Ingredients

• 4 lamb chops

• 1 tbsp olive oil

• 5 garlic cloves, minced

• 2 tsp fresh rosemary, chopped

• 2 tsp fresh parsley, chopped

• 1½ tsp dried oregano

• Salt and freshly ground black pepper, to taste

Instructions

1. Prep the Lamb

• Remove the lamb chops from the refrigerator 30–40 minutes before cooking to bring them to room temperature. This ensures even cooking.

• Pat the chops completely dry with paper towels. A dry surface helps achieve a golden, flavorful sear.

• Season generously with salt and freshly cracked black pepper on both sides.

2. Make the Garlic Herb Marinade

• In a small bowl, mix together the olive oil, garlic, rosemary, parsley, and oregano.

• Rub the mixture all over the lamb chops, making sure they are evenly coated.

• For the best flavor, marinate for at least 1 hour, or up to 4 hours in the refrigerator.

3. Cook the Lamb Chops

• Heat a 12-inch skillet (preferably cast iron) over medium-high heat.

• Place the chops fat-side down first to render the fat, pressing lightly with tongs for 2–3 minutes until the edges are crisp.

• Lay the chops flat and sear for 3 minutes per side for medium-rare, or 4 minutes per side for medium. Avoid moving the chops while they sear to get a deep, golden crust.

4. Rest the Meat

• Transfer the lamb chops to a plate or cutting board.

• Let them rest for 10 minutes before serving. Resting allows the juices to redistribute, keeping the meat tender and juicy.

5. Serve

• Garnish with a sprinkle of fresh parsley or rosemary for color and freshness.

• Pair with roasted vegetables, mashed potatoes, or a light salad for a complete meal.

Make Ahead & Storage

• Make Ahead: Prepare the marinade and coat the chops up to 24 hours in advance. Keep covered in the refrigerator until ready to cook.

• Refrigerator: Store cooked lamb chops in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat to avoid drying out.

• Freezer: Freeze uncooked, marinated chops for up to 2 months. Thaw overnight in the fridge before cooking.

Pro Tips for Perfect Lamb Chops

• Use a meat thermometer for precision: 125°F for medium-rare, 135°F for medium.

• Cast iron skillets create the best crust thanks to even, high heat.

• Letting the chops rest is key — skipping this step often leads to dry meat.

Enjoyed these lamb chops? Pin the image below to your Pinterest board to share the deliciousness with others! 🍽️📌

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!