Sizzling lamb chops recipe in a skillet creates a beautiful crust loaded with flavor! Marinating in garlic, rosemary, thyme, and olive oil infuses herbaceous notes and tenderizes the meat for a fast and stunning meal.
Recipe Science
- Searing lamb chops at a high temperature quickly browns the exterior, initiating the Maillard reaction that enhances flavor through caramelization and complex flavor compounds.
- Resting after cooking allows the juices to redistribute throughout the meat, ensuring that each bite is moist and flavorful.
- Cooking lamb chops to the recommended internal temperature optimizes tenderness and flavor, as excessive heat can cause the proteins to contract too much, making the meat tough.
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Featured Comment 165
“I tried it tonight, everyone loved it. So juicy, crispy & the flavors were outstanding.”—Cindy H.
Why It Works
Cooking lamb doesn’t need to be intimidating, nor should you wait for a fancy occasion to enjoy it. Learning how to cook lamb chops is relatively easy! I think the well-marbled and robust flavors are enhanced when pan-frying on the stovetop.
A simple herb and garlic marinade give each bite a rustic flavor. Then, this particular cut 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. This lamb chop recipe has a major wow factor with little effort and pairs nicely with a couscous salad or quinoa tabbouleh.
Ingredients You’ll Need
- Lamb: I use lamb shoulder chops for this recipe, but loin or rib chops are quick to cook and work well for searing. The lamb chops range from ½ to 1 inch thick, depending on the butcher. They only take about 3 minutes per side to sear, while thicker pieces will take longer.
- Seasoning: The meat is simply seasoned with salt and pepper to enhance the savory taste. Minced garlic adds pungency and earthiness to the paste.
- Herbs: A combination of robust rosemary, thyme, and parsley to add herbaceous notes to the lamb.
- Oil: Adding fat, like olive oil, dissolves the fat-soluble flavor molecules in the aromatics to diffuse them more efficiently on the lamb.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
- Lamb Chops: Use lamb rib chops for very tender pieces; they are cut from the rack of lamb). Bone-in lamb loin chops will have a “T” shaped bone for an attractive appearance. The shoulder chop portion cooks quickly and can be purchased as the blade or arm chops. Sirloin chops are very meaty and cut from the leg with a round bone in the meat.
- Cooking Oil: Instead of olive oil, try neutral-tasting, high-smoke-point avocado oil. Clarified butter or ghee adds tremendous flavor.
- Herbs: Other herbs that work well are chopped oregano, basil, sage, or mint. These are also great to add to a compound butter to serve on top.
- Spices: Lamb chops are very robust in flavor and can withstand potent spices. Coriander, cumin, garlic powder, onion powder, cayenne, chili powder, mustard powder, or paprika will add a nice punch.
How to Cook Lamb Chops
Step 1: Marinate the Lamb Chops
Prepare a simple herb paste by combining minced garlic, rosemary, fresh thyme, parsley, and extra-virgin olive oil. Dry the surface with a paper towel if moist. Generously season the lamp chops with salt and pepper, then spread on the herb paste.
Marinating the meat for at least 30 minutes before cooking adds layers of flavor to the surface and helps tenderize it with salt. 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.
Step 2: Sear the Surface
The tender meat needs brief high-heat cooking like a ribeye steak, and it’s best to eat at medium-rare to medium temperatures. Heat the olive oil in a large skillet over medium-high heat. Sear the first side of the lamb chops until a golden brown crust forms, about 3 minutes.
Step 3: Check For Doneness
Give the chops a flip and cook the other side for about 3 to 4 minutes. Using a meat thermometer, target an internal temperature of 125°F (51°C) for medium-rare or 135°F (57°C) for medium.
Step 4: Rest the Meat
Rest the lamb chops for at least 10 minutes before serving. This allows for carryover cooking and hits just the right doneness temperature. Overcooked or well-done lamb will be dry and stringy.
