Ever find yourself craving something special for dinner? Lamb chops are the perfect canvas for creating memorable meals, whether you’re after quick weeknight dinners or impressive dishes for guests. With succulent chops paired with everything from zesty herb sauces to rich, creamy reductions, these 27 recipes will transform your kitchen into a gourmet haven. Let’s dive into these mouthwatering combinations that promise to delight every palate!
Garlic Herb Lamb Chops with Mint Yogurt Sauce
Gently, as the afternoon light fades, I find myself drawn to the quiet ritual of preparing something special, something that feels both grounding and celebratory. These lamb chops, with their fragrant garlic and herbs, are just that—a simple yet deeply satisfying meal that turns an ordinary evening into a small feast. The cool, creamy mint yogurt sauce is the perfect, refreshing counterpoint, tying everything together with a bright, herbal note.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Lamb Chops:
– 8 lamb loin chops (about 1 1/2 inches thick)
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the Mint Yogurt Sauce:
– 1 cup plain whole-milk Greek yogurt
– 1/4 cup fresh mint leaves, finely chopped
– 1 tbsp fresh lemon juice
– 1/2 tsp kosher salt
Instructions
1. Pat the 8 lamb loin chops completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp thyme leaves, 1 tsp kosher salt, and 1/2 tsp black pepper to make a paste.
3. Rub the herb paste evenly over all sides of each lamb chop, coating them thoroughly. Let them rest at room temperature for 10 minutes to take the chill off.
4. While the chops rest, make the sauce: in a medium bowl, whisk together 1 cup Greek yogurt, 1/4 cup chopped mint, 1 tbsp lemon juice, and 1/2 tsp kosher salt until smooth. Cover and refrigerate.
5. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 2 minutes. A drop of water should sizzle and evaporate instantly.
6. Carefully place the lamb chops in the hot, dry skillet. Do not overcrowd; cook in batches if necessary.
7. Sear the chops without moving them for 3 minutes to develop a deep golden-brown crust.
8. Flip each chop using tongs and cook for another 3 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F. For medium, cook to 145°F.
9. Transfer the cooked chops to a clean plate or cutting board. Let them rest, uncovered, for 5 minutes; this allows the juices to redistribute, keeping them tender.
Now, as you plate them, notice how the resting time has made the chops incredibly juicy. The crust gives way to tender, flavorful meat that pairs beautifully with the bright, cool sauce. Consider serving them over a simple arugula salad or with roasted baby potatoes to soak up every last bit of that delicious garlic-herb essence.
Grilled Lamb Chops with Rosemary Balsamic Reduction
Fingers still smell faintly of rosemary and smoke, a quiet reminder of the evening spent in the kitchen, where the simple act of cooking became a slow, deliberate ritual. There’s something deeply comforting about the sizzle of lamb chops meeting a hot grill, a sound that promises a meal both elegant and profoundly satisfying. This recipe, with its rich reduction and herbal notes, feels like a quiet celebration, perfect for a reflective dinner at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Lamb Chops:
– 8 lamb loin chops, about 1 inch thick
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the Rosemary Balsamic Reduction:
– 1 cup balsamic vinegar
– 2 tbsp honey
– 2 sprigs fresh rosemary
– 1/4 tsp salt
Instructions
1. Pat the 8 lamb loin chops completely dry with paper towels to ensure a good sear.
2. Rub the chops evenly with 2 tbsp olive oil, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Let the chops rest at room temperature for 15 minutes to promote even cooking.
4. While the chops rest, combine 1 cup balsamic vinegar, 2 tbsp honey, 2 sprigs fresh rosemary, and 1/4 tsp salt in a small saucepan.
5. Bring the mixture to a simmer over medium heat, then reduce the heat to low.
6. Simmer the sauce gently for 10-12 minutes, stirring occasionally, until it reduces by half and coats the back of a spoon.
7. Remove the saucepan from the heat and discard the rosemary sprigs.
8. Preheat a grill or grill pan to high heat, approximately 450°F.
9. Place the lamb chops on the hot grill and cook for 3-4 minutes without moving them to develop grill marks.
10. Flip each chop and cook for an additional 3-4 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F.
11. Transfer the grilled chops to a clean plate and let them rest for 5 minutes to allow the juices to redistribute.
12. Drizzle the warm rosemary balsamic reduction over the rested lamb chops just before serving.
Keenly balanced, the chops offer a tender, juicy interior with a perfectly charred crust, while the reduction adds a glossy, sweet-tart depth that clings to every bite. For a creative twist, serve them over a bed of creamy polenta or alongside roasted root vegetables, letting the rich sauce mingle with the other elements on the plate.
