Marinated in olive oil with sun-dried tomatoes, fresh rosemary and thyme, this Garlic Herb Lamb Chops recipe is flavorful enough for a special occasion yet simple enough for a weeknight.
Easy, Savory Pan-Seared Lamb Chops Recipe
Lamb is a popular choice in many cuisines and is becoming more widely available at grocery stores. Its distinctive, rich flavor pairs beautifully with Mediterranean ingredients. This straightforward recipe highlights sun-dried tomatoes, rosemary, garlic and olive oil—simple ingredients that complement the natural taste of lamb chops.
It’s an approachable dish for weeknights but also elegant enough for holidays or special dinners like birthdays, anniversaries or Easter when lamb traditions are common.
What You’ll Need
Use loin or rib chops for this recipe; loin chops are usually larger and more budget-friendly while rib chops are slightly more delicate.
- Lamb Chops: 1½ to 2 pounds, about 3/4-inch thick.
- Olive Oil (for marinade): 3 tablespoons.
- Sun-Dried Tomatoes: 2 tablespoons, drained and finely chopped (packed in olive oil preferred).
- Garlic: 1 tablespoon minced or pressed.
- Fresh Rosemary: 2 teaspoons chopped.
- Fresh Thyme: 1 teaspoon chopped.
- Salt: 3/4 teaspoon, or to taste.
- Black Pepper: 1/2 teaspoon freshly ground, or to taste.
- Olive Oil (for cooking): 2 tablespoons—use a light olive oil or other oil suitable for high heat.
- Fresh Parsley: Chopped, for garnish.
What Are Lamb Chops?
Lamb chops are small, steak-like cuts meant for quick cooking. Rib chops come from the rack and are often considered one of the finer cuts; loin chops are similar to a small porterhouse. Both cook quickly and are tender when prepared properly.
How To Make Garlic Herb Lamb Chops
A heavy skillet or a cast iron pan works best to get a good sear.
- Make the marinade: In a zip-top bag combine 3 tablespoons olive oil, chopped sun-dried tomatoes, garlic, rosemary, thyme, salt and pepper.
- Marinate the chops: Add the lamb chops to the bag, seal and press to coat. Let sit at room temperature for 1 hour or refrigerate up to 6 hours. If refrigerated, remove 20–30 minutes before cooking to take the chill off.
- Heat the pan: Warm 2 tablespoons olive oil in a large skillet over medium-high heat until hot.
- Sear the chops: Remove chops from the bag, shake off excess marinade and place in the hot skillet. Cook 3–4 minutes until nicely browned, flip and cook another 4–5 minutes until the internal temperature reaches 145°F for medium. Adjust cooking time for desired doneness.
- Rest: Transfer chops to a platter, loosely cover and rest 5–8 minutes. Garnish with chopped parsley and serve.
Tips for Success
Here are practical answers to common questions about cooking lamb chops:
Can you marinate lamb too long?
- Yes. Small tender chops can become mushy if marinated too long. Keep marinating under 8 hours—about 1 hour at room temperature or up to 6 hours refrigerated.
Why let meat come to room temperature before cooking?
- Removing meat from the fridge 15–30 minutes before cooking helps it cook more evenly and stay juicier.
What internal temperature should lamb reach?
- The USDA recommends 145°F as the safe minimum (medium). Use a reliable meat thermometer and remember that cooking to well-done can dry the meat.
What To Serve with Lamb Chops
These sides complement lamb nicely:
- Oven-Roasted Vegetables: Sheet-pan roasted vegetables are simple and reliable.
- Spinach: Wilted or creamed spinach pairs well with lamb’s richness.
- Sugar Snap Peas: Lightly roasted or sautéed peas add a bright, sweet contrast.
How to Store and Reheat Leftovers
- To store: Refrigerate in shallow airtight containers or sealed bags for up to 4 days.
- To reheat: Warm gently in a covered skillet over low heat until just heated through to avoid drying.
Can I Freeze Lamb Chops?
- Yes. Wrap tightly in plastic wrap and foil or place in a freezer bag with as much air removed as possible. Frozen lamb keeps up to 3 months.
Garlic Herb Lamb Chops
Ingredients
- 1½–2 pounds lamb chops, 3/4-inch thick
- 3 tablespoons olive oil (for marinade)
- 2 tablespoons sun-dried tomatoes in olive oil, drained and finely chopped
- 1 tablespoon minced garlic
- 2 teaspoons chopped rosemary
- 1 teaspoon chopped thyme
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons olive oil (for cooking)
- Chopped fresh parsley, for garnish
Instructions
- Combine olive oil, sun-dried tomatoes, garlic, rosemary, thyme, salt and pepper in a zip-top bag.
- Add lamb chops, seal and squish to coat. Marinate 1 hour at room temperature or up to 6 hours in the fridge. If chilled, remove 20–30 minutes before cooking.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- When the oil is hot, shake excess marinade from the chops and add to the skillet. Cook 3–4 minutes until browned, then flip and cook 4–5 more minutes until internal temperature reaches 145°F for medium.
- Transfer to a platter, loosely cover and rest 5–8 minutes. Garnish with parsley and serve.
Equipment
- Large skillet or stove-top frying pan
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
More Easy Dinner Ideas
Here are a few easy, protein-focused dinners you might enjoy:
- Creamy Chicken Marsala
- Hearty Guinness Beef Stew
- Chicken Burrito Skillet