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Lamb Chops Recipe

Lamb Chops

Wholesome Cove
These pan-seared lamb chops are juicy, herb-crusted, and ready in under 30 minutes. A simple marinade of olive oil, fresh rosemary, thyme, garlic, and lemon transforms each chop into something deeply savory and aromatic, while a hot cast iron skillet and a buttery baste deliver that stunning golden crust you'd expect from a restaurant plate. Whether you're cooking for a weeknight dinner or entertaining guests, this recipe is straightforward enough for beginners yet impressive enough to steal the show.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 380 kcal

Equipment

  • Cast iron skillet (10–12 inch) - Or heavy stainless steel pan; essential for even heat and a proper sear
  • Instant-read meat thermometer - For checking internal temperature accurately
  • Large mixing bowl or zip-lock bag - For marinating the chops
  • Tongs - For flipping and handling chops safely
  • Cutting board
  • Sharp chef's knife
  • Paper towels - For patting chops dry before searing
  • Small bowl - For mixing the marinade
  • Aluminum foil - For tenting the chops while they rest

Ingredients
  

For the Lamb Chops

  • 8 bone-in lamb loin chops or rib chops - about 1 inch / 2.5 cm thick, approximately 3–4 oz / 85–115 g each

For the Herb Marinade

  • 3 tablespoons extra virgin olive oil - 45 ml, divided — 2 tbsp for marinade, 1 tbsp for the pan
  • 4 cloves garlic - minced
  • 1 tablespoon fresh rosemary - 3 g, finely chopped; or substitute 1 teaspoon dried rosemary
  • 1 tablespoon fresh thyme leaves - 3 g; or substitute 1 teaspoon dried thyme
  • 1 teaspoon fresh lemon juice - 5 ml
  • 1 teaspoon kosher salt - 6 g
  • 1/2 teaspoon freshly ground black pepper - 1 g
  • 1/2 teaspoon smoked paprika - 1 g
  • 1/4 teaspoon red pepper flakes - 0.5 g; optional, for heat

For Finishing

  • 2 tablespoons unsalted butter - 28 g

For Garnish

  • fresh rosemary sprigs - for garnish
  • lemon wedges - for serving

Instructions
 

  • Remove the lamb chops from the refrigerator 20–30 minutes before cooking. Pat every surface completely dry with paper towels to remove all moisture.
  • In a small bowl, combine 2 tablespoons olive oil, minced garlic, rosemary, thyme, lemon juice, salt, black pepper, smoked paprika, and red pepper flakes. Stir into a coarse, fragrant paste.
  • Rub the marinade all over the chops, covering every surface including the bone. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
  • Place a cast iron skillet over high heat for 2–3 minutes until very hot. Add the remaining 1 tablespoon of olive oil and heat until it begins to shimmer and barely smoke.
  • Place the chops in a single layer with at least 1 inch of space between them. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms.
  • Flip the chops and immediately add the butter to the pan. Tilt the pan and continuously spoon the foamy butter over the chops for 2–4 minutes until the desired doneness is reached.
  • Use an instant-read thermometer to check for 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. Transfer to a plate, tent loosely with foil, and rest for 5 minutes.
  • Arrange chops on a warm platter, drizzle with any resting juices, and garnish with fresh rosemary sprigs and lemon wedges. Serve immediately.

Notes

  • Always pat the lamb chops completely dry before searing — moisture on the surface creates steam and prevents a proper golden crust from forming.
  • Do not crowd the pan. If your skillet is smaller than 12 inches, cook the chops in two batches and wipe the pan between batches.
  • Use a meat thermometer for accuracy: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium, and 145°F (63°C) for well done.
  • The resting step is essential. Always allow the chops to rest for at least 5 minutes tented under foil before serving so the juices redistribute.
  • For the best flavor, marinate the chops for at least 1 hour in the refrigerator. Avoid marinating longer than 8 hours as the lemon juice can affect the texture.
  • To reduce gaminess, trim any excess exterior fat before marinating and use younger lamb labeled "spring lamb" when possible.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze individually wrapped chops for up to 2 months.
  • Reheat leftovers in a skillet over medium-low heat with a splash of olive oil for 2–3 minutes per side. Avoid the microwave as it makes the meat rubbery.
  • For a Greek variation, swap smoked paprika for dried oregano and add a pinch of cumin. Serve with tzatziki sauce and a simple cucumber-tomato salad.
  • For oven cooking, sear 2 minutes per side on the stovetop, then transfer the pan to a 400°F (200°C) oven for 4–6 minutes to finish.

Nutrition

Serving: 1ServingCalories: 380kcalCarbohydrates: 2gProtein: 36gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 520mgPotassium: 420mgFiber: 1gVitamin A: 8IUVitamin C: 4mgCalcium: 3mgIron: 14mg
Keyword easy lamb dinner, herb crusted lamb chops, lamb chops recipe, lamb loin chops, pan seared lamb chops
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