Lamb Chops Recipe
This Lamb Chops Recipe makes the perfect centerpiece for your Easter dinner or another special occasion! Made with fresh herbs, garlic, and lime juice, this impressive dish is a great choice for a showstopping meal!
This lamb chop recipe is easy, straightforward, and delicious! You might be hesitant to try it for the first time if lamb is outside your usual food choice, but I’m here to tell you it’s worth trying! The chops turn out so tender and full of flavor, I know you’ll be coming back for seconds.
SAVE THIS EASY LAMB CHOPS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Cooking Methods
You can make these beautiful chops in a skillet or even on a grill, but for lamb chops that come out perfectly moist and flavorful, I love to marinate the lamb and then roast them in the oven until JUST medium rare. Plan ahead so you have enough time for these lamb chops to marinate for extra flavor and to rest before roasting them!
Ingredients for Lamb Chops
Minimal ingredients make this lamb chop recipe simple yet delicious. Here’s what you need to make them:
Double-cut lamb chops, French style (you can have them cut this style at the grocery store butcher counter)
Sea salt
Fresh flat parsley
Fresh thyme
Unsalted butter, melted
Extra virgin olive oil
Garlic cloves
Freshly squeezed lime juice (lemon juice works well too)
Make sure to review the lamb chops recipe card at the bottom of the post for a detailed ingredient list and instructions!
How to Cook Lamb Chops
Prep: Place 4 double-cut lamb chops on a platter, dry them with paper towels, and generously season one side of the chops with about 1/2 teaspoon of salt each. Flip and repeat.
Marinate: Make the marinade by adding parsley, thyme, melted butter, olive oil, garlic cloves, lime juice, and the remaining teaspoon of salt into a food processor and run, scraping down the sides as needed (note: you can choose to remove the thyme from the stem- but I do not).
Smother the lamb chops with marinade, wrap them with plastic wrap or aluminum foil, and allow them to sit in the fridge for at least 2 hours or overnight.
Rest: Next, remove the lamb chops from the fridge and let them rest on the counter for 1 hour prior to cooking. Towards the end of the rest time, then preheat the oven to 400F.
Roast: Now place lamb chops on a baking sheet (note: no need to spray or butter) and cook until an instant-read thermometer reads 105F (between 10-15 minutes depending on the thickness).
Quickly remove them from the oven and raise the rack to the second highest setting, then return the chops to the oven. Set the oven to “broil” and cook for about another 2-4 minutes. The amount of time will vary based on the thickness of the lamb chops, but the internal temperature should be about 115F.
Second Rest: Finally, allow the lamb chops to rest on the counter for a little bit. They should rise to an internal temperature of 132 degrees F, which is medium rare. Serve with desired sides.
Lamb Chop Temperature Guide
Don’t like your lamb medium rare? Follow these guidelines on the meat thermometer in the thickest part of the meat for your desired level of done-ness:
Medium – remove at 140˚F for a final temp of 145˚F
Medium-Well – remove at 155˚F for a final temp of 160˚F
Well Done – Remove at 160˚F for a final temp of 165˚F (the meat will get tough when well done so we don’t recommend this)
Note: The USDA recommends 145 ˚F as a safe temperature for lamb.
FAQs
Can I use dried herbs instead of fresh ones?
Yes, you can use 1 teaspoon of dried herbs for every tablespoon of fresh herbs. I prefer the flavor of the fresh herbs in this recipe, but dried herbs work in a pinch.
What should I serve with this Lamb Chop Recipe?
For a special meal, pair your lamb chops with a nice pan sauce, some potatoes, and a salad. Try some of these recipes:
Salads: Winter Salad, Strawberry Spinach Salad, or Caesar Salad
Sauces: Tzatziki Sauce, Chimichurri Sauce, or Mushroom Wine Sauce
Potatoes: Cheesy Mashed Potatoes, Scalloped Hasselback Potatoes, or Smashed Red Potatoes
Carrots: Horseradish Carrots or Brown Sugar Glazed Carrots
How do I store leftover Lamb Chops?
Once lamb chops have cooled to room temperature, transfer them to an airtight container and store them in the fridge for 3-4 days. Reheat in the oven or a skillet for best results.
Can I freeze this Lamb Chop Recipe?
Yes, you can freeze lamb chops, but they may become dry and tough when reheating. Thaw frozen chops in the fridge overnight before reheating them with some broth or sauce to retain moisture.
I prefer to freeze them after they are marinated but before baking them, the better to preserve their juicy texture.
Need Dessert for your Easter Dinner?
Try one of these sweets for a delicious Easter treat:
Easter Egg Hunt Surprise Cookies
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Lamb Chops Recipe
Ingredients
Instructions
Notes
Nutrition
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