Go Back
+ servings
Garlic Lamb Chops with a simple salad on a white plate
Print Recipe
5 from 6 votes

Garlic Lamb Chops

Garlic Lamb Chops are easy and delicious! Marinade with a simple garlic, herb and oil mix. Pan seared they will cook quickly. .Serve as a dinner recipe with a delicious side dish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Australian, International
Keyword: lamb
Servings: 8
Calories: 335kcal
Author: Adrianne


  • Fry pan or (French Pan)
  • Kitchen Tongs
  • Glass measuring jug
  • Small whisk (or fork)


Garlic Lamb Chops

  • 1 kg lamb chops Note 1
  • ½ cup olive oil Note 2
  • 1 garlic head Note 3
  • 100 grams green peppercorns Note 4
  • ½ tbs lemon juice Note 5
  • ½ tbs oregano, dried Note 6
  • salt and pepper to taste


Garlic Lamb Chops

  • Use a knife to cut the top of the garlic, break the cloves apart, remove the skins and slice into thick chunks.
  • Add olive oil, lemon juice, salt, pepper, oregano to a small glass jug and use a whisk to combine. Note 7
  • Stir in garlic slices and green peppercorns whisking so liquids are well combined. Note 8
  • Place lamb loin chops into base of french pan. Use a pastry brush to coat top side of lamb. Use kitchen tongs to flip lamb chops to other side. Repeat the process to coat this side with marinade also. Note 9
  • Pour remaining marinade into pan and spread around coating lamb.
  • Cook lamb chops at a medium heat for 4 minutes on one side, use kitchen tongs to fiip to the other side and cook for final 4 mins. Note 10
  • Reserve leftover marinade from base of pan. Note 11
  • Sprinkle colourful salad over base of serving platter, top with cooked chops, add additional salad for visual delight then drizzle with reserved chunky marinade.



  • Note 1 The lamb chops used in this recipe are loin chops. You can use cutlets as well which are much smaller. 
  • Note 2 This is one ingredient that I would not recommend alternating. ie don't use another type of oil. It is the best match for pan searing meat like this and others would not compliment the lamb quite so well. 
  • Note 3 We use a whole head of garlic for the 1kg of lamb. We don't need to be too precious (neat) with chopping our garlic for it will delightfully soften as it is cooked so the 'big chunks' become sweet and soft delightful bites of heaven. 
  • Note 4 If you haven't cooked with green peppercorns in the past, don't use the full 100 grams as the flavour can be an acquired taste. Go for 50 grams and test our your liking for them. They are very unique in their taste and slightly unusual. They are a perfect compliment to the lamb but err on the side of 'less is more' if being initiated to them. 
  • Note 5 Bottled lemon juice it totally fine to use.
  • Note 6 This is the dried herb version from the spice aisle at the shops. 
  • Note 7 A fork or whisk is fine. 
  • Note 8 The marinade will be thick with the garlic and peppercorns, however, the liquids still need to be stirred till well mixed in. 
  • Note 9 I do this as it helps to stop any (hot) splashing from the pan if I used a different technique. After the lamb is marinated, we just need to cook, flip and cook (easy, right!) 
  • Note 10 I turn the stove off just as the side side of lamb turns grey on colour. The heat will continue into the meat despite being turned off and this is the best way to ensure the lamb doesn't get overcooked (ie dry and overly chewy/tough). 
  • Note 11 Keep these leftovers for the perfect way to plate and coat your cooked chops. 


Calories: 335kcal | Carbohydrates: 1g | Protein: 31g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 391mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 19mg | Iron: 3mg