Knowing what temperature to cook lamb chops in the oven is the key to getting them just right. It’s the difference between a tough, overcooked meal and a tender, juicy one that your whole table will enjoy. This guide gives you all the details you need, from choosing the right chops to the final rest, so you can cook with confidence every single time.
What Temperature To Cook Lamb Chops In The Oven
The best oven temperature for lamb chops is a two-step process. For perfectly cooked, medium-rare to medium lamb chops, you’ll start with a high heat to sear them, then finish at a lower temperature. Preheat your oven to 400°F (200°C) for the initial sear, then reduce the temperature to 350°F (175°C) to finish cooking them through gently. This method gives you a beautiful, flavorful crust and a juicy, pink interior.
Why This Temperature Range Works Best
Lamb chops are a premium cut, and they deserve careful cooking. Using a two-temperature approach solves common problems.
- Searing at 400°F: This high heat quickly browns the outside of the meat. That browning, called the Maillard reaction, creates tons of flavor and an appealing texture. It locks in the juices right from the start.
- Finishing at 350°F: After the sear, the lower heat allows the chop to cook evenly all the way to the center without burning the outside. It’s a more gentle, controlled way to reach your desired doneness.
Choosing Your Lamb Chops
Not all lamb chops are the same. The type you buy will affect your cooking time slightly.
- Loin Chops: These look like miniature T-bone steaks. They are very tender and lean, and cook relatively quickly.
- Rib Chops: These are the classic “lollipop” chops with a single rib bone and a round eye of meat. They are well-marbled and extremely flavorful.
- Shoulder Chops: These are less expensive and have more connective tissue. They benefit from a slightly longer, slower cook, but can still be done with this method.
Thickness Matters
A thin chop will cook much faster than a thick one. Most chops are about 1 to 1.5 inches thick. For this guide, we’ll assume a 1.25-inch thick rib or loin chop, which is very common.
Step-by-Step Oven Method
Follow these simple steps for perfect oven-baked lamb chops every time.
- Bring the chops to room temperature. Take them out of the fridge 20-30 minutes before cooking. This helps them cook evenly.
- Preheat your oven. Set it to 400°F (200°C). Place a rack in the middle position.
- Season generously. Pat the chops completely dry with paper towels. This is crucial for a good sear. Rub them all over with a little oil (olive or avocado oil work well), then season heavily with salt and black pepper. You can add other herbs like rosemary or thyme at this stage.
- Sear in an oven-safe skillet. Heat an oven-safe skillet (like cast iron or stainless steel) over medium-high heat on the stovetop. Add a small amount of oil. When the oil shimmers, add the chops. Sear for 2-3 minutes per side until a golden-brown crust forms.
- Transfer to the oven. Immediately move the entire skillet to your preheated 400°F oven. For medium-rare, cook for 5-7 minutes. For medium, cook for 7-9 minutes. The exact time depends on your chop’s thickness and your oven.
- Check the temperature. Use an instant-read thermometer for accuracy. Remove the chops from the oven when they are 5 degrees below your target temperature, as they will continue to cook while resting.
- 120-125°F: Rare (very pink)
- 130-135°F: Medium-rare (pink and warm center)
- 140-145°F: Medium (slightly pink center)
- 150°F+: Well-done (little to no pink)
- Rest the meat. This is non-negotiable. Transfer the chops to a plate or cutting board and tent loosely with foil. Let them rest for 5-10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire chop. If you cut in too early, those precious juices will just run out onto the plate.
Alternative Method: Reverse Sear
For extra-thick chops (over 1.5 inches), a reverse sear can be even better. It involves cooking low and slow first, then finishing with a high-heat sear.
- Preheat your oven to 250°F (120°C).
- Season the chops and place them on a wire rack set over a baking sheet.
- Bake until they reach about 15 degrees below your desired final temperature (e.g., 110°F for medium-rare). This can take 20-30 minutes.
- Heat a skillet screaming hot on the stovetop. Sear the chops for 60-90 seconds per side to develop a perfect crust.
- Let rest for 5 minutes before serving.
Essential Tips for Success
A few small details make a huge difference in your final result.
- Dry the Meat: We mentioned it, but it’s worth repeating. Wet meat steams instead of sears. Always pat your chops dry.
- Don’t Crowd the Pan: When searing, give the chops space. If they’re too close, they’ll release steam and won’t brown properly. Cook in batches if necessary.
