Lamb Chops with Garlic & Herbs

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Sizzling lamb chops in a skillet creates a beautiful crust that’s loaded with flavor! Marinating in garlic, rosemary, thyme, and olive oil infuses herbaceous notes and tenderizes the meat for a fast and stunning meal.

lamb chops cooking in a cast iron skillet

Cooking lamb doesn’t need to be an intimidating feat, nor should you wait for a fancy occasion to enjoy. Learning how to cook lamb chops is actually quite easy! In my opinion, the well-marbled and robust flavors are enhanced when pan-frying on the stovetop.

A simple herb and garlic marinade makes each bite burst with rustic flavor, in a short period of time. After that, this particular cut just needs a few minutes to sear in a hot pan. The fat bastes the outside of the meat as it renders, keeping it super juicy, tender, and rich in taste. These chops have a major wow-factor with little effort.

raw lamb chops marinating with garlic and rosemary

How to cook lamb chops

  • Season lamb chops with salt and pepper.
  • Marinate with garlic, herb, and olive oil paste.
  • Pan sear until browned on the surface.
  • Flip and cook until the desired doneness is reached.
  • Rest lamb chops for 10 minutes before serving.

What are lamb chops?

Lamb chops are typically bone-in meat chops, cut from the shoulder, loin, sirloin, or rib of the animal. These are all loaded with flavor, tender, and cook very quickly, typically under 10 minutes depending on thickness. They are also much more affordable than a rack of lamb, and simpler to prepare if you are looking for a more casual meal.

The shoulder portion, used in this recipe, cooks very quickly and can be purchased as the blade or arm chops. The loin chop will have a “T” shaped bone for an attractive appearance. Sirloin chops are very meaty and cut from the leg with a round bone in the meat.

What does lamb taste like?

Lamb is a domestically raised sheep that’s under the age of one year. This provides very tender meat with a very subtle gaminess compared to older sheep. The richness comes from the fat on the animal, so look for even distribution in the meat with some surrounding the edges of the chop.

tongs flipping over a lamb chop in a pan

What’s the benefit of marinating?

Marinating the meat before cooking adds layers of flavor on the surface, and helps to further tenderize it with salt. Make sure to generously season with salt and pepper first, then spread on the herb paste.

This recipe uses rosemary, thyme, parsley, and extra-virgin olive oil. Adding in some fat like olive oil dissolves the fat-soluble flavor molecules in the aromatics to diffuse it more efficiently on the lamb. The recipe doesn’t use any acids in the marinade, so it’s safe to prepare and refrigerate for hours without the risk of becoming mushy in texture.

What herbs and spices go well with lamb?

Lamb chops are very robust in flavor, so it can stand up to strong earthy herbs and spices. Other herbs that work well are chopped oregano, basil, sage, or mint. Spices like coriander, cumin, garlic powder, onion powder, cayenne, chili powder, mustard powder, or paprika will add a nice punch.

What temperature should lamb chops be cooked to?

Lamb chops range in thickness from ½ to 1-inch in size depending on the butcher. The tender meat needs brief high heat cooking like a steak, and it’s best to eat at medium-rare to medium temperatures.

Target 125°F (51°C) for medium-rare, or 135°F (57°C) for medium. Make sure to rest the meat for at least 10 minutes to allow for carryover cooking and hitting just the right doneness temperature. Overcooked or well-done lamb will be dry and stringy.

cooked lamb chops in a skillet

Sides I’d serve this with

Why you should rest the meat before cutting or eating

Resting after cooking maximizes the juiciness. Meat is composed of 75% moisture, and the rest is protein and fat. The proteins that hold the water in the flesh contract when cooked which squeezes out moisture. However, some can be reabsorbed during resting as the proteins relax.

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Lamb Chops with Garlic & Herbs

Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.
Pin Print Review
3.91 from 88 votes
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings 2 Servings
Course Entree
Cuisine French

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 

  • Season both sides of the lamb chop generously with salt and pepper.
  • Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl.
  • Rub the paste on both sides of the lamb chops and let them marinate for at least 30 minutes at room temperature.
  • Heat a large 12-inch frying pan over medium-high heat. Add 2 tablespoons olive oil, once hot add in the lamb chops.
  • Sear until the surface is browned, about 2 to 3 minutes.
  • Flip and cook until meat reaches an internal temperature of 125°F (51°C) medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes. 
  • Rest lamb chops for 10 minutes before serving.

Notes

  • Marinate the lamb chops in the refrigerator if not cooking within 1 hour.
  • The chops can be marinated for up to 24 hours.

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Nutrition Facts
Lamb Chops with Garlic & Herbs
Amount Per Serving
Calories 465 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 15g75%
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 79mg26%
Sodium 274mg11%
Potassium 343mg10%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 14g28%
Vitamin A 800IU16%
Vitamin C 35.5mg43%
Calcium 30mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Reader Interactions

58 Comments Leave a comment or review

    • Richard says

      Ex Hi Jessica these were awesome
      I have never cooked lamb before and i don’t like lamb but my mom loves lamb she bought three lamb loin chops so i cooked them for her following your recipe with two meflairs had no fresh garlic so i used a teaspoon of garlic salt and a teaspoon of celery salt i also cooked them for three minutes longer 1 on first side 2 on second side mom doesn’t like them pink. She at all three minus the few poultry bites i got lol i would eat lamb made like this….and did
      I also made a mustard sauce for them that was mayonaise mustard worcestershire sauce and tajin seasoning which went extremely well with this. Most all the sauces i saw for lamb were mint based yuck lol so i made a version of our wonton sauce and was a fine addition. Thank you for this recipe and the info on the different cuts i found that very good info have a great day you made a lamb fan out of a no lamb guy:)

      • DinnaC says

        A few weeks ago I made this recipe and loved it! I added my own little twist, I added red wine to the marinate. I loved it so much I’m having it again today.

