Go Back

Garlic and Herb Lamb Chop Recipe

Tender and juicy lamb chops made with a Cajun Chimichurri inspired marinade. Easy recipe with loads of flavor.

Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes


  • 6-8 lamb loin or rib chops


  • 1/3 cup olive oil
  • 1/3 cup fresh parsley
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 1 tsp Cajun seasoning *
  • 1/2 tsp coarse sea salt*
  • 1 TBS onion powder
  • 1 tsp crushed red pepper flakes
  • 1 TBS cracked black pepper
  • Juice from 1 lemon
  • 5-6 crushed garlic cloves


  • 2 TBS olive oil
  • 2 TBS unsalted butter for basting
  • 2 sprigs rosemary for pan


  • 1/3 cup white wine
  • 1/3 cup chicken broth
  • 3 TBS Worcestershire sauce
  • 4 TBS unsalted butter



  1. Mix all ingredients except the garlic in a small bowl.
  2. Pour the marinade on top of the lamb chops in a large bowl.
  3. Rub the marinade evenly into the chops.
  4. Throw the garlic cloves into the bowl
  5. Cover with lid or plastic wrap.
  6. Refrigerate for at least 3 hours or overnight.


  1. Remove the lamb chops from the refrigerator about 1 hour before searing to allow them to return to room temp.
  2. Heat olive oil in a large, cast iron skillet on medium high.
  3. Once oil is hot, add in the lamb chops.
  4. Allow the chops to sear for 5 minutes. Do not move the chops around.
  5. Flip the chops over
  6. Add in the butter, garlic cloves from the marinade, and rosemary sprigs to the skillet.
  7. When the butter melts, baste the chops with the butter.
  8. Continue searing for mins or until a meat thermometer registers 145°F (or cook to your prefer level of doneness)
  9. Remove chops to a plate to keep warm and rest.


  1. Pour the wine into the same skillet to deglaze it
  2. Add in the chicken broth and Worcestershire sauce and butter
  3. Stir until wine reduces and the butter melts; about 2 minutes.
  4. Pour sauce over the lamb chops and serve.
  5. Enjoy!

Recipe Notes

*Adjust the amount of cajun seasoning and salt to your taste.