Lamb Chops With Garlic And Olive Oil Recipe

I learned a tiny trick that turns tender rib chops, simply coated in garlic and oil, into Grilled Lamb Chops that look like they took hours to prepare.

I love how a few quick minutes on hot heat turns lamb rib chops into something that feels like a small celebration. Here I keep it almost rude in its simplicity, just bright garlic slapped on, no fuss, and the meat does the talking.

You might think you’ve seen every Lamb Chop Recipes out there, but this one has a sneaky crisp edge that reminded me of Grilled Lamb Chops without trying too hard. I dont pretend its perfect, sometimes I burn the first batch, but when it hits the table people hush and ask what you did.

Trust me, you’ll want to show off.

Ingredients

• Lamb rib chops: Rich in protein and iron, flavorful and fatty, pairs great with herbs.
• Garlic: Pungent, gives savory depth, may boost immunity, browns quickly if overcooked.
• Extra virgin olive oil: Healthy monounsaturated fats, fruity aroma, helps carry flavors and add richness.
• Kosher salt: Enhances taste, draws moisture, simple mineral sodium so use sparingly or taste.
• Black pepper: Sharp, warming spice, low calorie, brightens savory dishes when cracked fresh.
• Fresh parsley: Fresh herb, adds color and mild grassy flavor, has vitamin K and antioxidants.
• Lemon: Adds zesty brightness and acidity, balances fattiness, has vitamin C but can overpower.
• Rosemary or oregano: Woodsy or earthy herbs, aromatic oils complement lamb, a little goes a long way.

Ingredient Quantities

• 1 1/2 to 2 pounds lamb rib chops, about 6 to 8 chops
• 4 large garlic cloves, minced or roughly chopped
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt, plus more if needed
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons fresh parsley, chopped, for garnish
• 1 lemon, cut into wedges and or zested, optional
• 1 tablespoon fresh rosemary or oregano, chopped, optional

How to Make this

1. Take the 1 1/2 to 2 pounds of lamb rib chops out of the fridge 20 to 30 minutes before cooking so they come closer to room temp, and pat them dry with paper towels.

2. In a small bowl mix 1/4 cup extra virgin olive oil, 4 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and the 1 tablespoon chopped rosemary or oregano if using; add a little lemon zest now if you want a brighter garlic flavor.

3. Rub the garlic oil all over the chops, getting it into both sides; you can let them sit with the rub for 20–30 minutes, or cover and refrigerate up to 2 hours for stronger flavor. (If you refrigerate, bring back to room temp for 20 minutes before cooking.)

4. Heat a heavy skillet (cast iron is best) over medium-high heat until very hot; add a tablespoon of olive oil if the pan looks dry so the chops don’t stick.

5. Sear the chops without moving them until a deep brown crust forms, about 3 to 4 minutes for 1 inch thick chops; flip and sear the other side 3 to 4 minutes for medium rare. Don’t overcrowd the pan, work in batches if needed.

6. In the last 30 to 60 seconds of cooking add any extra minced garlic and the chopped fresh herbs to the pan and spoon hot oil over the chops to baste them, just long enough to cook the garlic without burning it.

7. Check doneness with an instant read thermometer if you have one: 130 to 135°F for medium-rare, 140°F for medium. If the chops are thicker and not done after searing, you can transfer the skillet to a 400°F oven for a few minutes to finish.

8. Transfer the chops to a plate and loosely tent with foil; let them rest 5 minutes so the juices redistribute, don’t skip this step.

9. Sprinkle with the 2 tablespoons chopped fresh parsley, squeeze a lemon wedge over the chops and add extra lemon zest if you like, then taste and adjust salt or pepper before serving.

10. Serve with lemon wedges on the side and enjoy; little hacks: don’t let the garlic sit too long in a super hot pan or it’ll burn, and always dry the meat first so you get a better crust.

Equipment Needed

1. Heavy skillet (cast iron if you got it), for searing the chops good and getting that crust
2. Tongs, to flip without stabbing the meat and losing juices
3. Small mixing bowl and spoon or whisk, to mix the garlic oil rub
4. Chef’s knife and cutting board, for chopping garlic, herbs and trimming fat
5. Paper towels, to pat the chops dry first (don’t skip this)
6. Instant read thermometer, to check doneness (130 to 135°F for medium rare)
7. Oven mitts and a rimmed baking sheet or oven-safe skillet, if you need to finish in the oven
8. Plate and foil, to rest the chops after cooking plus lemon zester or microplane if you want extra zest

Simple, practical stuff. You’ll be set.

FAQ

Lamb Chops With Garlic And Olive Oil Recipe Substitutions and Variations

• Lamb rib chops: swap for lamb loin chops, bone-in pork chops, or thick beef skirt/flank steak; adjust cook time, pork to 145°F, beef can be medium rare.
• Garlic: use 1/2 tsp garlic powder per clove, 1 tbsp jarred minced garlic, or a chopped shallot for milder, sweeter flavor — fresh is best but these work.
• Extra virgin olive oil: use avocado oil, grapeseed oil, or light olive oil for a higher smoke point; mix in a little butter for richer taste.
• Fresh parsley or rosemary/oregano: substitute cilantro, thyme, or basil, or use dried herbs at about 1/3 the fresh amount; lemon zest also brightens things up.

Pro Tips

1) Pat the chops completely dry and let them sit about 20–30 minutes at room temp before cooking, it helps get a real crust instead of steaming the meat.

2) Don’t overcrowd the pan, work in batches if you need to, and make sure the skillet is very hot so you get that deep brown sear fast; add a tablespoon of oil if the pan looks dry so they wont stick.

3) Hold off on adding most of the garlic until the last 30–60 seconds and baste quickly, otherwise the garlic burns and turns bitter; if you want garlic flavor without risk, zest the lemon into the marinade or infuse the oil ahead of time.

4) Use an instant read thermometer to hit doneness precisely — about 130 to 135°F for medium rare — and then tent the chops with foil and rest 5 minutes, dont skip the rest or the juices will run out when you cut.

5) If chops are thicker than 1 inch, sear them first and finish briefly in a hot oven, and always taste after a squeeze of lemon then adjust salt and pepper, acid really wakes up lamb.