Easy Lamb Chops Recipe with Flavorful Marinade

Hey Y’all! Today I’ve got something real special for ya — my Easy Lamb Chops Recipe with a Flavorful Marinade that’ll have your taste buds dancing and your kitchen smelling like heaven on earth.

Now I know lamb might sound fancy to some folks, but don’t you worry one bit — this recipe is as easy as pie and full of down-home goodness.

I also realize that lamb is not for some folks, like my husband. As many times as he’s been willing to try it, it is just not for him. That’s okay! More for me cause I love lamb!

With just a handful of pantry staples and a little marinating magic, these chops turn out juicy, tender, and packed with savory flavor in every bite. I cannot wait until you smell the wonderful aromas of these baby lamb chops cooking in your own kitchen. 

Whether you’re cooking up lamb chops for Sunday supper or wanting to impress guests without breaking a sweat, this one’s a keeper. 

Now, allow me to show ya just how simple and delicious lamb can be. Come on into my Southern kitchen y’all.

Why You’ll Love These Easy Lamb Chops

Here’s why you’ll fall head over heels for this lamb chop recipe, y’all:

• Easy as can be – No fancy fussin’ here! Just a simple marinade, a quick cook, and dinner’s done.
• Packed with flavor – That marinade brings big, bold taste with just the right blend of herbs, garlic, and a little Southern sass.
• Tender and juicy – These lamb chops cook up so tender, they practically melt in your mouth.
• Perfect for any occasion – Whether it’s a weeknight supper or a special meal, this dish always feels a little extra.
• Make-ahead friendly – You can marinate the chops ahead of time, so when it’s time to cook, it’s smooth sailing. In fact, I recommend allowing the chops to marinate several hours if you have the time.

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Ingredients for the Flavorful Marinade

Here are the simple ingredients you’ll need to create delicious lamb chops:

• Lamb Chops – about a pound or so of lamb chops, 4-6 chops, depending on how many you plan to serve. Since Mr. J. won’t have any, I look for the smaller packages for myself.

Marinade Ingredients:

• Olive Oil 
• Red Wine Vinegar
• Kosher Salt
• Cracked Black Pepper
• Herbs de Provence – I use the Morten & Bassett blend, which consists of rosemary, garlic, lavender, thyme, parsley, tarragon, marjoram, basil, savory, sage, and chervil. I love this seasoning blend and use it on prime rib and other meats too. Highly recommend!
• Clove of Garlic

Can I use this marinade for other cuts of lamb? You sure can! This marinade works beautifully on lamb loin chops, rib chops, and even lamb shoulder. It’s also tasty on a leg of lamb if you’re cooking for a crowd—just adjust your marinating and cook time accordingly.

How long should I marinate lamb chops for the best flavor? Ideally, 4 to 6 hours gives the chops time to soak up all that delicious flavor, but even 30 minutes will make a difference. If you’ve got the time, overnight is even better!

Helpful Kitchen Tools Needed:

Sharp Knife – For trimming any excess fat off the chops, if needed.
Garlic Press or Microplane – Optional, for finely mincing garlic.
Measuring Spoons & Cups – To get that marinade just right.
Zip-Top Bag or Shallow Dish – For marinating the lamb chops.
Skillet or Grill Pan – For searing and cooking those chops to perfection.
Meat Thermometer – To check doneness without guesswork.
Tongs – For flipping your chops easily.
Timer – So you don’t overcook ’em while sipping on your sweet tea.

How to Make the Best Marinated Lamb Chops

Y’all, I just use a large food safe plastic storage bag to mix my marinade and marinate the lamb chops in.

Add the marinade ingredients in the bag; the olive oil, red wine vinegar, kosher salt, black pepper, minced garlic, and herbs de Provence. Seal up the bag and give it a good shake and massage to combine the ingredients together.

Next, add the lamb chops. Seal the bag, removing excess air. massage the marinade to coat the lamb chops then place the marinade bag in the fridge for several hours.

