Pan-seared and then topped with an herbaceous, garlicky sauce, this Lamb Chops recipe is one of the fastest, easiest dinners you can make, but it looks and tastes like an entree from a high-end restaurant.
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Something special—but still surprisingly easy.
Whether you want to change up your weeknight dinner routine or you’re looking for an impressive dish to serve for a special occasion, this lamb chop recipe won’t disappoint.
If you’ve never made lamb chops before, you may assume that they’re a project. This is not the case! Tenderize the chops with a quick marinade, sear them on the stovetop in under 10 minutes, then make a quick pan sauce—that’s all there is to it.
And friends, don’t skip that pan sauce. It’s buttery, zippy from Dijon, and fabulously aromatic because it’s infused with fresh thyme. This, combined with the rich, succulent lamb, makes for an incredibly delicious meal.
(For more ways to enjoy lamb, try my Lamb Shanks, Rack of Lamb, and Lamb Stew recipes.)
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Lamb Chops. You can use lamb rib chops or loin chops for this recipe. Lamb rib chops look a little bit like a lollipop, with a long bone and the meat on one end. Their presentation makes them a great choice for a special occasion. Lamb loin chops are loin muscle and part of the tenderloin; they look like a smaller version of T-bone steaks.
- Fresh Rosemary. Chop as finely as possible so it adds maximum flavor to this lamb chops recipe.
- Balsamic Vinegar. Vinegar is used not just for flavor, but also for helping the meat absorb the marinade.
- Garlic. Sliced garlic, as opposed to minced, adds some visual appeal in addition to flavor.
- Dijon Mustard. Dijon is a great way to add lots of depth and complexity with a single ingredient.
- Fresh Thyme. The woodsy flavor of thyme is a fantastic pairing with rich lamb.
How to Cook Lamb Chops
Marinate. Let the lamb marinate at room temperature for up to 1 hour or in the refrigerator for up to a day. (It may be tempting to marinate this lamb chops recipe longer for extra tender meat, but because there’s acid in the marinade, it will begin to break the lamb down. The result? A mushy, unpleasant texture.)
Sear. Give the chops a good sear in a hot pan for 3 to 4 minutes on each side. If they don’t all fit in the pan comfortably, don’t force it! Just cook them in batches instead. (Also note that over-cooking lamb makes it tough and gamey. We don’t want this! Medium-rare is 135 degrees F on an instant-read thermometer inserted in the thickest part of the meat.)
Rest. For the most tender, juicy chops, let them rest before you cut into them. This allows the juices to be reabsorbed, rather than running out all over the plate.
Make the Sauce. While the lamb rests, melt the butter in the pan, then add the remaining ingredients. Spoon the sauce over the lamb chops and ENJOY!
What to Serve with Lamb Chops
The flavors in this lamb chop recipe pair well with a variety of side dishes. Here are some of my picks:
- Potatoes. Serve this recipe with Garlic Mashed Potatoes or Roasted Fingerling Potatoes.
- Vegetables. Simple side dishes like Roasted Brussels Sprouts or Sauteed Spinach are perfect with marinated lamb chops.
- Grains. Plate your chops with bright, citrusy Lemon Rice or creamy Farro Risotto.
- Salad. For a lighter dinner, pair these garlicky lamb chops with Shaved Brussels Sprouts Salad or Winter Salad.
Lamb Chops Recipe
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Ingredients
- 8 lamb rib chops or loin chops* about 2 pounds—if using rib chops, it will be about 1 rack
- 2 tablespoons fresh rosemary leaves super finely chopped
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
- 6 cloves garlic peeled and sliced
- 1 tablespoon Dijon mustard
- 4 to 6 sprigs fresh thyme
Instructions
- With paper towels, pat the lamb chops dry and place in a large bowl. In a small bowl, combine the salt, rosemary, olive oil, and balsamic. Rub all over the lamb. Let stand at room temperature for at least 30 minutes and up to 1 hour before cooking (or refrigerate for 1 day and let come to room temperature prior to cooking).
- In a large, deep skillet (cast iron is great here), heat the canola oil over medium-high. Once it’s nice and hot, add the lamb chops in a single layer (don’t let the chops touch; cook in batches if needed). Sear for 3 to 4 minutes per side. Each side should be a nice, deep golden brown and the inside should be medium-rare (you do not want lamb chops medium or well-done or they will be tough and chewy). Remove the lamb to a plate. Let rest for 10 minutes.
- Add the butter to the pan. Once it’s melted and sizzling, swirl to coat the pan, then add the garlic, mustard, and thyme. Stir and let cook until the thyme is lightly charred and everything smells ridiculously good. Spoon the sauce and sauteed garlic all over the top of the lamb. Enjoy hot.
Notes
- *Loin chops look like a mini T-bone steak; rib chops look like a “lollipop.” Both are nice tender cuts that work well here. Avoid shoulder or rib chops, which are tougher.
- *If using rib chops, you can ask the butcher to French them for you if you like (“Frenching” means scraping the excess meat and fat off the tips of the bones so you get a nice “handle.” It’s not mandatory.) You can also buy a whole rack of lamb, then cut it into individual chops yourself.
- TO STORE: Store any leftovers from this lamb chops recipe in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Place the lamb chops in a baking dish. Add a splash of broth (or spoon any remaining pan sauce over the top), cover with foil, and reheat in a 350 degree F oven until warmed through.
- TO FREEZE: Store leftovers in an airtight container or zip-top bag for up to 3 months. Defrost in the refrigerator before reheating according to the instructions above.
Nutrition
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My first time making lamb chops and they did NOT disappoint. I couldn’t believe how easy and delicious these were. My new signature dish!
Yay! Thank you Eileen!
This was wonderful! I served it at our Sunday night family dinner and it was a hit. I followed the directions -no changes. It went together quickly which is always a plus.
I took Erin’s suggestion and served the chops with carrots and potatoes. I appreciate the suggestions instead of fixing the same old sides. This goes in my “Special Dinners” file.
Makes me so happy to hear, thank you Lucinda!
This is the best recipe for lamb chops. It would have scored 5 stars if i had read to avoid the shoulder chops! They are usually the cuts that make it to the Manager’s Special bin, and I grab ’em up.
Less meat, but delicious anyway. This is the second time I have made them using this process. Thank you! oh and love the term about everything smelling “ridiculously good.” Yes.
Glad to hear you enjoyed them, Karen!