Garlic and Herb Crusted Lamb Chops
Garlic and Herb Crusted Lamb Chops are a delicious way to enjoy tender, juicy lamb with a flavorful crust made from fresh garlic, herbs, and breadcrumbs. The outside gets beautifully…
Tip: save now, cook later.Garlic and Herb Crusted Lamb Chops are a delicious way to enjoy tender, juicy lamb with a flavorful crust made from fresh garlic, herbs, and breadcrumbs. The outside gets beautifully golden and crispy while the inside stays soft and tasty. It’s a meal that feels special but isn’t hard to make.
I love making this dish when I want something a little different for dinner but don’t want to spend hours cooking. The garlic and herbs add just the right punch, and the crust gives the lamb a nice texture that everyone seems to enjoy. I usually use rosemary and thyme because they pair perfectly with lamb, but you can mix in your favorites too.
My favorite way to serve these lamb chops is with a simple side of roasted vegetables or a fresh salad. It’s a great dish for weekend dinners or when friends come over, and I always get compliments. Plus, leftovers (if there are any!) make a tasty lunch the next day. It’s a recipe I always come back to when I want something full of flavor but still simple at heart.
Key Ingredients & Substitutions
Lamb chops: I recommend chops about 1 inch thick to get a nice crust and juicy center. If you can’t find lamb, thick pork chops work well with this herb crust too.
Garlic and herbs: Fresh garlic and herbs like rosemary, thyme, and parsley pack great flavor. If fresh herbs aren’t available, dried can be used but use less—about one-third the amount.
Breadcrumbs: I like using panko for its light crunch. Regular breadcrumbs work fine, or try crushed nuts for a different texture. Parmesan is optional but adds a nice savory touch to the crust.
Dijon mustard: This helps the crust stick and adds a bit of tang. If you don’t have Dijon, a little olive oil or plain mustard can work as well.
How Do You Get a Crispy Herb Crust Without Burning the Lamb?
Getting the crust golden and crunchy while keeping the lamb tender is key. Here’s my method:
- Pat the lamb dry well so the crust sticks better.
- Press the herb mixture firmly onto both sides for even coverage.
- Heat your skillet well before adding oil and the lamb chops—hot pan ensures quick searing, sealing flavor.
- Cook on medium-high heat for about 3-4 minutes per side. Avoid moving the lamb too much so the crust can brown nicely.
- Use butter along with oil for richness but watch the heat so butter doesn’t burn.
- Rest the lamb 5 minutes after cooking to let juices redistribute and keep meat juicy.
Following this will give you a beautiful golden crust and tender lamb inside every time!
Equipment You’ll Need
- Heavy skillet or cast-iron pan – it holds heat well for a perfect sear on the lamb chops.
- Mixing bowl – to combine the garlic, herbs, breadcrumbs, and seasoning easily.
- Cooking tongs – help you flip the lamb chops gently without disturbing the crust.
- Meat thermometer – handy to check lamb’s doneness for the juiciest results.
- Plate with foil – for resting the lamb chops and keeping them warm after cooking.
Flavor Variations & Add-Ins
- Swap lamb for pork chops – they cook similarly and the herb crust works great on pork.
- Add lemon zest or a squeeze of lemon juice – brightens the herb flavors and adds freshness.
- Mix chopped mint into the herb crust – it pairs beautifully with lamb for a fresh twist.
- Stir some crushed red pepper flakes into the crust – for a little heat if you like spice.
How to Make Garlic and Herb Crusted Lamb Chops
Ingredients You’ll Need:
For The Lamb Chops:
- 8 lamb chops (about 1 inch thick)
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup grated Parmesan cheese (optional)
- Zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard (optional)
- 1/2 cup white wine or chicken broth (optional, for pan sauce)
- Fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, plus 5 minutes resting time. Overall, you’ll have a delicious meal ready in about 25 minutes, making it perfect for a quick yet elegant dinner.
Step-by-Step Instructions:
1. Prepare the Herb Crust:
In a mixing bowl, combine minced garlic, chopped parsley, rosemary, thyme, breadcrumbs, Parmesan (if using), lemon zest, salt, and pepper. Stir everything together until well mixed.
2. Prepare the Lamb Chops:
Pat the lamb chops dry using paper towels. If you like, brush both sides of each chop with Dijon mustard to help the herb crust stick and add some tangy flavor.
3. Coat the Lamb:
Firmly press the herb and breadcrumb mixture onto each side of the lamb chops, making sure the crust sticks well and covers the surface evenly.
4. Cook the Lamb Chops:
Heat 2 tablespoons of olive oil and butter in a large skillet over medium-high heat. When the pan is hot, add the lamb chops carefully. Sear for about 3 to 4 minutes on each side, or until the crust is golden brown and the lamb reaches your preferred level of doneness (medium-rare is usually 135°F).
5. Rest the Meat:
Remove the lamb chops from the pan and place them on a plate. Cover loosely with foil and let them rest for 5 minutes to allow juices to redistribute.
6. Make the Pan Sauce (Optional):
Return the skillet to medium heat and add white wine or chicken broth to deglaze, scraping up any browned bits from the pan. Cook for 2 to 3 minutes until the sauce has slightly reduced. Drizzle this sauce over the lamb chops before serving for extra flavor.
7. Serve:
Arrange the lamb chops on plates and garnish with fresh parsley. This dish pairs beautifully with roasted asparagus, grilled onions, or your favorite sides.
Can I Use Frozen Lamb Chops for This Recipe?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. Pat the chops dry thoroughly to ensure the herb crust sticks well and crispness is achieved.
What Can I Substitute for Fresh Herbs?
If you don’t have fresh herbs, use dried ones at about one-third the quantity listed. For example, replace 2 tablespoons fresh rosemary with 2 teaspoons dried rosemary. The flavor will be slightly different but still delicious.
How Should I Store Leftover Lamb Chops?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the crust from becoming soggy.
Can I Prepare the Herb Crust Ahead of Time?
Absolutely! You can mix the garlic, herbs, breadcrumbs, and seasonings up to 1 day in advance and store covered in the fridge. This saves time when you’re ready to cook.
