Name: Garlic & Herb Lamb Chops Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 pounds lamb chops (cut ¾” thick, 4 pieces); Kosher salt (for seasoning); Black pepper (for seasoning); 1 tablespoon minced garlic; 2 teaspoons chopped rosemary; 2 teaspoons chopped thyme; ½ teaspoon chopped parsley; ¼ cup extra-virgin olive oil (divided into 2 tablespoons and 2 tablespoons)

Jump to Recipe

Introduction

Lamb chops with garlic and herbs make for a simple yet elegant meal that’s full of flavor. This recipe highlights tender lamb perfectly seasoned and seared to develop a delicious crust, making it perfect for a weeknight dinner or special occasion.

The image shows a close-up of four grilled lamb chops with rich golden-brown crusts and char marks, spread out in a black cast iron pan. Each chop has a mix of browned meat and bone, with visible bits of chopped green herbs and small pieces of garlic sprinkled on top. The lamb chops rest on fresh green rosemary sprigs, adding a touch of color. The pan has a slightly shiny texture from the cooking oils around the meat, and a black and white striped cloth is partially visible in the bottom left corner on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds lamb chops (cut ¾” thick, 4 pieces)
Kosher salt (for seasoning)
Black pepper (for seasoning)
1 tablespoon minced garlic
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
½ teaspoon chopped parsley
¼ cup extra-virgin olive oil (divided)

Instructions

Step 1: Season both sides of the lamb chops generously with kosher salt and black pepper. In a small bowl, combine minced garlic, chopped rosemary, thyme, parsley, and 2 tablespoons of olive oil. Rub this herb and garlic paste onto both sides of the lamb chops and let them marinate at room temperature for at least 30 minutes.
Step 2: Heat a large 12-inch cast iron skillet or frying pan over medium-high heat. Add the remaining 2 tablespoons of olive oil and let it heat until shimmering. Place the lamb chops in the pan and sear until the surface is browned, about 2 to 3 minutes.
Step 3: Flip the lamb chops and continue cooking until they reach an internal temperature of 125°F (51°C) for medium-rare or 135°F (57°C) for medium, which should take about 3 to 4 minutes. Use a meat thermometer for accuracy.
Step 4: Remove the chops from the pan and let them rest for 10 minutes before serving to allow the juices to redistribute.

Tips & Variations

For a more intense flavor, marinate the lamb chops overnight in the refrigerator. Bring them to room temperature before cooking.
Try adding a squeeze of fresh lemon juice or a drizzle of balsamic glaze just before serving to brighten the dish.
If you prefer your lamb well done, cook it to an internal temperature of 145°F (63°C), but keep in mind it may be less tender.
Serve with roasted vegetables or a fresh green salad to complement the rich flavors.

Storage

Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through to avoid drying out the meat.

How to Serve

Two thick lamb chops are cooking in a black cast iron pan. Each chop has a browned, crispy outer layer with a mix of golden and darker seared areas. Small bits of green herbs and orange seasoning are spread on the meat’s surface, adding texture and color. The bone on one chop is visible on the left side, showing a slightly charred edge. The pan has a rough, black texture with some grease and small cooked bits around the lamb chops. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other herbs if I don’t have rosemary or thyme?

Yes, you can substitute with herbs like oregano, sage, or marjoram. These will change the flavor slightly but still complement lamb well.

How do I know when the lamb chops are cooked to my liking?

The best way is to use a meat thermometer. For medium-rare, aim for 125°F (51°C), and for medium, 135°F (57°C). Resting the meat after cooking will help the temperature even out and keep it juicy.