Lamb Chops With Garlic & Herbs Recipe

I marinated lamb loin chops in garlic, rosemary, thyme and olive oil, then pan-seared them on the stovetop and share the simple timing trick that finally made stovetop lamb foolproof.

I love how a handful of garlic and rosemary can turn plain chops into something almost stubbornly memorable. When I bite in I’m surprised every time, like the flavor figured out some private joke I missed.

There’s a crust that speaks up and a juicy center that refuses to be boring, and the whole thing makes me want to cook it again even if I know I probably messed up somewhere. If you wander through Lamb Chop Recipes often, this one will yank you out of scrolling and make you taste, like right now, what you’ve been missing.

Ingredients

• Lamb rib chops, rich in protein and iron, juicy and hearty, anchors the plate.
• Garlic, pungent and aromatic, offers flavor and allicin antioxidants, its slightly spicy.
• Rosemary, piney and robust, provides fragrance and antioxidants, pairs beautifully with lamb.
• Thyme, subtle citrusy herb note, adds complexity and small amounts of vitamins.
• Extra virgin olive oil, heart healthy monounsaturated fats, helps carry flavors and brown meats.
• Unsalted butter, adds richness and silky mouthfeel, supplies fat for browning and flavor.
• Lemon zest, bright citrus lift, cuts richness and wakes the palate.

Ingredient Quantities

• 1 1/2 to 2 pounds lamb rib chops about 6 chops frenched or trimmed
• 3 to 4 garlic cloves minced or grated
• 2 tablespoons fresh rosemary finely chopped
• 1 tablespoon fresh thyme leaves chopped
• 3 tablespoons extra virgin olive oil
• 1 to 1 1/2 teaspoons kosher salt or sea salt
• 1/2 to 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest optional
• 2 tablespoons chopped fresh parsley optional

How to Make this

1. Pull the lamb chops out of the fridge 20 to 30 minutes before cooking so they come closer to room temp, pat them dry with paper towels.

2. In a bowl mix the minced garlic, chopped rosemary, chopped thyme, 3 tablespoons extra virgin olive oil, 1 to 1 1/2 teaspoons salt and 1/2 to 1 teaspoon black pepper; rub this all over the chops, cover and marinate at least 30 minutes or up to overnight in the fridge.

3. When ready to cook, take the chops out, pat off excess marinade so they can brown, if you need season a little extra salt and pepper.

4. Heat a heavy skillet over medium high until very hot and shimmering, add a little of the olive oil from the marinade if the pan looks dry, dont crowd the pan, cook in batches if needed.

5. Place chops in the hot pan and cook about 3 to 4 minutes per side for 1 inch thick chops for medium rare, adjust time if chops are thicker or thinner and use an instant read thermometer if you have one, aim for about 130 to 135 F for medium rare.

6. In the last 30 to 60 seconds of cooking add the 2 tablespoons unsalted butter to the pan, tilt the pan and spoon the melted butter and pan juices over the chops to baste and get a glossy crust.

7. Remove chops to a cutting board and let them rest loosely tented for about 5 minutes so the juices settle, dont skip this step.

8. Finish with 1 teaspoon lemon zest and 2 tablespoons chopped fresh parsley if using, spoon any pan juices over the chops and serve.

Equipment Needed

1. Heavy skillet or cast iron pan (12 inch works great)
2. Long tongs for flipping the chops
3. Medium bowl for mixing the garlic and herbs
4. Measuring spoons
5. Sharp knife and cutting board
6. Instant read thermometer if you got one
7. Paper towels
8. Heatproof spoon or silicone spatula for basting
9. Rimmed platter or cutting board plus a piece of foil to tent the chops

FAQ

Lamb Chops With Garlic & Herbs Recipe Substitutions and Variations

• Garlic – swap with 1 small shallot, 1 tablespoon roasted garlic paste, or garlic powder (about 1/8 to 1/4 tsp per clove; add to taste).
• Fresh rosemary – use fresh thyme or oregano for a similar earthy note, or chopped fresh mint for a brighter lamb pairing; if using dried herbs, use about 1/3 the amount of fresh.
• Extra virgin olive oil – swap for grapeseed or avocado oil for higher heat searing, or use melted ghee for a richer flavor (watch the smoke point).
• Unsalted butter – use ghee 1:1 for the same richness with higher smoke point, or extra olive oil 1:1 if you want less dairy, or a small pat of compound herb butter as a finishing touch.

Pro Tips

1. Pat them bone dry and bring them closer to room temp for about 20 to 30 minutes before cooking, wet meat wont brown and resting them about 5 minutes after cooking keeps the juices where you want them.

2. If you marinate overnight ease up on the salt or add most of it just before cooking, salt over time draws moisture out and can make the chops taste cured or feel tougher.

3. Use a very hot heavy skillet so the pan stays hot when the chops go in, dont crowd the pan and cook in batches if needed, and hold finished chops on a warm rack not piled on a plate so they dont steam and lose their crust.

4. Use an instant read thermometer and pull chops about 5 degrees lower than your target because of carry over cooking, for medium rare aim around 130 to 135 F, and always finish with a quick butter baste and a little lemon zest right before serving for shine and bright flavor.