Cooking Tips for Perfect Lamb Every Time

Tips for Preparing Lamb Chops

1. Trim excess fat – if necessary. A little fat adds flavor, but too much can cause flare-ups if you’re grilling and lead to a greasy finish. Typically, I don’t find any trimming necessary, but something to keep in mind if the butcher didn’t prep the chops well.
2. Pat dry before cooking – After marinating, gently pat the chops dry. This helps them get a nice sear and crust without steaming. I also try to remove any of the minced garlic so it doesn’t burn in the pan.
3. Don’t overcook – Lamb is best when it’s still a little pink inside. Aim for medium-rare to medium (about 135–145°F). Lots of folks prefer medium rare with lamb. Personally, I prefer medium to medium-well. Enjoy it however you like it best.
4. Let ‘em rest – Just like a good Southern gentleman, lamb needs a moment to rest. Ha! So allow them to rest before serving—about 5 minutes—to lock in those juices. Generally, you want to allow any meat to rest before serving or slicing into it.

And, finally, a  hot cast iron skillet, or heavy pan, or outdoor grill adds that deep, caramelized flavor that makes these chops irresistible.

Get the pan good an hot before adding the lamb chops. Add a teaspoon of olive oil to the skillet if you feel you need it, but you probably won’t.

Sear the chops on each side, 3-4 minutes per side for medium-rare to medium. A bit longer if you prefer them a bit more done.

And as easy as that, your dinner is ready to serve!

What to Serve with Lamb Chops

Oh honey, lamb chops are rich and flavorful, so they pair beautifully with all sorts of comforting sides and fresh fixin’s. 

• Creamy Mashed Potatoes – A buttery classic that soaks up all those lamb juices. Yum! A baked potato is also nice with lamb chops.
• Southern Style Green Beans
• Cheesy Grits
• Cucumber & Tomato Salad
• Roasted Asparagus
• Broccoli Slaw or Crunchy Broccoli Salad
• Couscous or Rice
• Buttermilk Biscuits or Cornbread – Perfect for sopping up those flavorful juices on the plate.

As for beverages: enjoy red wine, sweet tea, or whatever you enjoy with your meals.

Printable Recipe Card

Below you will find the printable recipe card for preparing these delicious marinated lamb chops. Be sure to check out the full post for other variations and serving suggestions along with my helpful tips.

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Easy Lamb Chops Recipe with Flavorful Marinade

These Easy Lamb Chops with a Flavorful Marinade are tender, juicy, and bursting with savory goodness. Made with a simple blend of herbs, garlic, and pantry staples, this recipe brings bold flavor with minimal effort. Perfect for a weeknight supper or a special occasion, these Southern-style lamb chops cook up beautifully on the grill or in a hot skillet. A fuss-free dish that’ll have everyone asking for seconds!

Prep Time10 minutes mins

Cook Time8 minutes mins

Marinate time – 30 minutes to overnight2 hours hrs

Total Time18 minutes mins

Servings: 3 people

Calories: 339kcal

Author: Julia Jordan

Ingredients

For the Marinade:

• 2 tablespoons Olive Oil
• 1½ teaspoons Red Wine Vinegar
• ¼ teaspoon Kosher Salt
• ¼ teaspoon Cracked Black Pepper
• 1 teaspoon herbs de Provence
• 1 Garlic Clove minced

For the Lamb:

• 1 pound Lamb Chops about 4–6 baby lamb chops

Instructions

Mix the Marinade

• In plastic food storage bag, combine the olive oil, red wine vinegar, salt, pepper, herbs de Provence, and minced garlic. Seal the bag and shake and massage the ingredients together until well combined.

Marinate the Lamb

• Place the lamb chops in a zip-top bag with the marinade. Seal the bag, turn making sure each piece is coated well.
• Cover and refrigerate for at least 30 minutes, I prefer a couple of hours, or up to overnight for deeper flavor.

Bring to Room Temperature

• About 20–30 minutes before cooking, take the lamb chops out of the fridge and let them come to room temperature. Remove from marinade and pat dry.

Cook the Chops

• Heat a skillet over medium-high heat. Once hot, add the lamb chops and cook for about 3–5 minutes per side, depending on thickness and your desired doneness.
• For medium-rare, aim for an internal temp of 135°F.

Rest & Serve

• Remove from the skillet and let the lamb chops rest for 5 minutes before serving.

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Notes

This is an easy recipe, enjoy!

See the full post in addition to the recipe card for more tips in preparing lamb chops, with variations to this recipe, helpful tools you might need, and serving suggestions.

I’ve linked to a few of the products that I use in the recipe card so that you can check them out.

Nutrition

Serving: 2lamb chops | Calories: 339kcal | Carbohydrates: 1g | Protein: 37g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 114mg | Sodium: 283mg | Potassium: 486mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 14IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 4mg