Baked marinated lamb chops

Baked marinated lamb chops

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 20 minutes
  • 10 minutes (plus 20 minutes if baking potato wedges)
  • Delheim Cabernet Sauvignon 2007
  • Buy Ingredients Here


  • 8-12 lean lamb-rib chops
  • bay leaves (fresh if possible)
  • potato wedges, roasted, for serving
  • a mixed green salad, for serving
  • For the marinade, mix together
  • 1/3 cup olive oil
  • ½ t crushed chillies
  • 1 t smoked paprika
  • 1 t dried oregano
  • 2 cloves garlic, crushed
  • ½ cup dry red wine
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 230°C.
Trim any excess fat from the chops, then arrange in a single row in a baking dish and pour over the marinade.
Tuck a bay leaf under each chop and bake for 10 minutes, or until nicely browned and tender. Serve with potatoes and salad.
Cook’s note: A scattering of rosemary adds nice flavour to this dish and chicken pieces are a good substitute for lamb – just increase your baking time to about half an hour.
Leftovers? Cook leftover chops with rice, crushed tomatoes, cut corn and stock for a meal-in-one pot.
Per serving: 2436.9 KJ, 25.3 g protein, 39.4 g fat, 22.8 g carbs

TASTE’s take:
Full of flavour with a robust marinade, this recipe provides a blissfully easy way of dealing with chops.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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