This herby roasted lamb chop recipe is low effort, high reward. With minimal prep time and few dirty dishes, it impresses for a weeknight date or a Saturday dinner party for friends.
You may spot a few different types of lamb chops at the grocery store, including those cut from the rib, loin, sirloin, and shoulder. Frenched lamb rib chops, sometimes called lollipops, are the ones that typically spring to mind, but lamb loin chops, which we use here, are meatier and usually more gently priced.
Since the method for making these is so simple, each step is key. The marinade adds flavor, so don’t rush it. Use the time to make a side dish like mashed potatoes, Greek-style potatoes with lemon juice, or mini Hasselback potatoes with a sour cream sauce and a big green salad. When you sear the chops, use a heavy skillet (a cast-iron pan is ideal) that’s large enough to fit the chops in a single layer. If you don’t have one, sear them in batches before returning all the chops to the pan to cook through in the oven.
Using an instant-read thermometer is the best way to determine if the lamb is cooked to your liking. Remember, the internal temperature will rise about 10° as the chops rest, so pull them just shy of your desired doneness (130° for medium rare). Use the drippings to make a pan sauce with red wine, Dijon mustard, and a little beef stock. Or slather the chops with garlic butter and bring them to the table.
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