Lamb Chops Recipe
American · Main course · 22 min total
Juicy, pan-seared lamb chops with a garlic and herb crust, perfect for a quick yet elegant dinner.
10
min prep
min prep
12
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 8 lamb loin chops (about 1 inch thick)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Pat lamb chops dry with paper towels. Season both sides with salt and pepper.
- In a small bowl, mix olive oil, garlic, rosemary, and thyme.
- Rub the herb mixture all over the lamb chops. Let rest at room temperature for 10 minutes.
- Heat a large skillet over medium-high heat. Add the lamb chops in a single layer (work in batches if needed).
- Cook for 3-4 minutes per side for medium-rare, or until desired doneness. Use a meat thermometer: 130°F for medium-rare.
- Transfer to a plate, tent with foil, and let rest for 5 minutes before serving.
Tips
- For best results, use a cast-iron skillet.
- Let the lamb come to room temperature before cooking for even doneness.
- Serve with roasted vegetables or a fresh salad.
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