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Perfect 15-Minute Lamb Chops with Garlic and Herbs

Lamb Chops
Servings 2 people
Cook Time 15 minutes

Ingredients

Lamb Chops

  • 8 lamb chops (trimmed) 600-700 grams
  • 3 tbsp olive oil
  • 10 cloves garlic sliced in half lengthwise (leave skin on)
  • ½-1 tbsp dried thyme
  • sea salt and pepper

Pan Sauce

  • 1 sprig fresh rosemary
  • 2 tbsp lemon juice
  • 2 tbsp minced parsley
  • 3 sprigs fresh thyme
  • 3 tbsp water

Instructions

  • Your lamb chops should come properly trimmed directly from the butcher, but have a look at them anyway. There should be no large chunks of fat, thin areas are fine those will be rendered off as we cook them. If you see any large chunks trim them away using a sharp knife.
  • Season your lamb chops with sea salt, fresh cracked pepper, and dried thyme on both sides.
  • Heat 3 tbsp of olive oil in a cast-iron pan on medium-high heat. Make sure that the pan and oil is very hot this will help get a nice brown crust on the lamb chops.
  • Depending on the size of your skillet we will either cook all of the lamb chops at once or work in batches (if your working in 2 batches, add half the garlic with each batch of cooking). Place the lamb chop into the hot skillet along with the garlic. Do not touch them. After about 3 minutes flip over the lamb chops and garlic. Cook for another 2 minutes on the other side until nicely browned (if using thicker lamb chops cook for an extra 1-2 min). Remove the lamb chops from the pan, leave the garlic in the pan. *Check notes for doneness temperatures.*
  • Quickly add the fresh thyme sprigs, rosemary sprigs, lemon juice, water, and parsley (if you cooked in 2 batches and removed half the garlic add it back in now). Scrape all the brown bits on the bottom of the pan and cook for just a minute until everything is hot and sizzling. Immediately pour all over lamb chops. Let the lamb chops rest for 5 minutes (this allows the juices to redistribute through the meat). Sprinkle well with some more sea salt and serve immediately

Notes

Our lamb chops were not very thick, if you are using an instant-read thermometer inserted into the middle of your lamb chop, aim for 125°F for rare, 135°F medium-rare, and 140°F medium.
Course: Main Course