Easy Pan-Fried Lamb Chops - Momsdish

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Pan seared lamb chops are not only for restaurant menus, but your home meal rotation, too! They’re incredibly simple to make (yet still fancy) and have the best juicy flavor.

If you know me, you’ve heard me rave about my lamb chop recipes. When I’m craving a meat other than chicken or beef, lamb is my go-to. What is especially great is that these chops take me less than 20 minutes to prep and cook! (Most people take longer to order food from the menu at a restaurant!).

I make these lamb chops year round, no matter if it’s the middle of a hot Tennessee summer or cold winter. They’re an all-year-round type of food. And as the kids say these days, I think they are pretty “boujee” — they seem super fancy but honestly are really simple. All of this makes them a great protein for hosting and impressing guests with great flavor each time.

Grilling master? If you are a master at grilling, we have a grilled lamb chop recipe, too! It’s essentially the same recipe, but made on the grill. Smoky lamb chops, yes, please!

Pan Seared Lamb Chops Video

How to Sear Lamb Chops

Pan-seared lamb chops are so simple to make! They may cost (and look) like an expensive dish in restaurants, but you’ll be surprised how easy it is to make at home (and they taste even better!).

• Mix the marinade: Combine the garlic, olive oil, fresh chopped rosemary, salt, and pepper in a small bowl.
• Marinate the lamb chops: Coat the lamb chops in the garlic marinade. Then, cover and marinate them in the refrigerator for at least 30 minutes or up to five hours.
• Cook the lamb chops: Preheat a cast iron skillet on high heat. Brush off the excess marinade from the lamb chops and add them to the preheated skillet. Cook each chop for four minutes on each side until cooked to your desired doneness.

Seared Lamb Chop Tips

I’ve made these chops more times than I can count. Neither me nor Tim and the boys ever get sick of them. I may not sound very humble, but I think it’s because of good, easy, and virtually foolproof my lamb chop recipe is — especially when I follow these tips.

• Opt for the thicker lamb rack: When looking through the choices at the market, pick the thicker lamb chop rack. Yes, it may cost more, but you will also be getting the meatiest lamb chop!
• Cut the chops into similar size pieces: Lamb chops often come as a rack in the grocery store, so you’ll likely need to cut them before cooking. Slice the rack between the bones into similarly sized pieces. This way, each piece cooks at the same rate!
• Sear until golden brown: One of my favorite cooking tips is always to wait until the meat is golden brown. Golden brown means a caramelized crust that is to-die-for.
• Remove the excess marinade: As much as possible, remove the excess marinade before cooking the chops. The marinade can give a burnt flavor if there is too much left on the chops.
• Use a thermometer: Use a meat thermometer to check the internal temperature for doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well done. Be careful to not overcook as that makes the chops tough.

Serving Lamb Chops

As often as I make lamb chops, my biggest tip is to change up the sides just as frequently. I tend to rotate between veggie sides such as roasted cauliflower steaks, marinated cucumbers, or a simple tomato cucumber salad. Most recently, I served these lamb chops with both tzatziki sauce and chimichurri sauce, as well as boiled fingerling potatoes (see photo above). Roasted fingerling potatoes would work great here as well. No matter the side — the meal turns out spectacular.

Storing Leftover Seared Lamb Chops

Did you know lamb chops are actually great for meal prepping? Refrigerate or freeze, and reheat as needed for a swoon-worthy meal whenever, wherever you are.

• Refrigerator: Store leftover lamb chops in an airtight container in the fridge for up to four days.
• Freezer: Once the chops are fully cool, place them in an airtight container or freezer bag and freeze for up to three months. Thaw in the fridge overnight.

Reheating tip: To reheat the chops, zap them quickly in the microwave or in a covered skillet or oven. I love using the covered skillet because the chops reheat evenly and don’t dry out! This is great news if you make the chops a day ahead of time and simply want to warm them up when you’re ready.

More Lamb Recipes

• Lamb Shoulder Chops – These chops are infused with rosemary and garlic juicy flavor
• Pan-Seared Lamb Loin Chops – Lamb steaks seared with garlic and herbs
• Leg of Lamb – Season and bake the leg — dinner is ready!
• Lamb Kabobs – Kabobs are a must for the summer, especially these easy ones!

Recipe

Recipe contributed by: Natalya Drozhzhin Pan seared lamb chops are not only for restaurant menus, but your home meal rotation, too! They're incredibly simple to make (yet still fancy) and have the best juicy flavor.

Ingredients

• 2 lbs small lamb rib chops
• 4 garlic cloves
• 2 tbsp olive oil
• 1 tbsp fresh rosemary chopped
• 1 tbsp salt adjust to taste
• 1/2 tbsp black pepper adjust to taste

US Units – Metric

Instructions

• In a small bowl, combine the finely chopped garlic with the oil, rosemary, salt and pepper.
• Coat the sides of the lamb chops with the garlic mixture. Cover with plastic wrap and let them marinate in the fridge for at least 30 minutes (up to 5 hours).
• Preheat your skillet on high heat. Remove all the seasoning from the lamb chops (to prevent them from burning). Sear them for about four minutes on each side, or until your preferred doneness.
• Remove the chops from the skillet and garnish with rosemary. Serve with your favorite sides.

Nutrition Facts Easy Pan-Fried Lamb Chops Amount Per Serving Calories 452 Calories from Fat 252 % Daily Value* Fat 28g43%Saturated Fat 8g40%Polyunsaturated Fat 3gMonounsaturated Fat 14gCholesterol 150mg50%Sodium 1908mg80%Potassium 627mg18%Carbohydrates 2g1%Fiber 0.3g1%Sugar 0.03g0%Protein 46g92% Vitamin A 19IU0%Vitamin C 1mg1%Calcium 39mg4%Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet.