Few dishes feel as luxurious and comforting as Garlic and Herb Crusted Lamb Chops. Juicy, perfectly seared lamb chops coated in a fragrant blend of garlic, rosemary, and thyme make for a meal that’s as impressive as it is simple. This dish delivers bold, savory flavors and a tender, melt-in-your-mouth texture that feels restaurant-worthy but comes together effortlessly at home. I love serving these chops for special occasions or weekend dinners — the aroma alone fills the kitchen with warmth and anticipation. Whether paired with roasted vegetables, mashed potatoes, or a fresh salad, these lamb chops are a guaranteed hit every time.
Why You’ll Love This Recipe
These garlic and herb crusted lamb chops strike the perfect balance between sophistication and simplicity. The fresh herbs and garlic create a savory crust that locks in the juices, while a quick pan-sear followed by gentle roasting ensures a tender, flavorful result. The recipe is quick, elegant, and endlessly versatile — perfect for both family dinners and dinner parties.
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Garlic and Herb Crusted Lamb Chops
- Total Time: 20 mins
- Yield: 4 servings
- Diet: Halal
Description
These Garlic and Herb Crusted Lamb Chops are tender, juicy, and full of flavor. Coated with a fragrant mix of fresh herbs, garlic, and olive oil, they’re seared to perfection for a restaurant-quality dish that’s perfect for special occasions or an elegant dinner at home.
Ingredients
- 8 lamb chops (about 1-inch thick)
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 tbsp butter (optional, for finishing)
Instructions
- Pat lamb chops dry with paper towels and season both sides generously with salt and pepper.
- In a small bowl, combine minced garlic, rosemary, thyme, olive oil, and Dijon mustard. Mix into a thick paste.
- Rub the herb mixture evenly over both sides of each lamb chop. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Preheat a heavy skillet or grill pan over medium-high heat.
- Sear the lamb chops for 3–4 minutes per side, until golden brown and internal temperature reaches 135°F (57°C) for medium-rare.
- Optional: Add a small knob of butter to the pan during the last minute of cooking for extra flavor.
- Remove lamb chops from the pan and let rest for 5 minutes before serving.
Notes
- For deeper flavor, marinate the lamb overnight in the refrigerator.
- Pairs beautifully with roasted vegetables, mashed potatoes, or a mint yogurt sauce.
- For medium or well-done chops, cook 1–2 minutes longer per side.
- Use high-quality fresh herbs for the most aromatic crust.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Lamb chops
The centerpiece of this dish — lamb chops are naturally rich and tender, providing a flavorful foundation. Choose loin or rib chops for the best results.
Garlic
Fresh minced garlic adds a robust and aromatic note that enhances the natural savoriness of the lamb.
Fresh rosemary
One of lamb’s best companions, rosemary infuses each bite with a woodsy, fragrant depth.
Fresh thyme
Balances the rosemary’s intensity with subtle, earthy tones that bring complexity to the crust.
Olive oil
Used to create a paste that binds the herbs and garlic together while helping the crust adhere and caramelize during cooking.
Dijon mustard
Adds a tangy kick that complements the richness of the lamb and helps the herb crust cling to the surface.
Salt and black pepper
Essential for seasoning and enhancing every layer of flavor.
Butter
A touch of butter added during cooking brings extra richness and helps brown the crust beautifully.
Lemon zest (optional)
Adds brightness and a touch of acidity that balances the hearty flavors.
Directions
- Preheat your oven to 400°F (200°C). Pat the lamb chops dry with a paper towel — this helps achieve a perfect sear.
- Make the herb crust: In a small bowl, combine minced garlic, chopped rosemary, thyme, olive oil, Dijon mustard, salt, pepper, and lemon zest if using. Mix into a coarse paste.
- Coat the lamb chops: Rub the herb mixture generously over both sides of the lamb chops, pressing to ensure it adheres.
- Sear the chops: Heat a cast-iron skillet or ovenproof pan over medium-high heat. Add butter and a drizzle of olive oil. Once hot, sear the lamb chops for 2–3 minutes per side until golden brown.
- Finish in the oven: Transfer the skillet to the preheated oven and roast for 6–8 minutes for medium-rare or 10 minutes for medium doneness.
- Rest the meat: Remove from the oven, cover loosely with foil, and let the chops rest for 5 minutes to retain their juices.
- Serve immediately, drizzled with any pan juices or a squeeze of fresh lemon for extra brightness.
Equipment needed
- Cast-iron or ovenproof skillet
- Mixing bowl
- Tongs
- Zester (optional)
- Meat thermometer
- Baking tray (if finishing separately in the oven)
Servings and timing
This recipe serves 2–4 people depending on portion size.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Storage/reheating
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a touch of butter, or warm in a 350°F (175°C) oven for about 8–10 minutes. Avoid microwaving, as it can dry out the meat.
Variations and Customizations
Mint and Garlic Version
Add chopped fresh mint to the herb crust for a traditional flavor pairing with lamb.
Spicy Mediterranean Style
Incorporate red pepper flakes and a touch of smoked paprika for a warm, bold kick.
Crumb-Crusted Lamb Chops
Mix breadcrumbs into the herb paste for an extra-crispy outer layer.
Honey Dijon Glaze
Brush the chops with a blend of honey and Dijon mustard before roasting for a sweet-savory finish.
Herb Butter Finish
Top hot lamb chops with a pat of garlic-herb butter right before serving for extra indulgence.
Grilled Option
Cook the chops on a preheated grill over medium-high heat for 3–4 minutes per side for a smoky, charred flavor.
Lemon and Oregano Twist
Swap rosemary and thyme for oregano and lemon zest for a Greek-inspired version.
FAQs
What type of lamb chops should I use?
Rib or loin chops are best for this recipe — they’re tender, flavorful, and cook quickly.
Can I prepare the herb crust ahead of time?
Yes, mix the herb paste up to a day in advance and store it in the fridge until ready to use.
How do I know when the lamb is cooked perfectly?
For medium-rare, the internal temperature should read 135°F (57°C). Use a meat thermometer for accuracy.
Can I grill these instead of baking?
Absolutely — grill over medium-high heat for 3–4 minutes per side.
How can I make the crust stick better?
Pat the lamb dry before applying the herb mixture and press it firmly into the surface.
What side dishes pair well with this?
Try roasted potatoes, garlic green beans, or a creamy risotto.
Can I use dried herbs instead of fresh?
Yes, but use about one-third of the amount since dried herbs are more concentrated.
How long should I let the meat rest?
Allow the lamb chops to rest for about 5 minutes before serving to keep them juicy.
Is this recipe suitable for meal prep?
Yes, you can marinate the chops overnight and cook them just before serving.
Can I add wine to the sauce?
Definitely — deglaze the pan with a splash of red wine after searing for a rich, flavorful reduction.
Conclusion
Garlic and Herb Crusted Lamb Chops bring restaurant-level flavor to your home kitchen with minimal effort. The combination of aromatic herbs, seared garlic, and tender lamb creates an unforgettable meal that feels both comforting and refined. Whether for a romantic dinner or a special celebration, this recipe delivers every time — flavorful, juicy, and beautifully elegant.
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