Garlic Herb Lamb Chops

Name: Garlic Herb Lamb Chops
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 pcs lamb rib chops (about 1 inch thick, frenched); 3 tbsp olive oil; 6 pcs garlic (cloves, minced); 1 tbsp rosemary (fresh, finely chopped); 1 tbsp thyme (fresh, finely chopped); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pcs lemon (cut into wedges, for serving)

RATING

4.6/5(98)

TASTE SCORE

9/10

Tender, juicy lamb chops marinated in a punchy blend of fresh garlic, rosemary, and thyme, then seared to perfection in a hot skillet. A restaurant-quality dinner that comes together in under 30 minutes, perfect for date nights or a special weekend meal.

PREP

10m

COOK

SERVES

2 PIECES

513 cal

SERVINGS

INGREDIENTS

For 4 servings

8 pcslamb rib chops · about 1 inch thick, frenched3 tbspolive oil6 pcsgarlic · cloves, minced1 tbsprosemary · fresh, finely chopped1 tbspthyme · fresh, finely chopped1 pinchsalt1 pinchblack pepper · freshly ground1 pcslemon · cut into wedges, for serving

NUTRITION · PER SERVING

513

CALORIES · 2 PIECES

Protein37g · 29%

Carbs4g · 3%

Fat39g · 68%

Fiber1g

Sugar1g

Saturated fat1g

Cholesterol0mg

Sodium155mg

Potassium375mg

Phosphorus11mg

How we calculate →

METHOD · 5 STEPS

prep
Pat the lamb chops dry and bring to room temperature.
Take the lamb chops out of the fridge 20 minutes before cooking. Pat them completely dry with paper towels — this ensures a good sear.
TIPDry lamb chops are crucial for browning; any surface moisture steams the meat instead of searing it.
mix
Make the garlic herb marinade.
1.In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, and olive oil.
2.Stir well until the garlic and herbs are evenly distributed in the oil.
mix
Season the lamb chops.
1.Rub the garlic herb mixture all over both sides of each lamb chop.
2.Season both sides evenly with salt and pepper.
grill · ~7 min
Sear the lamb chops until golden and medium-rare.
1.Place a large skillet over medium-high heat and let it get hot (2-3 minutes).
2.Lay the lamb chops in the skillet in a single layer, working in batches if needed.
3.Sear for 3-4 minutes on the first side until a deep golden crust forms.
4.Flip and cook the second side for 2-3 minutes for medium-rare (internal temp 130°F).
5.Let them rest on a cutting board for 5 minutes before serving.
TIPAvoid moving the chops around — let them sit still to develop that crust. Only flip once.
serve
Serve with lemon wedges on the side.
Arrange the rested lamb chops on a platter, squeeze a little fresh lemon juice over the top, and serve immediately with extra lemon wedges.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat lamb chops bone-dry before marinating to ensure a deep, golden crust.
2
Bring chops to room temperature before cooking for even doneness from edge to center.
3
Use a heavy skillet like cast iron for superior heat retention and a better sear.
4
Don't overcrowd the pan; cook in batches so each chop browns instead of steams.
5
Rest the cooked chops for exactly 5 minutes — this redistributes juices for maximum tenderness.
6
For accurate doneness, use an instant-read thermometer; 130°F yields perfect medium-rare.

RECIPE VARIATIONS