Step 1: Marinate the Lamb
In a large bowl, combine:
- Olive oil
- Garlic
- Rosemary
- Thyme
- Paprika
- Onion powder
- Salt
- Black pepper
- Lemon juice
Rub the mixture thoroughly over the lamb chops.
Cover and refrigerate for 1–4 hours, or overnight for the best flavor.
Step 2: Bring to Room Temperature
Remove the lamb chops from the refrigerator 20 minutes before cooking.
Step 3: Sear the Lamb
Heat a cast-iron skillet or grill over medium-high heat.
Cook the lamb chops for:
- 3–4 minutes per side for medium-rare
- 4–5 minutes per side for medium
- Longer if you prefer them more well done
Avoid overcrowding the pan.
Step 4: Make the Garlic Butter
Reduce the heat to medium.
Add the butter to the pan.
Stir in:
- Minced garlic
- Rosemary
- Parsley
Cook for 1 minute, then spoon the melted herb butter over the lamb chops for another 1–2 minutes.
Step 5: Rest the Meat
Transfer the lamb chops to a serving platter and let them rest for 5 minutes before serving.
Step 6: Serve
Garnish with fresh rosemary and lemon wedges.
Serve with:
- Roasted potatoes
- Mashed potatoes
- Grilled vegetables
- Rice pilaf
- Fresh salad
Tips for Perfect Lamb Chops
- Choose chops that are about 1 inch (2.5 cm) thick for even cooking.
- Don’t overcook—lamb is most tender when cooked to medium-rare or medium.
- Resting the meat before serving helps retain its juices.
- For extra smoky flavor, cook the chops over a charcoal grill.
- A squeeze of fresh lemon just before serving brightens the rich flavors beautifully.