Frequently Asked Questions
A lamb is a domestically raised sheep under one year old. Compared to older sheep, lamb provides very tender meat with a subtle gaminess. The richness comes from the fat on the animal, so when buying lamb, look for even distribution in the meat, with some surrounding the edges of the chop.
Lamb chops are typically bone-in meat chops cut from the animal’s shoulder, loin, sirloin, or rib. They are loaded with flavor and cook very quickly, generally under 10 minutes at medium-high heat, depending on thickness. They are also much more affordable than a rack of lamb and more straightforward to prepare if you are looking for a casual meal.
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.
Serve This With
If you tried this Lamb Chops, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Lamb Chops with Garlic & Herbs
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
- Marinate the Lamb Chops – Season both sides 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 and let them marinate for at least 30 minutes at room temperature.
- Sear the Surface – Heat a large 12" cast iron skillet or frying pan over medium-high heat. Add 2 tablespoons olive oil. Once hot, add the lamb chops and sear until the surface is browned, about 2 to 3 minutes.
- Check For Doneness – Flip and cook until the internal temperature reaches 125°F (51°C) for medium-rare, or 135°F (57°C) for medium on a meat thermometer, about 3 to 4 minutes.
- Rest the Meat – Rest the chops for 10 minutes before serving.
Notes
- Make-Ahead: Marinate the lamb chops in the refrigerator for up to 24 hours, but no longer.
- Storing: Cool lamb and store in an airtight container for up to 3 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Laurence says
Made these for my Birthday!
Dry Mustard
Pepper / Salt
Rosemary
Thyme
Parsley
Basil
Olive oil
Coriander
Paprika
De-Hydrated red onion
Lemon juice
Chopped mint leaves
3 minutes per side, cast iron pan, high heat!
So good, thank you <3
Jessica Gavin says
Happy belated birthday, Laurence! Great to hear that the lamb chop recipe was a hit!
Laurence says
It really made for a Happy Birthday! I get so nervous cooking “new to me” things !
Thanks again!
B P Saunders says
I love lamb and I think this is my favorite recipe. 😀 de lish ous
Jessica Gavin says
What a HUGE complement!So happy that you like the lamb chops recipe!
Ellen Herrmann says
I made this tonight recipe and it turned out great. I was sceptical about cooking lamb chops in a frying pan, but with the seasonings it was absolutely delicious! Thank you for the recipe.
Jessica Gavin says
You’re a cooking rockstar, Ellen! So happy to hear that you enjoyed the lamb chops recipe!
Linda J Morgan says
These were the best lamb chops I’ve ever had. I’ll definitely do it again!
Jessica Gavin says
Whoo-hoo! So happy to hear that you enjoyed the lamb chop recipe.
Bernie says
Could you do these in an air fryer? If so how long? Temp? Thanks
Jessica Gavin says
Yes, you can cook the lamb chops in the air fryer. Cook at 370ºF for about 3 to 5 minutes per side, depending on the thickness.
Carrie says
Making these right now and they smell amazing!
Jessica Gavin says
Whoo-hoo! I can’t wait to hear what you pair the lamb chops with.
Pamela says
Hi Jessica: I just bought some loin lamb chops, about 3/4 – 1″ thick and I wanted to marinate them overnight. Would that be okay, and I wondered how long to cook for medium rare to medium?
Thanks.
Jessica Gavin says
Yes, you can marinate them overnight! I would follow the same instructions in the recipe for cook times. However, if the meat is very thick, I would turn down the heat to medium/medium-low after flipping to allow it to gently finish cooking to medium rare or medium: 125°F (51°C) for medium-rare, or 135°F (57°C) for medium.
Kathryn says
Since lamb is bizarrely more affordable than beef these days we’ve been eating more of it. It hasn’t been something I cook regularly so this recipe was welcome. Simple, easy and came out really well! Made a quick pan sauce with some ww and leftover oxtail sauce, served with Yukon golds and an artichoke. Delicious classic dinner. Thanks for the recipe.
Jessica Gavin says
I’m hungry now! The oxtail sauce sounds amazing with the lamb.
