Easy Baked Lamb Chops

Take the intimidation factor out of preparing lamb with these simple baked lamb chops. 


Makes 6 mian-dish servings or 18 appetizer servings.

Recipe from

Southern Living


1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
18 (2- to 3-ounce) lamb rib chops*
1 (1-ounce) envelope onion soup mix
1 red bell pepper, thinly sliced
1 (8-ounce) package sliced mushrooms
1/2 (14-ounce) can diced tomatoes, undrained
1 tablespoon steak sauce


Combine first 3 ingredients; set aside.

Tear off 1 (28- x 18-inch) heavy-duty aluminum foil sheet. Place in a 13- x 9-inch pan.

Place chops in pan; sprinkle evenly with flour mixture. Top with soup mix and next 4 ingredients.

Bring up 2 long sides of foil sheet, and double-fold with about 1-inch-wide folds. Double-fold each end to form a packet, leaving room for heat to circulate inside packet.

Bake at 375° for 45 minutes.

*12 loin chops may be substituted for rib chops. Bake 10 more minutes or to desired degree of doneness.

Mary Beth Kinney, Rutland, Vermont,

Southern Living

March 2002
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