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19 Lamb Chop Recipes for Easy-Yet-Impressive Dinners

January 12, 2023

They’re always a showstopper, whether grilled, seared or roasted.

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Photo: Rob Pryce

Our Best Ideas for Lamb Chops

Lamb chops are the perfect dish to serve when you’re entertaining—they look fancy, elevated and impressive, but in truth they couldn’t be easier to whip up. Whether you choose to grill them outside, sear them in a hot pan or roast them in the oven, they cook quickly and have all the rich flavor lamb is known for. They’re sure to become your go-to main for dinner parties and Easter alike—starting with these extra special chops. They’re marinated in balsamic vinegar, rosemary, cumin, garlic, parsley and mint for a gorgeous balance of flavors. Then, the meat is seared on a hot grill until crispy on the outside and tender on the inside.

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Photo: Renee Comet

Skillet-Roasted Lamb Chops

This skillet-roasted lamb chop recipe is impressive to look at, which makes it the perfect thing to serve at a celebratory meal. Garlic, rosemary, thyme and crushed red pepper are all you need to infuse the meat with deep, complex flavor. The full racks of lamb stand easily in a cast iron skillet, and the deep sides are perfect for collecting the dripping juices. Remember to baste the meat periodically to keep it moist and tender.

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Grilled Lamb Chops With Mint

This impressive, hearty dinner can be made from start to finish in just 30 minutes, which makes it the perfect meal for serving on a busy weeknight. First, make a flavorful oil that you’ll use to baste the chops while they cook—just combine olive oil, chopped mint, red pepper flakes and sea salt. Rub the lamb chops all over with smashed garlic, then brush with some of the mint olive. Sear the chops on a hot grill until charred, then serve with the remaining mint oil.

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Grilled Lamb Chops

Requiring less than 10 ingredients, this recipe couldn’t get easier. Simply pulse the garlic, rosemary, thyme, cayenne and salt, then pour in olive oil until it creates an herb paste. Next, rub the meat on both sides with the paste. Let rest for an hour in the refrigerator, then sear on a grill pan set over high heat. Cook for about 3.5 minutes on each side then serve.

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