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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“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.
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.