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This easy lamb chops recipe is perfect for special occasions, date nights or weeknight dinners. Caramelized, tender and juicy from the honey-balsamic marinade, they are perfect with each bite. Served with a mint chimichurri sauce on the side, you’ll want more and more.
If you love this lamb recipe, try my Parmesan Crusted Lamb Chops (Longhorn Copycat) and Roasted Boneless Leg of Lamb.
Ingredient breakdown
Lamb Chops:
- Olive Oil – Helps carry the marinade and keeps the lamb juicy while it cooks.
- Kosher Salt – Seasons the lamb properly and brings out its rich flavor.
- Fresh Cracked Black Pepper – Adds sharp heat and balance.
- Balsamic Vinegar – Brings tang and a little sweetness that works beautifully with lamb.
- Rosemary – Adds that woodsy flavor that pairs well with lamb
- Honey – Balances the vinegar and helps the chops caramelize in the pan.
- Garlic – Gives the marinade bold, savory depth.
- Lamb Chops – Tender, rich, and quick-cooking, which makes them perfect for a skillet dinner.
Mint Chimichurri:
- Garlic – Adds bite and keeps the sauce from tasting flat.
- Mint Leaves – Bright, cool, and classic with lamb.
- Italian Parsley – Gives the sauce body and fresh herbal flavor.
- Red Wine Vinegar – Adds acidity to cut through the richness of the meat.
- Kosher Salt – Sharpens the whole sauce.
- Red Pepper Flakes – Bring a little heat in the background.
- Dried Oregano – Adds earthy flavor and rounds everything out.
- Extra Virgin Olive Oil – Brings the sauce together and gives it that silky finish.
Lamb Chops Recipe Tips
- Plan for 2-3 chops per person! This really depends on the thickness of the chops and appetite.
- Marinate the chops for as long as possible to ensure flavorful tender meat. This also helps with any gamey taste. Overnight marinating is best.
- If you don’t want to pan fry the lamb chops, you can absolutely grill them. Grill the lamb chops over medium-high heat for about 3–4 minutes per side, depending on thickness.
Sides to serve with lamb chops
Easy Lamb Chops with Mint Chimichurri
Ingredients
Lamb chops:
- ¼ cup Olive oil
- Kosher Salt, to taste
- Fresh Cracked Black Pepper, to taste
- 2 tablespoons balsamic vinegar
- 1 teaspoon Rosemary, chopped
- 2 tablespoons Honey
- 2 cloves garlic , minced
- 1-1.25 lbs Lamb chops
Mint chimichurri:
- 2 cloves garlic
- ½ cup mint leaves
- ½ cup Italian parsley
- 1 tablespoon red wine vinegar
- Kosher salt
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- 3 tablespoons extra virgin olive oil
Instructions
Lamb chops:
- Cut the lamb chops into individual chops if using a rack of lamb.
- To a mixing bowl add the olive oil, salt, pepper, balsamic vinegar, rosemary, honey and garlic. Whisk to combine.
- Add the lamb chops to the same bowl or to a ziplock and coat with the marinade. Let this marinate for at least an hour and up to overnight in the fridge. Take out the lamb chops fifteen minutes before cooking. This will help it cook evenly.
- Heat a large pan over medium high heat. Once hot add in 2 tablespoons of any high smoke point oil. Add the lamb chops and cook for about 4 minutes per side. Sear the back of the lamb chops for about 30 seconds and remove from the pan.
- Let rest for about 5-10 minutes. I usually make the mint chimichurri during the resting time.
Mint Chimichurri:
- Combine all the ingredients in a small food processor or blender & blend until smooth. Alternatively you can finely chop the garlic, mint and parsley and mix it all together in a bowl with the remaining ingredients.
- Serve on top of the lamb chops or on the side.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make this easy lamb chops recipe
Lamb Chops
Make the marinade: In a mixing bowl, whisk together olive oil, salt, pepper, balsamic vinegar, rosemary, honey, and garlic.
Marinate the lamb: Add lamb chops and coat well. Cover and marinate for at least 1 hour or up to overnight in the fridge.
Bring to room temp: Take the lamb chops out of the fridge 15 minutes before cooking.
Heat the pan: Place a large skillet over medium-high heat. Once hot, add 2 tablespoons of any high smoke point oil.
Cook the lamb: Add the chops and sear for about 4 minutes per side. Sear the fatty edge or back for about 30 seconds, then remove from the pan.
Mint Chimichurri
Blend the sauce: Add garlic, mint leaves, parsley, red wine vinegar, salt, red pepper flakes, oregano, and olive oil to a small food processor or blender. Blend until smooth.
Alternative method: Finely chop the garlic, mint, and parsley by hand, then stir together with the remaining ingredients in a bowl.
Serve: Spoon the mint chimichurri over the lamb chops or serve it on the side.
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