Garlic Herb Lamb Chops Recipe

A close up of a white cast iron skillet containing Lamb Chops

This lamb chops recipe is very easy to make, so don't let it intimidate you. Once you know how to cook lamb properly, you can make this scrumptious and impressive holiday meal.

Course dinner, Main Course, meat

Cuisine American

Keyword herb lamb chop, lamb chop

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 90kcal

Author Olivia Ribas

Ingredients

4 lamb chops
Salt and black pepper to taste
1 tbsp olive oil
5 garlic cloves minced
½ tbsp fresh rosemary chopped
1 tbsp fresh parsley chopped
½ tbsp dried oregano

US Customary - Metric

Instructions

Remove loin chops from the fridge 30-40 minutes before cooking.
Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season well with salt and pepper.
In a small bowl, add olive oil, garlic and all the herbs. Mix well to combine.
In a freezer bag or silicone bag (this is my favourite one), add lamb chops, the herb marinade, close bag and swoosh around until the chops are well coated with the marinade.
Heat a dry 12-inch cast iron skillet over a medium heat. In the skillet, place the chops narrow fat side down. You probably will need to use tongs to keep them balanced and to press the chops down so that the fat renders and turns crisp and brown. It’s about 2 minutes.
Once the fat has melted into the pan, lay the chops flat on one of their sides. Cook for another 3 minutes, until browned, then turn and cook on the other side.
Transfer the chops to a platter and garnish with more fresh herbs. Enjoy!

Notes

Cook the lamb chops to 145F. If you cook them above 160F, they will become tough and chewy.
When searing the lamb chops, make sure to not move them around too much so they get a nice crust.
Make sure you rest the lamb before slicing so the juices don't end up on your cutting board.
To store: Store leftover garlic herb lamb chops in an airtight container in the fridge for up to 3 days.
To reheat: You can reheat leftovers on the stove or in the microwave.
To freeze: Freeze the cooked lamb chops in an airtight bag for up to 3 months.

Nutrition