This herbed lamb chops recipe is incredibly versatile and works well as either a quick weeknight dinner or an easy dish you can entertain guests with. Made with minimal prep and minimal ingredients, these grilled lamb chops are exactly what French home cooking is all about.
This easy lamb chop recipe is a favorite because it can be made in under 30 minutes. I like a quick meal that’s made with something other than grilled chicken as chicken get boring after awhile.
Lamb chops are a bit more fancy yet still just as easy to whip up as chicken. The lamb chops marinade that’s used for this recipe only requires a few ingredients, including olive oil, dried herbes de Provence, and grated garlic.
The trio of ingredients are mixed together to create a paste. This flavorful paste is then rubbed onto the lamb chops and left on them for 20 minutes.
If you wanted, you could marinate the lamb chops ahead of time in the fridge, but if you don’t have the foresight, it’s no big deal. A quick 20 minutes will do just fine and is actually the perfect amount of time to prepare a tasty side.
Some favorite side dishes for this lamb chops recipe include mashed potatoes or roasted potatoes, but a French country salad is also a pleasant addition as well.
Once the lamb chops have finished absorbing some of the marinade, they’re seasoned with salt on both sides then placed in a hot pan to grill. While there are plenty of recipes for making broiled lamb chops or lamb chops in the oven, I prefer grilled lamb chops.
I understand the appeal of the oven and not having to stand over the stove. With one-pan sheet dinners quickly becoming a trend, the idea of a one-pan meal of lamb chops in the oven with potatoes can be enticing. But, if they would only try grilled lamb chops, they’d understand just why I love them grilled so much.
There’s a certain level of browned crispy goodness that occurs with the exterior of the lamb chops when they’re grilled in a hot pan. This is especially so because of the dried herbs that adhere to the lamb chops and contribute to that lovely, crispy texture.
I usually serve about three lamb chops per person, but you can make more if you are serving a hungrier crowd. I wouldn’t be surprised if you or your guests wanted seconds!
If you want to see me make these lamb chops from start to finish, be sure to check out my weekly cooking show over on Everyday France.
- 12 lamb chops
- 5 tbsp olive oil
- 2 cloves garlic
- 2 tbsp herbes de provence
- salt, to season
- Grate the garlic using a micro zester or use a garlic press to shred garlic. Add garlic to a small bowl
- To the bowl, add the herbes de Provence and 4 tablespoons of olive oil. Whisk together with a fork to combine and create a paste.
- Place the lamb chops on a meat board and rub the paste into both sides of each lamb chop.
- Let the lamb chops rest on the meat board for 20 minutes. After 20 minutes, season both sides of each lamb chop with salt.
- Heat the remaining tablespoon of oil in a pan over medium high heat. Once hot, add the lamb chops in batches (3-4 at a time). Grill each lamb chop for about 2-3 minutes for medium rare to medium cooked lamb chops.
Serve with a sides of roasted veggies or mashed potatoes.
Nutrition Information:Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 343