Herb Garlic Lamb Chops (Printable Version)
Pan-seared lamb chops with herb garlic marinade.
# What You Need:
→ Meats
01 - 8 lamb chops (about 1 inch thick)
→ Marinade
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 teaspoon lemon zest
→ To Serve
10 - Lemon wedges (optional)
# Directions:
01 - Whisk together olive oil, garlic, rosemary, thyme, parsley, salt, black pepper, and lemon zest in a bowl until well combined.
02 - Pat lamb chops dry with paper towels and place them in a shallow dish or resealable bag. Pour the marinade over the chops, turning to ensure even coating.
03 - Let the chops marinate for at least 30 minutes. For enhanced flavor, cover and refrigerate for up to 4 hours or overnight.
04 - Preheat a large skillet or grill pan over medium-high heat.
05 - Add the lamb chops in batches if necessary. Sear for 3–4 minutes per side for medium-rare, adjusting time for desired doneness.
06 - Remove the chops from heat and cover loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
07 - Serve the lamb chops with lemon wedges on the side.
# Expert Tips:
01 -
- The marinade comes together in seconds but tastes like you spent all day on it.
- Pan searing creates a crust that locks in all those juicy juices.
02 -
- Dry the meat thoroughly before searing to get that restaurant quality crust.
- Do not overcrowd the pan, or the temperature will drop and the meat will boil.
03 -
- Marinate overnight if you really want the flavors to penetrate deep.
- Letting the meat rest is non negotiable for juicy chops.