Tender Melt-in-Your-Mouth Lamb Chops: My Easy Recipe (Print Version)

Learn to make tender Melt-in-Your-Mouth Lamb Chops. My simple, flavorful recipe guarantees juicy results every time.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: Mediterranean-inspired
Dietary: Gluten-Free

# Ingredients:

→ The Main Stars

01 - 2 lamb loin chops (about 1-inch thick, or 4-6 rib chops)
02 - 2 tablespoons olive oil (plus more for searing)

→ Flavor Builders

03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, chopped
05 - 1 teaspoon fresh thyme, chopped
06 - 1/2 teaspoon lemon zest
07 - 1 tablespoon fresh lemon juice

→ Pantry Essentials

08 - 1 teaspoon kosher salt (or to taste)
09 - 1/2 teaspoon freshly ground black pepper (or to taste)

→ Finishing Touch

10 - 1 tablespoon fresh parsley, chopped

# Instructions:

01 - First things first, take your lamb chops out of the fridge about 30 minutes before you plan to cook them. This lets them come closer to room temperature, which helps them cook more evenly. Pat them super dry with paper towels – seriously, this is crucial! A dry surface means a better sear, and that's key for those Melt-in-Your-Mouth Lamb Chops. While they're chilling, you can get all your other ingredients ready, mise en place style. I always forget this step and end up rushing, but trust me, it’s worth the wait.
02 - In a small bowl, whisk together a good glug of olive oil, the minced garlic, chopped fresh rosemary, thyme, lemon zest, salt, and freshly ground black pepper. Now, rub this glorious mixture all over your lamb chops, making sure every crevice gets some love. Don't be shy! This is where all that incredible flavor for your Melt-in-Your-Mouth Lamb Chops comes from. I once didn't season enough, and they tasted... fine. But we're aiming for amazing, right? Let them sit for another 10-15 minutes if you can, soaking up all that goodness.
03 - Heat a heavy-bottomed skillet (cast iron is my absolute favorite for this!) over medium-high heat until it's smoking slightly. Add another drizzle of olive oil. Once hot, carefully place your seasoned lamb chops in the skillet. You should hear a beautiful, satisfying sizzle! Don't overcrowd the pan; work in batches if you need to. Sear for 2-3 minutes per side until they develop a deep, golden-brown crust. This sear locks in the juices and is essential for achieving those tender Melt-in-Your-Mouth Lamb Chops.
04 - Preheat your oven to 375°F (190°C). If your skillet is oven-safe, great! If not, transfer the seared chops to a baking sheet. Pop them into the hot oven for about 5-8 minutes, depending on their thickness and your desired doneness. I usually aim for medium-rare, which is around 130-135°F (54-57°C) internal temperature. This gentle finish in the oven ensures they cook through evenly without drying out, keeping them gloriously Melt-in-Your-Mouth.
05 - This step is non-negotiable, honestly. Once the chops are out of the oven, immediately transfer them to a cutting board and tent them loosely with foil. Let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, making them incredibly tender and juicy. I've rushed this step before, and the juices just ran everywhere, leaving me with drier chops. Don't make my mistake! This rest is key for truly Melt-in-Your-Mouth Lamb Chops.
06 - Finally, after that glorious rest, sprinkle your beautifully cooked lamb chops with fresh chopped parsley. The vibrant green not only looks pretty but adds a lovely fresh counterpoint to the rich lamb. Serve them immediately with your favorite sides. The smell in your kitchen right now? Pure heaven, I tell you. These Melt-in-Your-Mouth Lamb Chops are ready to impress, and you did it all yourself! Enjoy every single bite.

# Notes:

01 - Always pat your lamb chops dry before seasoning and searing; it makes a world of difference for that perfect crust!
02 - Don't overcrowd the pan when searing, or your chops will steam instead of brown, and we don't want that.
03 - Letting the lamb rest after cooking is non-negotiable for juicy, tender results – I learned that the hard way.
04 - For an extra touch, finish with a sprinkle of flaky sea salt right before serving.

# Equipment Needed:

01 - Cast iron skillet
02 - Baking sheet
03 - Tongs
04 - Meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 5g
Protein: 40g

Back