Easy Garlic & Herb Crusted Lamb Chops Recipe

I finally answered the many requests for a great lamb recipe with my Rosemary Garlic Lamb Chops, featuring a garlicky herb crust, a juicy tender center, and a ridiculously easy 2-ingredient pan sauce.

Ingredients

• Lamb chops bring rich protein, iron and B12, tender and deeply savory.
• Garlic adds pungent heat, antioxidants, may boost immunity, gives savory depth.
• Rosemary has piney aroma, antioxidants, lifts flavor but can be strong.
• Thyme offers earthy herb notes, small amounts pack a surprising punch.
• Panko gives crispy crust, mostly carbs, keeps exterior light not greasy.
• Dijon brings tangy kick, a little goes a long way in richness.
• Balsamic adds sweet acidity, deep flavor, brightens rich lamb without overpowering.
• Olive oil gives heart healthy fats, helps browning and carries flavor.

Ingredient Quantities

• 1 1/2 pounds lamb rib chops or loin chops (about 6 to 8 chops)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 2 tablespoons Dijon mustard
• 1/2 cup panko breadcrumbs
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons balsamic vinegar

How to Make this

1. Take the lamb chops out of the fridge 20 to 30 minutes before cooking so they come to room temp, pat them dry with paper towels and season both sides with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. In a bowl mix the 1/2 cup panko, 4 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons chopped thyme, 2 tablespoons chopped parsley and 1 tablespoon of the olive oil until the crumbs are evenly moistened.

3. Spread 2 tablespoons Dijon mustard over one side of each chop, then press the panko herb mixture onto the mustarded side so it sticks and forms a crust. Don’t be shy, press it on good.

4. Heat a large ovenproof skillet over medium high and add the remaining 2 tablespoons olive oil until shimmering but not smoking.

5. Place chops crust side down in the hot pan and sear 3 to 4 minutes without moving so the crust gets golden and crunchy, then flip and sear the other side 2 to 3 minutes to brown.

6. If your chops are thicker or you want medium rare, transfer the skillet to a 400 F oven for 4 to 6 minutes more; for medium rare take them to about 125 to 130 F internal temp. If you don’t have an oven, lower the heat, cover and cook a few extra minutes until done.

7. Remove the chops to a plate, tent loosely with foil and let rest 5 to 8 minutes so the juices redistribute.

8. While the chops rest, make the quick pan sauce: wipe out any burnt bits if necessary, return the skillet to medium heat, add 2 tablespoons balsamic vinegar and scrape up the browned bits, then swirl in 2 tablespoons unsalted butter until glossy and slightly thickened, about 1 minute.

9. Spoon the balsamic butter sauce over the rested lamb chops and serve right away.

Equipment Needed

1. Large ovenproof skillet (cast iron or stainless steel), for searing and finishing in the oven
2. Chef’s knife and cutting board, youll use them to mince garlic and chop herbs
3. Mixing bowl and spoon or rubber spatula, to mix the panko herb crumb
4. Measuring spoons and 1/2 cup measuring cup, for salt, pepper, oil and panko
5. Instant-read meat thermometer, so you can check for 125 to 130 F for medium rare
6. Tongs, to flip the chops without wrecking the crust
7. Paper towels, to pat the chops dry before seasoning
8. Aluminum foil and oven mitts, to tent the rested chops and safely handle the hot skillet

FAQ

Easy Garlic & Herb Crusted Lamb Chops Recipe Substitutions and Variations

• Lamb chops: Use boneless lamb leg or shoulder steaks if you cant find rib or loin chops, they’ll cook similarly but might need a bit more time; for a milder, cheaper swap try bone-in pork chops, cook to about 145°F.
• Dijon mustard: Swap with whole grain or stone ground mustard for similar tang and texture; if none available, 1 tbsp plain Greek yogurt plus 1 tsp lemon juice or a little regular mustard gives a similar zing.
• Panko breadcrumbs: Regular breadcrumbs or crushed plain crackers work fine, or for gluten free try ground almonds or crushed pork rinds; note panko gives a lighter crunch so crust will be a touch different.
• Balsamic vinegar: Use red wine vinegar plus a pinch of sugar or honey to mimic the sweetness, or use sherry vinegar, or lemon juice with a little honey for bright acidity.

Pro Tips

– Let the chops sit out about 20 to 30 minutes before you cook them, dont skip this. Cold meat sears unevenly and you’ll end up with overcooked edges and a too-rare center.

– Pat them bone-dry and press the crumb mix on really firmly, like youre stamping it on. Loose crumbs will just fall off in the pan and make a mess.

– Get the pan hot and the oil shimmering but not smoking. Too hot and the crumbs burn, too cool and they get soggy, so watch that heat and adjust it as you go.

– Use an instant-read thermometer and pull the chops around 125 to 130 F for medium rare, theyll rise a few degrees while resting so dont wait for 140.

– Finish the sauce quick and off high heat, swirl in the cold butter so it emulsifies and gets glossy. If you boil it the butter can break and youll lose that silky finish.