Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Lamb Chops with Garlic & Herbs
Prep:
30
mins
Cook:
30
mins
Total Time:
1
hr
Yield:
2
Servings
Course:
Entree
Cuisine:
French
Calories:
465
kcal
Author:
Jessica Gavin
Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.
Ingredients
▢
2
pounds
(
908
g
)
lamb chops
cut ¾” thick, 4 pieces
▢
kosher salt
for seasoning
▢
black pepper
for seasoning
▢
1
tablespoon
(
10
g
)
minced garlic
▢
2
teaspoons
chopped rosemary
▢
2
teaspoons
chopped thyme
▢
½
teaspoon
chopped parsley
▢
¼
cup
(
60
ml
)
extra-virgin olive oil
divided
Special Equipment
Cast Iron Skillet
Instant-Read Thermometer
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.
Nutrition
Calories:
465
kcal
|
Carbohydrates:
12
g
|
Protein:
14
g
|
Fat:
38
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
15
g
|
Cholesterol:
79
mg
|
Sodium:
274
mg
|
Potassium:
343
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
800
IU
|
Vitamin C:
35.5
mg
|
Calcium:
30
mg
|
Iron:
1.6
mg
Did you make this recipe?
I want to see it! Tag me @jessica_gavin on Instagram.