Garlic and Herb Crusted Lamb Chops are a wonderful way to enjoy tender, juicy meat with a flavorful twist. The crust is packed with fresh herbs and lots of garlic, which adds a delicious, aromatic crust that perfectly complements the rich lamb. It’s a meal that feels special but is really simple to make.
I love making these lamb chops when I want to impress friends or just treat myself to something tasty and comforting. The garlic and herbs make the lamb smell amazing as it cooks, and there’s something so satisfying about getting that crispy, flavorful crust on each chop. I always make sure to let the meat rest a little after cooking—this helps keep it juicy and even more delicious.
My favorite way to serve these chops is with a side of roasted vegetables or a fresh salad to balance the rich flavors. They’re perfect for a cozy dinner at home or a nice weekend meal. Every time I make this recipe, it reminds me of great family dinners where the kitchen fills with that wonderful smell of garlic and herbs, making the whole house feel warm and inviting.
Key Ingredients & Substitutions
Lamb Chops: Choose chops about 1 inch thick for even cooking. If lamb isn’t your favorite, you can try veal or pork chops as alternatives, but the flavor and texture will change.
Garlic: Fresh garlic is best for a strong, fresh flavor. Mince it finely to help it mix well in the herb crust and avoid large chunks that might burn.
Fresh Herbs: Parsley, rosemary, thyme, and mint create a bright, herbal crust. If you can’t find fresh herbs, use good-quality dried ones but reduce the quantity by half since dried herbs are more concentrated.
Lemon Zest: Adds a lovely brightness to balance the rich lamb. If you don’t have lemon, a splash of lemon juice or a little vinegar can also brighten the flavors.
Dijon Mustard: This is optional but helps the herb crust stick to the meat while adding subtle tang. If you don’t have mustard, brush the lamb with a bit of olive oil instead.
How Do You Get a Perfectly Crispy Herb Crust on Lamb Chops?
The key to a crispy crust is to make sure the herb mixture is pressed firmly and cook the chops without moving them too soon.
- After patting lamb dry and seasoning, spread a thin, even layer of the herb-garlic paste on one side.
- Preheat your pan well until it’s hot but not smoking; add a little oil to prevent sticking.
- Place the chops crust-side down first. Let them cook undisturbed for about 3-4 minutes so the crust can brown and develop a nice crust.
- Flip the chops and cook the other side for the desired doneness (around 3-4 minutes for medium-rare).
- Rest the chops covered loosely with foil for about 5 minutes to keep them juicy and let the flavors settle.
Taking the time for these steps gives the lamb a crispy, flavorful crust while keeping the inside tender and juicy. I often find that using a cast-iron skillet works best for even heat and getting that great sear.
Equipment You’ll Need
- Cast-iron skillet – great for getting a hot, even sear that crisps the herb crust perfectly.
- Tongs – to easily flip the lamb chops without piercing the meat and losing juices.
- Small mixing bowl – for combining garlic, herbs, and olive oil into a paste.
- Sharp knife – for finely chopping herbs and mincing garlic quickly and safely.
- Meat thermometer (optional) – helps you check lamb’s doneness for absolute perfection.
Flavor Variations & Add-Ins
- Try adding smoked paprika or cumin to the herb mix for a warm, slightly smoky twist.
- Swap out rosemary and thyme for oregano and basil for an Italian-style herb crust.
- Mix in some grated Parmesan cheese with the herbs for a cheesy, crispy topping.
- For a spicy kick, add chili flakes or a dash of cayenne pepper to the garlic herb paste.
Garlic and Herb Crusted Lamb Chops
Ingredients You’ll Need:
For the Lamb and Herb Crust:
- 8 lamb chops (about 1-inch thick)
- 4 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon fresh mint leaves, chopped
- 1 teaspoon red chili flakes (optional)
- Zest of 1 lemon
- 3 tablespoons olive oil, plus extra for cooking
- Salt and freshly ground black pepper, to taste
- 1 tablespoon Dijon mustard (optional, to help herb crust adhere)
- Fresh mint sprigs, for garnish
How Much Time Will You Need?
The preparation takes about 10 minutes, and cooking the lamb chops takes roughly 8 minutes. Add another 5 minutes to rest the meat before serving. In total, you’ll spend about 20-25 minutes from start to finish—quick enough for a special weeknight meal!
Step-by-Step Instructions:
1. Make the Garlic Herb Crust:
Mix the minced garlic, fresh parsley, rosemary, thyme, mint, red chili flakes, lemon zest, and 3 tablespoons of olive oil in a small bowl. Add a pinch of salt and black pepper and stir until it forms a flavorful herb paste.
2. Prep the Lamb Chops:
Pat the lamb chops dry using paper towels. Then, season both sides well with salt and pepper. If you like, spread a thin layer of Dijon mustard on each chop to help the herb crust stick and add extra flavor.
3. Coat and Cook The Chops:
Press the herb paste gently but firmly onto one side of the lamb chops. Heat a little olive oil in a skillet or grill pan over medium-high heat. Place the lamb chops herb-crust side down and cook without moving them for 3-4 minutes, until the crust is browned and crispy. Flip the chops and cook the other side for another 3-4 minutes for medium-rare, or longer until they reach your preferred doneness.
4. Let The Lamb Rest and Serve:
Put the cooked lamb chops on a plate and cover loosely with foil. Let them rest for about 5 minutes so the juices stay inside and the meat stays juicy. Arrange the chops on a serving plate, drizzle with any pan juices, and garnish with fresh mint sprigs. Serve immediately 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. Pat them dry thoroughly to ensure the herb crust sticks well and the chops sear nicely.
What Can I Substitute for Fresh Herbs?
If you don’t have fresh herbs, use half the amount of dried herbs since they are more concentrated. The flavor will differ slightly but still delicious.
How Should I Store Leftover Lamb Chops?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the meat.
Can I Make the Herb Crust Ahead of Time?
Absolutely! Prepare the garlic and herb mixture up to a day in advance and store it covered in the fridge. Bring it to room temperature before spreading it on the chops for even cooking.
