile.
Add a pinch of chili flakes to the marinade for gentle heat.
Include whole garlic cloves in the roasting tin for a mellow roasted garlic flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place the lamb and vegetables in a covered baking dish and warm in a 180°C (350°F) oven for 10–15 minutes until heated through. You can also reheat gently in a skillet over medium-low heat. Avoid overheating, as lamb can become dry.

Freezing is possible, though the texture of the vegetables may soften. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I skip searing the lamb chops?

Searing is highly recommended because it develops flavor and creates a caramelized crust. However, if short on time, you can roast them directly, though the texture will be slightly different.

How do I know when lamb chops are done?

Use a meat thermometer. For medium-rare, aim for about 60°C. For medium to well done, cook to around 70°C.

Can I marinate the lamb longer than 20 minutes?

Yes, you can marinate for up to 4 hours in the refrigerator. Bring the lamb to room temperature before cooking.

Do I have to parboil the potatoes?

Parboiling ensures the potatoes cook evenly with the lamb. If skipped, they may require additional roasting time.

Can I use boneless lamb chops?

Yes, boneless chops work well. Reduce the cooking time slightly as they may cook faster.

What other herbs pair well with lamb?

Thyme, parsley, and mint complement lamb beautifully and can be used as alternatives or additions.

Can I make this recipe ahead of time?

You can marinate the lamb and prep the vegetables ahead of time. Roast everything just before serving for best results.

Why add tomatoes at the end?

Cherry tomatoes cook quickly. Adding them at the end keeps them juicy and prevents them from over-softening.

What side dishes go well with this meal?

A simple green salad, cucumber yogurt sauce, or warm crusty bread pairs nicely with the roasted flavors.

How can I make the lamb more tender?

Avoid overcooking and allow the meat to rest after roasting. Resting redistributes juices and keeps the lamb moist.

Conclusion

Baked Lamb Chops with Potatoes and Peppers is a flavorful, wholesome meal that combines tender marinated lamb with perfectly roasted vegetables. With minimal prep and maximum flavor, this one-pan dish is ideal for both everyday dinners and special occasions. The balance of herbs, citrus, and roasted sweetness makes it a timeless recipe you’ll return to again and again.

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