Sticky Oven-Baked Lamb Chops
These oven-baked lamb chops are a recipe I grew up with on a farm. It's a recipe I wrote out when I left home to go to uni, and one I keep making to this day.
Why This Recipe Works
- An easy recipe that tastes delicious
- An 80's kiwi classic
- A fun meal to eat and share as a family.
Ingredients you will need
To make my oven-baked lamb chops you will need chops, and then the ingredients for the marinade. Tomato sauce, brown sugar, apple cider vinegar, soy sauce, salt, and ground ginger.
Ingredient Substitutes & Notes
- Lamb Chops: I tend to use lamb loin chops, but shoulder chops will also work. you can also substitute pork chops in this recipe.
- Apple cider vinegar: Any vinegar can be used, malt, white, wine vinegar are all fine.
- Tomato sauce: In New Zealand, we call ketchup tomato sauce, you can use any store-bought tomato sauce or ketchup.
- Soy sauce: Tamari can be used as a gluten-free alternative.
- Brown sugar: The brown sugar can be substituted for white sugar, honey or maple syrup.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used soy sauce and ground ginger from their range in this recipe.
Step by step instructions
Below are illustrated step-by-step instructions to make my sticky oven lamb chops, if you prefer just the written instructions then head straight to the printable recipe card below.
Optional: If your chops are very fatty you may wish to trim the excess. I like to leave some fat on as it keeps the chops moist and adds flavour.
Step one: Lie the chops in a large baking dish
Step two: Mix all the remaining ingredients together in a small bowl or jug.
Step three: Pour the marinade over the chops, chill in the fridge for two hours, turning the chops over after one hour. If you are short on time you can decrease the marinading time, the longer the better though, so overnight would be great if you have the time.
Step four: Heat your oven to 160 degrees Celsius (320 Fahrenheit).
Step five: Cover the baking dish with foil and bake in the oven for 45 minutes.
Step six: Remove the foil from the baking dish, increase the temperature to 200 degrees celsius, (400 Fahrenheit). Turn the chops over, you can baste the chops (ie spoon the marinade over them) but I find turning them over just as good. At this stage the chops should be tender, the sauce will be quite thin but this will thicken up. Return the chops to the oven and bake for a further 15 minutes.
Serve the lamb chops with mashed potatoes/cauliflower purée and green vegetables, be sure to spoon the yummy sauce over the chops.
I absolutely love oven-baked meals, as a mum of four I find it much easier to bang a tray in the oven, than to stand at the stove. If you are the same a couple of other recipes you might find useful would be my paprika chicken drumsticks, my sausage bake or my honey soy mustard chicken traybake.
Top Tips
Here is how you can make this baked lamb chop recipe perfectly every time!
My one tip is to marinate the lamb chops for as long as you are able, otherwise, there isn't too much to know about this recipe.
Sticky Oven Baked Lamb Chops
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Ingredients
- 1.2 kg lamb chops
- 2 Tablespoons brown sugar 35g
- 2 Tablespoons soy sauce 27g
- 140 g tomato sauce ½ cup
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 Tablespoons vinegar 23g
Instructions
- Optional: If your chops are very fatty you may wish to trim the excess. I like to leave some fat on as it keeps the chops moist and adds flavour.
- Lie the chops in a large baking dish
- Mix all the remaining ingredients together in a small bowl or jug.
- Pour the marinade over the chops, chill in the firdge for two hours, turning the chops over after one hour. If you are short on time you can decrease the marinading time, the longer the better though, so overnight would be great if you have the time.
- Heat your oven to 160 degrees Celsius (320 fahrenheit).
- Cover the baking dish with foil and bake in the oven for 45 minutes.
- Remove the foil from the baking dish, increase the temperature to 200 degrees celsius, (400 Fahrenheit). Turn the chops over, you can baste the chops (ie spoon the marinade over them) but I find turning them over just as good. At this stage the chops should be tender, the sauce will be quite thin but this will thicken up. Return the chops to the oven and bake for a further 15 minutes.
- Serve the lamb chops with mashed potatoes/cauliflower purée and green vegetables, be sure to spoon the yummy sauce over the chops.
Notes
Ingredient Substitutions
- Lamb Chops: I tend to use lamb loin chops, but shoulder chops will also work. you can also substitute pork chops in this recipe.
- Apple cider vinegar: Any vinegar can be used, malt, white, wine vinegar are all fine.
- Tomato sauce: In New Zealand, we call ketchup tomato sauce, you can use any store-bought tomato sauce or ketchup.
- Soy sauce: Tamari can be used as a gluten-free alternative.
- Brown sugar: The brown sugar can be substituted for white sugar, honey or maple syrup.
Nutrition
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These were super yummy and went down an absolute treat in our family! Very cheap and easy to make as well.