Go Back
+ servings
Lamb chops on a white plate.

Lamb Chops

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings, 2 chops each
Calories 460kcal


For the lamb chops:

  • 8 (1/2 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.


Calories: 460kcal | Carbohydrates: 4g | Protein: 19g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 67mg | Potassium: 294mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 2mg