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This fantastic lamb chops recipe uses whole garlic cloves which caramelize in the skillet alongside the chops. Once the lamb is cooked, the cloves become a part of a quick pan sauce with lemon juice, herbs, and a pinch of red pepper. A sophisticated dinner in minutes, not hours, for lamb enthusiasts everywhere.
Need to make more of this great recipe? Click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What are lamb loin chops?
Although they’re slightly different than the traditional rack of lamb we know and love, loin chops are still one of the most readily available cuts you can find. The American Lamb Board describes loin chops as lean, tender, and full of flavor! They have a 3- to 4-ounce serving size and look like small T-bones; in fact, loin chops are sometimes called T-bone chops.
How many Lamb Chops per person as an entrée?
This recipe plans for two chops per person, but by all means, make more if you’re really hungry.
What do you serve Lamb Chops with?
How long do you cook Lamb Chops?
Because the chops you find may vary in thickness, you may need to adjust the cooking time. This recipe calls for 1/2″ chops, so it’s a quick cook; I love eating mine at medium to medium rare.
Can you grill Lamb Chops?
This recipe uses a pan sauce with lots of garlic, but if you want to make this on the grill, you can. Use your biggest grill-safe pan and aim for a temperature of 400-450°F, but cook the garlic a bit before adding the chops, and watch the chops carefully as grill temperatures fluctuate quite a bit. They’ll cook in very little time.
Can Lamb Chops be eaten medium rare?
If you love medium rare lamb as much as I do, stop cooking the lamb when a meat thermometer reads 120°F and allow the lamb to rest, it will come up to a medium rare temperature of 125-130°F within a couple minutes.
For the lamb chops:
- 8 (½ inch thick), about 2 pounds lamb loin chops fatty tips trimmed
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 10 cloves garlic halved
For the sauce:
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley minced
- 1 tablespoon fresh thyme minced
- 1 pinch crushed red pepper flakes
- Season the lamb to taste with salt and pepper and sprinkle with thyme leaves.
- In a very large skillet over medium-high heat, heat the olive oil until shimmering. Add the lamb chops and garlic and cook until the chops are browned and crusty on the bottom, about 3 minutes.
- Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
- Whisk in water, lemon juice, parsley, thyme, and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour sauce over the lamb chops and serve immediately.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.