Juicy Lamb Chop Recipe: Garlic-Herb Pan Seared Chops (Print Version)

Craft a tender, juicy lamb chop recipe with garlic and herbs. Savor perfectly seared chops, a weeknight dinner that feels special.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Gluten-Free

# Ingredients:

→ Lamb & Base

01 - 4 lamb chops (rib or loin, about 1-inch thick)
02 - 2 tbsp olive oil (divided)

→ Flavor Boosters

03 - 3 cloves fresh garlic, minced
04 - 1 tbsp fresh rosemary, roughly chopped
05 - 1 tbsp fresh thyme, roughly chopped
06 - ½ lemon, for finishing

→ Seasoning Essentials

07 - 1 tsp kosher salt (or to taste)
08 - ½ tsp freshly ground black pepper (or to taste)

→ Finishing Touches

09 - 1 tbsp unsalted butter

# Instructions:

01 - First things first, get those lamb chops out of the fridge about 20-30 minutes before you plan to cook them. This helps them cook more evenly, which is crucial for a truly juicy lamb chop recipe. Pat them bone-dry with paper towels – this is honestly the most important step for getting that gorgeous sear, remember my oil splatter incident? Season generously with kosher salt and freshly ground black pepper on both sides. Don't be shy; the salt brings out the lamb's natural flavor.
02 - In a small bowl, mix your minced garlic, chopped fresh rosemary, and chopped fresh thyme with a tablespoon of olive oil. Rub this herb mixture all over your seasoned lamb chops. Really get in there, massaging those flavors into the meat. I find doing this by hand helps me feel connected to the food, plus it ensures every part of the chop gets coated. This step is where the incredible aroma for your juicy lamb chop recipe really starts to build!
03 - Place a heavy-bottomed skillet – cast iron is my absolute favorite for this juicy lamb chop recipe – over medium-high heat. Let it get screaming hot. You want to see wisps of smoke, honestly. Add a tablespoon of olive oil to the hot pan. You’ll see it shimmer immediately. This high heat is what gives you that beautiful, crusty sear and locks in all those delicious juices.
04 - Carefully place the lamb chops in the hot pan, making sure not to overcrowd it. Cook in batches if you need to; overcrowding drops the pan's temperature and prevents a good sear. Sear for 2-3 minutes per side for medium-rare, or longer if you prefer them more done. You’re looking for a deep golden-brown crust. I always get a little thrill seeing that perfect sear form – it’s a sign your juicy lamb chop recipe is on its way to perfection!
05 - Once seared on both sides, reduce the heat to medium-low. Add a tablespoon of unsalted butter to the pan. As it melts, tilt the pan slightly and use a spoon to baste the melting butter over the chops for about 1-2 minutes. This step adds incredible richness and helps create an even more tender and juicy lamb chop recipe. The butter sizzles and foams, carrying all those herb and garlic flavors right onto the meat. It smells heavenly!
06 - Transfer the cooked lamb chops to a cutting board and let them rest for at least 5-10 minutes. This resting period is critical; it allows the juices to redistribute throughout the meat, ensuring every bite of your juicy lamb chop recipe is tender and flavorful. Don't skip it, I've made that mistake! Just before serving, squeeze a little fresh lemon juice over the chops. It brightens the whole dish up beautifully. Enjoy your perfectly cooked, truly juicy lamb chop recipe!

# Notes:

01 - A trick for a perfect sear: don't overcrowd the pan, honestly.
02 - Leftover chops keep pretty well in an airtight container for 3 days; reheating gently is key.
03 - No fresh herbs? Dried works, but use about a third of the amount, I've found.
04 - A little squeeze of lemon right before serving makes the flavors pop, trust me on this!

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - tongs
03 - cutting board
04 - small bowl
05 - meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 35-45g
Total Carbohydrate: 2-5g
Protein: 30-40g

Back