Garlic and Herb Crusted Lamb Chops
Garlic and Herb Crusted Lamb Chops are a true classic, full of flavor and perfect for a special dinner. The chops have a crispy crust made from fresh garlic, fragrant…
Tip: save now, cook later.Garlic and Herb Crusted Lamb Chops are a true classic, full of flavor and perfect for a special dinner. The chops have a crispy crust made from fresh garlic, fragrant herbs like rosemary and thyme, and a touch of olive oil that gives them a tasty, golden finish. Inside, the lamb stays juicy and tender, offering a delicious bite every time.
I love making these chops when I want to impress without spending hours in the kitchen. One tip I always follow is to let the lamb come to room temperature before cooking and to give the herb crust plenty of time to stick so it forms that perfect crust. It’s such a simple detail that really steps up the whole dish.
My favorite way to enjoy these lamb chops is with some roasted veggies or a fresh salad on the side. They also go really well with a little dollop of mint sauce or a squeeze of lemon to brighten up all the rich flavors. Whenever I serve this dish, everyone asks for seconds—it just feels like a cozy, special meal everyone appreciates.
Key Ingredients & Substitutions
Lamb Chops: Rib chops are tender and flavorful. If you can’t find them, loin chops are a good substitute. Avoid thicker cuts, they take longer to cook and the crust may burn.
Herbs: Fresh parsley, rosemary, and thyme add bright, earthy flavors. If fresh isn’t available, use 1/3 the amount of dried herbs. They are less vibrant but still tasty.
Garlic: Minced fresh garlic creates a punchy flavor. If you want a milder taste, roast the garlic cloves longer before adding or use garlic powder in the crust mix.
Breadcrumbs: Panko is perfect for a crunchy crust. You can swap with regular breadcrumbs or crushed crackers for a different texture. For gluten-free options, try almond meal or gluten-free bread crumbs.
Parmesan Cheese: This is optional but adds a nice nutty flavor and helps bind the crust. If dairy-free, leave it out or try a sprinkle of nutritional yeast.
How Do You Get the Herb Crust to Stick and Stay Crispy?
Making sure the herb crust sticks well is key to this dish’s success. Here’s how I do it:
- Dry the lamb chops well with paper towels before seasoning. Moisture makes the crust slip off.
- After searing the chops to create a lightly cooked crust, pat the herb mixture firmly onto the top. The residual heat helps the coating set.
- If you can, let the coated chops rest for 10 minutes before baking. This helps the mixture cling better when you finish them in the oven.
- Baking at a high temperature (around 400°F) crisps the crust without overcooking the lamb inside.
Using these steps, you get a flavorful, crunchy crust with juicy lamb underneath every time!
Equipment You’ll Need
- Large ovenproof skillet – great for searing the chops and finishing them in the oven without extra pans.
- Sharp chef’s knife – helps finely chop herbs and garlic easily for the crust.
- Mixing bowl – to combine the herb crust ingredients smoothly.
- Tongs – lets you safely turn the lamb chops without piercing the meat and losing juices.
- Meat thermometer – perfect to check lamb’s doneness and avoid overcooking.
Flavor Variations & Add-Ins
- Swap lamb for pork chops with the same herb crust for a milder but still tasty meal.
- Add crushed pine nuts or chopped walnuts to the crust for extra crunch and nuttiness.
- Mix in a teaspoon of Dijon mustard into the herb crust for a tangy hint.
- Try using fresh mint or oregano in place of rosemary for a different herb flavor profile.
Garlic and Herb Crusted Lamb Chops
Ingredients You’ll Need:
For The Lamb Chops:
- 8 lamb rib chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 garlic cloves (whole, unpeeled, for roasting with the lamb)
For The Herb Crust:
- 4 cloves garlic, minced
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- ½ cup breadcrumbs (preferably panko)
- ¼ cup grated Parmesan cheese (optional)
- Zest of 1 lemon
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
For The Pan Sauce (Optional):
- ½ cup dry white wine or chicken broth
How Much Time Will You Need?
This dish takes about 15 minutes of prep and searing time, plus 5-7 minutes of oven roasting to finish. Allow about 10 minutes for the chops to rest and for preparing the optional pan sauce, totaling roughly 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Herb Crust:
In a medium bowl, mix together minced garlic, chopped parsley, rosemary, thyme, breadcrumbs, Parmesan cheese (if using), lemon zest, paprika, and a pinch of salt and pepper. Stir well and set aside.
2. Prepare the Lamb Chops:
Pat the lamb chops dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper.
3. Sear the Lamb Chops:
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Add the butter and wait until melted and hot. Add the whole, unpeeled garlic cloves to the pan to lightly roast. Carefully place the lamb chops in the skillet and sear each side for 2-3 minutes until they develop a deep golden-brown crust.
4. Apply the Herb Crust:
Remove the skillet from the heat. Take a spoonful of the herb crust mixture and gently press it on top of each seared lamb chop, making sure it sticks well.
5. Finish in the Oven:
Preheat your oven to 400°F (200°C). Place the skillet—with the chops and garlic cloves if ovenproof—or transfer the chops to a baking sheet. Roast in the oven for 5-7 minutes for medium-rare doneness, or until the crust is golden and the internal temperature reaches about 130°F (54°C). Adjust time for preferred doneness.
6. Deglaze the Pan and Rest the Lamb:
Remove the lamb chops and cover loosely with foil to rest. Return the skillet to the stove over medium heat, add white wine or chicken broth, and scrape the bottom to loosen flavorful browned bits. Let it simmer for 2-3 minutes until slightly reduced, creating a pan sauce. Pour this over the chops when serving.
7. Serve:
Arrange the lamb chops and roasted garlic cloves on a platter. Drizzle pan sauce over the top and garnish with fresh herbs if desired. Serve hot with your favorite sides.
Can I Use Frozen Lamb Chops for This Recipe?
Yes, but make sure to thaw them completely in the refrigerator overnight before cooking. This ensures even cooking and helps the herb crust stick properly.
Can I Prepare the Herb Crust Ahead of Time?
Absolutely! You can mix the herb crust ingredients a day ahead and store them in an airtight container in the fridge. Just bring it to room temperature before applying to the chops.
How Should I Store Leftovers?
Keep leftover lamb chops in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or on the stovetop to maintain the crust’s texture.
What Side Dishes Pair Well with Garlic and Herb Crusted Lamb Chops?
Roasted vegetables, creamy mashed potatoes, or a fresh green salad complement the lamb nicely. For a lighter option, steamed asparagus or sautéed spinach are great choices.