Pistachio-Crusted Lamb Chops with Dijon Cream Sauce
Evenings like this, when the light fades early and the kitchen feels like a quiet sanctuary, I find myself drawn to recipes that feel like a gentle embrace—dishes that require a bit of attention but reward you with layers of comfort and elegance. This one, with its rich, savory notes and a hint of crunch, has become a quiet favorite for turning an ordinary night into something softly special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the lamb chops:
– 8 lamb chops (about 1-inch thick)
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the pistachio crust:
– 1/2 cup shelled pistachios, finely chopped
– 1/4 cup panko breadcrumbs
– 2 tablespoons Dijon mustard
For the Dijon cream sauce:
– 1 cup heavy cream
– 2 tablespoons Dijon mustard
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the lamb chops dry with paper towels to ensure a good sear.
3. Rub the lamb chops evenly with olive oil, then season both sides with salt and black pepper.
4. Heat a large oven-safe skillet over medium-high heat until hot, about 2 minutes.
5. Sear the lamb chops for 2 minutes per side until a golden-brown crust forms.
6. Transfer the seared lamb chops to the prepared baking sheet.
7. In a small bowl, mix the finely chopped pistachios and panko breadcrumbs until combined.
8. Brush the top of each lamb chop evenly with Dijon mustard using a pastry brush.
9. Press the pistachio mixture firmly onto the mustard-coated tops of the lamb chops to adhere.
10. Bake the lamb chops in the preheated oven for 8-10 minutes, or until the internal temperature reaches 145°F for medium-rare.
11. While the lamb chops bake, prepare the sauce by pouring the heavy cream into the same skillet used for searing.
12. Scrape up any browned bits from the bottom of the skillet with a wooden spoon to incorporate flavor.
13. Whisk in the Dijon mustard and salt until smooth.
14. Simmer the sauce over medium-low heat for 5 minutes, stirring occasionally, until it thickens slightly.
15. Remove the lamb chops from the oven and let them rest for 5 minutes on a cutting board.
16. Serve the lamb chops drizzled with the warm Dijon cream sauce.
Remembering how the pistachios add a delightful crunch against the tender lamb, while the creamy sauce ties it all together with a tangy smoothness, makes this dish feel like a cozy celebration. It pairs beautifully with roasted vegetables or a simple salad, letting those rich flavors shine without distraction.
Moroccan-Spiced Lamb Chops with Harissa Yogurt Sauce
Just now, as the afternoon light slants through my kitchen window, I find myself thinking about how certain dishes carry the weight of memory—the way spices can transport you across continents without ever leaving your stove. Moroccan-spiced lamb chops with harissa yogurt sauce feel like one of those recipes, a quiet invitation to slow down and savor each aromatic layer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the lamb chops:
– 8 lamb loin chops (about 1 inch thick)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 tsp kosher salt
For the harissa yogurt sauce:
– 1 cup plain whole-milk yogurt
– 2 tbsp harissa paste
– 1 tbsp fresh lemon juice
– 1/4 tsp salt
Instructions
1. Pat the lamb chops completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine the cumin, coriander, cinnamon, smoked paprika, cayenne pepper, and kosher salt to create the spice rub.
3. Rub the olive oil evenly over all sides of each lamb chop.
4. Sprinkle the spice mixture generously over both sides of each chop, pressing gently to adhere.
5. Let the seasoned chops rest at room temperature for 10 minutes to allow the flavors to penetrate.
6. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
7. Place the lamb chops in the hot skillet without crowding, working in batches if necessary.
8. Sear the chops for 3 minutes without moving them to develop a deep brown crust.
9. Flip each chop using tongs and cook for another 3 minutes for medium-rare (internal temperature of 135°F).
10. Transfer the cooked chops to a plate and let them rest for 5 minutes to allow juices to redistribute.
11. While the chops rest, whisk together the yogurt, harissa paste, lemon juice, and salt in a medium bowl until smooth.
12. Serve the lamb chops immediately with the harissa yogurt sauce drizzled over the top or on the side.
Often, the first bite reveals the magic—the crust gives way to tender, juicy meat infused with warm spices, while the cool, tangy sauce provides a bright counterpoint. Consider serving these over a bed of couscous studded with dried apricots or alongside roasted vegetables to soak up every last bit of flavor.
