Garlic and Herb-Rubbed Lamb Chops

Written by
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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John Mitzewich
Updated 03/30/21
Garlic herb lamb chops

The Spruce
Prep: 20 mins
Cook: 20 mins
Marinate Time: 4 hrs
Total: 4 hrs 40 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
396 Calories
30g Fat
2g Carbs
31g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 396
% Daily Value*
Total Fat 30g 38%
Saturated Fat 12g 62%
Cholesterol 98mg 33%
Sodium 232mg 10%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 31g
Vitamin C 1mg 7%
Calcium 23mg 2%
Iron 3mg 15%
Potassium 343mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you've never made lamb before, starting with chops is accessible, and makes for a succulent, flavorful meal. Infusing them with garlic and herbs is a timeless preparation and one that's not hard to do. Lamb chops also happen to be a great cut to cook if you have any lamb skeptics at your dining table—you may just make a convert out of them after this meal.

You can marinate lamb ahead of time from a few hours up to overnight. This garlic and herb-rubbed lamb chops recipe features a classic combination of flavors, which really enhances the lamb's natural goodness. Lamb loin chops are easy to find in the market ​and can be cooked by grilling, broiling, or even pan-frying. The recipe can definitely be pulled off easily during the week, but it also feels special enough—and offers a beautiful presentation—to serve on the weekend or to commemorate a special occasion.

These loin lamb chops are great paired with a mint jelly sauce or Madeira sauce. Consider serving them with mashed potatoes, peas and carrots, and a loaf of crusty bread.

Ingredients

  • 8 lamb loin chops

  • 2 tablespoons olive oil

  • 4 clove garlic, minced

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon red pepper flakes

  • 1 tablespoon fresh rosemary, finely chopped

  • 1/2 teaspoon fresh oregano, finely chopped

  • 1/2 teaspoon fresh thyme, coarsely chopped

  • Kosher salt, to taste

  • 2 tablespoons fresh parsley, finely chopped, for garnish

  • 2 tablespoons fresh mint, finely chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

    Garlic herb lamb chop recipe ingredientss
    The Spruce 

  2. In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.

    Lamb chops tossed with garlic and herbs in baking dish
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  3. Once the chops are evenly coated, cover and refrigerate for at least 4 hours or up to overnight.

    Cover chops in a glass
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  4. Preheat grill, grill pan, or broiler.

    Heat grill
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  5. Remove chops from marinade and salt both sides generously.

    Remove chops from marinade
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  6. Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).

    Cook lamb chops until medium rare
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  7. Scatter with fresh parsley and mint.

    Sprinkle fresh parsley on cooked lamb chops
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  8. Let rest for 5 minutes before serving.

    Fresh herbs with lamb chops
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Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if the pan states it's ovensafe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

The best way to determine whether meat is cooked is by using an instant-read thermometer. Lamb should be cooked to a minimum temperature of 145 F.

How to Store and Freeze Lamb Chops

These lamb chops will keep in the refrigerator, covered, for up to 3 days. You can reheat them gently, or you can use the meat, cold, and add to salads or soups.

You can also freeze lamb, well-wrapped, for up to two months. Defrost in the refrigerator, and reheat until it's completely hot.

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