Garlic and Herb Lamb Chops
Pan-seared Lamb Chops have a flavorful garlic-and-herb crust with a juicy, tender center. These holiday-worthy lamb chops are simple and excellent, and wait until you try the easy 2-ingredient pan sauce! I’ve had so many requests for a good lamb chop recipe over the years, and this one is truly delicious.
Lamb Chops Video
Pan-Seared Lamb Chops Recipe
We definitely have our go-to favorites for holiday meals like Baked Ham, Prime Rib Roast or Juicy Roast Turkey. If you are a fan of lamb recipes, these pan-seared lamb chops are a must-try.
The stovetop method is straightforward, and the pan sauce adds amazing flavor without being too spicy. You’ll love those golden edges and perfectly tender center. My kids even loved this and kept coming back for little bites of juicy lamb, which tells you it wasn’t too spicy, but oh so flavorful!
Pair this with Au Gratin Potatoes and Roasted Asparagus for a showstopping dinner.
Lamb Chops Ingredients
- Lamb rib chops – about 8-count, cut from a Frenched rack of lamb. Frenched means part of the meat/fat has been cut away on the bone side to expose the bones. If it’s not pre-sold this way, ask your butcher to do it for you.
- Garlic cloves – we use plump garlic (don’t skimp on it)
- Olive oil – I use light olive oil so it doesn’t get too smoky on the skillet when searing.
- Parsley – we use fresh parsley in the marinade and more for garnish. You can substitute with 2 tsp of dried parsley or rosemary for the marinade if you prefer.
- Tabasco Sauce – contains vinegar, which tenderizes the meat and adds extra flavor. You can leave it out if you prefer.
- Seasonings – Salt, pepper, and dried thyme ensure the meat is perfectly seasoned.
- Chicken Stock – you’ll need this for the sauce, or you can substitute it with beef stock.
- Butter – swirled in at the end for a richer pan sauce.
Where to Buy Lamb Chops?
We purchased the lamb at Costco – a recommendation from my husband’s cousin, Angelina who is a big fan of lamb and actually inspired this recipe. We prefer to cut Lamb rib chops from a full rack because they look a little fancier with the little rib handle.
Can I use Lamb Loin Chops?
This recipe also works well with lamb loin chops and can be a little less expensive. I’ve tested both the lamb loin and lamb rib chops and both work. Since loin chops are typically thicker, they take slightly longer to cook. You might consider finishing them off in the oven at 350˚F for 5-10 minutes after searing them on the skillet. Doneness temperatures in the chart below will remain the same.
How to Cook Lamb Chops
- Prep – Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting them into even portions (3/4″ to 1″ thick).
- Make Marinade – In a measuring cup, stir together garlic, olive oil, parsley, Tabasco, salt, pepper and thyme.
- Marinate – Place chops in a non-reactive casserole dish and pour marinade over the chops. Rub the marinade all over the chops, then cover and refrigerate for at least 1 hour or overnight.
- Cook Lamb Chops – Remove chops from the refrigerator 30 minutes before cooking. Heat a large heavy pan over high heat. Add 1 Tbsp oil to the hot pan. Add chops and sear for 2-4 minutes per side – cooking itme depends on the thickness of the chops and desired doneness (see chart below). Sautee in 2 batches if needed.
- Rest – Transfer to a platter, tent with foil and rest the lamb chops for 5 minutes while making the pan sauce.
- Make Pan Sauce – Leave 1 to 2 Tbsp oil in the pan, being careful not to remove the drippings and flavorings. Add 1/2 cup stock and simmer 2 min. Turn off the heat then swirl in butter. Once the butter melts, spoon sauce over lamb chops and garnish with chopped parsley if desired.
Lamb Chops Temperature Guide
From our experience, at 3 minutes per side, lamb chops will be medium doneness and at 4 minutes per side, they will be medium-well to well done. Cook until your desired doneness is reached and an instant-read thermometer registers 5 degrees below the desired temperature. The temperature will continue to rise as it rests.
- Rare – remove at 125˚F to get a final resting temperature of 130˚F.
- Medium-Rare – remove at 130˚F for a final temp of 135˚F
- Medium – remove at 140˚F for a final temp of 145˚F
- Medium-Well – remove at 155˚F for a final temp of 160˚F
- Well Done – Remove at 160˚F for a final temp of 165˚F (the meat will get tough when well done so we don’t recommend this)
Pan-Seared Lamb Chops have a flavorful garlic-and-herb crust with a juicy, tender center. I hope you love this recipe. Let me know if this becomes a part of your Easter or holiday menu. Also, If you love lamb recipes, don’t miss our popular Lamb Stew Recipe.
Garlic and Herb Crusted Lamb Chops
Ingredients
Method
How to Make Lamb Chops with Garlic Butter Sauce:
- How to Make Lamb Chops with Garlic Butter Sauce:
- Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into 3/4″ or 1″ thick even portions.
- Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper and 1/4 tsp thyme.
- Place lamb chops in a non-reactive casserole dish, pour over the marinade, and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate for at least 1 hour or overnight.
- Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large heavy pan over high heat and add 1 Tbsp oil. Once the oil is hot, add chops and sear for 2-4 minutes per side, depending on the thickness of chops and desired doneness on a thermometer; keep in mind temp rises 5 degrees as it rests (see notes). Sautee in 2 batches if needed. Transfer to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce.
To make pan sauce:
- Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
- Add 1/2 cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired.
Notes
Remove at 130˚F for Medium Rare to get ideal temp of 135˚F
Remove at 140˚F for Medium to get ideal temp of 145˚F
Remove at 155˚F for Medium-Well to get ideal temp of 160˚F
Remove at 160˚F for Well Done ideal temp of 165˚F
Note: The USDA recommends safe cooking temp of 145˚F. Lamb is best cooked to medium.
