My favorite kinds of dinners are the ones that are easy and affordable yet taste like a million bucks. Enter lamb chops. Quick enough for a weeknight yet fancy enough for date night these Garlic Herb Lamb Chops are a meal fit for any occasion and are ready in minutes.
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Lamb chops can come from the rib, loin, sirloin or shoulder. I used the loin chop (with a T shaped bone)for this recipe but feel free to use whatever chop cut is available at your butcher or grocery store. They are an affordable cut and cook up quickly making them perfect for weeknights while being fancy enough for any special occasion.
Ingredients for Garlic Herb Lamb Chops
- lamb chops
- kosher salt
- black pepper
- olive oil
- garlic
- fresh rosemary
- fresh thyme
- lemon
What to Serve with Garlic Herb Lamb Chops
These lamb chops are easy, versatile and perfect for a number of different side dishes. I particularly love serving them alongside Garlic Parmesan Roasted Potatoes and Dijon Roasted Asparagus but they would be just as delicious with Israeli Couscous with Sinach and Pinenuts and Maple Mustard Roasted Brussels Sprouts. These lamb chops would also be great topped with Dill Yogurt Sauce.
How to Make Garlic Herb Lamb Chops
Season both sides of lamb chops with kosher salt and black pepper and place in a baking dish. In a small bowl combine 2 tbsp olive oil, garlic, rosemary and thyme. Pour the garlic herb mixture over the lamb chops, turning the lamb chops to make sure they are coated on both sides. Marinate in the refrigerator for 30 minutes.
Allow the lamb chops to come to room temperature for 10 minutes. Preheat a large skillet over medium heat and add in remaining olive oil. Transfer 4 lamb chops to the skillet(ensuring the pan is not overcrowded) and cook for 3-4 minutes or until seared on one side. Turn the lamb chops and cook for an additional 2-3 minutes to achieve a medium rare to medium level of doneness (145 degrees F temp). Drizzle lemon juice over the lamb chops and transfer to a plate. Repeat this with the remaining 4 lamb chops. Allow lamb to rest at least 5 minutes before serving.
If you like these Garlic Herb Lamb Chops be sure to take a look at some of my other recipes!
Pan Roasted Chicken Thighs with Mushrooms
Maple Mustard Turkey Tenderloin
Pork Tenderloin with Creamy Mushroom Sauce
If you make these Garlic Herb Lamb Chops please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Garlic Herb Lamb Chops
Equipment
- 1 large cast iron skillet
Ingredients
- 8 lamb chops about 2 pounds
- kosher salt to taste
- black pepper to tast
- 3 tbsp olive oil divided
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme
- 1 lemon, juiced
Instructions
- Season both sides of lamb chops with kosher salt and black pepper and place in a baking dish.
- In a small bowl combine 2 tbsp olive oil, garlic, rosemary and thyme. Pour the garlic herb mixture over the lamb chops, turning the lamb chops to make sure they are coated on both sides. Marinate in the refrigerator for 30 minutes.
- Allow the lamb chops to come to room temperature for 10 minutes. Preheat a large skillet over medium heat and add in remaining olive oil. Transfer 4 lamb chops to the skillet(ensuring the pan is not overcrowded) and cook for 3-4 minutes or until seared on one side. Turn the lamb chops and cook for an additional 2-3 minutes to achieve a medium rare to medium level of doneness. Drizzle lemon juice over the lamb chops and transfer to a plate. Repeat this with the remaining 4 lamb chops.
- Allow lamb to rest at least 5 minutes before serving.
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Jamie says
Wow! As a meat lover, this dish looks amazingly yummy and very delicious! The lamp chops were perfectly cooked. The texture, the herb, everything makes this so enticing! I totally love it!
Amy Liu Dong says
A simple and easy but still delicious dish to make for my family.
I am pretty sure they will love this, yum!