Herb Roasted Lamb Chops

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Spring lamb chops are a delicacy that people in the US often only get once or twice a year. It is usually meant for a special dinner. Usually, lamb chops are eaten at Easter, after special celebrations, for special date nights, and usually are a little bit difficult to source. Unless you live in the city and have a local butcher sourcing lambchops, it may be a little bit more of an adventure than most cooks are willing to go on. However, it is worth it. Lamb chops are one of the tastiest, moist, delicious and filling meats that one can eat. If you can get your hands on some lamb chops, they are a delicacy you will not soon forget, especially if they are cooked correctly.


  • 6 one-inch-thick lamb chops
  • 4 large garlic cloves, pressed
  • 2 Tbsp extra virgin olive oil
  • 2 tsp coarse kosher salt
  • 1 Tbsp fresh rosemary leaves, crushed
  • 1 Tbsp fresh thyme leaves, crushed


  1. Mix the garlic cloves, thyme leaves, rosemary leaves, salt, and one tablespoon of olive oil in a large bowl. Add the lamb chops to the bowl and cover with mixture on both sides. Let the lamb marinate at room temperature for one hour in the bowl. Be sure to cover the bowl while it marinates.
  2. Preheat the oven to 400 degrees Fahrenheit. Heat remaining olive oil in a large, oven-proof cast iron skillet over high heat. Add the marinated lamb. Cook on one side for three minutes until brown. Flip and cook on the other side for an additional three minutes until brown.
  3. Place cast iron skillet into oven and roast lamb chops to desired doneness. Roast for at least 10 minutes for medium rare, or 15 minutes for medium. Roast for 20 minutes for medium to well lamb chops, or it measures 145 degrees on a meat thermometer. Well done lamb chops measure between 165 to 170 degrees on a meat thermometer.


  • Always use a meat thermometer to check for doneness of meat for lamb chops. It should be at least 145 degrees Fahrenheit internally in the lamb chop.
  • Ground lamb mixtures must be heated to 160 degrees Fahrenheit to be considered done. The risk for bacterial contamination is higher for ground meats.
  • Lamb chops and limp leg of lamb pairs well with pasta, a light side salad, a dry red wine, and vegetables covered in hollandaise sauce. Additionally, lamb chops can be used as a centerpiece with very minor small sides to go with such as anti-pasta salad, roasted artichoke hearts, or a simple baked potato.
  • Lamb chops do well without condiments, however, some people like it with steak sauce or mint jelly.
  • You don’t need a whole lot of lamb chop meat in order to be filled. Lamb chops are high in fat and filling. One small lamb chop is usually sufficient for a child and two small lamb chops for an adult.

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