There’s something special about perfectly seared lamb chops—juicy, tender, and packed with rich, herbaceous flavor. This recipe keeps it simple but brings bold flavors with a garlic and herb marinade, a perfect pan sear, and a quick pan sauce to bring everything together. Whether you’re making a fancy dinner or just craving a restaurant-quality meal at home, these lamb chops will always hit the spot.

Why You’ll Love This Recipe

  • Bold Flavor – A garlicky, herby marinade infuses deep flavor into every bite.
  • Quick & Easy – A short marination time and a fast sear make this a great weeknight option.
  • Restaurant Quality at Home – Perfectly cooked lamb with a rich pan sauce feels fancy but is easy to make.

What You’ll Need to Make Garlic and Herb Lamb Chops

For the Lamb

  • Rack of Frenched Lamb Chops – Tender and flavorful, these cook up nice when sliced into individual chops.
  • Avocado Oil – High smoke point oil for a perfect sear. Substitute for vegetable or canola.

For the Marinade

  • Garlic – Fresh minced garlic. Do not use the jar stuff!
  • Olive Oil – Helps distribute the flavors and keeps the lamb juicy.
  • Rosemary – Fresh or dried, adds classic lamb-pairing herbal notes.
  • Thyme – Fresh or dried, complements the rosemary with an earthy taste.
  • Off The Chain All-Purpose Seasoning(Optional) – Boost the flavor with my signature blend.
  • Dijon Mustard – Adds a bit of tang and helps the marinade stick to the meat.
  • Lemon Zest & Juice – Brightens the flavors and helps tenderize the lamb.
  • Salt & Black Pepper – Essential for seasoning; adjust to taste. Use more if you don’t have my signature blend.

For the Pan Sauce

  • Chicken Stock – Adds depth to the sauce and deglazes the pan.
  • Unsalted Butter – Creates a rich, velvety finish.
  • Fresh Parsley – For a pop of color and freshness.

How to Make Garlic and Herb Lamb Chops

Make the Marinade

  • In a bowl, whisk together the olive oil, garlic, rosemary, thyme, Off The Chain seasoning (if using), Dijon mustard, lemon zest, lemon juice, salt, and black pepper.

Marinate the Lamb

  • Pat the lamb dry and slice between the ribs to separate into individual chops.
  • Coat the lamb evenly with the marinade, massaging it into the meat.
  • Let it marinate for at least 30 minutes at room temperature or up to 8 hours in the fridge. If refrigerated, let it sit at room temp for 30 minutes before cooking.

Cook the Chops

  • Heat a cast iron skillet or large pan over high heat.
  • Add avocado oil and let it get hot.
  • Sear the lamb chops in batches for 3-4 minutes per side, or until your desired doneness.
  • Transfer to a plate and cover while resting.

Make the Pan Sauce

  • Leave about 1 tablespoon of oil in the pan.
  • Pour in the chicken stock and scrape up the browned bits with a wooden spoon.
  • Let it simmer for about a minute, then turn off the heat.
  • Stir in the butter and fresh parsley until smooth and glossy.

Serve

  • Spoon the pan sauce over the lamb chops.
  • Garnish with extra parsley and serve immediately.

Tips for Success

  • Rest the Meat – Letting the chops rest after cooking ensures they stay juicy.
  • Use a Meat Thermometer – Aim for 130°F for medium-rare or 140°F for medium.
  • Don’t Overcrowd the Pan – Searing in batches prevents steaming and ensures a golden crust.

Garlic and Herb Pan Seared Lamb Chops

These garlic and herb pan-seared lamb chops are tender, juicy, and bursting with flavor. Marinated in a blend of garlic, rosemary, thyme, and Dijon mustard, then perfectly seared and finished with a rich, buttery pan sauce, this recipe is simple yet restaurant-quality.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 42 minutes
Course Main Course
Servings 4

Ingredients
  

For the Lamb

  • 1 rack of frenched lamb ribs 8 chops
  • 1 tbsp avocado oil

For the Marinade

  • 5 garlic cloves minced
  • 1/4 cup olive oil
  • 1 tbsp fresh rosemary chopped (or dried)
  • 1 tsp dried thyme
  • 1 tbsp Off The Chain All-Purpose Seasoning optional
  • 1 tbsp Dijon mustard
  • Zest and juice of 1/2 lemon
  • 1/2 tsp salt more if not using Off The Chain
  • 1/2 tsp black pepper

For the Pan Sauce

  • 1/2 cup chicken stock
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley chopped

Instructions
 

  • Marinate the Lamb: Whisk together marinade ingredients and coat lamb chops. Marinate for at least 30 minutes (or up to 8 hours in the fridge).
  • Sear the Lamb: Heat avocado oil in a pan over high heat. Sear chops for 3-4 minutes per side until desired doneness. Rest on a plate. Leave 1 tbsp of oil in the pan.
  • Make the Sauce: Deglaze the pan with chicken stock, scraping up bits with a wooden spoon. Simmer for 1 minute. Turn off the heat, then stir in butter and parsley.
  • Serve: Spoon sauce over chops, garnish with more parsley, and serve immediately.