Garlic and Herb Crusted Lamb Chops (VIDEO Recipe)

These lamb chops are seared, forming a garlic herb crust. The 2-ingredient pan sauce will completely win you over! Easy, excellent Lam Chops Recipe! | natashaskitchen.com

These holiday-worthy lamb chops are seared, forming a garlic and herb crust and wait until you try the easy 2-ingredient pan sauce! I’ve had so many requests for a good lamb recipe over the years and this one is truly delicious.

This recipe is sponsored by our friends at Tabasco and believe it or not, Tabasco’s Original Red Sauce makes all the difference! Tabasco is made of 3 ingredients, and contains vinegar which acts to tenderize the lamb as it marinates and it provides wonderful flavor.

My toddler even loved this and kept coming back for little bites of juicy lamb, which tells you it wasn’t too spicy, but oh so flavorful!

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Watch How to Make Lamb Chops Recipe:


We purchased the lamb at Costco – a recommendation from my husband’s cousin, Angelina who is a big fan of lamb and actually inspired this recipe! A rack of lamb at our local Costco runs about $10/lb.

This recipe also works well with lamb loin chops which run about $6-$7/lb at our local Costco. I’ve tested both the lamb loin and lamb rib chops and either one works great (*see note). Lamb rib chops just look a little fancier with the little rib handle.

*Note if using lamb loin chops: since loin chops are typically thicker, they take slightly longer to cook. You might consider finishing them off in the oven at 350˚F for 5-10 minutes after searing 3 minutes per side on the skillet. Doneness temperatures in chart below will remain the same.

These lamb chops are seared, forming a garlic herb crust. The 2-ingredient pan sauce will completely win you over! Easy, excellent Lam Chops Recipe! | natashaskitchen.com

Ingredients for Lamb Chops Recipe:

2 lbs lamb rib chops (about 8 count) cut from Frenched** rack of lam
5 plump garlic cloves, pressed
4 Tbsp olive oil, divided
2 Tbsp fresh parsley, plus more for garnish (or use 2 tsp dried parsley)
2 tsp Tabasco Original Red Pepper Sauce
1 tsp salt, we used sea salt
1 tsp black pepper, freshly ground
1/4 tsp dried thyme

**Frenched means part of the meat/fat has been cut away on the bone-side to expose the bones. If it’s not pre-sold this way, ask your butcher to do it for you. 

For the Sauce:

1/2 cup chicken or beef stock
2 Tbsp unsalted butter, softened

These lamb chops are seared, forming a garlic herb crust. The 2-ingredient pan sauce will completely win you over! Easy, excellent Lam Chops Recipe! | natashaskitchen.com

How to Make Lamb Chops with Garlic Butter Sauce:

1. Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting them into even portions (3/4″ to 1″ thick).

2. Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper and 1/4 tsp thyme.

3. Place lamb chops in a non-metal casserole dish and pour marinade over the chops. Rub all sides of lamb chops (focusing on the meaty portions) with marinade then cover and refrigerate at least 6 and up to 18 hours.

4. Before cooking, let lamb chops sit at room temp 30 minutes. Heat a large heavy pan (we prefer cast iron) over high heat. Add 1 Tbsp oil to the hot pan and once oil is hot, add lamb chops and sear for 3-4 minutes per side, depending on thickness of chops and desired doneness  (see chart below). At 3 minutes per side, lamb will be medium doneness and at 4 minutes per side, lamb will be medium-well to well done. If your pan isn’t large enough to accommodate all lamb chops, you can sear in 2 separate pans. 

Cook until desired doneness is reached and an instant read thermometer registers 5 degrees below the desired temperature (the temperature will continue to rise as the meat rests).

Lamb Chop Cooking Temperature Guide:

Remove at 125˚F for Rare to get ideal temp of 130˚F.
Remove at 130˚F for Medium Rare to get ideal temp of 135˚F
Remove at 140˚F for Medium to get ideal temp of 145˚F
Remove at 155˚F for Medium-Well to get ideal temp of 160˚F
Remove at 160˚F for Well Done ideal temp of 165˚F

Note: The USDA recommends a safe cooking temperature for lamb of 145˚F. Checking lamb doneness is similar to a good steak – it’s pretty red when rare and has little to no pink when well done. Lamb is best when cooked to medium doneness.

