Garlic and Herb Lamb Chops are a flavorful and elegant dish that’s surprisingly simple to make. The tender lamb is marinated in a bold mix of garlic, fresh herbs, olive oil, and lemon juice, then seared or grilled to perfection. It’s the kind of meal I love to serve when I want something hearty, aromatic, and a little bit special.
Why You’ll Love This Recipe
I love how quickly this recipe comes together, yet it feels so gourmet. The garlic and herb marinade infuses the lamb with deep flavor, while a quick sear locks in all the juices. I can make this for a weeknight dinner or dress it up for entertaining. It pairs beautifully with so many sides—from mashed potatoes to fresh salads—and it’s perfect for both stovetop and grill cooking.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- lamb chops (rib or loin)
- garlic, minced
- fresh rosemary, chopped
- fresh thyme, chopped
- olive oil
- lemon juice
- salt
- black pepper
directions
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I start by making the marinade: I mix olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, salt, and pepper in a bowl.
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I place the lamb chops in a shallow dish or zip-top bag and pour the marinade over them, making sure they’re well coated. I let them marinate for at least 30 minutes, or up to 4 hours in the fridge.
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When ready to cook, I bring the lamb to room temperature.
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I heat a skillet or grill over medium-high heat and sear the chops for about 3–4 minutes per side for medium-rare, or longer depending on the thickness and how I like them cooked.
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I let them rest for a few minutes before serving so the juices redistribute.
Servings and timing
This recipe serves 2 to 4 people, depending on how many chops I use.
Prep time: 10 minutes
Marinate time: 30 minutes to 4 hours
Cook time: 8–10 minutes
Total time: Up to 1 hour (including marinating)
Variations
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I sometimes add a spoonful of Dijon mustard to the marinade for a tangy kick.
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For a spicier version, I mix in some crushed red pepper flakes or a pinch of cayenne.
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I use dried herbs in a pinch—just half the amount compared to fresh.
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I’ve also tried this with lamb shoulder chops, which are more budget-friendly and still delicious.
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I occasionally serve the chops with a mint yogurt sauce or chimichurri for added brightness.
storage/reheating
I store leftover lamb chops in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a covered skillet over low heat or in the oven at 300°F until just heated through. I try not to overheat them to keep the meat tender. They can also be sliced cold for sandwiches or salads.
FAQs
How do I know when lamb chops are done?
I use a meat thermometer to check for doneness. Medium-rare is around 130°F, medium is 140°F. I always let them rest after cooking so they finish perfectly.
Can I grill lamb chops instead of pan-searing?
Absolutely. I grill them over medium-high heat for 3–4 minutes per side, just like on the stove. Grilling adds a great smoky flavor.
What’s the best cut of lamb for this recipe?
I prefer rib chops for tenderness and flavor, but loin chops work just as well. Both cook quickly and absorb the marinade beautifully.
Can I make the marinade ahead of time?
Yes, I often prep the marinade a day in advance and store it in the fridge. It gives the flavors time to blend and makes dinner even quicker to throw together.
What should I serve with lamb chops?
I like roasted vegetables, mashed potatoes, or a Greek salad. Couscous or herbed rice also make great pairings to soak up the juices.
Conclusion
These Garlic and Herb Lamb Chops are one of my go-to meals when I want something satisfying and packed with flavor. The marinade is simple but bold, and the lamb always turns out juicy and tender. Whether I’m making dinner for two or feeding a small crowd, this recipe always delivers a restaurant-worthy experience right from my kitchen.
Print
Garlic and Herb Lamb Chops
- Prep Time: 10 minutes
- Total Time: Up to 1 hour
- Yield: Serves 2–4
- Category: Main Course
- Method: Grilling / Pan-searing
- Cuisine: American
- Diet: Gluten Free
Description
Garlic and Herb Lamb Chops are tender, juicy, and packed with Mediterranean-inspired flavor thanks to a marinade of garlic, rosemary, thyme, olive oil, and lemon. This quick and elegant recipe is perfect for weeknight dinners or special occasions. Whether pan-seared or grilled, these lamb chops cook up beautifully in under 10 minutes and pair effortlessly with your favorite sides.
Ingredients
- Lamb chops (rib or loin)
- Garlic, minced
- Fresh rosemary, chopped
- Fresh thyme, chopped
- Olive oil
- Lemon juice
- Salt
- Black pepper
Instructions
- In a bowl, mix olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper to create the marinade.
- Place lamb chops in a shallow dish or zip-top bag, pour marinade over them, and coat well.
- Marinate in the fridge for at least 30 minutes, up to 4 hours.
- Bring lamb chops to room temperature before cooking.
- Heat a grill or skillet over medium-high heat.
- Sear lamb chops for 3–4 minutes per side for medium-rare, or longer depending on thickness.
- Let rest for 5 minutes before serving.
Notes
- Add a spoonful of Dijon mustard to the marinade for a tangy twist.
- For heat, sprinkle in red pepper flakes or cayenne.
- Dried herbs can be used—use half the amount of fresh.
- Works well with shoulder chops too, for a more budget-friendly option.
- Serve with mint yogurt sauce or chimichurri for added flavor.
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