Garlic Herb Lamb Chops

overhead shot of a white cast iron skillet with cooked lamb chops inside

5 from 2 votes

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

Cook Time10

To Marinate1

Total Time1 20

Course: Dinner

Cuisine: Mediterranean

Keyword: marinated lamb chops, pan fried lamb chops

Servings:

Author: Katerina | Easy Weeknight Recipes

Equipment

Stove

Ingredients

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

Instructions

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.

Nutrition