Lamb Chops

Name: Lamb Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 lamb loin chops or rib chops, about 1 inch thick (approximately 3–4 oz each); 4 cloves garlic, minced; 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried); 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 teaspoon lemon zest; 1 teaspoon Dijon mustard; 3 tablespoons olive oil, divided; 1 teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; 1 tablespoon unsalted butter; Optional: fresh rosemary sprigs and lemon wedges for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Season lamb chops with garlic, rosemary, salt, and pepper, then sear in a hot cast iron skillet for 3-4 minutes per side until the internal temperature reaches 135°F for medium-rare. Rest for 5 minutes before serving.

Jump to Recipe

Lamb chops have the useful ability to look like a special-occasion dinner while requiring less actual cooking than a baked potato. The work is mostly in the seasoning: garlic, rosemary, thyme, lemon zest, Dijon, olive oil, salt, and pepper get rubbed over one-inch chops, then left long enough for the herbs and aromatics to cling to every surface.

The important part is dryness and heat. Pat the chops thoroughly dry before the herb paste goes on, then get a cast-iron skillet properly hot. Three to four minutes on the first side gives the meat time to build a dark crust. After the flip, add butter and baste for a minute while it foams around the garlic and herbs. It looks like restaurant theater, but unlike some restaurant theater, it is actually doing something.

Pull the chops around 135°F for medium-rare or 140°F for medium, then leave them alone for five minutes. That rest keeps the juices in the meat instead of decorating the cutting board. Serve with lemon wedges and the pan drippings. The result is browned, herbal, buttery lamb with a bright edge from lemon and mustard—and a dinner that suggests you worked much harder than you did, which is one of cooking’s better loopholes.

Prep10 minutes

Cook10 minutes

Total20 minutes (plus 30 minutes marinating)

Serves4 servings

DifficultyMedium

Ingredients

Servings

8 lamb loin chops or rib chops, about 1 inch thick (approximately 3–4 oz each)
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon lemon zest
1 teaspoon Dijon mustard
3 tablespoons olive oil, divided
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 tablespoon unsalted butter
Optional: fresh rosemary sprigs and lemon wedges for serving

Instructions

1Pat the lamb chops completely dry with paper towels. This is not optional — moisture is the enemy of a good sear, and a damp chop will steam instead of brown.
2In a small bowl, combine the minced garlic, rosemary, thyme, lemon zest, Dijon mustard, 2 tablespoons of olive oil, salt, and pepper. Stir into a rough paste.
3Rub the herb mixture all over both sides of each lamb chop. Let them marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours. If refrigerated, pull them out 20 minutes before cooking to take the chill off.
4Heat a large cast iron skillet over high heat for 2–3 minutes until it is very hot — a drop of water should evaporate immediately on contact. Add the remaining 1 tablespoon of olive oil and swirl to coat.
5Add the lamb chops in a single layer without crowding the pan. Do not move them. Sear for 3–4 minutes on the first side until a deep brown crust forms.
6Flip the chops and add the tablespoon of butter to the pan. As the butter melts, tilt the pan slightly and spoon the foaming butter over the chops continuously for 1 minute.
7Continue cooking for 2–3 more minutes on the second side, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare, 140°F for medium.
8Transfer the chops to a plate or cutting board and let them rest for 5 minutes before serving. Do not skip the rest — the juices need time to redistribute or they will all run out the moment you cut in.
9Serve with lemon wedges and any pan drippings spooned over the top.

Nutrition Information

Estimated per serving: 1 of 4 servings.

690Calories

34 gProtein

4 gCarbohydrates

60 gTotal Fat

24 gSaturated Fat

2 gFiber

0 gTotal Sugars

750 mgSodium

200 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

The pan has to be genuinely hot before the chops go in. Not warm. Not medium-high. Hot enough that you're slightly nervous about it — that's the right temperature.
Don't crowd the pan. If you have more than four chops, work in batches rather than stacking them in. Crowded chops steam each other into grayness and nobody wins.
Lamb chops are thin and cook fast, so an instant-read thermometer is not a fancy tool here — it is the difference between a great dinner and an expensive disappointment.

Substitutions

fresh rosemary → dried rosemary Use half the amount — dried herbs are more concentrated. Rub them between your fingers before adding to bloom the flavor.

lamb loin chops → lamb rib chops (lollipop chops) Rib chops are thinner and cook slightly faster — reduce sear time by about 1 minute per side and check temperature early.

Dijon mustard → whole grain mustard Works equally well and adds a little texture to the crust. Use the same amount.

cast iron skillet → stainless steel skillet A heavy stainless pan works fine. Avoid nonstick — it can't handle the high heat required for a proper sear and will start to protest loudly.

Storage Instructions

Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat for 2–3 minutes per side, or in a 300°F oven for 8–10 minutes until warmed through. Avoid the microwave if you want them to taste like anything.

Make Ahead

The herb marinade can be made up to 3 days ahead and stored in the refrigerator. Chops can be rubbed and refrigerated in the marinade for up to 4 hours before cooking. The actual searing should be done fresh — lamb chops are at their best right out of the pan.

Freezing

Yes. Cool cooked lamb chops completely, wrap them airtight with any resting juices, and freeze. Thaw in the refrigerator and reheat gently so the chops do not dry out; the hard sear is best achieved when they are freshly cooked.

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