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Easy Pan Seared Lamb Chops Recipe

Pan Seared Lamb Chops Recipe

Kimberly Booker RD
If there’s one dish that can turn a humble dinner into a feast, it’s pan-seared lamb chops. There’s something undeniably alluring about the sizzle of meat hitting a hot skillet. The aroma fills the air, making your mouth water in anticipation. 
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 380 kcal

Equipment

  • Large cast iron skillet

Ingredients
  

  • 2 tablespoons olive oil for searing
  • 8 –9 bone-in lamb loin chops about 1 inch thick
  • 2 teaspoons kosher salt adjust as needed
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic finely minced
  • 4 tablespoons salted butter
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • ½ teaspoon red pepper flakes optional, for a mild kick of heat
  • ½ teaspoon lemon zest optional, for a touch of brightness

Instructions
 

Step 1: Prepare the Lamb Chops

  • Start by patting your lamb chops dry with paper towels. This step is crucial; moisture will inhibit the browning process. Season them generously with salt and pepper on both sides. If you’re feeling adventurous, rub a bit of minced garlic on the lamb for an added flavor boost.

Step 2: Heat the Skillet

  • In a large cast-iron skillet (or a high-quality non-stick pan), heat the olive oil over medium-high heat. You want it hot enough that the oil shimmers. Give it a minute to reach that perfect temperature.

Step 3: Sear the Lamb Chops

  • Carefully add the seasoned lamb chops to the skillet. Ensure you don’t overcrowd the pan; work in batches if necessary. Let them sear without moving for about 3-4 minutes on one side. You’re looking for a deep brown crust.

Step 4: Flip and Baste

  • After achieving that beautiful brown crust, flip the lamb chops and immediately add the butter, garlic, rosemary, thyme, and, if you’re using it, red pepper flakes. As the butter melts, spoon it over the chops. This adds flavor and helps keep the meat moist.

Step 5: Cook to Desired Temperature

  • Continue to cook the lamb chops on the second side for about 3-4 more minutes. For medium-rare, aim for an internal temperature of 135°F; for medium, 145°F is your target. Always check with a meat thermometer for accuracy!

Step 6: Rest

  • Once cooked, transfer the lamb chops to a plate and cover loosely with foil. Let them rest for 5-10 minutes. This step allows the juices to redistribute, making the meat more tender.

Step 7: Serve

  • Finally, serve the lamb chops with your chosen sides. Drizzle any leftover pan juices over the top for added flavor. Enjoy the feast!

Notes

  • Choose Quality Meat: Look for lamb chops that are bright in color with a good amount of marbling. The fat transforms into flavor during cooking.
  • Don’t Rush: Letting the meat rest is essential. It’s tempting to dive right in, but patience pays off.
  • Adjust Seasoning: Personal taste matters. Feel free to adjust the seasoning based on your preferences. More garlic or herbs can be added!
  • Pan Sauce: After transferring the chops, deglaze the pan with a splash of red wine for an instant sauce. Scrape up those flavorful bits stuck to the bottom.
  • Leftovers: If any lamb remains, don’t discard it. It’s fantastic cold in a salad or warmed up in a wrap.

Nutrition

Calories: 380kcalCarbohydrates: 1gProtein: 32gFat: 27g
Keyword Pan Seared Lamb Chops Recipe
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