There is something truly special about cooking lamb chops that awakens the senses. The rich aroma of garlic mingling with fragrant herbs fills your kitchen, promising a meal that is both elegant and comforting. Whether you’re preparing for a family dinner or a special occasion, these bone-in pan seared lamb chops, paired with a creamy homemade aioli, are sure to impress with their bold flavors and beautiful presentation.
Marinating the lamb overnight allows the spices to deeply penetrate the meat, ensuring every bite bursts with savory, smoky, and slightly sweet notes. Once cooked to perfection, the lamb’s tender texture combined with the refreshing hint of mint and spicy aioli creates a flavor harmony that’s unforgettable.
- Overnight marination infuses the lamb with rich flavors and tenderizes the meat thoroughly.
- The homemade aioli adds a creamy, tangy contrast that complements the robust lamb perfectly.
- Quick pan-searing locks in juices while creating a beautiful browned crust for a restaurant-quality finish.
- Simple ingredients come together effortlessly, making it an elegant dish suitable for any occasion.
Ingredients
- Bone-in Lamb Chops (1 lb.): Choose high-quality, evenly sized lamb chops with the bone for enhanced flavor and juiciness.
- Paprika (1 tablespoon): Adds a smoky depth and vibrant color to the spice rub for a well-rounded taste.
- Dried Thyme (2 teaspoons): Brings an earthy herbal note that complements the lamb’s natural flavors.
- Kosher Salt (2 teaspoons): Essential for seasoning, it enhances all the ingredients and balances flavors.
- Black Pepper (½ teaspoon): Offers a mild heat that accentuates the savory spices without overpowering.
- Brown Sugar (2 teaspoons): Provides a subtle sweetness that caramelizes during cooking, creating a beautiful crust.
- Olive Oil (4 tablespoons, divided): Used to coat the lamb for a moist marinade and create a seared caramelized surface.
- Garlic Cloves (5 large, minced): Infuses the lamb with a pungent and aromatic flavor throughout the marinade.
- Greek Yogurt (½ cup, full fat): Forms the creamy base of the aioli, adding tang and richness.
- Mayonnaise (2 tablespoons): Enhances the aioli’s texture and flavors, making it smooth and luscious.
- Salt (½ teaspoon): Balances and lifts the flavors in the aioli sauce.
- Cayenne Pepper (¼ teaspoon): Adds a gentle spicy kick to awaken the palate.
- Honey (½ teaspoon): Sweetens the aioli subtly, balancing the heat and acidity.
- Lemon Juice (½ tablespoon): Brightens the aioli with fresh citrus notes for a clean finish.
- Fresh Mint Leaves (5-6, chopped) – Optional: Adds a refreshing herbal garnish that enhances the lamb’s flavor.
Instructions
- Prepare the Dry Rub
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Combine paprika, dried thyme, kosher salt, black pepper, and brown sugar in a small bowl. Mixing these spices evenly ensures every chop receives a consistent, flavorful coating that balances smoky, sweet, and savory notes.
- Apply the Dry Rub and Marinate
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Place the lamb chops in a baking dish and sprinkle half of the dry rub over one side. Flip them, then apply the remaining rub to the other side, gently patting it in. Drizzle 2 tablespoons of olive oil and add minced garlic, tossing to coat the meat thoroughly. Cover with plastic wrap and refrigerate overnight to deeply infuse flavors and tenderize the chops.
- Bring Lamb to Room Temperature
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Remove the marinated lamb from the fridge about 30 minutes before cooking to allow it to come to room temperature. This step ensures even cooking and a juicy, tender texture when searing.
- Prepare the Aioli Sauce
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In a small bowl, whisk together Greek yogurt, mayonnaise, salt, cayenne pepper, honey, and lemon juice until smooth. This creamy, tangy aioli will perfectly balance the rich lamb with a hint of heat and freshness.
- Heat the Skillet and Start Cooking
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Preheat a large cast iron skillet over high heat and add 1 tablespoon of olive oil. When the oil becomes fragrant and shimmers, you know it’s hot enough to sear, locking in moisture and building a tasty browned crust.
- Pan Sear the Lamb Chops
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Arrange half the lamb chops in the skillet without crowding. Sear for 2-3 minutes on each side for medium-rare doneness (130ºF internal temperature), or longer if preferred. The high heat quickly caramelizes the rub and juices, creating beautiful color and flavor.
- Rest the Lamb Chops
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Remove the cooked lamb chops from the pan and let them rest briefly. Resting allows juices to redistribute within the meat, ensuring tender and juicy results when served.
