In Italy it is almost mandatory to have agnello or lamb as the main course for the Easter meal, and depending on the region, it can be served in various ways.

This garlic and herb-rubbed Agnello recipe features a classic combination of flavors, which really enhances the lamb's natural goodness. Photo: John Mitzewich


  • 8 lamb loin chops

  • 2 tablespoons​ olive oil

  • 4 cloves garlic (minced)

  • 1 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes

  • 1 tablespoon fresh  rosemary (chopped)

  • 1/2 teaspoon oregano

  • 1/2 teaspoon thyme

  • Kosher salt (to taste)

  • 2 tablespoons fresh parsley (chopped)

  • 2 tablespoons fresh mint (chopped)


  1. Gather the ingredients.

  2. Garlic herb lamb chop recipe ingredientss

  3. In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.

  4. In baking dish, toss herbs

  5. Once evenly coated, cover and refrigerate for at least 4 hours. Lamb chops may be marinated overnight.

  6. Cover chops

  7. Preheat grill, grill pan, or broiler.

  8. Heat grill

  9. Remove chops from marinade and salt both sides generously.

  10. Remove chops from marinade

  11. Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).

  12. Cook lamb chops until medium rare

  13. Scatter with fresh parsley and mint.

  14. Sprinkle fresh parsley on cooked lamb chops

  15. Let rest for 5 minutes before serving.

  16. Fresh herbs with lamb chops

  17. These loin lamb chops are great paired with a mint jelly sauce or Madeira sauce.