Lamb Chops Marinade Recipe (with Garlic and Rosemary)

Lamb chops with marinade in a hot cast iron skillet. Cooked with crispy edges. Herbs in the pan.

5 from 2 votes

Lamb Chops Marinade Recipe (with Garlic and Rosemary)

This simple yet flavorful lamb chop marinade infuses the meat with fragrant rosemary, garlic, and fresh thyme, creating a dish that’s both elegant and easy to make. Perfect for a weeknight dinner or a special occasion, these pan-seared lamb rib chops are juicy, tender, and packed with bold Mediterranean flavors.

Prep Time10

Cook Time15

Total Time1

Course: Main Course

Cuisine: Italian/ American

Keyword: lamb, lamb chops, lamb marinade

Servings: servings

Author: Elena Davis

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.

Grilled Option: Cook on a grill at medium-high heat (375-400°F) for a smoky charred finish.

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