Diane M says
What is oxtail sauce?
Sue says
Absolutely the best no-fuss lamb chop recipe. I was interrupted by illness, so they sat with salt and pepper in a ziplock bag in the refrigerator for 22 days, but I think it must have helped because they were melt-in-your-mouth tender. So quick, easy and fabulously delicious! Thanks for sharing this recipe.
Jessica Gavin says
You’re welcome, Sue!
Libby says
Thank you Jessica, excellent rub for lamb chops and easy/quick. Love it!
Jessica Gavin says
You’re welcome, Libby!
Rakel says
Made this last night for my partner and my son, we licked the bones 🙂 thank you for sharing, love from Manchester x
Brenda D says
Hi, if I want to cook the lamb chops well done, how long do I cook them for?
Charlotte says
I cooked lamb Chops using your Recipe and my lamb chops turn out great very easy recipe to use and I’m eating them with cheese potatoes and a salad.
Jessica Gavin says
Great job making the lamb chops, Charlotte! The side dishes you paired with the lamb sounds divine!
Gwendolyn says
Delicious, simple to create and make again.
I am going to roast next time.
Thank you for the recipe
Jessica Gavin says
You’re welcome!
Vanna says
Hi Jess, when should I use white cooking wine for the lamb loin chops.
Jessica Gavin says
You can add some to the pan at the end of cooking to season the meat, or use it to make a pan sauce with other ingredients like butter or cream.
Faraz says
Hi Jessica. My rib lamb chops tend to turn out very tough. What am I doing wrong? Should I marinate them for longer? Or use an acid in the marinade?
Jessica Gavin says
How long did you cook the lamb chops? That cut is very tender, did you perhaps overcook it? You could marinate it longer to help soften the muscle fibers.
Gabi says
Can I marinate it using your oils and herbs but cook it in butter instead of oil? Or would that be too much?
Jessica Gavin says
I would use butter at the very end to finish the dish. If you use it to pan-fry the lamb, the milk solids could burn.
Heather C. says
I’ve eaten lamb chops dozens of times when growing up, but my mom was fairly busy, so it was very very simple: broiled with a little salt and a dollop of apple sauce on the side. One of my most treasured early food memories was sucking out the marrow from the round bone after I was done eating.
Anyhoo, this year, I wanted to do something special for Easter and recently learned (literally 30 minutes ago) lamb was a popular meat for the holiday. I’m so happy I found this delicious-looking, exquisite recipe!! I’m extremely enthusiastic about trying it out!!! I’d like to try it with boneless chops though (if I can find them)–hopefully not too much of the flavor is lost.
Jessica Gavin says
Thank you for sharing your memory with us! I can imagine the pork chops being served, and I love applesauce with mine too. I can’t wait to hear what you think about the lamb!
Ellen Goodacre says
I’ve used this recipe a few times and I absolutely love it! It’s easy to follow, I always end up with juicy, tasty lamb chops. The blend of herbs also smells so good! I would recommend this recipe to anyone who enjoys lamb.
Jessica Gavin says
Thank you so much for sharing your experience making the lamb, Ellen! What do you like to serve as a side dish?
Caroline Cartwright says
I had scalloped potatoes, mushrooms and peas. for sides.
D says
My husband nor I have never eaten lamb chops, always thought they would taste gamey. Wanted to try something different. Checked out other lamb chop recipes but, your recipe seemed quick and easy. I cooked steak too just in case we didn’t like it. Boy, were we in for a treat! Loved them. My husband went back for seconds.
Thanks a bunch!
D
Andy says
Ms. Gavin
Made this Tonight . My first exposure to your recipes. Easy to prep and outstanding results.
Solid recipe.
Thanks
Andy
Jessica Gavin says
Thank you for giving my lamb chop recipe a try, Andy! Look forward to hearing what else you make.
Shashi says
This is the best recipe. Made it a few time, and will make it another time this Christmas!
Thank you for the beautiful recipe
Jessica Gavin says
You’re welcome! Merry Christmas!
