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.
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.