Garlic and Herb Crusted Lamb Chops

Garlic and Herb Crusted Lamb Chops are a real treat, showing off tender, juicy lamb wrapped in a flavorful crust made of fresh garlic and fragrant herbs. The crust gets…

By Julia • February 4, 2026 • Reading time: 6 min

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Garlic and Herb Crusted Lamb Chops are a real treat, showing off tender, juicy lamb wrapped in a flavorful crust made of fresh garlic and fragrant herbs. The crust gets beautifully crispy as the lamb cooks, giving you a wonderful mix of textures with every bite.

I love making these lamb chops when I want to impress guests or just enjoy a special weeknight dinner. The garlic and herbs really bring out the natural flavor of the meat without overpowering it, which is why everyone always asks for seconds. A little tip I use is to let the chops sit at room temperature before cooking so they cook evenly and stay juicy.

My favorite way to serve these chops is with a simple side of roasted vegetables and a lemony couscous or mashed potatoes. It’s a meal that feels both cozy and a bit fancy at the same time—perfect for sharing with family or friends. Plus, the kitchen smells amazing while these are roasting, making the wait even better!

Key Ingredients & Substitutions

Lamb Chops: Look for chops about 1 inch thick for best results. If you can’t find lamb chops, bone-in pork chops can work well, though the flavor will be different.

Fresh Herbs: Rosemary, parsley, and thyme bring fresh, bright flavors. If you don’t have fresh, dried herbs can be used but use less—about one-third. They won’t be quite as vibrant but still tasty.

Garlic: Minced fresh garlic is best here for punchy flavor. Garlic powder can be a backup but use less to avoid overpowering.

Panko Breadcrumbs & Parmesan: Panko gives a nice crunch, and Parmesan adds a savory note. You can swap panko for regular breadcrumbs or crushed crackers. If you’re dairy-free, omit Parmesan or try nutritional yeast for a cheesy hint.

Dijon Mustard: This helps the crust stick and adds a slight tang. If you don’t have Dijon, yellow mustard or even a mild honey mustard works well.

How Do You Get a Crisp, Flavorful Herb Crust on Lamb Chops?

Creating a nicely browned, crispy crust is key to this recipe’s success. Here’s how I do it:

• Start by patting the lamb dry to help the crust stick better.
• Spread a thin, even layer of Dijon mustard on one side of each chop—it acts like glue for the herb mix.
• Firmly press the herb and breadcrumb mixture onto the mustard-coated side so it sticks well.
• Use a hot skillet with some olive oil and sear crust-side down first for 2-3 minutes without moving the chops. This gives a crisp texture and beautiful color.
• Flip the chops and sear the other side briefly to lock in juices.
• Finish cooking in a hot oven to your preferred doneness—this keeps the crust crisp and the meat tender inside.
• Let the chops rest a few minutes before serving to keep them juicy.

Following these steps ensures a flavorful, crispy crust with tender, juicy lamb inside every time.

Equipment You’ll Need

• Ovenproof skillet – perfect for searing lamb chops on the stove and then finishing them in the oven without extra dishes.
• Sharp chef’s knife – helps you chop garlic and herbs finely for a fresh, even crust.
• Mixing bowl – to combine your garlic, herbs, breadcrumbs, and cheese easily.
• Meat thermometer – great for checking lamb doneness without cutting into the meat.
• Spatula or tongs – to flip the chops gently without disturbing the crust.

Flavor Variations & Add-Ins

• Try mint or oregano with the herbs for a classic lamb pairing that adds a fresh, tangy note.
• Add a pinch of chili flakes to the herb crust for a bit of heat that contrasts nicely with the garlic.
• Swap Parmesan with Pecorino Romano for a sharper, saltier crust flavor.
• Mix in finely chopped nuts like pistachios or walnuts for a crunchy texture and a nutty twist.

Garlic and Herb Crusted Lamb Chops

Ingredients You’ll Need:

For the Lamb Chops:

• 8 lamb chops (about 1 inch thick)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil, plus extra for drizzling
• Optional: lemon wedges, for serving

For the Herb Crust Mixture:

• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• Zest of 1 lemon

How Much Time Will You Need?

This recipe takes about 10 minutes for preparation, plus 15 minutes for cooking and resting. Set aside about 30 minutes before starting to let the lamb chops come to room temperature for even cooking.

Step-by-Step Instructions:

1. Prep the Lamb Chops:

Take the lamb chops out of the refrigerator about 30 minutes before cooking to let them warm up a bit. Pat them dry with paper towels to help the herb crust stick well.

2. Make the Herb Crust Mixture:

In a small bowl, mix minced garlic, rosemary, parsley, thyme, panko breadcrumbs, grated Parmesan, lemon zest, and 2 tablespoons olive oil until well combined.

3. Season and Coat the Chops:

Season the lamb chops generously with salt and pepper on both sides. Then spread a thin layer of Dijon mustard on the top side of each chop. Press the herb crust mixture firmly onto the mustard-covered side to form an even coating.

4. Sear the Lamb Chops:

Heat a large ovenproof skillet over medium-high heat and add a drizzle of olive oil. Place the lamb chops crust-side down and sear for 2–3 minutes until golden and crispy. Flip and sear the other side for 1–2 minutes.

5. Roast in the Oven:

Transfer the skillet to a preheated oven at 400°F (200°C). Roast the lamb chops for 6–8 minutes for medium-rare, or longer if you prefer them more done.

6. Rest and Serve:

Remove the lamb chops from the oven and let them rest on a plate for about 5 minutes to keep juices locked in. Serve warm, drizzle with a little olive oil, and garnish with fresh herbs or lemon wedges if you like.

Enjoy your delicious garlic and herb crusted lamb chops alongside your favorite sides!

Can I Use Frozen Lamb Chops for This Recipe?

Yes, but make sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry well to ensure the herb crust sticks and the chops sear nicely.

How Do I Know When the Lamb Chops Are Cooked to Medium-Rare?

Use a meat thermometer to check the internal temperature; medium-rare is about 135°F (57°C). Let the meat rest a few minutes after cooking—the temperature will rise slightly, and the juices will redistribute.

Can I Make the Herb Crust Ahead of Time?

You can mix the herb crust ingredients a few hours in advance and keep them covered in the fridge. For best crust adherence, apply it right before cooking the chops.

What Should I Serve with Garlic and Herb Crusted Lamb Chops?

Roasted vegetables, creamy mashed potatoes, lemony couscous, or a fresh green salad all complement these flavorful chops beautifully.