Herb Garlic Lamb Chops (Printer-Friendly)
Tender lamb chops seared to perfection with garlic and fresh herbs.
# What You'll Need:
→ Meats
01 - 8 lamb chops (about 1 inch thick)
→ Marinade
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 teaspoon lemon zest
→ To Serve
10 - Lemon wedges (optional)
# How to Make It:
01 - In a bowl, whisk together olive oil, garlic, rosemary, thyme, parsley, salt, black pepper, and lemon zest until well combined.
02 - Pat lamb chops dry with paper towels and place them in a shallow dish or resealable bag. Pour the marinade over the chops, turning to coat evenly. Marinate for at least 30 minutes, or cover and refrigerate for up to 4 hours.
03 - Heat a large skillet or grill pan over medium-high heat until hot.
04 - Add the lamb chops to the pan in batches if necessary to avoid overcrowding. Sear for 3–4 minutes per side for medium-rare, or until desired doneness is reached.
05 - Remove the lamb from heat and cover loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
06 - Serve the lamb chops with lemon wedges on the side.
# Expert Advice:
01 -
- It turns a simple weeknight into a fancy restaurant experience without the fuss.
- The marinade keeps the meat incredibly juicy while infusing every bite with bright flavor.
02 -
- Do not overcrowd the pan or the meat will steam instead of getting that crispy crust.
- Letting the meat rest is non-negotiable or all those delicious juices will run out on the plate.
03 -
- Bring the meat to room temperature before cooking for more even doneness.
- If using dried herbs, halve the amount so they do not overpower the dish.