Tender Lamb Chops Garlic (Print version)

Juicy lamb chops infused with herbs, garlic, and a hint of lemon for a deliciously seared main course.

# Ingredient List:

→ Meat

01 - 8 lamb rib chops, about 1 inch thick, approximately 28 oz total

→ Marinade

02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - Zest of 1 lemon
09 - Juice of ½ lemon

→ To Finish

10 - 1 tablespoon unsalted butter
11 - Lemon wedges, for serving
12 - Fresh parsley, chopped (optional)

# How To Make It:

01 - Pat the lamb chops dry thoroughly with paper towels.
02 - Combine olive oil, minced garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice in a small bowl.
03 - Rub the marinade evenly over the lamb chops and let them rest at room temperature for 15 to 20 minutes or cover and refrigerate up to 4 hours, bringing to room temperature before cooking.
04 - Preheat a large skillet or grill pan over medium-high heat, then add butter and allow it to melt completely.
05 - Cook lamb chops for 3 to 4 minutes per side for medium-rare, targeting an internal temperature of 135°F (57°C), or adjust cooking time for desired doneness.
06 - Transfer chops to a plate, loosely cover with foil, and let them rest for 5 minutes to retain juices.
07 - Plate the lamb chops, garnish with fresh parsley if desired, and serve with lemon wedges.

# Expert Advice:

01 -
  • Ready in under 25 minutes but tastes like you've been fussing all day.
  • The marinade is so simple you can throw it together while the skillet heats up.
  • Lamb chops are naturally tender and forgiving—hard to mess up, impossible to forget.
02 -
  • Don't skip the resting step—I learned this the hard way when I plated chops straight from the pan and watched all the beautiful juices run onto the plate instead of staying in the meat.
  • Bring your chops to room temperature before cooking; cold meat straight from the fridge will have a gray band under the crust instead of that gorgeous pink interior.
03 -
  • If you have extra time, marinate the chops overnight in the fridge—the enzymes in the lemon juice and the time work together to make them even more tender and flavorful.
  • Buy lamb chops from a good butcher if you can; they'll cut them to order and can tell you exactly how fresh they are, which makes a real difference in the final dish.

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