Garlic Balsamic Lamb Chops

With only six ingredients, this juicy and flavorful lamb chop recipe will make the perfect meal for any occasion. The Sage and Onion Olive Oil combined with Garlic Balsamic Vinegar in the marinade just adds to the rich taste that melts in your mouth. 

Garlic Balsamic Lamb Chops
Servings 3


6 lamb chops
3 Tbsp. Olive Tree Sage and Onion Olive Oil
1/3 cup Olive Tree Garlic Balsamic Vinegar
2 tablespoons honey
1 1/2 tablespoons Dijon mustard
5 fresh rosemary sprigs

Sea salt and black ground pepper


  1. Wash and pat lamb chops dry with a paper towel.
  2. Preheat the oven to 400F
  3. Add chops in a baking dish large enough to leave space in between and season both sides generously with salt and pepper. Add rosemary sprigs.
  4. In a small bowl, mix olive oil, balsamic vinegar, honey and dijon mustard. Pour on lamb chops and rub both sides. Cover with foil and let marinade for about 15 minutes.
  5. Remove foil and place the baking dish in the oven for about 8 - 10 minutes.
  6. Remove from the oven and let rest for 10 minutes before serving.

See tips for making the best lamb chops below.



Tips for making the best lamb chops:

Here’s a good article on the different options when buying lamb chops:

When you are ready to make the chops, be sure to rinse them with water and dry them off with a paper towel to absorb the excess moisture. Set your oven to 400 degrees f. While waiting for your oven to get hot, place the chops in a large baking dish and begin seasoning both sides with salt and pepper. Place your rosemary sprigs on top and around the chops.

Grab a small bowl and add your olive oil, balsamic vinegar, honey, and dijon mustard to it. Mix the ingredients together and pour the marinade over your chops. Use your hands to rub the marinade over all sides of it. Place foil over your baking dish and let the chops sit for around 30-45 minutes. Remove your foil, put your dish in the oven, and let it cook for 10 minutes (see tips below) then rest for 10 more minutes.

Lamb cooks quickly and can be easily overcooked making it dry and rubbery so you want to treat it just right. Also, how long you cook it depends on how thick the lamb chops are and how well-done you like your meat.

Be sure to watch the temperature while baking, remove it just a few minutes early and sear it in a skillet for 2 minutes on one side and 1 minute on the other side. I highly recommend monitoring the temperature because your cook time can vary based on thickness and chops tend to overcook quickly. Also for this reason, it’s best to sear after baking.

Medium-rare: meat is cooked so that the outside is browned and the inside is still partially red. 120 – 125 degrees before resting. Medium-well: meat is cooked so that it has a small amount of pink in the center. 140 -145 degrees before resting. Well-done: meat is thoroughly cooked until all redness is gone. 150 – 155 degrees before resting.

Adapted from
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