10+ Lamb Chop Recipes You’ll Love to Try Today

Lamb chops are a tasty way to enjoy a special meal. You can keep them simple or toss in herbs and spices for extra flavor.

Whether you want a quick weeknight dinner or something for guests, lamb chops fit the bill.

Lamb chops cook fast and turn out tender if you don’t overdo it. They’re perfect when you want something a little fancy but don’t have hours to spare.

Just grab a few basic ingredients and you’ll have a delicious plate of lamb in no time.

Ingredients

• Lamb chops
• Salt
• Pepper
• Fresh herbs (like rosemary or thyme)
• Garlic (optional)

Cooking Instructions

1. Season the lamb chops with salt, pepper, and herbs.
2. Heat a skillet over medium-high heat.
3. Sear the lamb chops for 3-4 minutes on each side until browned.
4. Lower the heat and cook to your preferred doneness (135°F/57°C for medium-rare).
5. Let the lamb chops rest a few minutes before serving.

1) Garlic and Rosemary Oven-Roasted Lamb Chops

Roasting lamb chops with garlic and rosemary is a classic move. Start by seasoning the lamb with fresh garlic and rosemary leaves.

Add salt and pepper to bring out the flavors. Preheat your oven to 400°F (200°C).

Sear the chops in a hot pan to get a nice brown color on each side. Pop them in the oven to finish roasting.

Give them about 15-20 minutes, depending on thickness. Let them rest a few minutes so they stay juicy.

Ingredients

• Lamb chops
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper
• 2 tablespoons olive oil

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Rub lamb chops with garlic, rosemary, salt, pepper, and olive oil.
3. Sear chops on high heat for 2-3 minutes per side.
4. Place chops in oven and roast 15-20 minutes.
5. Let chops rest 5 minutes before serving.

More details at Allrecipes.

2) Pan-Seared Lamb Chops with Thyme Butter Sauce

Season your lamb chops with salt, pepper, and thyme. Heat a skillet on medium-high until it’s good and hot.

Sear the chops for about 3-4 minutes on each side until they get a nice brown crust. Drop the heat and add butter, garlic, and more thyme.

Spoon the melted butter over the chops as they finish cooking. That keeps them juicy and packs in the flavor.

Let the chops rest for a few minutes. The thyme butter sauce is honestly so good and doesn’t take much work at all.

Ingredients

• 4 lamb chops
• Salt and pepper
• 2 sprigs fresh thyme
• 2 tbsp butter
• 2 garlic cloves, smashed

Cooking Instructions

1. Season chops with salt, pepper, and thyme.
2. Heat skillet on medium-high until hot.
3. Sear chops 3-4 minutes per side.
4. Lower heat; add butter, garlic, thyme.
5. Spoon butter over chops while cooking 1-2 minutes.
6. Remove chops and rest 5 minutes before serving.

For more tips, check pan-seared lamb chops with thyme butter sauce.

3) Grilled Lamb Chops with Herb Chimichurri

Grilling lamb chops brings out a smoky flavor that pairs perfectly with chimichurri. This sauce uses parsley, cilantro, garlic, vinegar, and olive oil.

It’s zesty and bright—just what grilled meat needs. You only need a few minutes per side for the chops.

The chimichurri comes together fast in a food processor or with a knife. Serve the lamb with a generous drizzle of sauce.

Ingredients

• 8 lamb chops
• 1 cup fresh parsley
• ½ cup fresh cilantro
• 3 cloves garlic
• 1 small red onion
• 2 tablespoons red wine vinegar
• ½ cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat grill to medium-high (about 400°F / 200°C).
2. Season lamb chops with salt and pepper.
3. Grill for about 2-3 minutes per side, until nicely charred and cooked how you like.
4. Pulse parsley, cilantro, garlic, red onion, vinegar, olive oil, salt, and pepper in a food processor until finely chopped.
5. Spoon chimichurri over the grilled chops before serving.

4) Lamb Chops with Balsamic Reduction and Fresh Rosemary

Balsamic and rosemary give lamb chops a tangy, herby kick. Rub the chops with olive oil, garlic, salt, and pepper.

Cook the lamb in a hot pan until seared on both sides. Drop the heat and add balsamic vinegar and rosemary.

Let it simmer until the sauce thickens. Pour it over the lamb right before serving.

Ingredients

• 4 lamb chops (about 3/4 inch thick)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon fresh rosemary, chopped

Cooking Instructions

1. Rub lamb chops with olive oil, garlic, salt, and pepper.
2. Heat skillet over medium-high.
3. Sear for 3-4 minutes per side.
4. Lower heat to medium. Add balsamic vinegar and rosemary.
5. Simmer sauce until thickened, about 2-3 minutes.
6. Spoon over the lamb chops and serve.

See more at Lamb Chops with Balsamic Reduction.

5) Easy Skillet Lamb Chops with Garlic and Herb Crust

You can make lamb chops right on your stove with just a skillet. The trick is to build a garlic and herb crust for extra flavor.

Season the chops with garlic, rosemary, thyme, salt, and pepper. Cook them over medium-high heat until they get a golden brown crust.

Finish with a quick pan sauce using the drippings, garlic, and a bit of butter. It’s fast and gives you a restaurant-style meal at home.

Ingredients

• 4 lamb chops
• 3 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp butter

Cooking Instructions

1. Mix garlic, rosemary, thyme, salt, and pepper. Rub onto both sides of the lamb chops.
2. Heat olive oil in skillet over medium-high.
3. Add chops and cook 3-4 minutes per side until browned.
4. Lower heat, add butter, and spoon melted butter over chops for 1-2 minutes.
5. Remove and let rest before serving.