Asian-Style Lamb Chops with Soy Ginger Glaze
A quiet evening calls for something special, something that fills the kitchen with warmth and the promise of a deeply satisfying meal. These lamb chops, with their savory-sweet glaze, are just that—a simple yet elegant dish that feels like a quiet celebration.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Lamb:
– 8 lamb loin chops (about 1 1/2 inches thick)
– 1 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
For the Soy Ginger Glaze:
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 1/2 tsp red pepper flakes (optional)
Instructions
1. Pat the lamb chops completely dry with paper towels to ensure a good sear.
2. Rub the chops all over with olive oil, then season both sides evenly with salt and pepper.
3. In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
4. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
5. Let the glaze simmer gently for 5-7 minutes, until it thickens slightly to a syrup-like consistency. Remove from heat and set aside.
6. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat for 2 full minutes until very hot.
7. Carefully place the lamb chops in the hot skillet, leaving space between them to avoid steaming.
8. Sear the chops without moving them for 3-4 minutes, until a deep golden-brown crust forms on the bottom.
9. Use tongs to flip each chop and sear the other side for another 3-4 minutes for medium-rare, or until the internal temperature reaches 135°F on an instant-read thermometer.
10. Tip: For more even cooking, use the tongs to hold each chop briefly on its fatty edge to render some of the fat.
11. Reduce the skillet heat to low and pour half of the prepared glaze over the chops.
12. Tip: Let the glaze bubble and reduce for just 30 seconds, gently tilting the pan to coat the chops, which helps it cling to the meat.
13. Transfer the glazed chops to a clean plate and let them rest for 5 minutes to allow the juices to redistribute.
14. Tip: While resting, lightly brush the chops with the remaining glaze from the saucepan for an extra glossy finish.
Lamb chops emerge tender and juicy, the rich meat perfectly balanced by the glossy, umami-rich glaze with its gentle kick of ginger and garlic. Serve them over a bed of fluffy jasmine rice to soak up every last drop of sauce, or alongside simply steamed bok choy for a bright, crisp contrast.
Coffee-Rubbed Lamb Chops with Espresso-Balsamic Drizzle
Wandering through the kitchen this afternoon, I found myself drawn to the quiet ritual of preparing a meal that feels both grounding and indulgent. The rich aroma of coffee and the deep, savory promise of lamb seemed to call for a slow, thoughtful process, a small ceremony in the midst of a regular day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Coffee Rub:
– 2 tbsp finely ground dark roast coffee
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the Lamb Chops:
– 8 lamb loin chops (about 1 1/2 inches thick)
– 1 tbsp olive oil
For the Espresso-Balsamic Drizzle:
– 1/4 cup balsamic vinegar
– 1 shot (about 1 oz) freshly brewed espresso, cooled
– 1 tbsp honey
Instructions
1. Pat the 8 lamb loin chops completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine the 2 tbsp ground coffee, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper to make the rub.
3. Drizzle the 1 tbsp olive oil over the lamb chops, then coat them evenly on all sides with the coffee rub, pressing gently to help it adhere.
4. Let the coated chops rest at room temperature for 10 minutes to allow the flavors to penetrate.
5. While the lamb rests, prepare the drizzle by combining the 1/4 cup balsamic vinegar, 1 oz espresso, and 1 tbsp honey in a small saucepan over medium heat.
6. Bring the drizzle mixture to a simmer, then reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until it thickens slightly to a syrup consistency. Remove from heat.
7. Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until a drop of water sizzles and evaporates immediately.
8. Place the lamb chops in the hot skillet, cooking for 3-4 minutes without moving them to develop a dark, flavorful crust.
9. Flip each chop and cook for an additional 3-4 minutes for medium-rare, or until the internal temperature reaches 135°F on an instant-read thermometer.
10. Transfer the cooked chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
11. Drizzle the warm espresso-balsamic reduction over the rested lamb chops just before serving.
Buttery and tender from their brief rest, the chops yield to a crust that crackles with smoky, sweet coffee notes. The drizzle cuts through with a bright, tangy acidity, making each bite complex and deeply satisfying. Serve them over a simple bed of creamy polenta or alongside roasted root vegetables to soak up every last drop of the glossy sauce.
