Garlic Herb Lamb Chops
Marinated with olive oil, sundried tomatoes, fresh rosemary and fresh thyme, this delightful recipe for Garlic Herb Lamb Chops is special enough for a holiday, but easy enough for a weeknight dinner!
Prep Time10 minutes mins
Cook Time10 minutes mins
To Marinate1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dinner
Cuisine: Mediterranean
Keyword: marinated lamb chops, pan fried lamb chops
Servings: 4
Calories: 460kcal
- 1-½ to 2 pounds lamb chops, 3/4-inch thick
- 3 tablespoons olive oil
- 2 tablespoons sun-dried tomatoes in olive oil, drained and finely chopped
- 1 tablespoon minced garlic
- 2 teaspoons chopped rosemary
- 1 teaspoon chopped thyme
- ¾ teaspoon salt, or to taste
- ½ teaspoon fresh ground black pepper, or to taste
- 2 tablespoons olive oil
- Chopped fresh parsley, for garnish
In a zip top bag combine olive oil, sun-dried tomatoes, garlic, rosemary, thyme, salt, and pepper.
Add lamb chops to the zip top bag; seal and squish around to completely coat the chops with the marinade. Set aside to marinate for 1 hour, OR in the fridge for up to 6 hours.
If lamb is marinating in the fridge, take it out at least 20 to 30 minutes before you’re ready to cook.
Heat two tablespoons olive oil in a large frying pan set over medium-high heat.
When oil is hot, take lamb chops out of the bag, shake off any excess liquid, and add to the hot skillet.
Cook for 3 to 4 minutes, or until nicely browned on the bottom.
Flip over and continue to cook for 4 to 5 more minutes, or until internal temperature reaches 145˚F. Please use an Internal Read Meat Thermometer to check for doneness. Transfer cooked lamb chops to a platter; loosely cover and let stand 5 to 8 minutes.
Garnish with parsley and serve.
Calories: 460kcal | Carbohydrates: 3g | Protein: 42g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 129mg | Sodium: 556mg | Potassium: 671mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 4mg