This post may contain affiliate links. Please read our disclosure policy.
Garlic herb lamb cutlets (also known as lamb chops) are pan-seared until golden and finished with a simple pan sauce right in the skillet. They’re one of those meals that feel a little fancy, but once you make them, you realize how easy they actually are.
Lately, this has been one of those lamb dinners that keeps getting requested at our house. One of my kids asks for these over steak, which I didn’t see coming, but I’m not mad about it. The marinade comes together quickly, and once the lamb hits the pan, everything moves fast.
The lamb stays tender with a crisp, seared edge, and the light pan sauce adds just enough richness without covering up all those garlic and herb flavors. You can easily grill these too, and they turn out great, but we always come back to the pan-seared version for that golden crust and the simple sauce you can build right in the skillet.
What to Know Before You Start
- Lamb cutlets are the same as rib chops. They’re one of the most tender and quick-cooking cuts, which makes them a great option if you want something a little different than steak but just as satisfying.
- This recipe feels fancy but is very doable. The marinade is simple, and the cooking itself takes less than 10 minutes once you start.
- Marinating adds flavor, not tenderness. Even 1 hour makes a difference, but overnight gives the best flavor.
- You can grill or pan-sear. Grilling works great, but the pan method gives you that golden crust and lets you make an easy sauce right in the skillet.
- High heat is key for a good sear. The pan should be hot before the lamb goes in to create a golden crust.
- The sauce comes together quickly. It uses the same pan, so you capture all the flavor left behind from the lamb.
- Resting time matters. Letting the lamb sit for a few minutes keeps it juicy.
Ingredients You’ll Need
Nothing fancy here, just a handful of ingredients that come together to make really flavorful lamb.
- Lamb rib chops. These are tender, quick-cooking, and ideal for pan-searing. Look for evenly sized chops so they cook at the same rate.
- Garlic. Adds a bold, savory base to the marinade.
- Fresh parsley, rosemary, and thyme. This herb mix gives the lamb its classic flavor. Fresh is best, but dried works in a pinch.
- Olive oil. Helps coat the lamb and carries the flavor of the herbs.
- Butter and flour. Used to create a simple pan sauce with a lightly thickened texture.
- White wine or chicken broth. Deglazes the pan and builds the sauce. Wine adds brightness, while broth keeps it milder.
- Salt and black pepper. Enhances all of the flavors.
How to Make Garlic Herb Lamb Cutlets
This recipe uses a simple skillet method where the lamb is marinated, seared over high heat, then finished with a quick pan sauce.
Step 1: Prepare and marinate the lamb
Pat the lamb chops dry with a paper towel and season with salt and pepper. In a large bowl, whisk together olive oil, garlic, parsley, rosemary, and thyme. Add the lamb and coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight.
Step 2: Bring to room temperature
Remove the lamb from the refrigerator about 30 minutes before cooking. This helps it cook more evenly.
Step 3: Sear the lamb
Heat olive oil in a large cast iron skillet over high heat. Working in batches, add the lamb chops and cook for 2 to 4 minutes per side, depending on thickness and desired doneness, until a golden crust forms.
Pro tip: The lamb will release easily from the pan once a crust has developed. If it sticks, give it another 30 seconds.
Step 4: Rest the lamb
Transfer the cooked lamb to a plate and loosely tent with foil. Let it rest for 5 to 10 minutes.
Step 5: Make the pan sauce
Discard most of the oil from the pan, leaving about 1 tablespoon. Add the butter and melt, then whisk in the flour and cook for 1 to 2 minutes until slightly thickened, creating a simple pan sauce (or light gravy).
Slowly pour in the wine or broth, whisking as you go, and simmer for 3 to 4 minutes until the sauce reaches your desired consistency. Season with salt and pepper as needed.
Step 6: Serve
Spoon the sauce over the lamb cutlets and serve warm.
Expert Tips
- Use a hot pan. A properly heated pan creates a golden crust instead of a gray exterior.
- Don’t move the lamb too soon. Let it sear undisturbed so the crust can form.
- Watch the cook time closely. Lamb cutlets cook quickly and can overcook if left too long.
- Know your doneness. Aim for about 130–135°F for medium-rare or 135–145°F for medium. The lamb should feel springy, not firm.
- Thickness matters. Thicker chops need closer to 4 minutes per side, while thinner ones cook faster.
- Let it rest before cutting. Resting for 5–10 minutes keeps the juices from running out.
- Adjust sauce thickness as needed. Add more liquid to thin it or let it simmer longer to thicken.
- Taste before serving. A final pinch of salt can bring everything together.
