Easy lemon-garlic lamb chops

Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast.

We are a lamb chop loving family. We have lamb chops at least once a week and there’s a collective “yay!” when my kids ask the dreaded “what’s for dinner” and the answer is lamb chops. And it’s a double-yay from me because they are totally delicious and SO easy to make.

And of all the lamb chop recipes I’ve made, this is the most perfect because the meat stays soft, juicy and tasty while the fat crisps up nicely and has time to render and caramelize.

How to cook lamb chops

I seasoned the lamb chops with oregano, dried chilli (red pepper) flakes, lemon, thyme and garlic and then pre-heated a cast iron skillet/pan until it was smoking hot. You could also use a stainless steal frying pan. This allows the lamb chops to sear and because these aren’t very thick lamb chops, I didn’t want them to over cook and stay in the pan for too long.

Once seared and golden brown on both sides (2-4 minutes), I stood the lamb chops up on their fat side for a minute or two to allow the fat to caramelize and render. After the fat was rendered, I removed the lamb chops from the heat and allowed them to rest for 5 minutes before serving. The resting allows the juices in the meat to redistribute, resulting in soft, juicy meat.

What temperature should lamb chops be cooked to

Lamb chops are best when they are done medium – medium rare (62ºC/145ºF). The meat should be blushing pink in the center.

Love lamb chops? Try these recipes:

1. Indian-spiced lamb chops with cucumber salad
2. Greek lamb chops with Tzatziki
3. Dukkah-crusted lamb chops

Side dishes for lamb chops

Easy spicy garlic baked potato wedges

Easy marinated cucumber salad

Hasselback potatoes with sriracha butter