To make pan sauce,

1. Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.

2. Add 1/2 cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, adding 1 piece at a time. Spoon sauce over lamb chops and garnish with chopped parsley if desired.

These lamb chops are seared, forming a garlic herb crust. The 2-ingredient pan sauce will completely win you over! Easy, excellent Lam Chops Recipe! | natashaskitchen.com

Garlic and Herb Crusted Lamb Chops Recipe

4.75 from 16 votes
Prep Time: 6 hours
Cook Time: 8 minutes
Total Time: 6 hours 8 minutes
These lamb chops are seared, forming a browned crust of garlic and herbs and wait till you try the easy 2-ingredient pan sauce which will completely win you over!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $22-$28
Servings: 8 lamb chops (serving 3 to 4)

Ingredients

  • 2 lbs lamb rib chops 8 count, cut from a rack of Frenched lamb ribs
  • 5 plump garlic cloves pressed
  • 4 Tbsp olive oil divided
  • 2 Tbsp fresh parsley plus more for garnish (or use 2 tsp dried parsley)
  • 2 tsp Tabasco original red pepper sauce
  • 1 tsp salt we used sea salt
  • 1 tsp black pepper freshly ground
  • 1/4 tsp dried thyme

For the Sauce:

  • 1/2 cup chicken or beef stock
  • 2 Tbsp unsalted butter softened

Instructions

How to Make Lamb Chops with Garlic Butter Sauce:

  1. Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into 3/4" or 1" thick even portions.
  2. Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper and 1/4 tsp thyme.
  3. Place lamb chops in a non-metal casserole dish, pour over marinade and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate 6 to 18 hours.
  4. Before cooking, let lamb chops sit at room temp 30 min. Heat large heavy pan (we prefer cast iron) over high heat. Add 1 Tbsp oil to the hot pan and once oil is hot, add lamb chops and sear for 3-4 minutes per side, depending on thickness of chops and desired doneness keep in mind temp rises 5 degrees as it rests (see notes). At 3 min per side, lamb will be medium doneness and at 4 min per side, lamb will be medium-well to well done. If your pan isn't large enough to accommodate all lamb chops, sear in 2 separate pans.

To make pan sauce,

  1. Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
  2. Add 1/2 cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired.

Recipe Notes

Lamb Chop Cooking Temperature Guide:
Remove at 125˚F for Rare to get ideal temp of 130˚F.
Remove at 130˚F for Medium Rare to get ideal temp of 135˚F
Remove at 140˚F for Medium to get ideal temp of 145˚F
Remove at 155˚F for Medium-Well to get ideal temp of 160˚F
Remove at 160˚F for Well Done ideal temp of 165˚F
Note: The USDA recommends safe cooking temp of 145˚F. Lamb is best cooked to medium.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

These lamb chops are seared, forming a garlic herb crust. The 2-ingredient pan sauce will completely win you over! Easy, excellent Lam Chops Recipe! | natashaskitchen.com

Q: Do you make lamb for the holidays? What’s YOUR favorite way to prepare it? I’d love to hear from you in a comment below 🙂

These lamb chops are seared, forming a garlic herb crust. The 2-ingredient pan sauce will completely win you over! Easy, excellent Lam Chops Recipe! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Anna
    August 23, 2018

    My family loves this! I cook in a stainless steel skillet. Put on high heat and add canola oil when water beads on pan (to test pan heat). Adjust heat to ensure it doesn’t burn. So tasty. I never make enough. Thanks Natasha! Reply

    • Natashas Kitchen
      August 23, 2018

      Sounds like you need to make a double batch next time! Thanks Anna Reply

  • David
    May 28, 2018

    Quick and easy with great taste. Marinated mine overnight in a bag. Also, when making the sauce I did away with ALL the oil, increased the broth to 2/3 cup and added 1 tsp arrowroot to thicken into a gravy. Then added hand full of sliced morel mushrooms. Served the chops over bed of garlic roasted mash potatoes Reply

