Lamb Chops Marinade Recipe (with Garlic and Rosemary)
Updated Apr 13, 2025, Published Apr 03, 2025
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This simple yet flavorful lamb chops marinade infuses the meat with fragrant rosemary, garlic, and fresh thyme, creating an elegant yet easy-to-make dish.
Why You’ll Love This Recipe
This is the best lamb marinade! Pan-seared lamb rib chops are juicy, tender, and packed with bold Mediterranean flavors, perfect for a weeknight dinner or a special occasion. Here are a few reasons to love them:
- Perfectly Juicy & Tender: Marinating and proper pan-searing ensure a beautifully caramelized crust while keeping the inside tender and juicy.
- Restaurant-Quality at Home: Get that high-end steakhouse experience right in your own kitchen—no fancy equipment needed!
- Versatile Pairings: Serve with twice baked potatoes, creamy mashed potatoes, or a crisp salad—this dish pairs well with just about anything.
You’ll also love our lamb shoulder chops (lamb steaks) and roasted leg of lamb. Get my ideas for what to serve with lamb.
Table of Contents
Simple Ingredients
This simple marinade only requires a few ingredients and makes the best lamb chops!
- Lamb rib chops are a tender, juicy, and full-flavored cut of lamb. These chops cook quickly and develop a beautiful sear.
- Fresh rosemary – Adds a bold, woodsy aroma that pairs beautifully with lamb.
- Fresh thyme – Subtly earthy and slightly citrusy, enhancing the overall depth of flavor.
- Salt – Essential for seasoning and drawing out the lamb’s natural flavors.
- Freshly ground black pepper – Provides a mild heat and enhances the savory taste.
- Garlic cloves – Intensely aromatic, adding a deep, savory note to the marinade.
- Fresh lemon juice – Brightens the flavors and tenderizes the meat slightly.
- Extra virgin olive oil – Helps infuse the herbs and garlic into the lamb while keeping it juicy and tender.
See the recipe card for quantities.
How to Cook Lamb Chops
This Italian Greek-style lamb marinade gives you a restaurant-quality lamb dish right at home! Follow these step-by-step photos and see the recipe card for more!
Add the marinade ingredients to the bowl and stir to combine them.
Spoon the lamb chop marinade over the (room temperature) lamb chops.
You need only a couple of minutes on each side. See the doneness guide for more. For medium rare, we like an internal temperature of 130 degrees F.
Use a grill pan or cast-iron skillet to cook the lamb chops.
This recipe creates the most flavorful meat!
Why Marinade Lamb Chops?
Marinating lamb chops enhances their flavor, tenderness, and juiciness while preventing them from drying out during cooking. Here’s why it’s worth the extra step:
- Boosts Flavor: The combination of fresh herbs, garlic, lemon juice, and olive oil deeply infuses the meat, complementing the rich taste of lamb.
- Tenderizes the Meat: Acidic ingredients like lemon juice help break down proteins slightly, making the meat more tender without compromising its texture.
- Locks in Moisture: The olive oil in the marinade helps keep the lamb chops juicy while cooking, preventing them from drying out.
- Enhances Browning: A well-seasoned chop sears beautifully in a hot pan, creating a delicious crust.
For best results, marinate for at least 30 minutes and up to 4 hours—just enough time for the flavors to meld without overpowering the lamb’s natural taste!
Best Cooking Temperature for Lamb Chops
Use an instant-read meat thermometer to achieve the perfect doneness for your cooked lamb, aim for these internal temperatures:
- Medium-Rare: 130°F (warm, red center)
- Medium: 140°F (slightly pink, juicy)
- Medium-Well: 145°F (barely pink, firmer)
- Well-Done: 150°F+ (fully cooked, less juicy)
Let it Rest: After cooking, let the lamb chops rest for 5 minutes before serving. This helps the juices redistribute, keeping them tender and juicy.
Substitutions and Variations
- Herbs: Swap rosemary & thyme for oregano, parsley, or fresh mint for a different flavor profile.
- Acid: Use balsamic vinegar, red wine vinegar, or soy sauce instead of lemon juice for a richer depth.Oil: Replace olive oil with avocado oil for a higher smoke point.
- Garlic Alternative: Use garlic powder if fresh garlic isn’t available (about ½ teaspoon per clove).
- Spicy Kick: Add red pepper flakes or smoked paprika for extra heat and smokiness.
- Grilled Option: Cook on a grill at medium-high heat (375-400°F) for a smoky charred finish.
