CommonGround volunteer Susan Littlefield shares her recipe for Lamb Chops with Pure Nebraska

Lamb Chops


  • 2 pounds lamb chops cut ¾” thick, 4 pieces
  • kosher salt for seasoning
  • black pepper for seasoning
  • 1 tablespoon minced garlic
  • 2 teaspoons Italian seasoning
  • 4 tablespoons butter
  • ¼ cup 60 ml extra-virgin olive oil, divided


  • Season both sides of the lamb chop generously with salt and pepper.
  • Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl.
  • Rub the paste on both sides of the lamb chops and let them marinate for at least 30 minutes at room temperature.
  • Heat a large 12-inch frying pan over medium-high heat. Add 2 tablespoons olive oil, once hot add in the lamb chops.
  • Sear until the surface is browned, about 2 to 3 minutes.
  • Flip and cook until meat reaches an internal temperature of 125°F (51°C) medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes.
  • Rest lamb chops for 10 minutes before serving.
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