If you’re craving a restaurant-quality meal without leaving your kitchen, these Garlic and Herb Crusted Lamb Chops will absolutely steal the show. With their golden-brown crust, bold seasoning, and juicy center, these chops strike the perfect balance between refined and rustic.
What makes this recipe even more special? The two-ingredient pan sauce. Simple, elegant, and flavor-packed, it takes your lamb chops to a whole new level. Inspired by classic American comfort cooking but dressed with a touch of finesse, this is the kind of dish that’s just as perfect for a cozy date night as it is for a celebratory dinner party.
Why You’ll Love These Garlic and Herb Crusted Lamb Chops
- Quick Cooking: Just 2–4 minutes per side gives you restaurant-style results.
- No-Fuss Pan Sauce: Only two ingredients — but the flavor payoff is huge.
- Seasonal Flexibility: A hit in both summer and winter.
- Simple Marinade: Bold garlic and herb flavor with just a few pantry staples.
- Elegant Presentation: A truly beautiful main course with minimal effort.
Ingredients (Serves 4)
For the Lamb Chops:
- 2 lbs lamb rib chops (about 8), cut from a rack of Frenched lamb ribs
- 5 garlic cloves, pressed
- 4 Tbsp olive oil, divided
- 2 Tbsp fresh parsley (or 2 tsp dried)
- 2 tsp Tabasco Original Red Pepper Sauce
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- ¼ tsp dried thyme
For the Pan Sauce:
- ½ cup chicken stock (or beef stock)
- 2 Tbsp unsalted butter, softened
How to Make Garlic and Herb Crusted Lamb Chops
1. Prepare the Chops
Pat lamb chops dry with paper towels to remove moisture and bone fragments. Cut between the ribs to separate into ¾” to 1″ thick pieces. Uniform size helps them cook evenly.
2. Make the Marinade
In a bowl or measuring cup, stir together garlic, 3 Tbsp olive oil, parsley, Tabasco, salt, pepper, and thyme. This marinade is bold, aromatic, and perfectly balanced.
3. Marinate the Lamb
Place the chops in a non-reactive dish. Pour the marinade over them and massage into the meat, focusing on the thicker, meatier parts. Cover and refrigerate for at least 1 hour, or overnight for more depth of flavor.
4. Bring to Room Temperature
Remove the chops from the fridge 30 minutes before cooking. This step helps them sear evenly and retain juices.
5. Sear the Chops
Heat a heavy skillet (cast iron works great) over high heat. Add 1 Tbsp olive oil. When hot, sear the lamb chops for 2–4 minutes per side, depending on thickness and your desired doneness. Use a meat thermometer for precision:
- 125°F for rare
- 130°F for medium-rare
- 140°F for medium
Keep in mind the internal temperature will rise a few degrees as they rest.
6. Rest the Meat
Transfer lamb to a plate, tent with foil, and let rest for 5 minutes to allow juices to redistribute.
Make the Pan Sauce
1. Deglaze the Pan
Spoon out any excess oil, leaving behind about 1–2 tablespoons along with the flavorful brown bits. Add stock and simmer for 2 minutes, scraping up those bits.
2. Finish with Butter
Turn off the heat and swirl in softened butter one tablespoon at a time until melted and glossy. The sauce will thicken slightly and take on a silky texture.
3. Serve
Spoon sauce over the lamb chops and garnish with extra chopped parsley if desired.
Tips for Perfect Lamb Chops
- Use a Meat Thermometer: It’s the best way to get perfect doneness without overcooking.
- Don’t Overcrowd the Pan: Sear in two batches if necessary to avoid steaming the meat.
- Let it Rest: This step is essential for juicy lamb. Even a 5-minute rest makes a huge difference.
- Choose High-Quality Lamb: Frenched lamb rib chops have a beautiful presentation and tender texture.
What to Serve with Garlic and Herb Lamb Chops
Pair your chops with sides that complement their rich flavor. Here are a few ideas:
- Creamy Mashed Potatoes
- Roasted Asparagus or Brussels Sprouts
- Lemon Couscous or Quinoa
- Garlic Green Beans
- Fresh Arugula Salad with Lemon Vinaigrette
Final Thoughts
These Garlic and Herb Crusted Lamb Chops are an effortless way to elevate your dinner game. The garlic-herb crust delivers a satisfying crunch and rich flavor, while the pan sauce adds just the right touch of elegance. Whether you’re planning a romantic evening or impressing guests, this dish delivers every time.
And the best part? It all comes together in less than an hour — prep included. That’s gourmet made simple.
Garlic and Herb Crusted Lamb Chops
Ingredients
For the Lamb Chops:
- 2 lbs lamb rib chops about 8, cut from a rack of Frenched lamb ribs
- 5 garlic cloves pressed
- 4 Tbsp olive oil divided
- 2 Tbsp fresh parsley or 2 tsp dried
- 2 tsp Tabasco Original Red Pepper Sauce
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- ¼ tsp dried thyme
For the Pan Sauce:
- ½ cup chicken stock or beef stock
- 2 Tbsp unsalted butter softened
Instructions
Prepare the Chops
- Pat lamb chops dry with paper towels to remove moisture and bone fragments. Cut between the ribs to separate into ¾” to 1″ thick pieces. Uniform size helps them cook evenly.
Make the Marinade
- In a bowl or measuring cup, stir together garlic, 3 Tbsp olive oil, parsley, Tabasco, salt, pepper, and thyme. This marinade is bold, aromatic, and perfectly balanced.
Marinate the Lamb
- Place the chops in a non-reactive dish. Pour the marinade over them and massage into the meat, focusing on the thicker, meatier parts. Cover and refrigerate for at least 1 hour, or overnight for more depth of flavor.
Bring to Room Temperature
- Remove the chops from the fridge 30 minutes before cooking. This step helps them sear evenly and retain juices.
Sear the Chops
- Heat a heavy skillet (cast iron works great) over high heat. Add 1 Tbsp olive oil. When hot, sear the lamb chops for 2–4 minutes per side, depending on thickness and your desired doneness. Use a meat thermometer for precision:
- 125°F for rare
- 130°F for medium-rare
- 140°F for medium
- Keep in mind the internal temperature will rise a few degrees as they rest.
Rest the Meat
- Transfer lamb to a plate, tent with foil, and let rest for 5 minutes to allow juices to redistribute.
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