These oven-baked lamb shoulder chops are a juicy, tender, and flavorful dinner recipe for the lamb lover looking for a quick weeknight dinner. The lamb takes a quick turn in an herby marinade before being roasted to perfection and smothered in onions. It's an effortless, hands-off recipe that you'll have on your dinner table in no time.

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What I love about this recipe is how simple it is to prepare yet the combination of flavors are just chef's kiss. If you're a fan of this recipe, you should add my lamb steak with caper pan sauce to your dinner rotation too.

📖Why My Recipe Works

Herb Marinade- I marinated the lamb in fresh thyme, garlic, and olive oil so that the lamb absorbs all the rich flavors right before we baked it in the oven.
Caramelized Onions- The onions are caramelized on the same baking pan where we will bake the lamb.

🧾Ingredient Notes

Lamb Shoulder Chops- Shoulder chops are a less expensive cut than traditional lamb loin chop or rib chop. I like to use them because they have slightly more fat, which is great for baking. You can also use lamb steaks which are also from the shoulder.
Sweet Onion- Adds a mild sweetness that complements the richness of lamb. Yellow onions or shallots will also work.
Garlic- Use fresh garlic cloves for the marinade.
Olive Oil- For the base of the marinade. Extra virgin olive oil is always best.
Fresh Thyme- I used fresh thyme. You can add other fresh herbs like rosemary or sage.

⏲️How to Bake Lamb Shoulder Chops

Raw marinated pork chops with herbs and seasoning in a glass bowl placed on a white cloth on a light-colored surface, reminiscent of the preparation for a delectable lamb recipe.

Marinate the lamb chops for at 30 minutes. You can marinate it overnight, but I don't recommend more than 12 hours. Let it come to room temperature before cooking.

A baking sheet with Baked Lamb Shoulder Chops nestled among thinly sliced onions and sprigs of thyme, soon to become caramelized onions.

Cook the onions slowly on low heat, enough to allow the natural sugars to break down without burning.

Three pieces of seasoned raw meat and sliced caramelized onions are arranged on a metal baking sheet. A white towel is placed nearby.

Add the marinated lamb to the pan, scraping the onions to the side. The cooking time depends on how your desired doneness. Bake the lamb chops in the oven according to the chart in the recipe card.

Let the lamb rest for a few minutes before serving. Pile on the onions and juices left from the pan.

🥗What to Serve with Lamb Shoulder Chops

Serve lamb shoulder chops with a side of yogurt dill sauce, garlic butter sauce, or chimichurri sauce. My favorite side dishes to pair it with are potato souffle and boursin mashed potatoes, they really complement the flavors and complete the meal.

I like to add vegetables like honey roasted parsnips, roasted carrots and asparagus, or feta green bean salad.

Expert Tips

Use a meat thermometer to make sure they don't overcook, and you have just the right doneness.
I recommend that you only cook lamb shoulder chops to medium, preferably medium rare.
Searing the lamb chops before baking is optional creates a nice brown crust and seals the juices but requires extra time and a cast iron skillet.
For extra color and caramelization on the lamb chops, you can broil them. You'll need to scrape off the onions and put them on a serving plate, then set the oven to broil for about a minute.

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📖 Recipe Card