- Cook Remaining Lamb Chops
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Add the last tablespoon of olive oil, then repeat the searing process with remaining chops. Keeping the skillet hot is key to maintaining a caramelized crust and delicious texture.
- Plate and Serve
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Spread the prepared aioli evenly on a serving platter. Arrange the rested lamb chops on top, garnishing with freshly chopped mint leaves for a vibrant herbal finish. Serve immediately to enjoy the full range of flavors and textures.
- For best results, marinate the lamb overnight to deeply infuse the flavors and tenderize the meat.
- Use a meat thermometer to ensure your preferred doneness; medium-rare is ideal for tender lamb.
- Allowing the chops to rest after cooking is crucial for juicy, flavorful meat.
Storage Tips
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to avoid drying out the meat.
Serving Suggestions
Pair the lamb chops with roasted vegetables, a fresh salad, or creamy mashed potatoes for a complete meal. The mint garnish adds a refreshing contrast, while the aioli brings a tangy richness that complements bold sides like grilled asparagus or couscous.
- Use a cast iron skillet for even heat distribution and superior browning.
- Adjust cayenne pepper in the aioli to your heat preference for a subtle or pronounced spice kick.
- If short on time, marinate the lamb for at least 4 hours—though overnight is best.
- Let the lamb reach room temperature before cooking to ensure even doneness and maximum tenderness.
FAQs
- Can I cook lamb chops without marinating overnight?
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Yes, though marinating for at least 4 hours helps develop flavor and tenderness. Shorter marination will still add taste but less depth.
- What internal temperature is best for lamb chops?
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Medium-rare is around 130ºF, which keeps chops juicy and tender. Cook longer for medium or well done based on preference.
- Can I use boneless lamb chops instead of bone-in?
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Yes, but bone-in lamb chops offer more flavor and help retain moisture during cooking. If using boneless, adjust cooking time accordingly.
- How should I store leftover lamb chops?
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Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the meat.
- Is the aioli sauce gluten-free?
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Yes, the aioli features simple ingredients like Greek yogurt and mayonnaise that are naturally gluten-free, making this recipe suitable for gluten-sensitive diets.
- Can this recipe be grilled instead of pan-seared?
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Absolutely! Preheat your grill and cook lamb chops about 3-4 minutes per side for medium-rare, adding garlic and olive oil before grilling.
- What can I substitute for fresh mint garnish?
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Fresh parsley or cilantro can be used as an alternative for garnish, though mint provides a traditional and refreshing contrast to lamb.
How to Cook Lamb Chops
Equipment
- 1 cast iron skillet large
- 1 baking dish with sides for marinating
- 1 mixing bowl for aioli and dry rub
Ingredients
- 1 lb bone-in lamb chops
- 1 tbsp paprika
- 2 tsp dried thyme
- 2 tsp kosher salt
- ½ tsp black pepper
- 2 tsp brown sugar
- 4 tbsp olive oil divided
- 5 large garlic cloves peeled and minced
- ½ cup full-fat Greek yogurt
- 2 tbsp mayonnaise
- ½ tsp salt
- ¼ tsp cayenne pepper
- ½ tsp honey
- ½ tbsp lemon juice
- 5-6 fresh mint leaves chopped (optional)
Instructions
- Combine paprika, dried thyme, kosher salt, black pepper, and brown sugar in a small bowl to make the dry rub.
- Place lamb chops in a baking dish and evenly sprinkle half the dry rub over one side, then flip and sprinkle the remaining rub on the other side. Pat to adhere.
- Drizzle 2 tablespoons olive oil and minced garlic over the lamb chops and toss to coat thoroughly.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to marinate.
- Remove lamb chops from fridge and let reach room temperature before cooking.
- In a bowl, whisk together Greek yogurt, mayonnaise, salt, cayenne pepper, honey, and lemon juice to prepare the aioli.
- Heat a large cast iron skillet over high heat and add 1 tablespoon olive oil.
- When oil is hot and shimmering, add half the lamb chops and cook 2-3 minutes per side until browned and medium-rare (130ºF internal temperature). Adjust cooking time for desired doneness.
- Transfer cooked lamb chops to a plate and let rest while cooking the remaining chops with another tablespoon of olive oil in the skillet.
- Spread the aioli evenly on a serving platter, place rested lamb chops on top, garnish with chopped mint if desired, and serve.
Notes
- Marinate lamb chops overnight for best flavor.
- If short on time, marinate at least 4 hours.
- Allow chops to rest for juicy, tender meat.
- Adjust spice levels by altering cayenne and paprika amounts.