Nancy says
Made this last night, it was amazingly delicious. I adjusted the garlic, a little less for us worked great!
Jessica Gavin says
Thrilled to hear that you enjoyed the recipe!
Cindy Hall says
I tried it tonight, everyone loved it. So juicy, crispy & the flavors were outstanding. Thank you Jessica.
Jessica Gavin says
You’re welcome, Cindy!
Jim R says
Delicious! I made freshly minced garlic and pulled rosemary and parsley from the garden, but used dried thyme…they turned-out great! I’m a dude and much more comfortable standing over a grill, and they came off a medium-high flame tender & juicy – just perfect. We’re more of steak & salmon people, but Australian lamb chops (Costco) were a much better deal these days, and we’ll be doing lamb again with this excellent, easy-to-prepare, recipe. Cheers!
Victoria Grantham says
First time cooking lamb but it came out fabulous thanks
Jessica Gavin says
Great job, Victoria!
Lawrence says
Hi you have some great recipes I really enjoy using thx
Jessica Gavin says
Thank you, Lawrence!
Crystal S says
This was my 1st time cooking lamb. It was very ambitious of me as I used to burn rice in my 20’s lol. I gave up cooking after too many times of that. Here I am at 37, cooking for my boyfriend. He not only cleaned his plate, he fell asleep right after. I did a great job & it was delicious!! Thank you so much!! Oh, I paired it with a sweet potato & spinach with garlic.
Jessica Gavin says
You rocked it, Crystal! I’m so proud of you! I love the pairing of the lamb with sweet potato and spinach.
Beth Ann Martinez says
I was given a pack of Lamb Chops….I have not cooked Lamb for many years…Actually, my last memory of Mom cooking Lamb of any sort was not a favorable one…The smell itself was a turn off…I do not have Rosemary, Thyme on hand…..Can I cook Lamb Cbops as I do seasoned n s.otbered with Onions n Peppers?
Jessica Gavin says
You can omit the rosemary and thyme and use other seasonings you have on hand.
Evelyn Abernathy says
This is definitely a recipe that’s going in my file. It’s easy to make and delicious to consume. I expect to serve it to my family often.
Pam says
Im so nervous because this my first time cooking lamb. I used all dried herb but still it came out great. I’m making this again but with fresh herbs. I can’t wait to serve this with my family. Thank you for sharing your recipe.
Jessica Gavin says
Great job, Pam! I can’t wait to hear what you think about using fresh herbs with the lamb.
Cheri B. says
I’ve made these several times now – in a cast iron skillet, on my George Foreman grill, and on my outdoor gas grill (my preference, as they tend to really smoke up the house when done indoors . . .). They’ve been absolutely delicious every time, and are quite simple and quick to prepare. Definitely a “keeper”!
Jessica Gavin says
Thank you, Cheri! I love that you switch up the cooking methods of making the lamb.
Peter William says
Really nice recipe . Tried it this evening for the family . Everyone liked it .
Thank you !!
Jessica Gavin says
Thank you, Peter! Happy to hear that the family enjoyed the lamb.
Kemi says
My first time in making lamb chops and it was perfect, soft, succulent and flavoursome. Thank you ?
Regina says
First time cooking Lamb Chops …….I was absolutely taken aback how PERFECT they were – I was so impressed with the flavor and texture “Devine” yummy 🙂 Thank you!!!
nikki says
Hi Jessica, Will the garlic/herbs burn when I cook them at a high heat? And, if so, will they taste bad if they are burned?
Jessica Gavin says
The high heat may char the garlic. To prevent this from happening, after marinating, scrape off the garlic and herbs before adding the hot pan.
Kim C says
Love the flavor of this recipe! How do I get more of the garlic marinade to stay on the lamb chops? I end up with lots of that tasty goodness in the pan.
Sheril says
This was SOOO good. I cannot wait to have Lamb Chops again!! Thank you for the recipe. Absolutely delicious.
Jessica Gavin says
That’s wonderful to hear, Sheril! So happy that you enjoyed the lamb recipe.