- Invest in a Thermometer: Guessing doneness is a recipe for over or under-cooking. A good instant-read thermometer is the best tool in your kitchen for perfect meat.
- Let Them Rest: Skipping the rest means dry chops. Those 5-10 minutes are a critical part of the cooking process, not just waiting.
Flavor Ideas and Marinades
While salt and pepper are classic, lamb pairs beautifully with many flavors. Here’s some simple ideas to try.
Simple Herb Rub
Mix together 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 3 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub onto the chops before searing.
Mediterranean Marinade
Whisk together 1/4 cup olive oil, the juice of one lemon, 3 minced garlic cloves, 1 tablespoon chopped fresh oregano, and 1 teaspoon salt. Marinate the chops in a bag in the fridge for 2-4 hours before cooking. Pat them dry before you sear them.
Mint and Garlic Paste
In a small food processor, combine a handful of fresh mint leaves, 2 garlic cloves, 1 teaspoon Dijon mustard, and 2 tablespoons olive oil. Blend into a paste and spread lightly on the chops after they come out of the oven to rest.
What to Serve With Lamb Chops
Lamb chops are rich, so sides that are fresh, creamy, or starchy work well to balance the meal.
- Potatoes: Creamy mashed potatoes, crispy roasted potatoes, or a simple potato gratin.
- Vegetables: Roasted asparagus, green beans with almonds, sautéed spinach with garlic, or a simple arugula salad.
- Sauces: A quick pan sauce made with red wine and butter after searing, a dollop of mint jelly, or a cool tzatziki sauce.
Troubleshooting Common Problems
If something didn’t go as planned, here’s likely why and how to fix it next time.
My chops are tough.
This usually means they are overcooked. Lamb is best at medium-rare to medium. Use a thermometer next time to avoid guessing. Also, ensure you are buying a tender cut like loin or rib chops.
The outside is burned but the inside is raw.
Your heat was too high for the entire cooking time. This is exactly why the two-step method (or reverse sear) is recommended. Start high to sear, then lower the heat to finish cooking the inside gently.
My chops are steaming, not browning.
Your pan wasn’t hot enough when you added the meat, or you didn’t dry the chops thoroughly. Make sure your skillet is properly preheated and your meat is patted very dry.
They taste bland.
Don’t be shy with salt! Season your chops liberally on all sides before cooking. Lamb can handle and needs a good amount of seasoning.
FAQs About Cooking Lamb Chops
How long do you cook lamb chops in the oven at 350?
If you’re cooking entirely at 350°F (without a sear first), it will take about 15-20 minutes for a 1-inch thick chop to reach medium-rare. However, you won’t get the same flavorful crust. We strongly recommend the sear-then-oven method for better results.
What is the best temperature for lamb chops?
The best final internal temperature for lamb chops is 130-135°F for medium-rare or 140-145°F for medium. This ensures they are juicy and tender, not dry.
Can I cook lamb chops at 400 degrees the whole time?
You can, but you risk burning the outside before the inside is done. If you do, reduce the time. At 400°F the whole time, a 1.25-inch chop might only need 8-10 minutes total after searing for medium-rare. Watch it closely and use a thermometer.
Should you cover lamb chops when baking?
No, you should not cover them. Covering them will trap steam and prevent the exterior from browning and crisping up properly. You want dry, direct heat in the oven.
How do you keep lamb chops from drying out?
The three keys are: 1) Don’t overcook them (use a thermometer), 2) Let them rest after cooking, and 3) Start with a high-heat sear to lock in juices. Also, choosing chops with some marbling (fat) helps keep them moist.
Storing and Reheating Leftovers
Leftover lamb chops are a treat. Store them in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave, which will make them tough. Instead, place them on a wire rack over a baking sheet and warm them in a 250°F oven until just heated through, about 10-15 minutes. You can also slice them cold and add to a salad.
Mastering what temperature to cook lamb chops in the oven is a simple skill that yields impressive results. By following the 400°F sear and 350°F finish method, using a meat thermometer, and allowing for a proper rest, you’ll consistently produce restaurant-quality lamb chops at home. Remember, the small details—drying the meat, not crowding the pan, seasoning well—are what elevate a good meal to a great one. Now that you have the knowledge, it’s time to preheat that oven and get cooking. Your next delicious dinner is just a few steps away.