This simple lamb chops recipe is ideal for special occasions, date nights, or a satisfying weeknight dinner. Caramelized, tender and juicy from a honey‑balsamic marinade, the chops pair beautifully with a bright mint chimichurri sauce served alongside.
If you enjoy this lamb recipe, you might also like Parmesan Crusted Lamb Chops and Roasted Boneless Leg of Lamb for more ways to prepare tender, flavorful lamb.
Ingredient breakdown
Lamb Chops:
- Olive Oil – Carries the marinade and helps keep the meat moist while cooking.
- Kosher Salt – Properly seasons the lamb and enhances its natural flavor.
- Fresh Cracked Black Pepper – Adds a balanced peppery bite.
- Balsamic Vinegar – Provides a tangy-sweet note that complements lamb.
- Rosemary – Brings a woodsy, aromatic flavor that pairs well with lamb.
- Honey – Balances the vinegar and helps the chops caramelize in the pan.
- Garlic – Adds savory depth to the marinade.
- Lamb Chops – Tender, rich, and quick-cooking, ideal for a skillet or grill.
Mint Chimichurri:
- Garlic – Provides bite and keeps the sauce lively.
- Mint Leaves – Offers a cool, fresh contrast that’s classic with lamb.
- Italian Parsley – Adds body and a bright herbal flavor.
- Red Wine Vinegar – Gives acidity to cut through the richness.
- Kosher Salt – Brings out the flavors.
- Red Pepper Flakes – Add a gentle background heat.
- Dried Oregano – Introduces an earthy note and rounds the sauce out.
- 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.
- If you prefer, grill the chops over medium‑high heat for 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
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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 mixing bowl whisk together olive oil, salt, pepper, balsamic vinegar, rosemary, honey, and garlic.
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Add the lamb chops to the bowl or a resealable bag, coat well with the marinade, and refrigerate for at least 1 hour or up to overnight. Remove from the fridge about 15 minutes before cooking to come closer to room temperature.
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Heat a large skillet over medium‑high heat. 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.
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Let the chops rest 5–10 minutes before serving. This is a good time to prepare the chimichurri.
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 and blend until smooth. Alternatively, finely chop the garlic, mint, and parsley and mix by hand with the remaining ingredients.
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Spoon the chimichurri over the lamb or serve it on the side.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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How to make this easy lamb chops recipe
Lamb Chops
Make the marinade: In a mixing bowl whisk together olive oil, salt, pepper, balsamic vinegar, rosemary, honey, and garlic.
Marinate the lamb: Add the lamb chops and coat them well. Cover and refrigerate for at least 1 hour or up to overnight.
Bring to room temp: Remove the chops from the fridge about 15 minutes before cooking.
Heat the pan: Preheat a large skillet over medium‑high heat. Add 2 tablespoons of high smoke point oil once the pan is hot.
Cook the lamb: Sear the chops about 4 minutes per side, finish by searing the fatty edge for roughly 30 seconds, then remove from the pan and let rest.
Mint Chimichurri
Blend the sauce: Combine garlic, mint, parsley, red wine vinegar, salt, red pepper flakes, oregano, and extra virgin olive oil in a small food processor or blender and blend until smooth.
Alternative method: Finely chop the garlic, mint, and parsley and stir them together with the remaining ingredients in a bowl.
Serve: Spoon the chimichurri over the lamb chops or serve it on the side for guests to add as they like.
