If you’re looking for a dish that’s fancy and easy to make, these Garlic Herb Lamb Chops are going to be your new best friend! They’re super juicy, full of flavor, and perfect for holidays, family dinners, or just when you want to impress your guests without breaking a sweat.
The garlic and herbs make the lamb taste amazing, and the butter adds a rich, melt-in-your-mouth touch. Trust me once you make these, you’ll want to make them again and again!
Method
Prep the Lamb
To begin, take your lamb rack and trim off any extra fat using a sharp knife. This helps the chops cook more evenly and avoids any chewy bites later. Then, slice the rack between the bones to create individual lamb chops these will look like mini meat lollipops, which is always fun! Once they’re all cut, pat each chop dry with a paper towel. This step is super important because dry meat sears better, giving it a golden, tasty crust.
Now it’s time to add flavor! Place the lamb chops in a large mixing bowl or dish. Sprinkle in the minced garlic, chopped rosemary and thyme, pink salt, black pepper, and 2 tablespoons of avocado oil. Using your hands or a spoon, coat each chop well on both sides, making sure the seasoning and herbs stick nicely. Cover the dish and place it in the refrigerator to marinate for at least 1 hour. This helps the lamb soak in all those bold, garlicky, herb-infused flavors.
Sear the Chops
When you’re ready to cook, take the lamb out of the fridge and preheat your oven to broil on HIGH. While the oven is heating, place a large cast-iron skillet or any oven-safe pan on the stovetop and set it to medium-high heat. Add about 1 tablespoon of avocado oil to the pan and let it get hot. A hot pan is key to getting a nice sear.
Once the oil is shimmering, place the chops into the skillet in a single layer. Make sure not to overcrowd them if they’re too close together, they’ll steam instead of sear. Let each chop cook for 2 minutes per side, turning once, until both sides are browned and caramelized. Searing helps lock in the juices and adds a ton of flavor thanks to the Maillard reaction (that yummy brown crust!).
Broil with Butter
After searing, you can either leave the chops in the same skillet (if it’s oven-safe) or carefully transfer them to a baking dish. Now comes the buttery magic take about 2 to 3 tablespoons of unsalted butter and divide it among the chops. You can place a small piece right on top of each one. Slide the skillet or dish into the oven and broil on HIGH for 3 minutes. Keep an eye on them while they broil this step happens fast and you don’t want the garlic or herbs to burn. The butter will melt over the chops, mixing with the herbs and meat juices to create a delicious, rich topping.
Rest & Serve
Once the chops are done broiling, remove them from the oven and let them rest for 5 to 10 minutes before serving. This step is super important it lets the juices settle back into the meat so each bite is tender and flavorful, not dry. After resting, spoon some of the herb-and-butter oil from the pan over the lamb for an extra flavor boost. Finish everything off by garnishing with a sprinkle of fresh parsley for color and a pop of freshness.
Necessary Tools
- Sharp knife (for cutting the lamb rack)
- Cutting board
- Mixing bowl or dish for marinating
- Cast-iron skillet or oven-safe pan
- Tongs
- Baking dish (if not using an oven-safe skillet)
- Spoon (for drizzling butter/oil)
- Oven
Garlic Herb Lamb Chops – Juicy, Flavorful, and So Easy!
Cuisine: Mediterranean, BritishDifficulty: Easy4
servings1
hour10
minutes1
hour10
minutesIngredients
1.5 lbs lamb rack, cut into individual chops
8 garlic cloves, minced
2 sprigs rosemary, chopped
3 sprigs thyme, chopped
2 tbsp avocado oil (plus extra for cooking)
2–3 tbsp unsalted butter
1½ tsp pink salt
½ tsp black pepper
Extras
Fresh parsley for garnish
More avocado oil for searing
Directions
- Sear the Chops
Preheat your oven to broil on HIGH.
While it heats up, add about 1 tablespoon of avocado oil to a skillet over medium-high heat. Place the chops in the skillet in a single layer don’t crowd them! Sear each side for 2 minutes until browned. This step locks in the juices! - Sear the Chops
Preheat your oven to broil on HIGH.
While it heats up, add about 1 tablespoon of avocado oil to a skillet over medium-high heat. Place the chops in the skillet in a single layer don’t crowd them! Sear each side for 2 minutes until browned. This step locks in the juices! - Broil with Butter
Once seared, move the chops to a baking dish or keep them in the oven-safe skillet. Add small pieces of butter (around 3 tablespoons total) on top of each chop. Pop the pan into the oven and broil for 3 minutes. - Rest & Serve
Take the chops out of the oven and let them rest for 5–10 minutes. This helps the juices stay inside. Before serving, drizzle some of that tasty herb oil from the pan over the chops and sprinkle on some fresh parsley.
Notes
- Don’t skip the patting dry step, wet lamb won’t sear well.
- Make sure the skillet is hot before adding the chops so they get a good crust.
- When broiling, keep an eye on the;m they can burn quickly under high heat.
- Letting the lamb rest after cooking is super important. It helps the juices stay in the meat, so every bite is juicy.
Serving Suggestions
- Pair with mashed potatoes, roasted carrots, or a fresh green salad.
- Serve with crusty bread to soak up the buttery herb sauce.
- A simple side of steamed green beans or asparagus makes it feel even fancier!
Fun Fact
Did you know lamb chops come from baby sheep less than a year old? That’s why the meat is so tender and tasty! In many places, lamb is a traditional dish served during spring holidays like Easter.
Conclusion
These garlic herb lamb chops are one of those recipes that look and taste super fancy, but they’re actually simple to make. With just a few fresh ingredients and a little bit of love, you’ll have a meal that feels restaurant-worthy right from your own kitchen.
