Lamb chops are a fast and fancy way to bring big flavor to the table without much effort. A simple mix of garlic, rosemary, and olive oil gives them the perfect balance of fresh and savory, while a quick sear locks in all that juicy goodness. Whether it’s a special dinner or just a weekend treat, this recipe makes lamb chops easy and irresistible.
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Lamb chops have a way of making any meal feel special, but the best part? They’re ridiculously easy to cook. I love how quickly they go from pan to plate—perfect for when I want something fancy without spending much time in the kitchen. These chops come out with the most tender meat—juicy, and packed with flavor, making them my go-to for cozy dinners or a special treat.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Easy Lamb Chops
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Lamb chops are one of my favorite quick meals because they cook fast and always feel a little fancy. A little prep makes all the difference, and I’ll walk you through exactly how to do it.
Season the Lamb
In a small bowl, mix the chopped rosemary, salt, black pepper, minced garlic, and 2 tablespoons of olive oil.
Stir well, then rub this mixture all over the lamb chops, massaging it into the meat. Cover and let them sit at room temperature for 30 to 45 minutes so the flavors really soak in.
Sear to Perfection
Heat the remaining 2 tablespoons of olive oil in a cast iron skillet or oven-proof pan over high heat. Once the oil is shimmering, add the lamb chops. Sear for about 2–3 minutes per side until they develop a deep golden-brown crust.
Let Them Rest
Take the bone-in lamb chops off the heat and let them rest for 5 minutes before serving. This helps the juices settle so every bite stays tender and flavorful.
Lamb Chops
Add Preferred SourceIngredients
- 1 pound baby lamb rib chops
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 garlic clove minced
- 4 tablespoons extra virgin olive oil divided
Instructions
- In a small bowl, combine the rosemary, salt, pepper, minced garlic, and 2 tablespoons of olive oil. Mix well, then rub the mixture evenly over the lamb chops, massaging it into the meat. Cover and let the chops sit at room temperature for 30 to 45 minutes to allow the flavors to infuse.1 pound baby lamb rib chops, 2 tablespoons chopped fresh rosemary, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, 1 garlic clove, 4 tablespoons extra virgin olive oil
- Heat the remaining 2 tablespoons of olive oil in an oven-proof sauté pan over high heat. Once the oil is shimmering hot, add the lamb chops and sear them on all sides. For double rib chops, sear for about 2 to 3 minutes per side until a golden-brown crust forms.
- Remove the chops from the pan and let them rest for 5 minutes before serving to allow the juices to redistribute.
Video
Notes
- Hot for the sear: A hot pan is key for that golden crust. If the pan isn’t hot enough, you’ll miss out on flavor.
- What’s the best pan for searing lamb chops? A cast iron skillet is ideal because it holds heat well and gives the chops a beautiful crust. If you don’t have one, a heavy stainless steel pan works too.
- Internal temperature: For perfect doneness, aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium. The easiest way to check is with an instant-read thermometer.
- Try a pan sauce: After searing, deglaze the pan with a splash of lemon juice or broth, stir in a little butter, and pour over the chops.
- Overnight marinade: If you want even more flavor, you can marinate the chops in the rosemary, garlic, and olive oil mixture overnight in the refrigerator. Just let them come to room temperature before cooking.
Storage and Reheating Instructions
- Fridge: Let the chops cool completely before placing them in an airtight container. They’ll stay fresh in the refrigerator for up to three days.
- Freeze: For longer storage, freeze them in a sealed container or freezer bag for up to three months.
- Reheat: To reheat, warm them gently in a skillet over low heat or in the oven at 300°F (150°C) until heated through. Avoid the microwave if possible—it can dry them out.
Nutrition
Recipe Notes and Tips
I have a few extra tricks, can take these lamb chops to the next level. Here’s what I’ve learned:
- Hot for the sear: A hot pan is key for that golden crust. If the pan isn’t hot enough, you’ll miss out on flavor.
- What’s the best pan for searing lamb chops? A cast iron skillet is ideal because it holds heat well and gives the chops a beautiful crust. If you don’t have one, a heavy stainless steel pan works too.
- Internal temperature: For perfect doneness, aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium. The easiest way to check is with an instant-read thermometer.
- Try a pan sauce: After searing, deglaze the pan with a splash of lemon juice or broth, stir in a little butter, and pour over the chops.
- Overnight marinade: If you want even more flavor, you can marinate the chops in the rosemary, garlic, and olive oil mixture overnight in the refrigerator. Just let them come to room temperature before cooking.
How to Store Leftover Lamb Chops
Let the chops cool completely before placing them in an airtight container. They’ll stay fresh in the refrigerator for up to three days. For longer storage, freeze them in a sealed container or freezer bag for up to three months.
To reheat, warm them gently in a skillet over low heat or in the oven at 300°F (150°C) until heated through. Avoid the microwave if possible—it can dry them out.
What to Serve With Lamb Chops
Lamb chops pair well with a variety of side dishes, from hearty vegetables to light, refreshing salads. Twice-baked potatoes or mashed potatoes bring a comforting balance to the rich, savory meat.
If you want something green, asparagus, green beans, or a crisp Waldorf salad work beautifully. For extra flavor, a dollop of mint sauce or a simple garlic butter drizzle can take the dish to the next level.
More Recipes You Will Love
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