Garlic and Herb Crusted Lamb Chops are a wonderful way to enjoy tender, juicy lamb with a flavorful, crispy coating. The mix of fresh herbs and garlic creates a beautiful crust that locks in the meat’s natural richness, making every bite deliciously satisfying. This dish feels special but is actually pretty simple to prepare, which I love when I want something that impresses without too much fuss.
I like to use rosemary and thyme in the herb crust because they bring out the best in lamb’s natural flavors. It’s fun to press the herb mixture onto the lamb chops and watch that crust form as they cook. I often think that cooking lamb chops this way makes any dinner feel a little more like a treat, whether it’s a weeknight or a weekend meal.
My favorite way to serve these lamb chops is with a side of roasted vegetables or a fresh salad to balance the richness. I also sometimes squeeze a bit of lemon juice over the top before serving, which adds a nice, bright touch. For me, this dish hits the perfect spot when I want something that tastes hearty and a bit fancy but stays down-to-earth and comforting at the same time.
Key Ingredients & Substitutions
- Lamb Chops
- Rib chops are tender and cook evenly. If you can’t find them, loin chops work well too.
- Garlic & Herbs
- Fresh garlic, rosemary, thyme, and parsley create the classic flavor. Dried herbs can work but use less to keep taste balanced.
- Panko Breadcrumbs
- These add a crispy crust. If unavailable, use regular breadcrumbs or crushed crackers for crunch.
- Parmesan Cheese
- Optional but adds a nice salty depth. You can skip it or replace with Pecorino Romano for a sharper taste.
- Lemon Zest
- Adds brightness. If you don’t have a lemon, a splash of lemon juice in the herb mix can work.
How Can I Get the Herb Crust Crispy and Flavorful?
The crust is the star, so here’s the best way to make it stick and crisp:
- Pat lamb dry to help the crust stick better.
- Brush olive oil on the meat side, then firmly press the herb mixture in place.
- Sear crust side down first on medium-high heat to get a golden color.
- Transfer to a hot oven to finish cooking without burning the crust.
- Let the chops rest so juices redistribute and crust stays crunchy.
I find pressing the crumb mix well makes for a thicker crust, and using an oven-proof skillet means no extra dishes and better heat control.
Equipment You’ll Need
- Oven-proof skillet – great for searing the lamb and finishing it in the oven without extra pans.
- Mixing bowl – to combine herbs, garlic, breadcrumbs, and oil easily.
- Meat thermometer – helps you cook the lamb perfectly to your preferred doneness.
- Sharp knife – lets you trim and prepare the lamb chops neatly.
- Basting brush or spoon – for applying olive oil evenly to help the crust stick.
Flavor Variations & Add-Ins
- Swap rosemary and thyme for oregano and mint for a fresh Mediterranean twist.
- Add crushed red pepper flakes to the herb mix for a subtle spicy kick.
- Mix in some finely chopped sun-dried tomatoes or olives to the herb crust for extra tanginess.
- Try topping the crust with a little crumbled feta instead of Parmesan for a creamier texture.
Garlic and Herb Crusted Lamb Chops
Ingredients You’ll Need:
For the Lamb Chops:
- 8 lamb rib chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
For the Herb Crust:
- 4 cloves garlic, minced
- ½ cup panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon lemon zest
- ¼ cup grated Parmesan cheese (optional)
- 3 tablespoons olive oil, divided
- Fresh herbs (rosemary or thyme sprigs), for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 10 minutes to cook, plus 5 minutes to let the lamb rest before serving. In total, plan for roughly 25 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready & Season the Lamb:
Preheat your oven to 400°F (200°C). Pat the lamb chops dry with paper towels to remove any moisture—this helps the crust stick better. Season both sides generously with salt and pepper.
2. Make the Herb Crust Mix:
In a small bowl, mix together the minced garlic, panko breadcrumbs, parsley, rosemary, thyme, lemon zest, Parmesan cheese (if using), and 2 tablespoons of olive oil. Stir well until everything looks evenly mixed and crumbly.
3. Coat the Lamb Chops:
Brush each lamb chop’s meatier side with the remaining 1 tablespoon olive oil. Then press the herb and garlic breadcrumb mixture firmly onto this side, covering it completely to form a crust.
4. Sear & Roast the Lamb:
Heat a large oven-proof skillet over medium-high heat. Once hot, place the lamb chops crust side down and sear for about 2 minutes until the crust turns golden brown. Then flip the chops so the crust is facing up and transfer the skillet to your preheated oven.
5. Finish Cooking & Rest:
Roast the lamb chops for about 6-8 minutes for medium-rare (internal temperature of 135°F or 57°C). After cooking, remove the skillet from the oven and let the chops rest for 5 minutes—this keeps them juicy and tender.
6. Serve & Enjoy:
Garnish with fresh rosemary or thyme sprigs for a lovely touch. Serve your Garlic and Herb Crusted Lamb Chops with roasted vegetables, a green salad, or your favorite side dishes. Enjoy!
Can I Use Frozen Lamb Chops for This Recipe?
Yes, but be sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry to remove any excess moisture for the best crust.
Can I Prepare the Herb Crust Ahead of Time?
Absolutely! You can mix the herb crust ingredients and store them in an airtight container for up to 2 days before cooking.
How Should I Store Leftover Lamb Chops?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to maintain crispness and juiciness.
What’s the Best Way to Check Doneness?
Using a meat thermometer is your best bet. Aim for 135°F (57°C) for medium-rare. Remember, the meat will keep cooking slightly while resting.