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Garlic and Herb Lamb Chops Better Than Restaurant-Style

This recipe for Garlic and Herb Lamb Chops delivers restaurant-quality flavor with minimal effort. Juicy lamb chops are coated in a blend of fresh herbs and garlic, seared to a golden crust, and finished with a buttery lemon-chicken broth sauce. It's a quick, elegant dish perfect for weeknights or special dinners, with tips for perfect cooking and serving ideas for a complete meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lamb Chops
  • 8 lamb chops about 1 inch thick
Seasoning
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Cooking
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 0.25 cup chicken broth
  • 1 tbsp lemon juice

Equipment

  • Skillet

Method
 

  1. Pat the lamb chops dry with paper towels. This helps them sear well and turn golden.
  2. In a small bowl, mix garlic, rosemary, thyme, oregano, salt, and pepper.
  3. Rub the herb mixture all over the lamb chops. Press it in so the flavor sticks.
  4. Heat olive oil in a large skillet over medium high heat until hot but not smoking.
  5. Add the lamb chops in a single layer. Cook for 3 to 4 minutes per side until browned.
  6. Lower the heat to medium. Add butter to the pan and spoon it over the chops.
  7. Pour in the chicken broth and lemon juice. Let it simmer for 2 minutes to make a simple sauce.
  8. Remove the chops from the pan and rest for 5 minutes before serving.

Notes

For best results, let the lamb chops come to room temperature before cooking. Do not overcrowd the pan. Let the meat rest before serving to retain juices. Use a meat thermometer: 135°F for medium-rare.