Easy Oven Baked Brown Sugar Lamb Chops: Tender & Sweet (Print Version)

Easy Oven Baked Brown Sugar Lamb Chops, a simple recipe for tender, sweet lamb. Discover my kitchen tips and enjoy this hearty, fuss-free meal tonight.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-Lover

# Ingredients:

→ Lamb & Base

01 - 4-6 lamb chops (rib or loin, 1-inch thick)
02 - 1 tbsp olive oil

→ Sweet & Savory Rub

03 - 1/4 cup brown sugar (light or dark, packed)
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - 1/2 tsp onion powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Finishing Touch

09 - 1 tbsp fresh rosemary, chopped

# Instructions:

01 - First things first, get those lamb chops out of the fridge about 20-30 minutes before you plan to cook. This helps them cook more evenly – a little kitchen secret I learned the hard way. Pat them super dry with paper towels; this is crucial for getting a good sear later. Honestly, I used to skip this, and my chops were always a bit steamed instead of beautifully crusted. Preheat your oven to a good, hot 400°F (200°C).
02 - In a small bowl, whisk together the brown sugar, garlic powder, smoked paprika, onion powder, salt, and black pepper. Give it a good mix until everything is combined. I sometimes add a pinch more paprika because I love that smoky kick, but go with your gut. This is where the magic starts to happen, creating that irresistible crust for your lamb chops.
03 - Drizzle the lamb chops with olive oil, making sure they're lightly coated. Then, sprinkle that glorious brown sugar rub all over both sides of each chop. Really press it in there! You want a good, thick coating. Don't be shy; this is what gives these lamb chops their signature flavor and texture. My kitchen always smells amazing at this point!
04 - Heat a large, oven-safe skillet (cast iron is my absolute favorite for this!) over medium-high heat with a tiny bit more olive oil. Once it's shimmering, carefully place the lamb chops in the hot pan. Sear them for about 2-3 minutes per side until you see that beautiful golden-brown crust. This step is a game-changer; it locks in juices and builds flavor. I once rushed this, and the chops just weren't the same. Patience here, friend!
05 - Transfer the skillet directly to your preheated oven. Bake for 8-12 minutes, or until the lamb reaches your desired doneness. For medium-rare, aim for 125-130°F (52-54°C); medium is 130-135°F (54-57°C). I always use a meat thermometer – it's the only way to be sure, honestly. Overcooked lamb is a sad lamb, and nobody wants that! This is where the brown sugar truly caramelizes.
06 - Once cooked, remove the skillet from the oven and transfer the lamb chops to a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This resting period is crucial; it allows the juices to redistribute, keeping your lamb chops incredibly tender. Just before serving, sprinkle with fresh chopped rosemary. The aroma is just divine!

# Notes:

01 - Personal cooking tip I've learned through experience: Always pat your lamb chops super dry for that perfect sear. Seriously, it makes all the difference!
02 - Storage advice that actually works from my kitchen trials: Reheat gently in the oven at a low temperature, microwaving makes them tough and the sauce gummy, so don't do that lol.
03 - Substitution I've tried that worked surprisingly well: Bone-in pork chops can stand in for lamb chops in a pinch, just adjust cooking time for temperature.
04 - Serving suggestion that makes this dish extra special: A sprinkle of fresh rosemary just before serving is a game-changer for flavor and aroma.

# Equipment Needed:

01 - Oven-safe skillet (cast iron recommended)
02 - small bowl
03 - whisk
04 - meat thermometer
05 - cutting board
06 - tongs

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 15g
Protein: 35g

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