Sharon says
Using this recipe, I cooked lamb for the first time. I wouldn’t change a thing.
Jessica Gavin says
Great job, Sharon! I hope you make the lamb recipe again.
Tiffany says
Yum! It was so easy and good!
Jessica Gavin says
Thank you, Tiffany!
Lenny says
Made this last night. It was very easy. Just like you said. The lamb was tender, juicy and flavorful. Will definitely add it to my favorite recipes.❤️
Jessica Gavin says
Thanks, Lenny! Thrilled to hear that you enjoyed the lamb recipe!
Alicia Plunk says
Wish you had a Passover category for this dish. I’m making it tonight!
Jessica Gavin says
I can’t wait to hear what you think!
Mo says
Can I marinate them overnight. Also sooooo goood !
Jessica Gavin says
Yes, you can marinate the lamb chops overnight. Thank you!
Krystal says
The Only Recipe I Use And They Come Out Great Every Time And Letting Them Marinate Helps Even More, Love It
Jessica Gavin says
Thank you, Krystal!
James Williams says
Bout to try it, it’s my first time. Will let u kno ”
Thx alot!!
Jasmine says
First time making lamb chop for dinner, I must say this recipe is absolutely phenomenal! MY 5 year old loved it as well. Thank you for sharing your recipe! ?
Jessica Gavin says
You’re so welcome, Jasmine! That’s wonderful that your 5-year old enjoyed it too!
MICHELLE says
To say this is the BEST recipe I’ve found for lamb chops is no exaggeration. I used a combination of loin and shoulder chops, and marinated and cooked them according to the directions. They were tender, juicy and oh so flavorful! Can’t wait to make them again.
Jessica Gavin says
Thank you for your feedback, Michelle! Thrilled to hear that the marinade worked well for both loin and shoulder cuts. Happy cooking!
Nancy says
Jessica, I made these for our Valentine’s dinner tonight. They were very tasty and I am saving this recipe. We ate all 9 of them that I made. Excellent recipe!
Jessica Gavin says
Wow, thrilled to hear the lamb was a hit!
Christian says
Easy and delicious!
TerryF says
I have no idea why this recipe isn’t rated higher overall. It is absolutely delicious!
Jessica Gavin says
Thanks Terry!
Sydney says
Sooooo good!
Jessica Gavin says
Thanks, Sydney!
Joseph A Mitchell says
My Wife absolutely loved this recipe. It turned out perfect. Thanks from someone who doesn’t cook that often
Jessica Gavin says
Great job Joseph!
Carole Jarvis says
I followed your instructions to a “t” ; and they were delicious. I will definitely use this recipe again. I marinated them for 30 minutes; and was very happy with the flavor.
Jessica Gavin says
I’m thrilled to hear that you enjoyed the lamb, Carole!
Amber says
I’ve got mine marinating right now, I can’t wait to try it. I am wondering how you came up with 12 carbs in the nutritional facts since the herbs don’t add up to much?
Harriet says
Made this recipe and it’s finger licking good!!!!
Jessica Gavin says
Whoo-hoo, thank you for your feedback, Harriet!
Lisa says
Can I use a boneless cut ?
Jessica Gavin says
Yes, you can use boneless lamb chops but watch the cooking time, you may not need as much depending on the thickness of the meat.
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!!!
Jessica Gavin says
Thank you, Melissa! Wow, I would have loved to have joined your family for dinner. I don’t have a pork belly recipe, but it’s a great suggestion!
TerryF says
This is SO GOOD! Thank you!
Tania Gorgius says
5 stars! This is the best way to make it! I cannot wait to make this again. Thank you so much!
Jessica Gavin says
Thank you, Tania!
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.
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
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.
Diane Moran says
Loved this recipe! So delicious…
TerryF says
These are some of the easiest and best lamb chops I have ever had!
Jessica Gavin says
Thank you for your feedback, I’m thrilled to hear that you enjoyed the lamb recipe!