Honey Mustard Lamb Chops with Tarragon Sauce
Just now, as the afternoon light slants through the kitchen window, I find myself thinking about the quiet comfort of a well-cooked meal. The simple act of preparing something special, like these lamb chops, feels like a gentle pause in the day’s rhythm. It’s a dish that balances sweet honey, sharp mustard, and the soft, anise-like whisper of tarragon in a way that feels both elegant and deeply comforting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Lamb Chops & Marinade
– 8 lamb loin chops, about 1-inch thick
– 3 tablespoons honey
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the Tarragon Sauce
– 1/2 cup heavy cream
– 1/4 cup chicken broth
– 2 tablespoons fresh tarragon leaves, finely chopped
– 1 tablespoon unsalted butter
– 1 small shallot, minced (about 2 tablespoons)
Instructions
1. Pat the 8 lamb loin chops completely dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together the 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to form the marinade.
3. Place the dried lamb chops in a shallow dish and coat them evenly on all sides with the honey mustard marinade. Let them rest at room temperature for 10 minutes.
4. While the chops rest, prepare the sauce: mince the 1 small shallot and finely chop the 2 tablespoons of fresh tarragon leaves.
5. Heat a large skillet or cast-iron pan over medium-high heat for 2 full minutes until very hot. A good tip is to flick a few drops of water into the pan; they should sizzle and evaporate instantly.
6. Carefully place the marinated lamb chops in the hot, dry skillet. Do not overcrowd; cook in batches if necessary.
7. Sear the chops without moving them for 3 minutes to develop a deep golden-brown crust on the first side.
8. Using tongs, flip each chop and cook for an additional 3 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F. For more well-done chops, cook to 145°F.
9. Transfer the cooked lamb chops to a clean plate, tent loosely with foil, and let them rest for 5 minutes. This allows the juices to redistribute, making the meat more tender.
10. Reduce the skillet heat to medium. Add the 1 tablespoon of unsalted butter to the pan drippings.
11. Add the 2 tablespoons of minced shallot to the butter and cook, stirring frequently, for 2 minutes until softened and fragrant.
12. Pour the 1/4 cup of chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
13. Stir in the 1/2 cup of heavy cream and bring the mixture to a gentle simmer.
14. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
15. Remove the skillet from the heat and stir in the 2 tablespoons of chopped fresh tarragon.
But the real magic happens when you plate it. The chops emerge from their rest juicy and tender, their edges caramelized with the honey-mustard glaze. The sauce is a velvety, pale green pool, its creamy richness cut by the bright, licorice-like note of tarragon. For a beautiful presentation, spoon the sauce onto warm plates first, then place the rested chops on top, letting the sauce cradle them.
Lemon and Oregano Lamb Chops with Feta Aioli
There’s something quietly grounding about the scent of lemon and oregano filling the kitchen, a simple promise of warmth on a cool evening. These lamb chops, kissed with bright citrus and earthy herbs, come together with a creamy feta aioli that feels both rustic and a little indulgent. It’s the kind of meal that slows the evening down, inviting you to savor each bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the lamb chops:
– 8 lamb loin chops (about 1-inch thick)
– 2 tbsp olive oil
– 2 tbsp fresh lemon juice
– 1 tbsp dried oregano
– 1 tsp kosher salt
– ½ tsp black pepper
For the feta aioli:
– ½ cup mayonnaise
– ¼ cup crumbled feta cheese
– 1 tbsp fresh lemon juice
– 1 small garlic clove, minced
– 1 tbsp chopped fresh dill
Instructions
1. In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp dried oregano, 1 tsp kosher salt, and ½ tsp black pepper until well combined.
2. Place 8 lamb loin chops in a shallow dish and pour the marinade over them, turning to coat evenly. Let marinate at room temperature for 10 minutes—this allows the flavors to penetrate without over-tenderizing the meat.
3. While the lamb marinates, prepare the feta aioli: in a small bowl, combine ½ cup mayonnaise, ¼ cup crumbled feta cheese, 1 tbsp fresh lemon juice, 1 small minced garlic clove, and 1 tbsp chopped fresh dill. Stir until smooth and set aside.
4. Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles and evaporates immediately, about 2–3 minutes.
5. Add the marinated lamb chops to the hot pan in a single layer, shaking off excess marinade first to prevent burning. Cook for 3–4 minutes without moving them to develop a golden-brown crust.
6. Flip the lamb chops using tongs and cook for another 3–4 minutes on the second side until the internal temperature reaches 145°F for medium-rare, or 160°F for medium—check with an instant-read thermometer inserted into the thickest part for accuracy.
7. Transfer the cooked lamb chops to a plate and let them rest for 5 minutes; this allows the juices to redistribute, keeping the meat tender and juicy.
