Lamb Chop Dinner Cooked in the Oven
Lamb chops are best cooked low and slow, covered in a dutch oven or another oven dish with a lid. These lamb chops fall off the bone and are very juicy after cooking for about 45 min-1 hour.
Servings: 6
Equipment
- Oven dish with a lid
Ingredients
- 6 Lamb chops
- Montreal chicken spice optional
- Mushrooms Chanterelles are delicious with lamb!
- Delicata pumpkins
- Potatoes
- Butter
- Milk
- Salt
- Pepper
Instructions
- Defrost the lamb chops and bring to room temperature
- Preheat the oven to 400°F
- Coat both sides of the chops with Montreal Chicken Spice (or salt and pepper if you don't have the spice)
- Arrange the chops in an oven dish with a lid on
- Add vegetables you have room for, we always add mushrooms
- Cover the dish and cook in the oven at 400°F for 30 minutes
- After 30 minutes, turn the oven down to 300°F to cook for another 15-20 minutes
Video
Notes
Sauce: The lamb fat with create its own sauce for any side dishes. However, if you don't have nice fat layers on the sides of your chops, consider adding 2 tbsp of ketchup and a tbsp of water to help make a sauce.