Juicy Oven-Baked Lamb Chops Recipe
Premium Oven-Baked Lamb Chops | Perfect for Home Parties & Camping
Enjoy restaurant-quality lamb chops at home with your family for a special home party! This is a wonderfully impressive dish that’s also easy to prepare for camping trips. Follow along now!
Main Ingredients
- 1.5kg lamb chops
- 50g asparagus
- 70g eggplant
- 50g bell pepper
Seasoning Ingredients
- 5 Tbsp olive oil
- 1 Tbsp black pepper
- 1 Tbsp herb salt
For Soaking Lamb Chops
- 1/2 cup soju
- 1/2 cup cooking wine (mirin or similar)
- 1/2 cup milk
- 1.5L water
- 5 Tbsp olive oil
- 1 Tbsp black pepper
- 1 Tbsp herb salt
For Soaking Lamb Chops
- 1/2 cup soju
- 1/2 cup cooking wine (mirin or similar)
- 1/2 cup milk
- 1.5L water
Cooking Instructions
Step 1
First, let’s start by removing the blood from the lamb chops. Place the lamb chops in a bowl and add 1/2 cup of soju and 1/2 cup of cooking wine. This step is crucial for effectively removing any gamey odor from the lamb.
Step 2
Rinse the lamb chops lightly under running water after soaking. Trim any visible excess fat or tough membranes with a knife or scissors. Then, cut the lamb chops along the grain into serving-sized portions (usually 1-2 ribs each). This ensures even cooking and easier handling.
Step 3
To further tenderize and deodorize, we’ll use another soaking method. In a large bowl, combine 1.5L of water with 1/2 cup of milk and mix well. Submerge the prepared lamb chops in this milk mixture for about 20 minutes. The milk helps to tenderize the meat and absorb any remaining odors.
Step 4
After 20 minutes, remove the lamb chops from the milk mixture and rinse them thoroughly under cold running water. Pat them completely dry with paper towels. Ensuring the lamb is dry is key for achieving a good sear and preventing sogginess.
Step 5
Now, it’s time to season the lamb chops. Drizzle 5 tablespoons of olive oil evenly over the dried lamb chops. Then, sprinkle 1 tablespoon of black pepper and 1 tablespoon of herb salt all over. Gently massage the seasonings into the meat with your hands to ensure even coating and absorption.
Step 6
Prepare the vegetables to be roasted alongside. Snap off the tough woody ends of the asparagus spears and wash them thoroughly. Cut them into 2-3 bite-sized pieces. It’s best to peel the bottom section if desired, then wash.
Step 7
Wash the bell pepper and eggplant, remove stems and seeds, and cut them into pieces similar in size to the asparagus, making them easy to eat. These vegetables will roast beautifully alongside the lamb, adding color and flavor to the dish.
Step 8
Preheat your oven to 250°C (480°F). Arrange the seasoned lamb chops and the prepared asparagus, eggplant, and bell pepper on a baking sheet. Place them in the preheated oven and roast for approximately 20 minutes. Flipping them halfway through will help ensure even browning. Cooking time may vary depending on your oven.
Step 9
Once golden brown and perfectly cooked, transfer the roasted lamb chops and vegetables from the baking sheet to a serving platter. Serve immediately while hot to enjoy the succulent, juicy flavors. You can enhance the experience with grainy mustard or your favorite dipping sauce.