ANTHONY says
WAW YOUR TOO MUCH MADDAM, ITS SO INTERESTING
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.
Jessica Gavin says
Thank you for your feedback! Thrilled to hear that the extra marination time made it even yummier.
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.
Jessica Gavin says
Wow, smoking the lamb chops sounds so flavorful and amazing!
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.
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!
Jessica Gavin says
Thank you for sharing your experience, great job on your first time cooking lamb!
TerryF says
I used lamb shoulder chops and they were SO GOOD! I broiled them instead of pan frying and they were perfect.
Denise says
I relatively recently discovered In love lamb but had never cooked any. I got a pack of chops on sale at my local Lidl and stuck them in the freezer. I normally don’t cook much since it’s just me and I’m on the go so much but with the COVD-19 staycation I decided to pull them out and found this recipe. I fixed the marinade in the morning and let them sit in the fridge until dinner time and then cooked them on my cast iron skillet. I didn’t have a thermometer so I cooked them a little longer to make sure they were done as a couple of pieces were a little thick. They were delicious! Paired with mashed potatoes and swiss chard and red wine. Thanks for the recipe! ?
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.
Jessica Gavin says
That’s great to hear that this method works with pork too!
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!
Jessica Gavin says
Thank you for sharing your marinade experience, Michael!
Stephany says
What was your oven temp?
Charlene Mytting says
Do you think I could use goat instead of lamb?
Dwight Brown says
Does this recipe work well for grilled lamb chops.
Jessica Gavin says
Yes, you can grill the marinated lamb as well.
Laurie says
Recipe sounds good, however the nutritional facts aren’t correct. Lamb as well as other meats have 0 carbs. I’m also pretty sure herbs have none at all and actually wonder how the sugar comes in?
Debbie Head says
I assume the parsley is added in with other herbs, not specifically stated in instructions? Making tonight, looks delish!!!
Jessica Gavin says
Hi Debbie! I’ve updated the recipe, thanks!
Natali Lukin says
Loved it. It’s a 10 on 10. ?
John Rigdon says
Great recipe. 5 stars!
Deirdre says
I cooked this today and I absolutely love the flavoring paired together with some Brussel sprouts.
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.
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.
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!
Terri Ellis says
Yassss. Now I am for sure making these tonight.. That’s good food right there..lol
Jc says
Just made this tonight, highly recommend! Herb marinade is so delicious
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!!!
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.
Gina says
Simple to make and super delicious with good quality chops! Thanks for the recipe idea!
Pat G. says
Made this recipe tonight. My husband loved it and he doesn’t even like lamb. Chops. Thank you
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.
Shelby says
Making tonight! I’m so excited to try it.
Crystal says
Used recipe today and lamb chops turned out delicious! Thanks for the recipe!
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?
Jessica Gavin says
Hi Jackie- Flank or skirt steak would work nicely or even pork chops.
Lillian says
Might I ad that quail or duck might also be good. And easier to get if you are in a hunting area
Sarah says
Made these chops and pan sauce for our Christmas dinner. SOOO good. Will definitely be saving this recipe!
Jessica Gavin says
Thank you for trying the recipe Sarah! I am honored that you made my recipe for Christmas 🙂
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.
Tamika Richardson says
I’ll be trying this recipe today for Sunday dinner! Sounds delicious and it’s simple
Eftychia says
Very tasty recipe! The combination of ingredients sounds good!
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:)
Jessica Gavin says
Sounds like you made this lamb dish a home run for your family! Thank you for sharing your recipe modifications, I’ll have to try your sauce suggestions, yum!
Rita Ward says
Hi Jessica,
I’ve marinated the lamb chops. …I don’t have a skillet. What would u advise please. Recipe looks delicious and I’m looking forward to dishing it up. Many thanks
Rita
Jessica Gavin says
I would roast on a sheet pan at 400°F (204°C) until their internal temperature reaches 110°F (43°C), then rest for at least 10 minutes before serving. You can roast longer if you prefer a more medium or well done temperature.