Baked Lamb Chops By Kelly Miller • October22,2018 • 2 Comments 1.1K 1 Jump to Recipe This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SealToSavor #CollectiveBias Baked Lamb Chops are perfect for a holiday dinner and so easy! A simple rub of brown sugar and spices marinade with the lamb before baking in the oven – a wonderful main dish recipe. With the holidays right around the corner, I’m sharing some main dish and side dish ideas to get your cooking “juices” flowing! This recipe for baked lamb is a fantastic holiday main dish that is so easy – you’ll want to make it way more often than that! If you’ve never baked lamb before, I can assure you; it’s very simple. It’s pretty much the same as baking pork chops in the oven. Why not try something new this year and switch up your ordinary holiday dishes? It’s so fun to try new things in the kitchen! What is the best way to cook lamb chops? I would say it’s a tie between grilled and baked lamb chops. I’m showing you how to bake lamb in this post because most of us have put our grills to bed by this time of the year! How do you marinade the lamb chops? My FoodSaver® FM5200 Vacuum Sealing System is the solution I use for marinading in minutes! This is perfect for cooking ahead of holiday meals, batch cooking, and meal planning. It takes the air out and really infuses the marinade flavors into the lamb! Baked lamb chops, step by step: In a small bowl, stir together the rub ingredients. Sprinkle the rub generously over all sides of the lamb chops. Place the lamb chops in a FoodSaver® FM5200 bag. Use the FoodSaver® FM5200 to vacuum and seal the bag. Refrigerate, two hours ideally, until ready to bake the chops. Remove the chops from the bag and bake as directed, flipping over the chops once during cooking. Can you freeze lamb chops? Absolutely! Instead of refrigerating the vacuum sealed chops, just freeze. When ready to cook, thaw overnight in the refrigerator and you’ll have perfectly marinaded lamb chops for a wonderful dinner! Which FoodSaver® is recommended for this recipe? I used my FoodSaver® FM5200 – as seen on TV! I love my FoodSaver® FM5200, and it’s an investment in terms of both saving time and creating less waste. It keeps food fresh up to 5 times longer* and helps prevent freezer burn (*compared to ordinary storage methods). The FoodSaver® FM5200 and FoodSaver 11″ x 16′ Vacuum Seal Roll, 2 pack is currently on Rollback at Walmart online! FoodSaver® FM5200 Vacuum Sealing System – $142.99 (original price $169) – from 9/15 – 12/22, online only FoodSaver® 11″ x 16′ Vacuum Seal Roll, 2 Pack – $15.99 (original price $17.98) – from 9/15 – 12/22, online only How would you use your new FoodSaver FM5200 to help with your holiday meals and entertaining this season? I’d love to know! If you liked this recipe for Baked Lamb Chops, please leave a comment and a rating below this post! Baked Lamb Chops Baked Lamb Chops with a rub marinade of brown sugar and spices. 4 from 13 votes Print Pin Rate Course: DinnerCuisine: AmericanKeyword: baked lamb chops recipe Prep Time: 10 minutes minutesCook Time: 40 minutes minutesChill: 2 hours hoursTotal Time: 50 minutes minutes Servings: 4 servings Calories: 343kcal Author: Kelly Miller Ingredients▢ 1/4 cup brown sugar▢ 2 tsp ginger▢ 2 tsp tarragon▢ 1 tsp cinnamon▢ 1 tsp pepper▢ 1 tsp garlic powder▢ 1 tsp salt▢ 4 lamb chops InstructionsIn a small bowl, stir together brown sugar, ginger, tarragon, cinnamon, pepper, garlic, and salt.Pat lamb chops dry with a paper towel.Sprinkle rub evenly onto all sides of lamb chops, rubbing it in as much as possible.Seal chops in a bag and refrigerate for 2 hours, or overnight.Remove lamb chops for bag and discard bag.Bake lamb chops on a lined baking sheet for 20 minutes at 375 degrees.Flip chops over and continue baking 10 - 20 minutes or until desired doneness.Serve immediately. NutritionCalories: 343kcal | Carbohydrates: 15g | Protein: 42g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 128mg | Sodium: 686mg | Potassium: 572mg | Sugar: 13g | Vitamin A: 15IU | Calcium: 41mg | Iron: 4.1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.1K 1
Paul Miller says October 22, 2018 at 2:42 pm We don’t cook lamb often, but vacuum sealing the meat into the rub was a solid choice. Lamb can be a little intimidating, but working on this showed me it shouldn’t it. Reply