8. Serve the lamb chops warm, topped with a generous dollop of the feta aioli.
Gently resting the chops after cooking ensures each slice is succulent, with the tangy aioli melting into the herb-crusted edges. The feta adds a salty creaminess that balances the bright lemon, making it perfect alongside roasted potatoes or a simple arugula salad for a complete, comforting meal.
Spicy Lamb Chops with Jalapeño Lime Sauce
Perhaps there’s something quietly comforting about the sizzle of lamb chops in a hot pan, a sound that promises warmth and a little spice to cut through a quiet evening. This dish, with its seared crust and bright, tangy sauce, feels like a small, deliberate indulgence—a way to turn an ordinary night into something gently memorable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the lamb chops:
– 8 lamb chops (about 1 inch thick)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the jalapeño lime sauce:
– 2 jalapeños, seeded and finely chopped
– 1/4 cup fresh lime juice (from about 2 limes)
– 1/4 cup chopped fresh cilantro
– 2 tbsp honey
– 1/4 tsp salt
Instructions
1. Pat the lamb chops dry with paper towels to ensure a good sear.
2. Rub the lamb chops evenly with olive oil, kosher salt, and black pepper.
3. Heat a large skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
4. Place the lamb chops in the skillet without crowding, cooking them in batches if necessary.
5. Sear the lamb chops for 4 minutes on the first side until a deep brown crust forms.
6. Flip the lamb chops using tongs and cook for another 3-4 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F.
7. Transfer the cooked lamb chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
8. While the lamb rests, combine the chopped jalapeños, fresh lime juice, chopped cilantro, honey, and salt in a small bowl.
9. Whisk the sauce ingredients together until the honey is fully dissolved and the mixture is well blended.
10. Drizzle the jalapeño lime sauce over the rested lamb chops just before serving.
A tender, juicy bite gives way to the gentle heat of jalapeño and the bright zing of lime, creating a lively contrast against the rich, savory lamb. Serve these chops alongside a simple salad or roasted vegetables to let the flavors shine, perhaps with an extra drizzle of sauce for those who crave a little more tang.
Italian Lamb Chops with Tomato Basil Sauce
Cooking, for me, has always been a quiet conversation between memory and the present moment, and tonight, as the evening light softens, I find myself drawn to the comforting rhythm of preparing these Italian lamb chops. There’s something deeply satisfying about the way the rich aroma of lamb mingles with the bright notes of tomato and basil, creating a dish that feels both elegant and wonderfully familiar—a simple pleasure to savor slowly, like turning the pages of a well-loved book.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the lamb chops:
– 8 lamb chops (about 1.5 pounds total)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the tomato basil sauce:
– 2 cups canned crushed tomatoes
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1/2 tsp salt
Instructions
1. Pat the lamb chops dry with paper towels to ensure a good sear, then season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the lamb chops in the skillet without crowding them, and sear for 4 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F for medium-rare.
4. Transfer the lamb chops to a plate, cover loosely with foil, and let them rest for 5 minutes to allow the juices to redistribute.
5. In the same skillet, reduce the heat to medium and add 1 tbsp olive oil, then sauté 2 cloves minced garlic for 1 minute until fragrant but not browned.
6. Pour in 2 cups canned crushed tomatoes, scraping up any browned bits from the bottom of the pan for extra flavor, and simmer for 10 minutes until the sauce thickens slightly.
7. Stir in 1/4 cup chopped fresh basil and 1/2 tsp salt, then cook for 1 more minute to let the herbs infuse the sauce.
8. Spoon the warm tomato basil sauce over the rested lamb chops just before serving.
You’ll love how the tender, juicy lamb contrasts with the vibrant, herbaceous sauce, each bite offering a perfect balance of richness and freshness. Try serving it alongside a simple arugula salad or creamy polenta to soak up every last drop of that delicious sauce, turning a quiet evening into a small, memorable feast.
Sumac-Seasoned Lamb Chops with Tahini Sauce
On a quiet evening, when the kitchen feels like a sanctuary, I find myself drawn to the deep, earthy notes of sumac and the rich promise of lamb. This recipe for sumac-seasoned lamb chops with tahini sauce is a simple yet soulful dish that transforms humble ingredients into something quietly celebratory.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Lamb Chops
– 8 lamb loin chops (about 1 inch thick)
– 2 tbsp olive oil
– 2 tbsp sumac
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Tahini Sauce
– 1/2 cup tahini
– 1/4 cup fresh lemon juice
– 1/4 cup water
– 1 small garlic clove, minced
– 1/4 tsp salt
Instructions
1. Pat the 8 lamb loin chops dry with paper towels to ensure a good sear.
2. In a small bowl, combine 2 tbsp sumac, 1 tsp kosher salt, and 1/2 tsp black pepper to make the seasoning rub.
3. Rub the seasoning mixture evenly over all sides of the lamb chops, pressing gently to adhere.
4. Let the seasoned chops rest at room temperature for 10 minutes to allow the flavors to penetrate.
5. While the chops rest, make the tahini sauce: in a medium bowl, whisk together 1/2 cup tahini and 1/4 cup fresh lemon juice until smooth and thickened.
