I have always enjoyed making Rosemary Garlic Lamb Chops that showcase a perfect blend of flavors. The lamb chops are seasoned with olive oil, garlic, rosemary and thyme, and topped with a rich butter red wine pan sauce. Every bite promises a delightful balance of savory herbs and tender meat.
I’ve always been on the hunt for a killer lamb chop recipe and this Garlic & Herb Crusted Lamb Chops recipe definitely delivers. Picture this: eight thick, juicy lamb chops lightly seasoned with salt and pepper, seared to perfection in olive oil.
I love infusing them with garlic and fresh rosemary and thyme, which really gives the chops that mouthwatering course of flavor you’d expect from a perfectly prepared lamb loin dish. After a good sear, I whip up a simple two-ingredient pan sauce with unsalted butter and red wine that elevates the dish even further.
I’ve had plenty of requests for a recipe that nails the balance between a hearty seasoning and a nicely cooked lamb center. Whether you’re curious about the best way to season lamb chops or just wanna try something new for dinner, this recipe is your go-to.
Trust me, once you try these, you’ll be hooked!
Why I Like this Recipe
I really love this recipe because first off, the way the garlic and herbs mix with the meat totally transforms a simple lamb chop into something really special. I mean, when I rub those spices in, it feels like every bite is bursting with flavor.
Also, I like how easy it is to make. Even though it sounds a bit fancy, the steps are pretty straightforward and nothing is too complicated. It makes cooking feel less stressful, even if I mess up a little sometimes.
Another reason is that the 2-ingredient pan sauce is a game changer. When I deglaze the pan with red wine and let that butter melt in, it turns into this rich sauce that just ties the whole dish together so well.
Lastly, I appreciate that the recipe gives me that perfect balance of a crispy outside and a juicy, tender inside. It makes me feel proud each time I serve it, knowing that I nailed the sear and the flavors.
Ingredients
- Fresh lamb chops are high in protein and give the dish a rich flavor.
- Olive oil is full of healthy fats that make the cooking process smoother.
- Garlic adds a punch of taste and may offer some useful antioxidants.
- Rosemary brings an aromatic touch and is linked to improved digestion.
- Thyme not only enhances the flavor but also provides vitamins and minerals.
- Salt and freshly ground pepper add essential seasonings and help intensify the herbs.
- Red wine gives a slightly tangy note and aids in reducing sauces.
- Unsalted butter creates a creamy finish that boosts the dish s richness.
Ingredient Quantities
- 8 lamb chops (about 1 inch thick)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- Salt and freshly ground pepper, to taste
- 2 tbsp unsalted butter (for the 2-ingredient pan sauce)
- 1/3 cup red wine (for the 2-ingredient pan sauce)
How to Make this
1. Pat the lamb chops dry with a paper towel and then rub each chop with olive oil all over.
2. In a small bowl, mix the minced garlic, chopped rosemary, thyme leaves, salt and pepper until its well combined.
3. Rub the garlic herb mixture evenly onto both sides of the lamb chops.
4. Heat a large skillet over medium-high heat until it’s really hot, then add the lamb chops in a single layer.
5. Sear the chops for about 4 minutes on each side until they get a nice brown crust. If your chops are thicker, you might need to add a minute or two.
6. Once seared, transfer the lamb chops to a plate and let them rest while you make the pan sauce.
7. Lower the heat to medium and carefully pour in the red wine to deglaze the skillet, scraping off any brown bits from the bottom.
8. Add the unsalted butter to the skillet, stirring constantly until it melts and mixes well with the wine.
9. Let the sauce simmer for about 2 minutes until it thickens up a little.
10. Pour the sauce over the lamb chops and serve immediately. Enjoy your tasty garlic and herb crusted lamb chops!
Equipment Needed
1. Paper towels – for drying the lamb chops before seasoning
2. Small mixing bowl – to blend together the garlic, herbs, salt and pepper
3. Measuring spoons and cup – to accurately portion the olive oil, butter, and red wine
4. Knife and cutting board – for mincing garlic and chopping the rosemary
5. Large skillet – to sear the lamb chops and make the pan sauce
6. Tongs – for flipping the lamb chops while cooking
7. Plate – to let the lamb chops rest after searing
8. Stirring spoon – to continuously mix the butter into the wine during sauce prep
FAQ
Easy Garlic & Herb Crusted Lamb Chops Recipe Substitutions and Variations
- If you can’t find lamb chops, try lamb cutlets or even pork chops, but keep in mind you’ll need to adjust the cooking time.
