Herb-Crusted Lamb Chops

Perfectly seared lamb chops with a fragrant rosemary-garlic herb crust. An elegant dinner that's surprisingly simple — ready in just 25 minutes.

Herb-crusted lamb chops with roasted vegetables on a dark plate

By Elena Rossi · Published 2026-03-25 · Updated 2026-03-25

Prep 10 min · Cook 15 min · Total 25 min · Serves 2 · Medium · french · dinner

Rating: 4.8/5 (156 reviews) · 520 kcal per serving

Introduction

Lamb chops are one of the most impressive things you can cook, yet they're incredibly quick and forgiving. A blazing hot pan, a generous herb crust, and a few minutes in the oven — that's all it takes to produce chops that would cost $45 at a restaurant.

Why You'll Love It

  • Total cook time is under 15 minutes
  • The herb crust adds incredible aroma and flavor
  • Looks and tastes like fine dining with minimal effort

Ingredients

  • 8 Lamb rib chops (about 1-inch thick)
  • 3 tbsp Fresh rosemary, finely chopped
  • 4 cloves Garlic, minced
  • 2 tbsp Dijon mustard
  • ¼ cup Breadcrumbs (panko preferred)
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Fresh thyme leaves
  • To taste Flaky sea salt and black pepper

Equipment

  • Cast iron skillet
  • Oven-safe pan
  • Meat thermometer

Instructions

  1. Prep the herb crust — Mix rosemary, garlic, thyme, breadcrumbs, 1 tablespoon olive oil, and a pinch of salt into a paste.
  2. Season the lamb — Pat chops dry and season generously with salt and pepper on both sides.
  3. Sear the chops — Heat remaining oil in a cast iron skillet over high heat until smoking. Sear chops for 2 minutes per side until deeply golden.
  4. Apply the crust — Brush the top of each chop with Dijon mustard, then press the herb mixture firmly onto the mustard.
  5. Finish in the oven — Transfer the skillet to a 400°F oven for 5-7 minutes for medium-rare (130°F internal). Rest for 5 minutes before serving.

Tips

  • Let chops come to room temperature for 20 minutes before cooking for even results.
  • Use a meat thermometer — 130°F for medium-rare, 140°F for medium.

Variations

  • Mint Pesto Lamb: Replace the herb crust with a vibrant fresh mint and pistachio pesto.
  • Greek-Style: Use oregano and lemon zest in the crust, serve with tzatziki.

Storage

Fridge: Store cooked chops for up to 3 days.

Freezer: Freeze uncooked seasoned chops for up to 2 months.

Reheat: Reheat gently in a 300°F oven to avoid overcooking.

Nutrition (per serving)

  • Calories: 520 kcal
  • Fat: 38 g
  • Carbs: 8 g
  • Protein: 36 g
  • Fiber: 1 g
  • Sugar: 1 g
  • Sodium: 480 mg

FAQ

What's the best cut for this recipe?

Rib chops (also called lollipop chops) are ideal — they're tender, flavorful, and cook quickly.

How do I know when they're done?

Use a meat thermometer: 125°F for rare, 130°F for medium-rare, 140°F for medium. Remember the temperature rises 5°F during resting.