Garlic & Herb Lamb Chops With Herbs De Provence Blend

These lamb chops start with a sizzling pan, fresh garlic, cracked black pepper, and a rosemary-thyme crust that turns deeply savory as the meat sears. A finishing drizzle of Herbs De Provence Infused Olive Oil Blend pulls classic Provençal notes into every bite, layering basil, thyme, and lavender-kissed herb aroma over the lamb. It’s an easy fit for weeknight dinner or a relaxed Sunday dinner, but it still feels special enough for entertaining.

Garden Infuzions

Garlic & Herb Lamb Chops With Herbs De Provence Blend

Tender lamb chops seared with garlic, rosemary, thyme, and a fragrant Herbs De Provence finish for a simple dinner that tastes like it came from a favorite bistro.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: French, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 lamb loin chops about 1 1/2 pounds
• 1 1/2 tablespoons Herbs De Provence Infused Olive Oil Blend
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh rosemary chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley

Equipment

• 1 Large skillet heavy-bottomed preferred
• 1 meat tongs for turning chops
• 1 Cutting board for resting the lamb
• 1 Chef’s knife for mincing garlic and herbs
• 1 Small spoon for basting

Method

 

Instructions

1. 1. Pat the lamb chops dry with paper towels and season both sides with kosher salt, black pepper, chopped rosemary, and thyme.
2. 2. Heat a large skillet over medium-high heat and add the olive oil.
3. 3. Sear the lamb chops for 3 to 4 minutes on the first side until deeply browned.
4. 4. Flip the chops, reduce the heat to medium, then add the butter and minced garlic to the pan.
5. 5. Spoon the melted butter and garlic over the chops as they cook for 3 to 4 minutes more, or until they reach your desired doneness.
6. 6. Remove the skillet from the heat and drizzle the lamb chops with Herbs De Provence Infused Olive Oil Blend and lemon juice.
7. 7. Rest the chops for 5 minutes, then finish with chopped parsley and serve warm.

Notes

For best flavor, keep the herb finish light and add it after cooking so the blend stays bright and fragrant. Lamb chops can be cooked a little less or more depending on preference, but avoid overcooking so they stay tender. Letting the meat rest before serving helps the juices settle back into the chops.

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Recipe Tips

• Let the lamb chops sit at room temperature for about 20 minutes before cooking so they sear more evenly.
• Pat the chops dry before seasoning to help them brown well in the skillet.
• Use medium-high heat for the first sear, then lower the heat if the garlic starts to darken too quickly.

Serving Suggestions

• Serve with roasted potatoes and a green vegetable for a classic dinner plate.
• Try it with a simple salad and crusty bread for a lighter meal.
• These chops also pair nicely with couscous, rice pilaf, or roasted carrots.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low heat or in a warm oven so the lamb stays juicy.

Variations

• Swap lamb chops for lamb loin chops if that is what you have on hand.
• Add a squeeze of lemon at the end for a brighter finish.
• For a deeper herb crust, add a little chopped parsley or oregano before cooking.

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