Easy and Delicious Recipes

Juicy Garlic Lamb Chops with Herbs

Juicy Garlic Lamb Chops with Herbs

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These Juicy Garlic Lamb Chops with Herbs are very easy to make, so please don’t let it intimidate you. Once you master the cooking of lamb properly, you can make this delicious and impressive holiday meal.

How healthy is Lamb Meat?

Like other meats, the cut of lamb you decide on plays a big deal in its fat and calorie content. Although it will have less marbling of fat, lamb is fairly similar to beef and pork in terms of nutrition. After cooking, you can remove much of the fat around the meat outside, decreasing the fat you consume.

The method of raising the animal additionally affects its nutritional value. Sheep are herbivores that eat grass. Once farms feed them grain to fatten them up, it changes the meat customers receive. Grass-fed lambs have less fat and additional omega-3 fatty acid. Also, selecting a healthy cooking technique, like this garlic herb lamb chops recipe, makes the dish healthier.

What is the correct internal temperature for lamb chops?

The general agreement is that the best way to cook lamb chop recipes is to medium-rare. At medium-rare, the lamb’s inner temperature will be 145 degrees Fahrenheit, and the meat will be nice and pink within. Most of the microorganism on this kind of meat is on the surface.

As a result, it doesn’t need to be cooked as thoroughly as poultry. I don’t advise cooking to a temperature higher than 160F because the lamb can become chewy and too dry to be enjoyable.

Also, check out this garlic butter pork chops recipe in the air fryer!

Pin the image below if you like these lamb chops! 🙂

Juicy Garlic Lamb Chops with Herbs


  • 4 pieces of lamb chops
  • 1 Tbsp of olive oil
  • 5 minced garlic cloves
  • 2 tsp of fresh and chopped rosemary
  • 2 tsp of fresh parsley, chopped
  • 1.5 tsp of oregano, dried
  • salt and pepper, to your liking

How to make Juicy Garlic Lamb Chops with Herbs

  • Take away lamb chops from the icebox 30-40 minutes before cooking.
  • Place them on a paper towel-lined board and dry them with paper towels by patting them—season well with salt and pepper.
  • Take a small bowl and garlic, olive oil, and all the herbs you’ve prepared, and mix nicely to combine.
  • This is my favorite part, add lamb chops to the herb marinade in a freezer or silicone bag. Close tightly and marinate for at least 4 hours.
  • Heat a dry 12-inch skillet over medium heat. Place the chop’s narrow fat side down in the skillet.
  • You will probably need to use tongs to keep them balanced and to press the chops down so the fat renders and turns crisp and brown. It takes about 2-3 minutes.
  • Once the fat has melted nicely into the pan, lay the chops flat on one of their sides. Cook for about three minutes, till it’s nice and brown, then flip and cook on the other side.
  • Move the chops to a platter and garnish with additional fresh herbs.
  • Before serving, allow lamb chops to rest for 10 to 15 minutes. This enables the juices to spread inside the meat in order that they won’t leak out once you cut into the lamb chops. Enjoy!!!


4.1/5 (258 Reviews)

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