I finally perfected my Rosemary Garlic Lamb Chops with a garlic and herb crust and an unexpectedly simple two ingredient pan sauce that people keep asking me about.
I get asked for lamb recipes all the time so I finally put together one that actually deserves the fuss. Pan seared frenched lamb chops get a garlicky herb crust that keeps the center juicy and a quick little pan sauce that somehow feels holiday worthy.
It tips its hat to those How To Season Lamb Chops posts without being preachy, and if you like Lamb Chops Pan Seared with a crunchy finish you wont be disappointed. I’m not perfect in the kitchen, I mess up often, but this one’s stubbornly foolproof and better than I expected.
Ingredients
- Lamb chops: Rich in protein and iron, fairly fatty so tastes great, filling.
- Garlic: Sharp, pungent, low cal, adds savory bite and mild health boosting compounds.
- Panko breadcrumbs: Light, crispy crumbs add texture, mostly carbs so mild flavor.
- Parmesan cheese: Salty, nutty adds umami and richness, mostly fat and protein.
- Olive oil: Healthy monounsaturated fats, adds fruitiness and helps crust get golden.
- Butter: Rich creamy flavor, mostly saturated fat, helps brown crust and glaze.
- Dijon mustard: Tangy sharp, little sweetness sometimes, binds coating and gives depth.
- Fresh herbs: Rosemary thyme parsley add freshness, aromatic oils, low cal, bright flavor.
- Red wine: Adds acid and fruitiness to pan sauce, helps deglaze, small alcohol.
Ingredient Quantities
- 1 1/2 to 2 lb frenched lamb chops, about 8, 1 inch thick
- 1 tsp kosher salt plus more to taste
- 1/2 tsp freshly ground black pepper plus more to taste
- 2 tbsp extra virgin olive oil
- 4 tbsp unsalted butter, divided
- 4 garlic cloves, minced
- 2 tbsp Dijon mustard
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1/2 cup dry red wine (for the simple 2 ingredient pan sauce)
How to Make this
1. Take the lamb chops out of the fridge 30 minutes before cooking so they come to room temp, pat them very dry with paper towels and season both sides with the 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2. Preheat oven to 400 F. In a bowl combine 1/2 cup panko, 1/4 cup grated Parmesan, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 2 tbsp chopped parsley, the 4 minced garlic cloves, a pinch more salt and pepper and 1 tbsp of the olive oil; mix so the crumbs are evenly coated.
3. Brush each chop with the 2 tbsp Dijon mustard (use it all) on the side you want the crust on, don’t be shy about a good thin layer.
4. Press the panko/herb mixture firmly onto the Dijon-coated side of each chop so it sticks, use your hands, it works best, set the chops aside.
5. Heat a large ovenproof skillet over medium-high, add the remaining 1 tbsp olive oil and 2 tbsp of the butter. When the fat is shimmering and foaming slightly, place the chops crust-side down and sear until the crust is golden, about 2 to 3 minutes. Flip and sear the other side 1 to 2 minutes just to get color.
6. Transfer the skillet to the preheated oven and cook 6 to 8 minutes for medium rare with 1 inch thick chops (target 125 to 130 F), or longer if you prefer more done. Don’t overcrowd the pan, do batches if needed.
7. Remove chops to a plate and tent loosely with foil to rest for 5 minutes so the juices settle.
8. While the chops rest, make the 2 ingredient pan sauce: put the skillet back on medium-high, pour in the 1/2 cup dry red wine and scrape up all the browned bits with a wooden spoon, simmer until reduced by about half (2 to 4 minutes), then remove from heat and whisk in the remaining 2 tbsp unsalted butter until glossy. Taste and add salt and pepper if needed.
9. Spoon the sauce over the lamb chops, garnish with a little extra chopped parsley if you want, and serve right away.
Equipment Needed
1. Large ovenproof skillet (cast iron or stainless steel)
2. Mixing bowl (medium)
3. Measuring cups and spoons
4. Instant read thermometer
5. Tongs (long-handled)
6. Wooden spoon or heatproof spatula for scraping the pan
7. Pastry brush (or a spoon) to spread the Dijon
8. Cutting board and chef’s knife for herbs and garlic
9. Plate or rimmed baking sheet and foil to rest the chops
10. Paper towels for patting the lamb dry
FAQ
Easy Garlic & Herb Crusted Lamb Chops Recipe Substitutions and Variations
- Extra virgin olive oil: swap with avocado oil for a higher smoke point when searing, or use melted ghee for a richer, buttery flavor that browns better.
- Unsalted butter: use ghee 1:1 for nutty flavor and better high-heat stability, or use extra virgin olive oil 1:1 if you need dairy free (you might want a little more salt).
- Panko breadcrumbs: substitute crushed Ritz or saltine crackers for similar crunch, or use finely ground almonds or gluten free panko for a low carb or gluten free option.