How to Store Leftovers
Store: Keep leftover lamb chops in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Reheat (Best Method): Warm in a skillet over medium-low heat with a little oil or butter for 2-3 minutes per side to keep them juicy. Avoid the microwave as it tends to make the lamb meat tough and rubbery.
My Pro Tip
Recipe Tips
With these tips, you’ll achieve perfectly seared, flavorful lamb chops every time!
Choose the Right Cut: Lamb rib chops are tender and cook quickly, while loin chops offer a meatier bite. Opt for thick-cut (1 to 1.5 inches) for the juiciest results.
Marinate for Flavor: Let the lamb chops marinate for at least 30 minutes, but for deeper flavor, marinate for up to 4 hours in the fridge. Avoid overnight marination, as the acidity from the lemon juice can start to break down the meat.
Bring to Room Temperature: Let the lamb chops sit at room temp for 20-30 minutes before cooking to ensure even cooking and a perfect sear.
Use a Cast-Iron Skillet: A cast-iron pan retains heat well, creating a golden-brown crust on the chops. Preheat the pan until it’s hot before adding the lamb.
Don’t Overcrowd the Pan: Cook in batches if needed to allow proper caramelization. Overcrowding lowers the pan temperature and leads to steaming instead of searing.
Sear Over Medium-High Heat: Start with a hot pan and let the lamb develop a rich crust before flipping. Avoid moving them too soon—let the meat naturally release from the pan.
FAQ’s
Lamb rib chops are the most tender and cook quickly. Lamb loin chops are meatier but still delicious. Choose chops at least 1 inch to 1.5 inches thick for the best results.
Yes! Use ⅓ of the amount (1 teaspoon dried for every 1 tablespoon fresh).
Medium-rare: 130°F, Medium: 140°F—use a meat thermometer for best results.
More Lamb Recipes
Here are more of our favorite lamb recipes:
You’ll also enjoy my famous pork chops!
What To Serve With This Recipe
Here are some delicious sides to pair with your favorite
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Lamb Chops Marinade Recipe (with Garlic and Rosemary)
Ingredients
- 2 pounds lamb rib chops
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh lemon juice
- 1/4 cup extra virgin olive oil, plus more for cooking
Instructions
- Marinate the Lamb: In a bowl, whisk together rosemary, thyme, salt, black pepper, garlic, lemon juice, and olive oil. Coat the lamb chops evenly with the marinade, cover, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Bring to Room Temperature: Remove the lamb chops from the fridge 20 minutes before cooking to allow even searing.
- Sear the Lamb Chops: Heat a large cast-iron skillet or heavy pan over medium-high heat and add a drizzle of olive oil. Once hot, add the lamb chops in a single layer, without overcrowding. (Grill option in Notes section)
- Cook to Desired Doneness (use a meat thermomter for accuracy):Medium-rare: Sear for 3-4 minutes per side (internal temp: 130°F).Medium: Sear for 4-5 minutes per side (internal temp: 140°F).Well-done: Sear for 5-6 minutes per side (internal temp: 150°F+).
- Rest & Serve: Transfer lamb chops to a plate, tent with foil, and let rest for 5 minutes before serving. Place on a serving platter, garnish with some fresh herbs, and serve with your favorite sides.
Notes
- Choose the Right Cut: Lamb rib chops are tender and cook quickly, while loin chops offer a meatier bite. Opt for thick-cut (1 to 1.5 inches) for the juiciest results.
- Marinate for Flavor: Let the lamb chops marinate for at least 30 minutes, but for deeper flavor, marinate for up to 4 hours in the fridge. Avoid overnight marination, as the acidity from the lemon juice can start to break down the meat.
- Bring to Room Temperature: Let the lamb chops sit at room temp for 20-30 minutes before cooking to ensure even cooking and a perfect sear.
- Use a Cast-Iron Skillet: A cast-iron pan retains heat well, creating a golden-brown crust on the chops. Preheat the pan until it’s hot before adding the lamb.
- Don’t Overcrowd the Pan: Cook in batches if needed to allow proper caramelization. Overcrowding lowers the pan temperature and leads to steaming instead of searing.
- Sear Over Medium-High Heat: Start with a hot pan and let the lamb develop a rich crust before flipping. Avoid moving them too soon—let the meat naturally release from the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had to be one of the best lamb chops I had. Marinade was easy and so flavorful. Longer you marinate the deeper the flavor.
Win! SO happy about this. The marinade really takes the lamb chops over the top- happy you loved this recipe.
Once you try this simple lamb chops recipe, you will be hooked! They are so flavorful and tasty.