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One-Pan Garlic Herb Lamb Chops

The ultimate 'I'm too tired to cook but want something special' dinner.

One-Pan Garlic Herb Lamb Chops
Total
22 min
Prep
10 min
Cook
12 min
Serves
4
Difficulty
easy
Calories
68
Cost
$/serving

If you are staring at your kitchen and feeling overwhelmed by the thought of a multi-step meal, these lamb chops are your sanity saver. We take everything—the herbs, the garlic, and the fat—and toss it into one pan so you can spend less time scrubbing dishes and more time actually relaxing. The high heat creates a gorgeous crust on the outside while keeping the inside tender and juicy. You'll notice that earthy, savory aroma of rosemary filling your home within minutes of hitting the stove. It’s basically a hug in dinner form. Because we use a single pan, cleanup is a breeze, making it perfect for those nights when you just want to get to your pajamas as fast as possible.

Ingredients

  • 8 unit lamb loin chops
  • 4 unit garlic — minced
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Method

  1. 1 Pat the lamb chops dry with a paper towel and season both sides generously with salt and pepper.
  2. 2 In a small bowl, mix the olive oil, minced garlic, rosemary, and thyme together to create your herb paste.
  3. 3 Brush the herb mixture over each side of the lamb chops.
  4. 4 Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat for about 3-4 minutes.
  5. 5 Place the lamb chops in the hot pan (work in batches if needed) and sear for 4-5 minutes per side until browned and cooked to your preference.
  6. 6 Remove from the pan and let them rest for 5 minutes before serving so the juices redistribute.

Variations

  • Greek Twist — Swap the rosemary and thyme for dried oregano and add a squeeze of fresh lemon juice at the end.
  • Speedy Herb Mix — Use 1 tsp of dried rosemary and 1 tsp of dried thyme if you don't have fresh herbs on hand.

Notes

For a crowd, you can double the recipe, but ensure you sear in batches so the pan temperature doesn't drop too much.

Equipment that helps

  • Cast-iron skillet — It holds heat beautifully for a consistent sear on the meat.

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