Main Course📍 All of RomaniaMedium🌾 Gluten-free🥛 Dairy-free🥩 Low-carb / Keto💪 High-protein🥦 Clean eating🫒 Mediterranean

Oven-Roasted Lamb Chops

Name: Oven-Roasted Lamb Chops
Prep time: 12 h 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Romanian
Ingredients: 8 lamb chops (approx. 1–1.2 kg total), bone-in; 4 garlic cloves, crushed or thinly sliced; 2 sprigs fresh rosemary (or 1 tsp dried rosemary); 1 tsp dried thyme (or a few fresh sprigs); 3 tbsp extra-virgin olive oil; juice of 1/2 lemon; 1 tsp coarse sea salt; 1 tsp freshly ground black pepper; 1/2 tsp sweet paprika (optional); 4 medium potatoes, quartered; 1 large carrot, cut into thick rounds; 1 red onion, quartered; a few cherry tomatoes; 2 tbsp olive oil

Oven-roasted lamb chops are a festive and aromatic dish, typical of Easter and spring meals in Romania. Marinated with garlic, rosemary, thyme, and olive oil, the chops are first seared over high heat for a caramelized crust, then finished in the oven until perfectly tender. An elegant dish, rich in flavor, with the distinctive aromas of young lamb.

🍽️

Servings

⏱️

Prep

20 min (+ 2–12h marinating)

🔥

Cook

30 min

⏰

Total

50 min (+ marinating)

🥘Ingredients

servings

Main ingredients

Tray vegetables (optional)

📝Preparation steps 🗓️Add to Meal Planner🎨Serving & Presentation

✅Dietary Compatibility

🌾Gluten-free🥛Dairy-free🥩Low-carb / Keto💪High-protein🥦Clean eating🫒Mediterranean

🍽️

Yield

8 chops

📦Storage

❄️

Refrigerator

Up to 2 days in the refrigerator in a covered container

🧊

Freezer

Up to 2 months in the freezer (raw, marinated)

🥗Nutrition Facts

Values per serving (2 chops, approx. 250g)

🔥

Calories

380 kcal

🥩

Protein

32 g

🧈

Fat

27 g

🍞

Carbohydrates

1 g

🌾

Fiber

0 g

🍷Pairs Well With

🥂Fresh garlic sauce (mujdei)

🥂Mint sauce with vinegar

🥂Creamy mashed potatoes

🥂Soft polenta with butter

🥂Green salad with lemon dressing

🥂Dry red wine (Cabernet Sauvignon or Fetească Neagră)

💡Variations

Marinate the chops with miso, soy sauce, and ginger for an Asian-influenced version with an intense umami crust.

Add 100 ml dry white or red wine and a few prunes to the tray for a rich natural sauce that forms from the roasting juices.

Coat each chop with a paste of rosemary, breadcrumbs, and parmesan for a crispy crust and contrasting texture.