Herb Garlic Lamb Chops (Print View)
Pan-seared lamb chops with fresh herbs and garlic. Ready in 30 minutes.
# What You Need:
→ Meats
01 - 8 lamb chops (about 1 inch thick)
→ Marinade
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 teaspoon lemon zest
→ To Serve
10 - Lemon wedges (optional)
# How-To Steps:
01 - Whisk together olive oil, garlic, rosemary, thyme, parsley, salt, black pepper, and lemon zest in a bowl.
02 - Pat lamb chops dry with paper towels. Place them in a shallow dish or resealable bag, pour the marinade over, and turn to coat evenly.
03 - Let the chops marinate for at least 30 minutes, or cover and refrigerate for up to 4 hours for deeper flavor.
04 - Heat a large skillet or grill pan over medium-high heat until hot.
05 - Add lamb chops in batches if necessary and sear for 3–4 minutes per side for medium-rare, adjusting time for desired doneness.
06 - Remove from heat, cover loosely with foil, and let rest for 5 minutes.
07 - Serve with lemon wedges.
# Expert Hints:
01 -
- The marinade transforms the meat into something incredibly juicy and fragrant.
- It is fancy enough for guests but ready in barely half an hour.
02 -
- Do not overcrowd the pan or the meat will steam instead of sear.
- Patting the meat dry is the secret to getting that restaurant quality crust.
03 -
- Let the meat come to room temperature before cooking for even results.
- Use a cast iron skillet if you have one for the best sear.