This isn’t something we usually make—but it’s one of those recipes that’s too good not to pass along.
It’s simple, really just a quick marinade and a hot pan (or grill), but it comes out with a lot of flavor. The garlic and herbs do most of the work, and the lamb doesn’t need much else.
If you’re into lamb, this is a solid way to do it.
Ingredients
What you’ll need:
8–10 lamb loin or rib chops (about 1 inch thick)
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cumin (optional)
Juice of ½ a lemon
Serves: 4
Instructions
How I make it:
I mix the garlic, olive oil, rosemary, thyme, salt, pepper, and cumin into a paste, then rub it all over the chops.
They marinate for at least 30 minutes (or up to overnight in the fridge).
Before cooking, I let them sit out for about 20 minutes so they’re not too cold.
For the stovetop:
I heat a cast iron skillet until it’s very hot, then sear the chops for about 3–4 minutes per side for medium-rare (around 135°F internal).
For the grill:
Same idea—high heat, about 3–4 minutes per side.
Once they’re done, I let them rest for a few minutes and finish with a squeeze of lemon.
Simple, flavorful, and a good one to have in your back pocket—even if it’s not something you make all the time.
Nut Free: FALSE
Vegan: FALSE
Gluten Free: TRUE
Meat
