Greek Herb-Crusted Lamb Chops
Elegant Mediterranean lamb chops coated in a fragrant blend of oregano, thyme, and garlic, seared to perfection for an impressive dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
- 8 oz lamb chops (rib or loin)
- 1 tbsp fresh oregano
- 1 tbsp fresh thyme
- 2 cloves garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 sprigs fresh rosemary sprigs
Instructions
- 1
Pat the lamb chops dry with paper towels and bring them to room temperature for 10 minutes. This ensures even cooking and helps the herb crust adhere properly to the meat.
- 2
In a small bowl, combine minced garlic, fresh oregano, fresh thyme, 2 tablespoons olive oil, lemon juice, salt, and pepper. Mix until you have a fragrant paste that coats the back of a spoon.
- 3
Rub the herb mixture generously onto both sides of each lamb chop, pressing gently so the herbs stick to the meat. Let sit for 5 minutes to allow the flavors to infuse.
- 4
Heat the remaining 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering and nearly smoking, about 2 minutes. You should see a slight heat shimmer across the pan's surface.
- 5
Carefully place the lamb chops in the skillet and sear for 3-4 minutes on the first side without moving them. They should develop a golden-brown crust and release easily from the pan when ready.
- 6
Flip the chops and sear the second side for another 3-4 minutes until the internal temperature reaches 130-135°F for medium-rare. Press on the meat gently—it should feel slightly firm with some give in the center.
- 7
Add the rosemary sprigs to the skillet in the final 30 seconds of cooking, tilting the pan to baste the lamb chops with the pan juices and herb oil. This adds an aromatic finish and keeps the meat moist.
- 8
Transfer the lamb chops to a warm plate and rest for 3-5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring tender, juicy chops.
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