- Parmesan cheese: Pecorino Romano gives a sharper, saltier bite, or nutritional yeast works if you want a vegan cheesy flavor just add a touch more salt to taste.
Pro Tips
1. Dry brine overnight if you can, just sprinkle salt and leave uncovered in the fridge on a rack. It makes the meat taste deeper and helps the crust stick and brown better, plus you wont have to fuss about seasoning at the last minute.
2. Toast the panko first, either in a dry skillet or under the broiler for a minute, it gives way more crunch and a nuttier flavor. If the crumbs are too big they wont cling well, so pulse them 1 or 2 times in a food processor for better adhesion.
3. Use a quick, very hot sear and pull the chops about 5 degrees F below your target temp, then tent them. Carryover cooking finishes them while the juices settle, so you avoid overcooking and get juicier meat.
4. For the pan sauce, remove the pan from the heat before whisking in the cold butter, that prevents the sauce from splitting and makes it glossy. If the wine tastes too sharp, a tiny pinch of sugar or a splash of stock will round it out; and always use a wine youd drink, bad wine makes a bad sauce.
Easy Garlic & Herb Crusted Lamb Chops Recipe
I finally perfected my Rosemary Garlic Lamb Chops with a garlic and herb crust and an unexpectedly simple two ingredient pan sauce that people keep asking me about.
4
servings
918
kcal
Equipment: 1. Large ovenproof skillet (cast iron or stainless steel)
2. Mixing bowl (medium)
3. Measuring cups and spoons
4. Instant read thermometer
5. Tongs (long-handled)
6. Wooden spoon or heatproof spatula for scraping the pan
7. Pastry brush (or a spoon) to spread the Dijon
8. Cutting board and chef’s knife for herbs and garlic
9. Plate or rimmed baking sheet and foil to rest the chops
10. Paper towels for patting the lamb dry
Ingredients
-
1 1/2 to 2 lb frenched lamb chops, about 8, 1 inch thick
-
1 tsp kosher salt plus more to taste
-
1/2 tsp freshly ground black pepper plus more to taste
-
2 tbsp extra virgin olive oil
-
4 tbsp unsalted butter, divided
-
4 garlic cloves, minced
-
2 tbsp Dijon mustard
-
1/2 cup panko breadcrumbs
-
1/4 cup grated Parmesan cheese
-
2 tbsp fresh rosemary, finely chopped
-
2 tbsp fresh thyme, finely chopped
-
2 tbsp fresh parsley, finely chopped
-
1/2 cup dry red wine (for the simple 2 ingredient pan sauce)
Directions
- Take the lamb chops out of the fridge 30 minutes before cooking so they come to room temp, pat them very dry with paper towels and season both sides with the 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- Preheat oven to 400 F. In a bowl combine 1/2 cup panko, 1/4 cup grated Parmesan, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 2 tbsp chopped parsley, the 4 minced garlic cloves, a pinch more salt and pepper and 1 tbsp of the olive oil; mix so the crumbs are evenly coated.
- Brush each chop with the 2 tbsp Dijon mustard (use it all) on the side you want the crust on, don't be shy about a good thin layer.
- Press the panko/herb mixture firmly onto the Dijon-coated side of each chop so it sticks, use your hands, it works best, set the chops aside.
- Heat a large ovenproof skillet over medium-high, add the remaining 1 tbsp olive oil and 2 tbsp of the butter. When the fat is shimmering and foaming slightly, place the chops crust-side down and sear until the crust is golden, about 2 to 3 minutes. Flip and sear the other side 1 to 2 minutes just to get color.
- Transfer the skillet to the preheated oven and cook 6 to 8 minutes for medium rare with 1 inch thick chops (target 125 to 130 F), or longer if you prefer more done. Don't overcrowd the pan, do batches if needed.
- Remove chops to a plate and tent loosely with foil to rest for 5 minutes so the juices settle.
- While the chops rest, make the 2 ingredient pan sauce: put the skillet back on medium-high, pour in the 1/2 cup dry red wine and scrape up all the browned bits with a wooden spoon, simmer until reduced by about half (2 to 4 minutes), then remove from heat and whisk in the remaining 2 tbsp unsalted butter until glossy. Taste and add salt and pepper if needed.
- Spoon the sauce over the lamb chops, garnish with a little extra chopped parsley if you want, and serve right away.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 294g
- Total number of serves: 4
- Calories: 918kcal
- Fat: 69.4g
- Saturated Fat: 29.8g
- Trans Fat: 0.4g
- Polyunsaturated: 4.2g
- Monounsaturated: 29.1g
- Cholesterol: 265mg
- Sodium: 625mg
- Potassium: 643mg
- Carbohydrates: 7g
- Fiber: 0.5g
- Sugar: 1g
- Protein: 61.4g
- Vitamin A: 375IU
- Vitamin C: 1.5mg
- Calcium: 77mg
- Iron: 4.55mg