- If you’re out of olive oil, you can use avocado oil or canola oil. They work really well for high heat cooks.
- Don’t have fresh rosemary and thyme? You can use dried versions instead, but use about half the amount since dried herbs are stronger.
- If you need a substitute for unsalted butter in the pan sauce, try using a plant-based butter or even a bit of margarine, which also gives you a similar richness.
- In place of red wine for the sauce, you can use a bit of beef broth mixed with a splash of grape juice to balance the flavors if you prefer not to use alcohol.
Pro Tips
1. Let the lamb sit at room temperature for about 20 minutes before you cook it so that it cooks more evenly and you dont end up with a cold center.
2. Make sure your skillet is really hot before you add the chops, this is key to getting that proper crust on the meat. If the pan isnt hot enough, you risk stewing the lamb instead of searing it.
3. When making the sauce, lower the heat and stir continuously so the butter and wine combine without burning. Trust me, lowering the heat is super important so you dont end up with a bitter sauce.
4. If your chops are thicker than 1 inch, consider giving them an extra minute or two or check them with a meat thermometer to make sure theyre cooked just right.
Easy Garlic & Herb Crusted Lamb Chops Recipe
I have always enjoyed making Rosemary Garlic Lamb Chops that showcase a perfect blend of flavors. The lamb chops are seasoned with olive oil, garlic, rosemary and thyme, and topped with a rich butter red wine pan sauce. Every bite promises a delightful balance of savory herbs and tender meat.
4
servings
600
kcal
Equipment: 1. Paper towels – for drying the lamb chops before seasoning
2. Small mixing bowl – to blend together the garlic, herbs, salt and pepper
3. Measuring spoons and cup – to accurately portion the olive oil, butter, and red wine
4. Knife and cutting board – for mincing garlic and chopping the rosemary
5. Large skillet – to sear the lamb chops and make the pan sauce
6. Tongs – for flipping the lamb chops while cooking
7. Plate – to let the lamb chops rest after searing
8. Stirring spoon – to continuously mix the butter into the wine during sauce prep
Ingredients
-
8 lamb chops (about 1 inch thick)
-
2 tbsp olive oil
-
4 garlic cloves, minced
-
1 tbsp fresh rosemary, chopped
-
1 tbsp fresh thyme leaves
-
Salt and freshly ground pepper, to taste
-
2 tbsp unsalted butter (for the 2-ingredient pan sauce)
-
1/3 cup red wine (for the 2-ingredient pan sauce)
Directions
- Pat the lamb chops dry with a paper towel and then rub each chop with olive oil all over.
- In a small bowl, mix the minced garlic, chopped rosemary, thyme leaves, salt and pepper until its well combined.
- Rub the garlic herb mixture evenly onto both sides of the lamb chops.
- Heat a large skillet over medium-high heat until it's really hot, then add the lamb chops in a single layer.
- Sear the chops for about 4 minutes on each side until they get a nice brown crust. If your chops are thicker, you might need to add a minute or two.
- Once seared, transfer the lamb chops to a plate and let them rest while you make the pan sauce.
- Lower the heat to medium and carefully pour in the red wine to deglaze the skillet, scraping off any brown bits from the bottom.
- Add the unsalted butter to the skillet, stirring constantly until it melts and mixes well with the wine.
- Let the sauce simmer for about 2 minutes until it thickens up a little.
- Pour the sauce over the lamb chops and serve immediately. Enjoy your tasty garlic and herb crusted lamb chops!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 340g
- Total number of serves: 4
- Calories: 600kcal
- Fat: 53g
- Saturated Fat: 22g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 28g
- Cholesterol: 195mg
- Sodium: 250mg
- Potassium: 350mg
- Carbohydrates: 4g
- Fiber: 2g
- Sugar: 1g
- Protein: 50g
- Vitamin A: 200IU
- Vitamin C: 5mg
- Calcium: 40mg
- Iron: 4mg
