Herb-Crusted Lamb Chops

Herb-Crusted Lamb Chops are a perfect combination of tender, juicy lamb and flavorful herbs. The fragrant herb crust enhances the natural richness of the lamb, while the searing process locks in moisture. This elegant yet easy-to-prepare dish is ideal for special occasions or a weekend treat.

Ingredients

This recipe makes 4 servings of succulent herb-crusted lamb chops. Here's what you need:

4 lamb chops (bone-in or boneless, about 1 inch thick)
2 tbsp olive oil
3 cloves garlic (minced)
2 tbsp fresh rosemary (finely chopped)
2 tbsp fresh thyme (finely chopped)
1 tbsp Dijon mustard
1 tbsp breadcrumbs (preferably panko for a crunchier texture)
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1 tbsp lemon juice (optional, for a fresh zing)

Instructions

Prepare the lamb: Season the lamb chops with salt and pepper on both sides. Drizzle olive oil over the lamb, ensuring it’s evenly coated.
Make the herb crust: In a small bowl, mix the minced garlic, fresh rosemary, thyme, Dijon mustard, breadcrumbs, and lemon juice (if using). Stir until everything is well combined into a paste.
Apply the herb mixture: Rub the herb mixture generously onto the top side of each lamb chop, pressing it gently into the meat to form an even crust.
Cook the lamb: Heat a heavy skillet or cast-iron pan over medium-high heat. Once the pan is hot, place the lamb chops crust-side down and sear for 3-4 minutes until the crust is golden brown and crispy.
Flip and cook to desired doneness: Flip the lamb chops over and continue cooking for another 3-4 minutes for medium-rare. For medium, cook for an additional 2-3 minutes. Adjust cooking time according to your preferred doneness.
Rest the lamb: Remove the lamb chops from the pan and let them rest for 5 minutes before serving to allow the juices to redistribute.
Serve: Serve the lamb chops with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete meal. Garnish with a little extra rosemary if desired.