6. Gradually whisk in 1/4 cup water, 1 minced garlic clove, and 1/4 tsp salt until the sauce reaches a pourable consistency, adding more water if needed.
7. Heat a large skillet over medium-high heat and add 2 tbsp olive oil, swirling to coat the pan.
8. Once the oil shimmers, carefully add the lamb chops in a single layer, working in batches if necessary to avoid overcrowding.
9. Sear the chops for 3-4 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F for medium-rare, using a meat thermometer for accuracy.
10. Transfer the cooked chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
11. Serve the lamb chops warm, drizzled generously with the tahini sauce.
Lamb chops emerge tender and juicy, their sumac crust offering a tangy contrast to the creamy, nutty tahini sauce. For a creative twist, serve them over a bed of warm couscous or with roasted vegetables to soak up the flavorful juices, making each bite a comforting embrace.
Mint Pesto Lamb Chops with Cherry Balsamic Sauce
A quiet evening calls for something special, a dish that feels both comforting and celebratory. These lamb chops, cloaked in a vibrant mint pesto and finished with a sweet-tart cherry balsamic glaze, are just that—a simple yet deeply satisfying meal to savor slowly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Mint Pesto:
– 2 cups fresh mint leaves, packed
– 1/2 cup fresh parsley leaves
– 1/3 cup pine nuts
– 2 cloves garlic, peeled
– 1/2 cup extra virgin olive oil
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon salt
For the Lamb Chops:
– 8 lamb loin chops, about 1-inch thick
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Cherry Balsamic Sauce:
– 1 cup fresh cherries, pitted and halved
– 1/2 cup balsamic vinegar
– 1 tablespoon honey
– 1 tablespoon unsalted butter
Instructions
1. Make the mint pesto by combining the mint leaves, parsley, pine nuts, and garlic in a food processor. Pulse until finely chopped.
2. With the processor running, slowly pour in the 1/2 cup of extra virgin olive oil until a coarse paste forms.
3. Transfer the mixture to a bowl and stir in the Parmesan cheese and 1/4 teaspoon of salt. Set aside. Tip: For a brighter flavor, toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden before blending.
4. Pat the lamb chops dry with paper towels. Rub them all over with 1 tablespoon of olive oil, then season both sides evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
5. Heat a large skillet or grill pan over medium-high heat. Once hot, add the lamb chops. Cook for 4-5 minutes without moving them to develop a good sear.
6. Flip the chops and cook for another 3-4 minutes for medium-rare, or until they reach an internal temperature of 135°F. Tip: Letting the chops rest for 5 minutes after cooking ensures the juices redistribute, keeping them tender.
7. While the chops rest, prepare the sauce. In a small saucepan, combine the cherries, balsamic vinegar, and honey. Bring to a simmer over medium heat.
8. Cook the sauce, stirring occasionally, for 6-8 minutes until the cherries soften and the liquid reduces by about half and thickens slightly.
9. Remove the saucepan from the heat and swirl in 1 tablespoon of butter until melted and the sauce is glossy. Tip: A splash of the sauce’s liquid on the back of a spoon should coat it without immediately running off when it’s ready.
10. Spread a generous tablespoon of the mint pesto over each rested lamb chop.
11. Drizzle the warm cherry balsamic sauce over the plated chops.
Unfolding on the plate, the tender, herb-crusted lamb gives way to the rich, glossy sauce, its sweet cherries offering a perfect counterpoint to the savory meat. Serve it alongside a simple arugula salad or over creamy polenta to soak up every last drop of the vibrant, complex sauce.
Conclusion
Ready to elevate your dinner game? This collection of 27 lamb chop recipes offers endless inspiration, from classic herbs to bold global sauces. We hope you find a new favorite to wow your family or guests. Give one a try this week, and let us know which recipe you loved most in the comments below! Don’t forget to pin your top picks to save for later.
