Garlic and Herb Crusted Lamb Chops are a delicious, flavorful treat that combine tender lamb with a crunchy, aromatic coating. The crust is packed with garlic, fresh herbs like rosemary and thyme, and a bit of seasoning that brings out the wonderful taste of the meat. The contrast between the crispy herb crust and juicy lamb inside makes every bite so satisfying.
I love making these lamb chops when I want to impress friends or just enjoy a special dinner at home. The garlic and herbs fill the kitchen with an irresistible aroma, and it’s a straightforward recipe that feels fancy without too much fuss. One tip I always follow is letting the lamb rest a few minutes after cooking—this keeps it juicy and tender, which I think makes all the difference.
My favorite way to serve these is alongside roasted vegetables and a simple salad for a fresh balance. It’s a meal that feels cozy and a little luxurious at the same time, perfect for weekend dinners or holidays. Plus, leftovers (if there are any!) make amazing sandwiches or wraps the next day. I’m pretty sure once you try this, it’ll become a go-to in your kitchen too.
Key Ingredients & Substitutions
Lamb Chops: Choose fresh, 1-inch thick lamb chops for even cooking. If lamb isn’t your thing, pork chops can work well with this herb crust too.
Garlic: Fresh minced garlic gives the best flavor and aroma. If you’re short on time, garlic powder can substitute but adds less punch.
Fresh Herbs: Rosemary, thyme, and parsley make a fragrant mix. Dried herbs work if fresh aren’t available, but use about half the amount to avoid overpowering.
Lemon Zest: Adds a bit of brightness that lifts the herbs. You can skip it or add a splash of lemon juice for extra zing.
Olive Oil & Mustard: Olive oil helps create the crust and keeps it moist. Dijon mustard is optional but aids in binding and adds mild tang.
How Do You Get a Perfectly Crispy Garlic and Herb Crust?
Getting a golden crust means a few key steps:
- Pat the lamb dry before seasoning so the herb mixture sticks well.
- Press the garlic and herb mix firmly on both sides of the chops.
- Use a hot pan and a bit of oil to sear quickly without burning the garlic.
- Don’t crowd the pan; cook in batches if needed for a nice crust.
- After searing, let the chops rest under foil to keep juices locked in.
This process balances flavorful crust with tender lamb inside, giving you a great texture and taste every time.
Equipment You’ll Need
- Cast-iron skillet – It gets very hot and keeps heat evenly for a perfect sear and crust.
- Sharp knife – Makes trimming and prepping lamb chops easier and safer.
- Mixing bowl – For combining garlic, herbs, and oil into a smooth crust mixture.
- Tongs – Help flip the lamb chops without piercing the meat and losing juices.
- Aluminum foil – To tent the lamb chops during resting and keep them warm.
Flavor Variations & Add-Ins
- Try adding mint or oregano to the herb mix for a fresh, slightly different aroma.
- Use lemon juice or balsamic vinegar in the crust for a tangy twist that brightens the flavors.
- Swap lamb for pork chops or chicken thighs for a different but equally tasty main.
- Stir in finely grated Parmesan to the herb mixture for an extra cheesy crust layer.
How to Make Garlic and Herb Crusted Lamb Chops?
Ingredients You’ll Need:
For the Lamb Chops:
- 8 lamb chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- Olive oil, plus extra for cooking
For the Garlic and Herb Crust:
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest (optional)
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard (optional, for extra binding and flavor)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and roughly 10 minutes of cooking time. Plus, allow 5 minutes for the lamb chops to rest before serving. That’s around 25 minutes total from start to finish, perfect for a quick yet impressive meal.
Step-by-Step Instructions:
1. Prepare the Garlic and Herb Mixture:
In a small bowl, mix the minced garlic, chopped rosemary, thyme, parsley, lemon zest, olive oil, salt, and pepper. If you like, add the Dijon mustard to help the mixture stick better to the lamb.
2. Season the Lamb Chops:
Pat the lamb chops dry using paper towels. Season both sides with salt and pepper generously.
3. Apply the Herb Crust:
Rub the garlic and herb mixture evenly onto both sides of each lamb chop. Press lightly to help the mixture adhere.
4. Cook the Lamb:
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Drizzle in some olive oil to coat the pan. Once hot and shimmering, add the lamb chops without crowding the pan. Sear for 3-4 minutes on each side for medium-rare, adjusting the cooking time if you prefer your lamb more or less done. You should see a golden, fragrant crust forming.
5. Rest and Serve:
Remove the lamb chops from the pan and place them on a plate. Tent loosely with foil and let them rest for 5 minutes to allow juices to redistribute. Serve hot, garnished with any remaining fresh herbs if you like. These chops pair wonderfully with roasted vegetables or a fresh green salad.
Can I Use Frozen Lamb Chops for This Recipe?
Yes, but make sure to fully thaw the lamb chops in the refrigerator overnight before cooking. Pat them dry well to ensure the herb crust sticks and you get a nice sear.
How Do I Store Leftover Lamb Chops?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the meat.
Can I Substitute Dried Herbs for Fresh?
You can use dried herbs if fresh aren’t available, but reduce the amount to about half since dried herbs have a stronger flavor. Add them to the olive oil and garlic mixture to help hydrate.
What’s the Best Side Dish to Serve with These Lamb Chops?
Roasted vegetables or a simple green salad complement the rich, garlicky crust beautifully. Mashed potatoes or couscous are also great choices to soak up any juices.