This easy lamb chops recipe is ideal for special occasions, date nights, or a satisfying weeknight dinner. Caramelized, tender, and juicy from a honey‑balsamic marinade, each bite is balanced by a bright mint chimichurri served on the side.
If you enjoy this lamb dish, consider trying Parmesan Crusted Lamb Chops or Roasted Boneless Leg of Lamb for more variations.
Ingredient breakdown
Lamb Chops:
- Olive oil – Carries the marinade and helps keep the chops juicy while cooking.
- Kosher salt – Proper seasoning brings out the meat’s flavor.
- Fresh cracked black pepper – Adds bright heat and contrast.
- Balsamic vinegar – Provides tang and a touch of sweetness to complement lamb.
- Rosemary – Offers a warm, woodsy note that pairs well with lamb.
- Honey – Balances the vinegar and helps the chops caramelize.
- Garlic – Gives savory depth to the marinade.
- Lamb chops – Tender, flavorful, and quick to cook, perfect for a skillet or grill.
Mint Chimichurri:
- Garlic – Adds sharpness to the sauce.
- Mint leaves – Bright, cooling, and classic with lamb.
- Italian parsley – Gives the sauce body and fresh herb flavor.
- Red wine vinegar – Cuts through the richness of the meat.
- Kosher salt – Enhances and balances the flavors.
- Red pepper flakes – Provide a subtle background heat.
- Dried oregano – Adds earthy depth.
- Extra virgin olive oil – Binds the sauce and gives it a silky finish.
Lamb Chops Recipe Tips
- Plan on 2–3 chops per person, depending on thickness and appetite.
- Marinate as long as possible for the best flavor and tenderness; overnight is ideal to mellow any gamey notes.
- If you prefer, grill instead of pan‑frying: cook over medium‑high heat about 3–4 minutes per side, depending on thickness.
Sides to serve with lamb chops
Corn Casserole
Southern Green Beans and Potatoes
Honey Glazed Carrots
Cheesy Scalloped Potatoes
Easy Lamb Chops with Mint Chimichurri
Ingredients
Lamb chops:
- ¼ cup Olive oil
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Rosemary, chopped
- 2 tablespoons Honey
- 2 cloves Garlic, minced
- 1–1.25 lbs Lamb chops
Mint chimichurri:
- 2 cloves Garlic
- ½ cup Mint leaves
- ½ cup Italian parsley
- 1 tablespoon Red wine vinegar
- Kosher salt, to taste
- ¼ teaspoon Red pepper flakes
- ½ teaspoon Dried oregano
- 3 tablespoons Extra virgin olive oil
Instructions
Lamb chops:
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If using a rack of lamb, cut it into individual chops.
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In a bowl whisk together olive oil, salt, pepper, balsamic vinegar, rosemary, honey, and garlic to make the marinade.
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Add the lamb chops to the marinade, coating them well. Marinate at least 1 hour or up to overnight in the refrigerator. Remove the chops about 15 minutes before cooking to come to room temperature.
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Heat a large skillet over medium‑high. Add 2 tablespoons of a high smoke point oil. Sear the chops about 4 minutes per side, then sear the fatty edge for 30 seconds. Remove from the pan and let rest 5–10 minutes.
Mint chimichurri:
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Combine garlic, mint, parsley, red wine vinegar, salt, red pepper flakes, oregano, and olive oil in a small food processor or blender; blend until smooth. Alternatively, finely chop the herbs and garlic and mix in a bowl with the remaining ingredients.
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Serve the chimichurri spooned over the lamb chops or on the side.
Notes
Nutrition
Nutrition information is an approximation.
Additional Info
How to make this easy lamb chops recipe
Lamb Chops
Make the marinade: Whisk together olive oil, salt, pepper, balsamic vinegar, rosemary, honey, and garlic in a bowl.
Marinate the lamb: Coat the chops with the marinade, cover, and refrigerate for at least 1 hour or up to overnight.
Bring to room temp: Remove the lamb from the fridge 15 minutes before cooking to ensure even cooking.
Heat the pan: Warm a large skillet over medium‑high heat and add 2 tablespoons of a high smoke point oil.
Cook the lamb: Sear chops about 4 minutes per side and sear the fatty edge for 30 seconds. Remove and rest 5–10 minutes before serving.
Mint Chimichurri
Blend the sauce: Combine garlic, mint, parsley, red wine vinegar, salt, red pepper flakes, oregano, and olive oil in a small food processor or blender; blend until smooth.
Alternative method: Finely chop the garlic, mint, and parsley by hand, then mix with the remaining ingredients in a bowl.
Serve: Spoon chimichurri over the lamb chops or serve it alongside for guests to add as they like.
