Gluten-Free Lamb Chops with Herb Sauce
By the Gluten Free Recipes team ·
Tender, pan-seared lamb chops are bathed in a vibrant, herbaceous sauce, creating a sophisticated yet simple gluten-free meal. The rich lamb is perfectly complemented by the bright notes of fresh herbs and a savory, umami-rich sauce.
At a glance: This medium dinner recipe yields 4 servings in about 55 minutes (20 min prep, 35 min cook). It uses 11 ingredients — including lamb loin chops, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Lamb Chops with Herb Sauce: When preparing this dinner recipe, exercise caution with all packaged ingredients, especially stock and tamari, ensuring they are certified gluten-free to prevent cross-contamination. Be mindful of shared utensils and cooking surfaces if preparing for individuals with severe gluten sensitivities In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Lamb Chops with Herb Sauce: This recipe is naturally gluten-free, relying on certified gluten-free stock and tamari. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs lamb loin chops
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
Instructions
- 1
Pat the lamb loin chops dry with paper towels, then season generously on all sides with salt and black pepper, ensuring an even coating. Let them sit at room temperature for about 15-20 minutes while you prepare the sauce ingredients.
- 2
Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place the seasoned lamb chops into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary. Sear the lamb chops for about 3-4 minutes per side, until a beautiful golden-brown crust forms and they are cooked to your desired doneness.
- 3
Once seared, remove the lamb chops from the skillet and set them aside on a plate to rest. Lower the heat to medium and add the minced garlic to the skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it.
- 4
Pour in the GF chicken or vegetable stock and GF tamari, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce. In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, then gradually whisk this slurry into the simmering liquid in the skillet. Continue to cook, stirring constantly, for about 2-3 minutes until the sauce thickens to a glossy consistency.
- 5
Stir in the chopped fresh parsley, rosemary, and thyme into the thickened sauce, allowing the herbs to wilt slightly and release their aromas for about 1 minute. Return the rested lamb chops to the skillet, spooning the herb sauce over them to coat. Allow the lamb chops to warm through in the sauce for about 2-3 minutes before serving immediately.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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