Garlic and Herb Crusted Lamb Chops are a true treat for anyone who loves bold, comforting flavors. The lamb chops get a tasty crust made from fresh garlic, fragrant herbs, and a little bit of seasoning that crisps up beautifully on the outside while staying juicy and tender inside. This dish really brings out the best in lamb with a simple but powerful mix of tastes and textures.
I love making these chops when I want something special but not complicated. The garlic and herb coating is easy to whip up and gives the meat a lovely boost that almost makes the whole kitchen smell like a little celebration is happening. One tip I always follow is to let the lamb rest just a few minutes after cooking – it makes the meat even softer and more flavorful, and I can’t resist sneaking a bite before it hits the table.
When I serve these lamb chops, I like pairing them with some roasted potatoes or fresh green beans, but they also go great with a simple salad or crusty bread to soak up any juices. This dish often reminds me of dinner gatherings with friends, where everyone’s happy and talking while enjoying something delicious and cozy at the same time. It’s a perfect meal to share, and I’m sure you’ll find plenty of reasons to make it again and again.
Key Ingredients & Substitutions
Lamb Chops: Choose loin chops about 1 inch thick for even cooking. If unavailable, rib chops are a good substitute and still tender.
Breadcrumbs: Fresh panko breadcrumbs give a light, crunchy crust. If you don’t have panko, regular breadcrumbs work, or crush some crackers for extra texture.
Fresh Herbs: Parsley, rosemary, and thyme bring bright, earthy notes. If you don’t have fresh herbs, dried ones can be used but use less to avoid overpowering.
Dijon Mustard: This helps the crust stick and adds a mild tang. If you’re out, whole-grain or yellow mustard also works well.
How Do You Get a Crisp Herb Crust That Sticks to the Lamb?
First, brushing the lamb with mustard creates a sticky base for the herb mixture to cling to. Patting the lamb dry before seasoning helps the crust stick better too.
- Mix fresh herbs, garlic, breadcrumbs, lemon zest, and olive oil to moisten the crumb mixture.
- Press the crust onto the mustard-coated side firmly to ensure it adheres well.
- Sear the crusted side in a hot pan before baking – this locks the crust in place and adds beautiful color.
- Set the crust side up when roasting, so it doesn’t fall off and stays crispy.
With these steps, you’ll get a golden, crunchy crust that enhances the tender lamb inside every time.
Equipment You’ll Need
- Oven-safe skillet – great for searing lamb on the stove and finishing in the oven without extra dishes.
- Baking sheet – to roast the chops if you prefer not to use the skillet in the oven.
- Mixing bowl – to combine breadcrumbs, herbs, and garlic easily.
- Meat thermometer – helps you cook lamb to your perfect level of doneness every time.
- Brush or spoon – to spread Dijon mustard evenly on the chops before coating.
Flavor Variations & Add-Ins
- Swap lamb for pork chops – the garlic herb crust works equally well on pork, a milder alternative.
- Add grated Parmesan to the breadcrumb mix for a cheesy, nutty twist.
- Mix in chopped mint with the herbs for a fresh, bright flavor that pairs well with lamb.
- Include a pinch of smoked paprika in the crust for a subtle smoky depth.
How to Make Garlic and Herb Crusted Lamb Chops
Ingredients You’ll Need:
For The Lamb Chops:
- 8 lamb loin chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tbsp Dijon mustard
- Olive oil, for brushing and searing
For The Herb Crust:
- 1 cup fresh breadcrumbs (preferably panko)
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp lemon zest
- 2 tbsp olive oil
How Much Time Will You Need?
The whole recipe takes about 20 minutes to prepare and cook, plus 5 minutes resting time. It’s quick to get a crispy herb crust on your lamb and roast it to juicy perfection.
Step-by-Step Instructions:
1. Prepare the Oven and Herb Crust:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. In a bowl, mix together the breadcrumbs, minced garlic, chopped parsley, rosemary, thyme, lemon zest, and 2 tablespoons of olive oil until well combined.
2. Season and Coat the Lamb Chops:
Pat the lamb chops dry with paper towels, then season both sides with salt and pepper. Brush one side of each chop generously with Dijon mustard. Press the mustard-coated side into the breadcrumb herb mixture, making sure the crust sticks evenly and firmly.
3. Sear and Roast the Lamb Chops:
Heat a skillet over medium-high heat and add a splash of olive oil. Place the lamb chops crust side down and sear for 2-3 minutes until the crust is golden and crispy. Flip and cook the other side for 1-2 minutes. Transfer the chops crust side up onto the prepared baking sheet and roast in the oven for 6-8 minutes for medium-rare (or longer if you prefer). Use a meat thermometer if you want to be precise — 130°F (54°C) is medium-rare.
4. Rest and Serve:
Remove the lamb chops from the oven and let them rest for 5 minutes before serving. This helps the juices settle and keeps the meat tender. Serve your crispy, flavorful lamb chops hot, garnished with fresh herbs and your favorite sides like roasted asparagus or potatoes.
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 better crust adhesion.
How Do I Store Leftovers?
Store leftover lamb chops in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven to keep the crust crispy.
Can I Substitute the Fresh Herbs with Dried Herbs?
You can use dried herbs, but reduce the quantity by about half since dried herbs are more concentrated. Add them to the breadcrumb mixture to infuse flavor.
What’s the Best Doneness Temperature for Lamb Chops?
For tender and juicy chops, aim for medium-rare at 130°F (54°C). Use a meat thermometer to check, and rest the meat 5 minutes before serving to lock in juices.