6) Slow-Roasted Greek Style Leg of Lamb Chops

Slow-roasting lamb chops with Greek flavors is honestly hard to beat. Lemon, garlic, and oregano make the meat bright and savory.

Potatoes roasted alongside soak up all those juices. This is great for a weekend meal or when you want something special.

Roast the lamb low and slow at 325°F (163°C) for a few hours. The result is juicy, tender meat.

Ingredients

• Leg of lamb chops
• Potatoes, cut into wedges
• Garlic cloves
• Lemon juice and zest
• Olive oil
• Fresh oregano or dried
• Rosemary sprigs
• Salt and pepper

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Rub lamb with olive oil, garlic, lemon zest, oregano, rosemary, salt, and pepper.
3. Place lamb and potatoes in a roasting pan.
4. Drizzle lemon juice over everything.
5. Roast for 2.5 to 3 hours until tender.
6. Let rest before serving.

See Greek Slow-Roasted Leg of Lamb with Potatoes for more.

7) Rosemary and Garlic Marinated Lamb Rib Chops

Marinate lamb rib chops with fresh rosemary and garlic for a simple, natural flavor. Let the chops soak in the marinade for at least an hour.

After marinating, cook the lamb on a hot grill or in a pan. That golden crust is worth the wait.

Season with salt and pepper before cooking to bring out the flavors. The rosemary and garlic marinade is easy—just a few fresh ingredients and a little patience.

Ingredients:

• 1 pound lamb rib chops
• 2 tablespoons fresh rosemary, minced
• 1 garlic clove, minced
• 2 teaspoons salt
• 1 teaspoon black pepper

Cooking Instructions:

1. Mix rosemary, garlic, salt, and pepper in a bowl.
2. Rub marinade all over the lamb chops.
3. Let them marinate for at least 1 hour in the fridge.
4. Preheat grill or pan to medium-high.
5. Cook chops 4-5 minutes per side.
6. Serve warm.

Find more tips at Lamb Chops with Rosemary and Garlic.

8) Lamb Chops with Creamy Rosemary Gravy

You know, there’s just something about lamb chops with a creamy rosemary gravy that makes dinner feel special. The rosemary and garlic bring out a cozy flavor, and the sauce? It’s smooth, rich, and kind of addictive.

First, season your chops well and get them sizzling in a hot pan. Once those are browned, don’t clean the pan—make your gravy right there with fresh rosemary, garlic, and cream.

All those tasty browned bits from the lamb go straight into your sauce, which is pretty much the secret. This recipe comes together fast, so you won’t be stuck in the kitchen all night.

Pair these chops with mashed potatoes or some steamed veggies. Easy, classic, and honestly hard to mess up.

Ingredients

• 6 lamb chops
• 2 tablespoons fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Season lamb chops with salt, pepper, and 1 tablespoon rosemary.
3. Heat olive oil in a skillet over medium-high heat.
4. Sear chops 2-3 minutes per side until browned.
5. Transfer chops to oven and cook 6-8 minutes more.
6. Remove chops and add garlic and remaining rosemary to skillet.
7. Stir in cream and simmer until sauce thickens.
8. Serve lamb chops with creamy rosemary gravy spooned on top.

For more on this recipe, see Rosemary Garlic American Lamb Chops with Creamy Parmesan Sauce.

9) Honey and Mustard Glazed Lamb Chops

Honey and mustard glazed lamb chops are one of those dishes that look fancy but are ridiculously simple. The sweet honey and sharp mustard combine for a sticky, tangy coating.

Warm up the honey, mustard, and a pinch of pepper over low heat. This makes the glaze come together smoothly.

Pop your lamb chops under the broiler, about 3 inches from the heat. Let them cook for roughly 7 minutes.

Halfway through, brush on the glaze. The chops get shiny and pick up that sweet-savory flavor.

Take them out while they’re still sizzling and serve right away. Pick your favorite side and you’re set.

Ingredients

• 8 lamb loin chops (1 inch thick)
• 1/3 cup honey
• 1/3 cup prepared mustard
• 1/8 teaspoon onion salt
• 1/8 teaspoon pepper

Cooking Instructions

1. Preheat the broiler to 450°F (230°C).
2. Warm honey, mustard, and pepper over very low heat.
3. Place lamb chops 3 inches from the broiler.
4. Broil chops for 7 minutes.
5. Brush chops with glaze halfway through broiling.
6. Remove and serve hot.

You can find a similar method here for more tips on honey-mustard glazes.

10) Spicy Moroccan Lamb Chops with Cumin and Coriander

You’ll love the bold flavors in these spicy Moroccan lamb chops. The mix of cumin and coriander brings a warm, earthy taste that pairs nicely with the heat from cayenne pepper.

Mint and lemon juice add a fresh kick that keeps things lively. It’s a combo that just works—trust me.

Marinate the lamb chops in olive oil, garlic, and all those spices for at least an hour. This lets the flavors really sink in and helps the meat turn out tender.

Once you’re ready, toss the chops on a hot pan or grill and cook them until they’re juicy and have a good sear. The smell alone will make your mouth water.

Ingredients:

• 4 lamb chops
• 1/2 cup fresh mint, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and black pepper to taste

Cooking Instructions:

1. In a bowl, mix the mint, cumin, coriander, cayenne, garlic, lemon juice, olive oil, salt, and pepper.
2. Coat the lamb chops in the marinade and chill them for about an hour.
3. Heat your pan or grill to medium-high (around 400°F / 200°C).
4. Cook the chops for 3-4 minutes on each side for a nice medium-rare.
5. Let them rest for about 5 minutes before digging in.

For more details, take a look at this Moroccan spice blend recipe.