Garlic and Herb Crusted Lamb Chops
Garlic and Herb Crusted Lamb Chops are a perfect little bite of flavor packed into tender, juicy chops. The crust, made with fresh garlic and a blend of herbs, gives…
Tip: save now, cook later.Garlic and Herb Crusted Lamb Chops are a perfect little bite of flavor packed into tender, juicy chops. The crust, made with fresh garlic and a blend of herbs, gives each piece a wonderful aroma and a satisfying crunch that makes every mouthful special. This recipe feels cozy and a bit fancy without being tricky, making it a great choice for any night you want something a little extra.
I love making these lamb chops when I want to impress but don’t want to spend hours in the kitchen. The garlic and herbs come together quickly, and while the chops roast, your whole kitchen fills with such a nice smell. I always feel like I’m giving a gift when I serve this dish to my family or friends—it’s simple but tastes like I’ve gone all out. A quick tip: make sure to get a good crust on them by pressing the herb mixture firmly and cooking them just right so they stay juicy inside.
My favorite way to enjoy these lamb chops is alongside some roasted veggies and a dollop of creamy mashed potatoes. They really soak up all the good juices and add a nice balance to the strong flavors of the crust. No matter the occasion, these chops are a reliable crowd-pleaser that always bring smiles around the table. They’re one of those meals you’ll find yourself coming back to again and again.
Key Ingredients & Substitutions
Lamb Chops: Look for chops about an inch thick for even cooking. If lamb isn’t your thing, pork chops can work with this crust too. Just adjust cooking times.
Garlic: This recipe uses both minced and whole roasted garlic. Roasting the whole cloves softens their flavor and adds a mellow sweetness. If you’re short on time, you can skip roasting and just use more minced garlic.
Fresh Herbs: Parsley, rosemary, and thyme add bright, fresh notes. You can swap dried herbs if fresh aren’t available, but use about one-third the amount since dried herbs are more concentrated.
Panko Breadcrumbs: These give a lovely crunch to the crust. If you don’t have panko, regular breadcrumbs or crushed crackers will work, but the texture might be a bit different.
Dijon Mustard: This helps the crust stick and adds a tangy depth. If you don’t like mustard, a thin brush of olive oil or mayonnaise can work as a binder instead.
How Do You Get the Perfect Crispy, Herb-Crusted Lamb Chops?
The key is to build a crust that sticks well and sear it to golden perfection before roasting. Here’s how:
- Dry your lamb chops well to help the mustard and herb crust adhere.
- Brush Dijon mustard evenly on both sides, but crust only one side for the herb mixture.
- Press the herb crumb mixture firmly so it sticks and forms an even layer.
- Use an oven-safe skillet and get it hot before adding oil and the chops.
- Place the chops crust-side down first and don’t move them while searing—this helps the crust crisp up.
- Flip, sear briefly on the other side, then baste with butter and roasted garlic for extra flavor and moisture.
- Finish cooking in the oven to ensure the inside stays juicy while the crust stays crunchy.
- Let chops rest a few minutes after roasting to keep them tender and juicy.
Equipment You’ll Need
- Oven-safe skillet – great for searing and roasting without switching pans.
- Small saucepan – perfect for roasting garlic gently in oil.
- Sharp chef’s knife – helps chop herbs and peel garlic easily.
- Mixing bowl – for combining your herb and breadcrumb crust.
- Tongs – make flipping lamb chops safe and easy without piercing meat.
- Meat thermometer – helps you cook lamb to just the right doneness every time.
Flavor Variations & Add-Ins
- Swap rosemary for mint for a fresh, bright twist that pairs well with lamb.
- Add a pinch of smoked paprika to the crust for a subtle smoky edge.
- Include some grated lemon zest to add a zesty brightness that cuts through the richness.
- Try parmesan-free for a dairy-free option or swap with nutritional yeast for a cheesy flavor.
Garlic and Herb Crusted Lamb Chops
Ingredients You’ll Need:
For The Lamb Chops:
- 8 lamb chops (about 1-inch thick)
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil, plus extra for searing
- 2 tablespoons butter
- Salt and pepper to taste
For The Garlic and Herb Crust:
- 4 cloves garlic, minced
- 10 cloves whole garlic (for roasting)
- ½ cup fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including roasting the garlic and mixing the crust. The lamb chops then sear quickly in about 5 minutes and roast in the oven for another 5-7 minutes, depending on how you like your meat. After cooking, let the chops rest for 5 minutes before serving. In total, you’ll spend roughly 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Whole Garlic:
Preheat your oven to 400°F (200°C). In a small pan over medium heat, roast the whole garlic cloves in olive oil until they are soft and golden, about 10 minutes. Set aside to cool.
2. Prepare the Herb and Breadcrumb Mixture:
In a mixing bowl, combine minced garlic, chopped parsley, rosemary, thyme, panko breadcrumbs, Parmesan cheese if you’re using it, salt, and pepper. Pour in 2 tablespoons of olive oil and mix until the crumbs are moist and well combined.
3. Prepare the Lamb Chops:
Pat lamb chops dry with paper towels. Brush both sides with Dijon mustard to help the crust stick and add flavor. Then, firmly press the breadcrumb and herb mixture onto one side of each chop to form an even crust.
4. Sear the Lamb Chops:
Heat an oven-safe skillet over medium-high heat and add a drizzle of olive oil. Place the lamb chops crust-side down in the skillet and sear for 2-3 minutes until the crust is golden and crispy. Flip the chops and sear the other side for 1-2 minutes.
5. Add Butter and Garlic, Then Roast:
Add butter and the roasted whole garlic cloves to the skillet. Spoon the melted butter and garlic over the chops to baste while cooking. Transfer the skillet to the preheated oven and roast for 5-7 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust cooking time if you prefer a different doneness.
6. Rest and Serve:
Remove the lamb chops from the oven and let them rest for 5 minutes to let the juices redistribute. Serve the chops on a wooden board or platter, drizzle with the pan juices, and garnish with extra fresh herbs if you like. Enjoy!
Can I Use Frozen Lamb Chops for This Recipe?
Yes, but be sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry well to ensure the herb crust sticks properly and to get a nice sear.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can mix the herb and breadcrumb crust and brush the chops with mustard a few hours ahead, then refrigerate covered. Add the crust right before searing for best results.
How Should I Store Leftovers?
Store leftover lamb chops in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or skillet to keep the crust crisp and the meat juicy.
What Side Dishes Pair Well with Garlic and Herb Crusted Lamb Chops?
These lamb chops go wonderfully with creamy mashed potatoes, roasted vegetables, or a fresh green salad to balance the rich garlic-herb flavors.