Mary Berry Lamb Chops – Juicy, Herby, and Ready in 20 Minutes

There’s something about cooking lamb chops that used to intimidate me. They’re small, pricey, and unforgiving if overcooked. The first time I tried Mary Berry’s lamb chops recipe, I was expecting disaster—but honestly, it turned out to be one of the easiest, most rewarding meals I’ve cooked on a weeknight.

The key? Letting a handful of fresh herbs and garlic do the heavy lifting. I’ve since made this a dozen times—sometimes with a splash of balsamic, sometimes tossed over a salad with feta. And if you’re the type to forget to marinate in advance (guilty), don’t worry—it still works. Let me show you how.

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Why This One Works So Well

Mary’s method is all about simplicity and flavour. You don’t need fancy sauces or a grill—just a hot pan and confidence. Here’s why it works:

• Quick marinade = instant flavour boost, even if you only give it 15 minutes.
• Searing on high heat locks in juices and gives a proper crust.
• Garlic and rosemary are a classic combo for lamb—they don’t overpower but lift it beautifully.
• Resting the chops (even briefly) keeps them juicy, not chewy.

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INGREDIENTS + WHY THEY MATTER

• Lamb chops (6–8) – Go for cutlets or rib chops. They cook quickly and have just enough fat to stay tender.
• Fresh rosemary (2 sprigs) – Chop finely. Dried rosemary doesn’t quite cut it—it can taste twiggy.
• Garlic (2 cloves) – Minced or crushed to infuse the oil and meat.
• Lemon zest (from 1 lemon) – Adds brightness and balances the richness of the lamb.
• Olive oil (2 tbsp + more for pan) – Helps the herbs stick and aids in browning.
• Salt and black pepper – Be generous! Lamb can take bold seasoning.
• Optional: Balsamic or lemon juice – For a tangy finish just before serving.

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Making It Yours (Without Ruining It)

• Chili flakes or harissa? Yes! I’ve added a pinch of crushed chili or a smear of harissa paste for heat.
• Different herbs? Thyme and oregano both work beautifully.
• Yogurt marinade? For a Greek twist, marinate the chops in yogurt, lemon juice, garlic, and oregano—then grill.
• No lemon? Orange zest works too, though it’s slightly sweeter.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dry lamb	Overcooked or didn’t rest it	Use a thermometer + rest 5 minutes
Tough crust	Pan too cool or too crowded	Sear in batches and don’t flip too early
Weak flavour	Skimpy on seasoning	Salt generously before cooking
Burnt garlic	Added to pan too early	Mix into marinade—not the hot pan

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HOW TO MAKE MARY BERRY’S LAMB CHOPS

1. Marinate the Lamb
   In a bowl, combine rosemary, garlic, lemon zest, olive oil, salt, and pepper. Rub over the lamb chops and let them marinate for at least 15 minutes (up to overnight in the fridge).
2. Heat the Pan
   Heat a cast iron or grill pan over medium-high heat. Add a drizzle of olive oil and wait until it’s shimmering.
3. Sear the Chops
   Place chops in the pan in a single layer. Cook 2–3 minutes per side for medium-rare (internal temp: 57°C/135°F). Only flip once.
4. Rest the Meat
   Transfer to a warm plate and rest for 3–5 minutes, loosely covered.
5. Finish and Serve
   Drizzle with lemon juice or balsamic vinegar, if using. Serve with sides like mashed potatoes, salad, or couscous.

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TIPS FROM MY KITCHEN

• I use a meat thermometer every time—guesswork with lamb is risky.
• Don’t skip the lemon zest—it transforms the flavour, especially with fatty cuts.
• Leftovers? I slice the meat cold and use it in wraps with tzatziki the next day.
• If the fat edge hasn’t crisped, I hold the chop upright with tongs for 30 seconds to render it.

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STORAGE + SERVING

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze raw or cooked chops (wrapped tightly) for up to a month.
• Reheat: Gently in a pan with a lid or in the microwave with a splash of water.
• Serve with: Garlic mash, couscous, roasted veg, or a herby yogurt dip.

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FAQs

Q: Can I grill these lamb chops instead of pan-frying?
A: Absolutely! High-heat grilling gives brilliant flavour. Just oil the chops (not the grill) and cook 2–3 minutes per side.

Q: Should lamb chops be pink inside?
A: Yes—for best flavour and tenderness, aim for medium-rare (57°C/135°F). They’ll continue to cook slightly while resting.

Q: Can I marinate these overnight?
A: Definitely. Just bring them back to room temp for 20–30 minutes before cooking for even results.

Q: Can I use boneless chops?
A: You can, but bone-in chops have better flavour and stay juicier. If you do use boneless, reduce the cook time slightly.

Q: What wine pairs best?
A: A bold red like Syrah, Rioja, or Cabernet Sauvignon goes beautifully with lamb.

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You May Also Like:

• Mary Berry Green Peppercorn Sauce
• Mary Berry Roast Rack of Lamb
• Mary Berry Canon Of Lamb With Mint Gravy

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