Tender, juicy lamb chops seared to perfection and infused with aromatic garlic and fresh herbs make this dish an elegant yet approachable meal. It’s ideal for a cozy dinner at home when you want something special without complicated steps.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality lamb chops with minimal effort. The herb-garlic marinade enhances the natural richness of the lamb, while quick cooking keeps the meat succulent. It’s versatile enough for a romantic dinner or a refined family meal and pairs beautifully with simple sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the lamb chops
6 lamb chops, about 1 inch thick (approximately 900 g total)
4 tablespoons olive oil
5 cloves garlic, finely minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon fresh lemon juice
Pat the lamb chops dry with paper towels and place them in a shallow dish.
In a small bowl, combine olive oil, garlic, rosemary, thyme, oregano, salt, black pepper, paprika, and lemon juice. Mix well.
Rub the marinade evenly over both sides of the lamb chops. Cover and let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
Heat a large skillet or grill pan over medium-high heat.
Add the lamb chops and cook for 3–4 minutes per side for medium-rare, or 4–5 minutes per side for medium, depending on thickness.
Remove from heat and let the chops rest for 5 minutes before serving.
Sprinkle with fresh parsley if desired and serve hot.
You can add a teaspoon of ground cumin or coriander for a warm, earthy note. Swap rosemary for fresh mint for a brighter flavor profile. For a spicy kick, include a pinch of chili flakes in the marinade. This recipe also works well on an outdoor grill.
Storage/Reheating
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 160°C until warmed through to avoid drying out.
FAQs
What cut of lamb works best for this recipe?
Rib or loin lamb chops are ideal because they are tender and cook quickly.
Can I marinate the lamb overnight?
Yes, marinating overnight intensifies the flavor, but keep it refrigerated and covered.
How do I know when lamb chops are done?
Use a meat thermometer: 60°C for medium-rare and 65°C for medium.
Can I cook these in the oven?
Yes, sear them first, then finish in a preheated 190°C oven for 5–7 minutes.
What sides pair well with lamb chops?
Roasted vegetables, mashed potatoes, or a fresh salad complement the dish nicely.
Can I use dried herbs instead of fresh?
Yes, use about half the amount since dried herbs are more concentrated.
Is this recipe suitable for meal prep?
It can be prepared ahead, but lamb chops are best enjoyed freshly cooked.
How can I reduce the strong lamb flavor?
Adding lemon juice and herbs helps mellow the flavor naturally.
Can I freeze cooked lamb chops?
Yes, freeze in an airtight container for up to 2 months, though texture may change slightly.
What oil can replace olive oil?
Avocado oil or another neutral cooking oil can be used.
Conclusion
This Garlic-Herb Lamb Chop Feast is a simple yet impressive dish that highlights the rich flavor of lamb with fragrant herbs and garlic. Whether for a special occasion or an elevated weeknight meal, it’s a recipe you’ll return to again and again.
Tender lamb chops marinated in garlic, herbs, and lemon juice, then pan-seared to perfection. A flavorful and elegant main course ideal for any occasion.
