Lavender Dijon lamb chops are marinated, pan seared then baked in the oven (or grilled) for a deliciously easy lamb chop dinner recipe!
Lamb chops are not the usual Sunday dinner for most people.
I think it’s an intimidation thing or not knowing how to make the lamb taste good (or at least that’s what held me back).
I only had lamb once in a great while growing up and I always had this notion of it only being for “fancy” occassions.
Now that I’m older, I don’t know where those prejudices against lamb chops came from because they’re easy to make, super juicy and flavorful and not expensive at all, especially if you get them on sale!
They’re a nice change from all those chicken and pork dinners ;).
These lamb chops are marinated with an easy honey Dijon herb marinade, then pan seared until they get a golden crust. They’re finished baking in the oven until perfectly juicy.
Marinade ingredients for lavender Dijon lamb chops:
- Dijon mustard
- dried lavender
- olive oil
- salt & pepper
- lemon juice
Now aside from lamb chops not being completely popular, I know that dried lavender is an unusual ingredient for most people as well.
Lavender has a strong floral/minty flavor which pairs perfect with the lamb. It’s not overpowering at all in this recipe!
How to cook perfect, easy lamb chops:
- Marinate the lamb chops-this not only gives them great flavor but it makes them juicy and tender.
- Once marinated, preheat oven to 400 degrees.
- Heat olive oil in a cast iron (or other oven proof skillet) over medium-high heat.
- Add lamb chops and cook 2 minutes per side or until they form a nice golden crust.
- Using a pastry/basting brush, brush the lamb chops all over with the excess juices from the marinade in the pan.
- Cover the pan with aluminum foil, then place in the oven to finish cooking for 15-20 minutes.
- Let rest 5 minutes before serving.
Lavender Dijon lamb chops on the grill:
If you prefer grilled lamb chops, follow these steps:
- Marinate the lamb chops for at least 1 hour or overnight.
- Remove from refrigerator and let come to room temperature (about 25 minutes)
- Preheat grill to medium-high heat and spray with non-stick cooking spray.
- Add lamb chops and sear 2-3 minutes per side, or until desired doneness.
What temperature should lamb chops be cooked to?
Lamb should be cooked to a minimum temperature of 145 degrees.
Most people prefer lamb chops medium-rare-145 degrees or medium-160 degrees.
If you prefer them well done you can cook to 170 degrees.
What to serve with lamb chops?
- roasted asparagus
- brown butter & sage quinoa
- roasted potato salad with bacon
- lemon Parmesan broccoli rice orzo
Lavender Dijon Lamb Chops
- 6 1-1.5" lamb loin chops bone in
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tbsp olive oil plus more for searing
- 1 tbsp lemon juice about 1/2 lemon
- 1 tbsp dried lavender
- 1/2 tsp dried thyme or 1.5 tsp fresh
- 1/2 tsp dried rosemary or 1.5 tsp fresh
- 1/2 tsp salt
- 1/2 tsp pepper
- Place lamb chops in zip lock bag or medium bowl.
- Combine remaining ingredients and mix well. Pour over lamb chops and coat well to ensure lamb chops are fully covered in marinade. Cover and place in refrigerator for at least 1 hour up to overnight.
- Remove lamb chops from refrigerator and let come to room temperature before cooking (about 25 minutes). Preheat oven to 400 degrees.
- Heat 2 tbsp olive oil over medium-high heat in a cast iron pan (or other oven-save pan). Add lamb chops and sear 2 minutes per side or until a nice golden brown crust forms.
- Remove from heat. Using basting brush, generously brush lamb with excess marinade in the pan.
- Cover pan with aluminum foil and place in preheated oven for 15-20 minutes or until internal temperature reaches desired doneness (see recipe notes).
- Remove and let rest 5 minutes before serving.