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Garlic Lamb Chops

Homemade Garlic Lamb Chops

Garlic Lamb Chops are topped with juicy roma cherry tomatoes and parsley, then cooked in the oven. Served over pasta, this is an easy and elegant meal.
Course Main Course
Cuisine American
Keyword Garlic Lamb Chops
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 servings
Calories 406kcal
Author Catalina Castravet


Lamb Chops:

  • 1.5 lb lamb chops
  • 1 cup roma cherry tomatoes halved
  • 12 garlic gloves minced
  • 1 teaspoon red pepper flakes
  • 4 tablespoons olive oil
  • 1/2 cup fresh parsley chopped
  • salt and pepper


  • 2 cups dry pasta
  • 2 tablespoons olive oil
  • 1/2 cup roma cherry tomatoes halved
  • 4 tablespoons marinara sauce
  • 1/3 cup fresh basil chopped
  • salt and pepper


  • Preheat oven to 350F.
  • Place the lamb chops in a baking dish and sprinkle with 2 tablespoons of olive oil, salt, pepper and red pepper flakes. Pat down with your hands to make sure the condiments get into the meat. Top with a few tablespoons of fresh parsley.
  • Cover and refrigerate for at least 30 minutes and up to 4 hours. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chops to the skillet and cook for about 3 minutes per side for medium-rare.
  • Add the chops back to the baking dish in one single layer, top with Roma cherry tomatoes and minced garlic. Bake for 10-15 minutes for medium well, and less for medium.
  • In the meantime cook pasta based on box directions. Once pasta is done heat 2 tablespoons of olive oil in a large skillet, add the drained pasta, Roma cherry tomatoes, marinara sauce, basil and salt and pepper to taste. Cook for 3-4 minutes only.
  • Remove lamb chops from the oven, top with the remaining fresh parsley and serve over pasta.


Calories: 406kcal | Carbohydrates: 19g | Protein: 31g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 132mg | Potassium: 547mg | Fiber: 1g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 15.4mg | Calcium: 40mg | Iron: 3.6mg