Green Goddess Lamb Chops
Season and roast a frenched rack of lamb with Green Goddess mix. Includes searing, oven finish, timing, temps, and serving tips.
Elevate your lamb chops with our Green Goddess Dressing Mix. We like to use this blend to both season the lamb & to top off the dish with the Green Goddess dressing.
This recipe comes from our friend Gabrielle of Get it Gabrielle.
Submitted by: Gabrielle D. from Baton Rouge, LA
Yield: Serves 2
- Rub the lamb with the Green Goddess seasoning, let it rest in the fridge 1 to 6 hours, then bring to room temp before cooking.
- Sear in a hot cast iron skillet 3 to 5 minutes per side, then finish in a 375°F oven for about 10 to 15 minutes.
- Rest the meat 10 to 15 minutes, slice, and serve with Green Goddess dip or an herb oil drizzle for best flavor.
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Featured in this Recipe
Preparation Instructions:
Combine seasonings in a small bowl and mix well.
Sprinkle seasoning blend onto rack of lamb coating evenly. Add 1 tbsp of olive oil and rub blend into lamb.
Flip rack and repeat on the second side. Ensure ends are seasoned as well.
Marinate lamb covered in the fridge for 4-6 hours or a minimum of 1 hour.
Bring lamb to room temperature before cooking.
In a cast iron skillet, over medium high heat, sear lamb with olive oil, fat side down first. Sear for 3-5 minutes until golden brown. Flip and repeat sear for 3-5 minutes on the other side.
Finish in the oven for 10-15 minutes at 375 degrees.
Tent lamb with foil and rest for 10-15 minutes before slicing.
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More About This Recipe
Serve lamb with Green Goddess Dip as prepared per package instructions and/or with Green Goddess Olive Oil drizzle.
Frequently Asked Questions
What internal temperature should I cook a rack of lamb to?
Use an instant-read thermometer in the thickest part of the rack. For medium-rare aim for 125 to 130°F and let it rest to reach about 130 to 135°F. For medium aim for 135 to 140°F. The USDA recommends cooking lamb to 145°F with a 3 minute rest for safety.
Can I use individual lamb chops instead of a full rack?
Yes. Thinner chops cook faster. Sear 2 to 4 minutes per side over medium-high heat, then finish in a 350 to 375°F oven for 5 to 8 minutes depending on thickness. Always check with a thermometer for best results.
How do I get a good crust on the lamb?
Pat the meat dry, rub with a little oil and the seasoning, and use a hot cast iron pan. Sear the fat side first and avoid moving the meat while it forms a golden crust. High heat and a dry surface are key.
How long should I marinate the lamb with the seasoning blend?
For best flavor refrigerate 4 to 6 hours. You can do a minimum of 1 hour for some flavor. If you need more time you can leave a dry rub up to 24 hours, but be careful with longer salt contact which can start to cure the surface.
Can I grill this instead of using a skillet and oven?
Yes. Sear the rack over direct high heat for 3 to 5 minutes per side, then move to indirect heat or a cooler part of the grill and cook until the target internal temperature is reached. Use a thermometer and close the lid to keep even heat.
What should I serve with Green Goddess lamb?
Serve with the Green Goddess dip or an herb olive oil drizzle. Good sides include roasted vegetables, mashed or roasted potatoes, simple green salad, or lemony couscous to balance the rich lamb.
How do I store and reheat leftovers?
Refrigerate leftovers within two hours in an airtight container for up to 3 to 4 days. Reheat gently in a low oven at 300°F until warm, or slice and warm briefly in a skillet with a splash of oil to avoid drying out.
I do not have Green Goddess mix. What can I use instead?
Make a quick herb rub with chopped parsley, chives, tarragon or thyme, garlic powder, onion powder, lemon zest, and salt. Add black pepper and a little olive oil to help it stick. You can also use rosemary and thyme for a classic lamb flavor.
What internal temperature should I cook a rack of lamb to?
Use an instant-read thermometer in the thickest part of the rack. For medium-rare aim for 125 to 130°F and let it rest to reach about 130 to 135°F. For medium aim for 135 to 140°F. The USDA recommends cooking lamb to 145°F with a 3 minute rest for safety.
Can I use individual lamb chops instead of a full rack?
Yes. Thinner chops cook faster. Sear 2 to 4 minutes per side over medium-high heat, then finish in a 350 to 375°F oven for 5 to 8 minutes depending on thickness. Always check with a thermometer for best results.
How do I get a good crust on the lamb?
Pat the meat dry, rub with a little oil and the seasoning, and use a hot cast iron pan. Sear the fat side first and avoid moving the meat while it forms a golden crust. High heat and a dry surface are key.
How long should I marinate the lamb with the seasoning blend?
For best flavor refrigerate 4 to 6 hours. You can do a minimum of 1 hour for some flavor. If you need more time you can leave a dry rub up to 24 hours, but be careful with longer salt contact which can start to cure the surface.
Can I grill this instead of using a skillet and oven?
Yes. Sear the rack over direct high heat for 3 to 5 minutes per side, then move to indirect heat or a cooler part of the grill and cook until the target internal temperature is reached. Use a thermometer and close the lid to keep even heat.
What should I serve with Green Goddess lamb?
Serve with the Green Goddess dip or an herb olive oil drizzle. Good sides include roasted vegetables, mashed or roasted potatoes, simple green salad, or lemony couscous to balance the rich lamb.
How do I store and reheat leftovers?
Refrigerate leftovers within two hours in an airtight container for up to 3 to 4 days. Reheat gently in a low oven at 300°F until warm, or slice and warm briefly in a skillet with a splash of oil to avoid drying out.
I do not have Green Goddess mix. What can I use instead?
Make a quick herb rub with chopped parsley, chives, tarragon or thyme, garlic powder, onion powder, lemon zest, and salt. Add black pepper and a little olive oil to help it stick. You can also use rosemary and thyme for a classic lamb flavor.
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