    • Natasha's Kitchen
      May 29, 2018

      I’m glad you enjoy the recipe David! Thanks for sharing your excellent review with other readers! Reply

  • Mags
    April 1, 2018

    That was delicious 😋. I never had a good recipe for lamb chops until now. The best ever!!! Reply

    • Natasha's Kitchen
      April 2, 2018

      Yay, I’m so glad you love it! Thanks for sharing Mags! Reply

  • janelle
    March 27, 2018

    Hi. this looks amazing. where or what kind of stores sell these lamb chops? i haven’t seen them. any advice from any one please. we want to make this. Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Janelle, I found these at Costco 🙂 They seem to have the best pricing and the quality of the lamb chops is high at Costco. Reply

  • Lindsay
    March 6, 2018

    This is my absolute favorite recipe of all time… makes me look like i somehow know what I’m doing!!! Thank you!!!! Reply

    • Natasha's Kitchen
      March 7, 2018

      You’re welcome Lindsay! I’m glad you LOVE the recipe. Thanks for sharing your fantastic review! Reply

  • Holly
    January 3, 2018

    Hello, I just wanted to let you know I have cooked the lamb chops and the chicken legs with garlic and dijon. My family loved both. I make a double or triple batch and freeze. It’s so easy to take out a frozen bag of marinated meats. So good. It’s in our regular rotation -Thank you for sharing. Happy 2018! Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Hi Holly and thank you for such a great review! I’m all smiles 😬. Have a wonderful 2018! Reply

  • BC
    December 23, 2017

    The only item that I see-sense- is the Chops from Costco there is a hint of undesirable flavor from the lamb-what they are fed! so I use American Lamb and ‘who knew’ there is no “lambie” flavor. Other than that the recipe.is great.Thanks…BC Reply

    • BC
      April 2, 2018

      Recently, I finly chopped rosemary and well as fresh thyme with a hint of dijon-outstanding…bc Reply

  • November 2, 2017

    Tested these out today with family because I want to make them for a party this weekend. I’m also embarrassed to admit it, but I ate half of them myself in one sitting. So good! Reply

    • Natasha's Kitchen
      November 2, 2017

      I’m glad to hear how much you love the recipe Cindy! Thanks for sharing your wonderful review! 🙂 Reply

  • Robyn
    October 8, 2017

    Have made you Shrimp creamy pasta for three grandchildren there have told us keep making it that is your best dish.
    Yum Yum Fantastic. Can’t wait to try your Lamb Chops. Robyn Reply

    • Natasha
      natashaskitchen
      October 8, 2017

      Robyn, I am so happy to hear that!! Thank you for sharing your amazing review 🙂 Reply

  • September 18, 2017

    Fantastic recipe Natasha – thank you for posting! Really like the end result and the presentation, too! Just shared my vision of this dish, too! Enjoy the day. Reply

    • Natasha's Kitchen
      September 18, 2017

      My pleasure Elaine! i’m glad you enjoy it as much as I do! Thanks for sharing your great review! 🙂 Reply

  • August 13, 2017

    I’m not a lamb lover but I made them for my lamb loving husband. What happened next surprised me, I loved them! The marinade took the gamey taste away and the chops were so flavorful and yummy! Reply

    • Natasha's Kitchen
      August 14, 2017

      Awesome, I’m glad to hear you both enjoy the recipe Dawn! Thanks for sharing your great review! Reply

  • Tania
    June 26, 2017

    This recipe looks amazing! This may be a dumb question but do you know if this works with grilling too? And if yes, how long per side would you recommend? Reply

    • Natasha
      natashaskitchen
      June 26, 2017

      Hi Tania, I would grill over medium/high heat for about 4 minutes per side or until desired doneness is reached. If you have a temperature probe, you can check for doneness that way as well 🙂 Reply

  • Yukiko
    June 19, 2017

    Made this for Fathers Day dinner and the whole family loved it!! If I was to use the recipe for a leg of lamb, any idea how much I would need to increase the ingredient amounts? Reply

    • Natasha
      natashaskitchen
      June 20, 2017

      Hi Yukiko, I haven’t tried it with leg of lamb but I think it would depend on the size of your cut. If it is about 7 lbs, you might want to double the recipe. Let me know how you like it with that cut. 🙂 Reply

