These garlic and herb lamb chops are seared to perfection, with crispy edges and tender, juicy meat—an easy and flavorful dish that’s sure to impress!
Recipe Overview
Here’s an easy and delicious recipe that I love for cooking lamb chops! The ingredients are super simple, but they really bring out incredible flavor in the lamb. You’ll just need salted butter, garlic, fresh thyme, fresh rosemary, plus a little salt and pepper to make it all come together perfectly.
You might be surprised at how small lamb chops can be compared to pork chops or beef cuts. Some lamb chops come in packs of two if they’re larger, but others come in packs of 4 or 5 if they’re smaller. The larger chops will take a little longer to cook, so make sure to use a meat thermometer to check the internal temperature for each chop. Trust me, it’s worth the extra step! And don’t forget to scroll down for all my recipe tips at the end of this post!
Recipe Ingredients
- 2 lbs lamb rib chops - approx 6-8 lamb chops
- salt and pepper - to season
- 1 Tbsp olive oil
- ¼ cup salted butter
- 3 garlic cloves - finely chopped
- 1 Tbsp fresh thyme
- 1 Tbsp chopped fresh rosemary (not displayed in the ingredient picture above - sorry about that!)
How To Make Pan Seared Lamb Chops
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Pat the 6-8 lamb rib chops dry with a paper towel and rub salt and pepper onto both sides. Let the lamb sit at room temperature for 30 minutes.
STEP 2: Heat a cast iron skillet or heavy pan until very hot. Once it's hot, add 1 tablespoon olive oil.
STEP 3: Add the lamb chops to the pan and cook for 3-4 minutes without moving them. Flip and cook for another 3-4 minutes.
STEP 4: Reduce the heat to medium-low. Add ¼ cup melted salted butter, 3 finely chopped garlic cloves, 1 tablespoon fresh thyme, and 1 tablespoon chopped fresh rosemary to the pan. Stir the ingredients around the lamb, then scoop the butter and herbs onto the lamb as it continues to cook.
STEP 5: Use a meat thermometer to poke into the center. The lamb is done when the internal temperature reaches 145°F for medium-rare, 150°F for medium, 170°F for medium-well.
STEP 6: Place the lamb on a serving plate. Loosely tent with foil and let it rest for 10 minutes before slicing and serving.
Recipe Tips
- I highly recommend using a cast iron skillet if you have one—it gives the best, most even heat and will help you get that perfect sear on your lamb chops.
- Let the lamb chops sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly, so you don’t end up with overdone edges and raw centers.
- While the chops are searing, don’t move them around! Let them cook for the full 3-4 minutes on one side before flipping. If they stick to the pan, don’t worry—just let them be! They’ll naturally release when they form a nice, crispy crust.
- If you can, use fresh thyme and rosemary. The flavor is so much better! If all you have is dried, that’ll work in a pinch, but fresh really makes a difference.
- The best way to check if your lamb is cooked just right is with a meat thermometer. Stick it right in the center of the chop—145°F for medium-rare, 150°F for medium, and 170°F for medium-well. It’s a total game changer!
How To Store Leftovers
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- To Reheat on the Stovetop: Reheat the chops in a pan over low heat, adding a bit of oil or butter to keep them juicy and flavorful.
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Ingredients
- 2 lbs lamb rib chops - approx 6-8 chops
- salt and pepper - to season
- 1 tablespoon olive oil
- ¼ cup salted butter
- 3 garlic cloves - finely chopped
- 1 tablespoon fresh thyme
- 1 tablespoon chopped fresh rosemary
Instructions
- Pat the 6-8 lamb rib chops dry with a paper towel and rub salt and pepper onto both sides. Let the lamb sit at room temperature for 30 minutes.
- Heat a cast iron skillet or heavy pan until very hot. Once it’s hot, add 1 tablespoon olive oil.
- Add the lamb chops to the pan and cook for 3-4 minutes without moving them. Flip and cook for another 3-4 minutes.
- Reduce the heat to medium-low. Add ¼ cup melted salted butter, 3 finely chopped garlic cloves, 1 tablespoon fresh thyme, and 1 tablespoon chopped fresh rosemary to the pan. Stir the ingredients around the lamb, then scoop the butter and herbs onto the lamb as it continues to cook.
- Use a meat thermometer to poke into the center. The lamb is done when the internal temperature reaches 145°F for medium-rare, 150°F for medium, 170°F for medium-well.
- Place the lamb on a serving plate. Loosely tent with foil and let it rest for 10 minutes before slicing and serving.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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