Main Dishesbonappetit4.2
Herb-Roasted Lamb Chops
This easy lamb chop recipe is the definition of a low-effort, high-reward dish. Pan-seared and finished in the oven, the chops are juicy and full of flavor.
👥 4 Servings🔥 Cook: 10 min👤 Maria Helm Sinskey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●oven
📝 Preparation Steps
1
Mix 4 large garlic cloves, finely grated, 1 Tbsp. fresh thyme leaves, lightly crushed, 1 Tbsp. fresh rosemary leaves, lightly crushed, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ½ tsp. freshly ground black pepper, and 1 Tbsp. extra-virgin olive oil in a large bowl. Add 6 1¼"-thick lamb loin chops and turn to coat. Let marinate at room temperature at least ⏱️ 30 minutes and up to ⏱️ 1 hour.
large garlic cloves, finely grated on a microplane4. fresh thyme leaves, lightly crushed1 Tbsp. fresh rosemary leaves, lightly crushed1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. extra-virgin olive oil, divided2 Tbsp1¼"-thick lamb loin chops6
2
Place rack in middle of oven and preheat to 400°. Heat remaining 1 Tbsp. olive oil in large cast-iron skillet on the stovetop over medium-high. Cook lamb chops in a single layer until browned on the first side (don’t crowd pan), 3–⏱️ 4 minutes. Turn lamb chops and cook to brown the second side, 3–⏱️ 4 minutes more. Transfer pan to oven and roast lamb chops to desired doneness, about ⏱️ 10 minutes for medium-rare (130° on an instant-read meat thermometer). Transfer lamb to platter, cover and let rest ⏱️ 5 minutes. Editor’s note: This recipe for lamb chops was first printed in our February 2009 issue. Head this way for more of our best holiday dinner ideas →
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