  1. Jackie says

    Hi Jessica, this recipe looks delish! Sadly, we live in a very small, rural area, and lamb isn’t always available and when it is it’s pretty pricey. Is there another meat option that would work with this marinade without over-powering it?

  2. Dawn Marshall says

    Made these lamb chops tonight & they were AMAZING. Marinated for about 3 hours & served with mashed garlic red potatoes. Everyone loved them. Smiles all around! I will definitely be making these again. Thanks for such a great recipe.

  3. Chris Simons says

    I used a thermometer and cooked until 127 deg F. It took a lot longer than I thought 10-15 min but nowhere near 30 min. However, it was a small piece of meat ~4 oz.
    Besides the rosemary, salt, and pepper I used red curry paste. It was excellent.

    • Chris says

      Seems like this whole week is one of regrets.
      I tried a different recipe that used lemon juice & zest plus wine. It was good but it detracted from the lamb meat taste. I will return to this recipe next time.

  4. Cathy ganter says

    Hi Jessica!
    This is my third time making this recipe and I just can’t get enough of it! I HATED lamb as a child and refused to try it till just recently. This recipe is exquisite – all of the taste without any gamey flavor. My husband and I are hooked!!!

  5. Corey Cottrell says

    This recipe was the bomb! It was so good I got in my car and drove to my mothers house and slapped the shi out of her! Got back i to the car and drove 20 mile back home. Just kidding. 5 stars!

  6. Plin says

    I will add soy sauce or Worcestershire sauce to this marinade next time ~ i used Herbs de Provence and garlic plus garlic olive oil ~ pepper and some ground Himalayan sea salt ~ fried up the gas cooktop and some oil in my cast iron pan ~ with the bone in the way ~ the sear was not as well as it could have been ~ but i used some beef broth and a lid. Then no cover for the last 6 – 8 minutes. Sides were asparagus and Brussels speouts.

  7. Grace Brown says

    Just found this recipe after a google search for fast and easy lamb chops.
    Wow.
    This was dinner tonight and is absolutely wonderful just as written. I might play with the recipe later but as written, my husband and I absolutely devoured the lamb and were sad to find no more.

  8. Debbie Head says

    I assume the parsley is added in with other herbs, not specifically stated in instructions? Making tonight, looks delish!!!

  9. Michael Kane says

    For years I’ve been using variations of marinades similar to yours. I was glad to read your post, particularly about not using an acid which would limit the marinade time. I usually include lemon juice, but didn’t last week, just stuck with garlic and herbs, it worked perfectly. I would mention that broiling the chops works extremely well, especially if you want to make more than will fit in a skillet. I got 6 chops to fit nicely on my broiler pan, they got a wonderful crust. I’m making them again tonight, will try to remember to snap a pic!

  10. Haint says

    I will say that I’ve been using this recipe for lamb since I found it….with great results. I tried it out with pork chops and it works well with them too.
    Big ups to this recipe.

  11. TerryF says

    I used lamb shoulder chops and they were SO GOOD! I broiled them instead of pan frying and they were perfect.

  12. Sean Robertson says

    I just did this today, first time ever making anything with red meat (I’ve taken advantage of the whole COVID situation to take up cooking) and it came out perfectly. My husband approved. Thank you for this great recipe!

  13. Kangy says

    I am so glad I found your recipe. My son loves it. He said is better than steak. My husband smoked it instead of pan fry it. My husband has his well done. My son and I have them medium. It was so tender. It was so good and easy to make.

      • Kipper says

        I’ve read over the recipe and the comments several times to find an answer to this question. Do you wipe off the marinade before searing the lamb chops? I fear that cooking the marinade will cause it to burn and/or become bitter.

        • Jessica Gavin says

          Hi Kipper! I don’t, but you can scrape the garlic and herbs off of the surface after marinating the lamb. This will definitely reduce the chance of burning the ingredients.

  14. Denise Dormer says

    I made this tonight, and it was excellent. Went exactly by the recipe and wouldn’t change a thing. I marinated it for several hours in the fridge and left it out for 30 minutes. Tender, delicious, quick and easy.

  15. Stephanie says

    First time making lamb chops. These were so good, I could slap myself. Very easy instructions to follow, I used oregano instead of thyme because that’s what I had on hand. Followed the directions as they were shown.. Very very good.

  16. Mary Orem says

    Jessica,

    This is the BEST Lamb Chop recipe we have ever had. I I love to try new recipes and will always make the dish the first time per directions. I have followed your directions to the teaspoon each time I have made this because it’s perfect!
    Thank you for sharing this wonderful recipe!

    Mary

  17. Fatmatta Wurie says

    I have made this recipe about four times. So delicious and so easy! I am going to swap the herbs next time as you suggested. Thank u very much.

  18. Melissa D Green says

    Thank you, awesome lamb with LOW sodium!!! Any recipes for Pork Belly? I lived in New Orleans for 18 years BUT; my mother has never had it or heard of it, so I want to make it special for her. She is an amazing home chef blessed with a gift fom my father to cook with Dean Ferring for a day and expects the best. As she has always gave us, her grandchildren are addicted to escargot and caviar pie since they were 4ish. Thank you for sharing your craft with me!!!

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