  • Tasha
    May 31, 2017

    Thank you so much Natasha for sharing this recipe . I think it’s my 7th time I have made it. Maybe more. My hubby is very picky about lamb … we live in aspen, CO. He tried lamb in every restaurant around here and neighborhood. This is a winner!!!!!!!! No Doubt! Once again , I appreciate your wonderful blog!!!! Can’t wait till you publish the best cookbook with your great winning recipies !!!! Congrats on your continuing and growing success!!!! Tons of love from Aspen🤗 Reply

    • Natasha's Kitchen
      May 31, 2017

      That’s really amazing to hear, thanks for sharing Tasha! Thank you for following and sharing such a thoughtful review! 😀 <3 Reply

  • Janice Graham
    April 16, 2017

    Awesome recipe!!! These were great!! I didn’t use the garlic, don’t like the taste or smell, but awesome none the less. I have a very picky eater and she even liked them!! Will defiantly make again!!! Reply

    • Natasha
      natashaskitchen
      April 16, 2017

      Janice, thank you for sharing such a nice review 😬 Reply

  • Monet
    April 12, 2017

    What can you use in place of hot sauce. I cannot use hot sauce , nothing spicy Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      You can omit it and it will still work fine. So you don’t miss out on any flavor, you might add 1 tsp plain vinegar. Reply

  • Marianna
    March 3, 2017

    Loved it! Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      Thank you Marianna for such a nice feedback 😀. Reply

  • February 9, 2017

    OMG Natasha, I cannot wait to try this tonight! This is the first and only recipe I am looking at. Wish me luck 😉 Reply

    • Natasha's Kitchen
      February 9, 2017

      It is SO delicious! Let me know what you think! Reply

  • January 1, 2017

    These look so incredibly delicious. I cannot wait to try them. Would I be able to use any hot sauce (I don’t particularly care for tabsaco) and have similar results?

    Thanks! Reply

    • Natasha
      natashaskitchen
      January 1, 2017

      Yes, that should work. Or, you can omit it but add a little more salt and seasoning since the hot sauce has salt in it. Reply

  • Tatyana Shevchenko
    December 14, 2016

    I didnt have lamb meat at the moment but I tried the marinate with beef meat, marinated it overnight and seared the meat first then finished cooking it in the oven. turned out so yummy! loved it.
    definitely going to try it with lamb meat next time. Reply

    • Natasha's Kitchen
      December 14, 2016

      Awesome! Glad the recipe worked out with beef. Let me know how you liked it using lamb meat Tatyana! Reply

  • Jenny
    December 11, 2016

    What other meats could this marinade be used for? Chicken breasts? And would you still have to marinade all those hours?

    We will try this soon, it looks amazing. Reply

    • Natasha
      natashaskitchen
      December 12, 2016

      Hi Jenny, for maximum flavor, I would marinate as long as you have time for. With chicken breast I would suggest at least 4 hours or overnight. Reply

  • December 11, 2016

    My family loves lamb! This recipe looks so easy and delicious, I can’t wait to make it! Thank you for including the lamb cooking guide 🙂 Reply

    • Natasha's Kitchen
      December 12, 2016

      You’re welcome! I’m so happy you enjoyed it. Reply

  • Marina
    December 10, 2016

    what about making it ahead and heating it? Reply

    • Natasha
      natashaskitchen
      December 10, 2016

      Marina, just like with steak, this recipe is best eaten right away but you can still make it work. Reply

  • December 9, 2016

    These lamb chops look insanely juicy and perfect. Love that pan sauce! Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Thank you Tieghan, they were fun to make 😀. Reply

  • December 9, 2016

    If I ate lamb, I’d be all over this! My husband would devour these =) Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Haha I’ll take that as a major compliment then! 😉 you should consider using the marinade for other meats. It really is wonderful! Reply

  • December 9, 2016

    This is one amazing lamb recipe! Garlic was made for lamb!! 😀 Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      I completely agree! Thanks Katerina!:-) Reply

  • carrian cheney
    December 9, 2016

    just beautiful! Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Thank you Carrian, you must give them a try 😬. Reply

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