Variations and Substitutions
- Use dried herbs instead of fresh. Reduce the amount slightly since dried herbs are more concentrated.
- Swap wine for broth. Chicken broth works well if you prefer not to cook with wine.
- Grill instead of pan-sear. Cook over medium-high heat for about 2–4 minutes per side. You’ll lose the pan sauce but still get great flavor.
- Add lemon. A squeeze of fresh lemon at the end brightens the flavor.
- Try butter basting. Add extra butter and spoon it over the lamb while it cooks for added richness.
Serving Ideas
These garlic herb lamb cutlets pair well with simple sides that balance their richness. They’re also a great option if you’re planning an Easter dinner and want something a little different than the usual ham.
Serve with Oven Roasted Potatoes and Carrots or Garlic Mashed Red Potatoes to soak up the sauce.
For something lighter, add a fresh salad like this Spinach and Arugula Salad or a side of Easy Roasted Brussels Sprouts and Carrots.
If you want to lean a little more comfort-style, a simple pasta like Easy Cream Cheese Pasta works really well too.
Storage, Freezing & Reheating
Refrigerator storage. Store leftover lamb in an airtight container in the refrigerator for up to 3 days.
Reheating. Warm gently in a skillet over low heat with a splash of broth to keep it from drying out.
Freezing. Freezing is not recommended, as the texture of the lamb can change.
FAQs
Yes. Thaw lamb cutlets completely in the refrigerator before marinating and cooking. This helps them cook evenly and develop a good sear. Pat dry before cooking to remove excess moisture.
Yes. Substitute chicken broth for the wine in the pan sauce. It will be slightly milder but still flavorful. Add a small squeeze of lemon at the end if you want a little brightness.
Cook to about 130–135°F for medium-rare or 135–145°F for medium. The lamb should feel springy when pressed and have a browned crust on the outside while staying juicy inside.
Lamb cutlets are rib chops that are trimmed and often have the bone exposed. They are smaller, more tender, and cook quickly. Lamb chops can also include loin or shoulder cuts, which are larger and may take longer to cook.
Yes. Sear the lamb cutlets first, then finish them in a 400°F oven for 3–5 minutes until they reach your desired doneness. This helps keep the outside crisp while cooking the inside evenly.
Easy Dinner Recipes Like These Lamb Cutlets
If you enjoyed how simple and flavorful these lamb cutlets are, here are a few more easy dinners that feel a little special without a lot of extra work.
• Pan-Seared Ribeye – A classic steakhouse-style dinner with a perfect crust and simple seasoning.
• Garlic Steak Bites and Potatoes – Bite-sized steak cooked in a skillet with crispy potatoes for an easy, hearty dinner.
• Cast Iron Chicken Thighs – Crispy, juicy chicken made in one pan with minimal effort.
• Creamy Tuscan Salmon – A quick skillet dinner with a rich, flavorful sauce that feels restaurant-worthy.
• Oven Roasted Half Chicken – A simple roasted chicken recipe with crispy skin and tender meat, perfect for a family dinner.
Made these garlic herb lamb cutlets? Leave a review and let me know how they turned out!
Garlic Herb Lamb Cutlets
Ingredients
- 2 pounds lamb rib chops
- Kosher salt, to taste
- Black pepper, to taste
- 4 garlic cloves, minced
- 4 tablespoons olive oil, divided
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh rosemary, minced (or 1 t dried)
- ½ tablespoon fresh thyme leaves, or ½ t dried
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- ¾ cup white wine, or chicken broth
Instructions
- Pat lamb chops dry with a paper towel and season to taste with salt and pepper. In a large bowl, combine 3 tablespoons olive oil, garlic, parsley, rosemary, and thyme, whisking well.
- Add the chops to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, up to overnight.
- 30 minutes before cooking, remove lamb chops from the refrigerator. Heat remaining olive oil in a large cast iron skillet or other heavy-bottomed pan set over high heat. In 2 batches, add the lamb chops and sear for 2-4 minutes per side, depending on desired doneness.
- Transfer the cooked chops to a serving plate, tent with foil, and rest for 5-10 minutes.
- Discard all but about 1 tablespoon of oil from the pan. Add the butter and allow to melt, then whisk in the flour for 1-2 minutes, until thickened. Slowly add the wine or chicken broth, whisking between additions and allow to simmer for 3-4 minutes, adding more to thin it out, as desired. Season with a bit of salt and pepper, as needed, then serve over lamb.
Notes
- Marinate for at least 1 hour for best flavor
- Don’t overcrowd the pan while searing
- Adjust sauce thickness with more or less liquid
- Rest the lamb before serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
