Tender Lamb Chops Herb Garlic (Printer-friendly)

Juicy lamb cuts seasoned with fresh herbs and garlic, seared to perfect tenderness and brightened with lemon.

# What You Need:

→ Meat

01 - 8 lamb rib chops (about 1 inch thick, approximately 1.76 pounds total)

→ Marinade

02 - 2 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - Zest of 1 lemon
09 - Juice of ½ lemon

→ To Finish

10 - 1 tablespoon unsalted butter
11 - Lemon wedges, for serving
12 - Fresh parsley, chopped (optional, for garnish)

# How to Make It:

01 - Pat the lamb chops dry thoroughly using paper towels.
02 - In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, black pepper, lemon zest, and lemon juice.
03 - Coat the lamb chops evenly with the marinade mixture. Allow to marinate at room temperature for 15 to 20 minutes, or cover and refrigerate up to 4 hours, bringing them back to room temperature before cooking.
04 - Preheat a large skillet or grill pan over medium-high heat. Add the unsalted butter and let it melt completely.
05 - Sear the lamb chops for 3 to 4 minutes on each side, aiming for medium-rare doneness (internal temperature 135°F). Adjust cooking time based on preferred doneness.
06 - Transfer the seared lamb chops to a plate, loosely cover with foil, and let rest for 5 minutes to allow juices to redistribute.
07 - Serve the lamb chops garnished with lemon wedges and optional fresh parsley.

# Expert Tips:

01 -
  • They're ready in under 25 minutes, which somehow feels impossible for how elegant they taste.
  • The marinade does the heavy lifting—garlic, lemon, and fresh herbs make the meat sing without any complicated technique.
02 -
  • Lamb can taste gamey if it's not fresh or if you cook it past medium—the fat starts tasting like mutton, so watch your temperature.
  • The marinade is magic, but only if you let it sit; 15 minutes makes a difference, but 4 hours in the fridge transforms them into something deeper and more tender.
03 -
  • Don't skip bringing the meat to room temperature after marinating—cold lamb will cook unevenly and take longer, and you'll have a hard time getting that sear.
  • The resting step is where the magic lives; those 5 minutes let the muscle fibers relax and reabsorb the juices, so you're not eating dry meat.

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