Herb Garlic Lamb Chops (Printable)
Pan-seared lamb chops with a fresh herb and garlic marinade.
# What You’ll Need:
→ Meats
01 - 8 lamb chops (about 1 inch thick)
→ Marinade
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 teaspoon lemon zest
→ To Serve
10 - Lemon wedges (optional)
# How To Make It:
01 - In a bowl, whisk together olive oil, garlic, rosemary, thyme, parsley, salt, black pepper, and lemon zest until well combined.
02 - Pat lamb chops dry with paper towels. Place them in a shallow dish or resealable bag, pour the marinade over the chops, and turn to coat. Marinate for at least 30 minutes (or cover and refrigerate for up to 4 hours).
03 - Heat a large skillet or grill pan over medium-high heat. When hot, add the lamb chops in batches if necessary. Sear for 3–4 minutes per side for medium-rare, or until your desired doneness.
04 - Remove from heat, cover loosely with foil, and let rest for 5 minutes. Serve with lemon wedges.
# Expert Tips:
01 -
- The garlic and herb crust creates an irresistible crunch that contrasts perfectly with the tender meat.
- It comes together in under thirty minutes but tastes like something from a high-end restaurant.
02 -
- Do not overcrowd the pan or the meat will steam instead of sear.
- Letting the meat rest is non-negotiable or you will lose all those flavorful juices on the cutting board.
03 -
- Bring the meat to room temperature before cooking to ensure it sears evenly.
- Use a cast iron skillet if you have one for the best crust possible.