Some recipes feel instantly cozy the moment they hit the pan, and these Garlic Herb Lamb Chops are exactly that kind of meal. The aroma of warm garlic, fresh rosemary, and a little butter filling the kitchen always makes me smile. Every time I make this marinade, I'm reminded how a few simple ingredients can create the most tender, flavorful lamb with almost no effort.
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The garlic herb marinade is fresh, bright, and so fragrant. It keeps the meat juicy and gives the chops that golden crust that makes dinner feel a little special. The recipe comes together quickly and feels comforting in the best way. Ready to dive in? Let's get cooking.
Why You'll Love This Recipe
- The marinade uses fresh, simple ingredients.
- The chops cook in minutes once the skillet is hot.
- The garlic herb flavor soaks into the meat beautifully.
- Perfect for an easy dinner or a more elegant meal.
- Works with both rib chops and loin chops.
INGREDIENTS
For the Lamb Chops
- 8 lamb chops, about 1 inch thick
- Salt and black pepper, to season
- ¼ cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon olive oil for cooking
- 2 tablespoons butter for cooking
Ingredient Notes and Substitutions
- Fresh herbs give the marinade its brightness. If you only have dried rosemary, use 1 teaspoon.
- Avocado oil can replace olive oil if needed, though olive oil adds more flavor.
- Boneless lamb chops work but cook faster, so watch the skillet closely.
- Fresh garlic is important here. It melts into the oil and herbs and adds a warm aroma you can taste in every bite.
Instructions
- Pat the lamb chops dry with a paper towel. Season both sides generously with salt and pepper.
- In a small bowl, mix the olive oil, minced garlic, parsley, and rosemary until well combined.
- Brush the marinade over both sides of the lamb chops. Let them rest at room temperature for 30 minutes. This helps the herbs soak in and makes the meat cook more evenly.
- Heat a cast iron skillet over medium high heat. Add the tablespoon of olive oil and tilt the pan to coat the surface.
- Once the oil begins to shimmer, place the lamb chops in the skillet in a single layer. Cook for 3 to 4 minutes or until the underside turns golden.
- Add the butter, flip the chops, and spoon the melted butter over the tops as they finish cooking. Cook for 4 to 5 more minutes or until the internal temperature reaches 125 F for medium rare or 135 F for medium.
- Transfer the lamb chops to a plate and let them rest for at least 5 minutes so the juices can settle.
- Serve with mint chutney, a squeeze of lemon, or your favorite dipping sauce.
Pro Tips for Success
Top Tip
- Letting the lamb rest before cooking helps the marinade settle into the meat.
- Using a cast iron skillet creates a beautiful sear on the chops.
- Avoid crowding the skillet to keep the crust from steaming.
- Butter adds richness during the last few minutes of cooking.
- A meat thermometer is the easiest way to avoid overcooking lamb.
Storage and Reheating
- Store leftovers in a sealed container in the refrigerator for up to three days.
- Reheat the chops in a covered skillet over low heat until warm.
- For the best texture, avoid microwaving.
Make Ahead and Freezing
- The marinade can be mixed a day in advance and kept in the fridge.
- You can freeze raw lamb chops in the marinade for up to two months. Thaw them in the fridge before cooking.
- Cooked chops can be wrapped tightly and frozen for one month.
Tips and Variations
- Add lemon zest to the marinade for a citrus lift.
- Add a pinch of chili flakes if you like a hint of heat.
- Swap rosemary for thyme for a softer herbal flavor.
- Brush with extra garlic butter at the end for a richer finish.
- Oven option: bake at 425 F for 12 to 15 minutes if you prefer using the oven.
FAQs
Thirty minutes is ideal, but up to two hours will deepen the flavor.
Yes. Grill over medium high heat for about three to four minutes per side.
Pull them off the heat earlier and let them rest. Overcooking causes toughness.
Not usually. The fat melts slightly and adds flavor during cooking.
📖 Recipe
Garlic Herb Lamb Chops Marinade
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: American
Description
Some recipes feel instantly cozy the moment they hit the pan, and these Garlic Herb Lamb Chops are exactly that kind of meal. The aroma of warm garlic, fresh rosemary, and a little butter filling the kitchen always makes me smile. Every time I make this marinade, I'm reminded how a few simple ingredients can create the most tender, flavorful lamb with almost no effort.
Ingredients
- 8 lamb chops, about 1 inch thick
- Salt and black pepper, to season
- ¼ cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon olive oil for cooking
- 2 tablespoons butter for cooking
Instructions
- Pat the lamb chops dry with a paper towel. Season both sides generously with salt and pepper.
- In a small bowl, mix the olive oil, minced garlic, parsley, and rosemary until well combined.
- Brush the marinade over both sides of the lamb chops. Let them rest at room temperature for 30 minutes. This helps the herbs soak in and makes the meat cook more evenly.
- Heat a cast iron skillet over medium high heat. Add the tablespoon of olive oil and tilt the pan to coat the surface.
- Once the oil begins to shimmer, place the lamb chops in the skillet in a single layer. Cook for 3 to 4 minutes or until the underside turns golden.
- Add the butter, flip the chops, and spoon the melted butter over the tops as they finish cooking. Cook for 4 to 5 more minutes or until the internal temperature reaches 125 F for medium rare or 135 F for medium.
- Transfer the lamb chops to a plate and let them rest for at least 5 minutes so the juices can settle.
- Serve with mint chutney, a squeeze of lemon, or your favorite dipping sauce.
Notes
Letting the lamb rest before cooking helps the marinade settle into the meat. Using a cast iron skillet creates a beautiful sear on the chops. Avoid crowding the skillet to keep the crust from steaming. Butter adds richness during the last few minutes of cooking. A meat thermometer is the easiest way to avoid overcooking lamb. Store leftovers in a sealed container in the refrigerator for up to three days. Reheat the chops in a covered skillet over low heat until warm. For the best texture, avoid microwaving. The marinade can be mixed a day in advance and kept in the fridge. You can freeze raw lamb chops in the marinade for up to two months. Thaw them in the fridge before cooking. Cooked chops can be wrapped tightly and frozen for one month.
Nutrition
- Serving Size: 2 lamb chops
- Calories: 390
- Sugar: 0g
- Sodium: 160mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 85mg
Serving Suggestions
These lamb chops pair beautifully with roasted potatoes, buttered asparagus, or a crisp side salad. They are also wonderful with Garlic Bread Rolls for a cozy dinner or alongside Cheesy Root Vegetable Gratin for a more comforting spread. If you enjoy bright flavors, add a small bowl of mint chutney or a squeeze of fresh lemon.
Related Recipes
- Garlic Bread Rolls
https://letsflytasty.com/garlic-bread-rolls/ - Cheesy Root Vegetable Gratin
https://letsflytasty.com/cheesy-root-vegetable-gratin/ - Easy Roast Turkey
https://letsflytasty.com/easy-roast-turkey/
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