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.
Jessica’s 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.
Featured Comment 169
“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.
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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.
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!