Pan-Seared Lamb Chops

Pan-seared lamb chops are a deliciously simple yet elegant dish that I like to make when I want something rich, flavorful, and quick. The chops are seasoned and seared to perfection, locking in their natural juices and forming a savory golden crust. Whether I’m cooking a weeknight dinner or a special meal, lamb chops never disappoint.

Why You’ll Love This Recipe

I love how fast and easy these pan-seared lamb chops come together. There’s no need for marinades or complicated prep—just a hot skillet, a few seasonings, and a short cook time. The result is tender, juicy lamb with crisp, caramelized edges. Plus, they pair beautifully with everything from mashed potatoes to a fresh salad or roasted vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lamb chops (rib or loin chops)

• Salt

• Black pepper

• Garlic (minced or smashed)

• Fresh rosemary or thyme

• Olive oil

• Butter

Directions

1. I take the lamb chops out of the fridge about 20 minutes before cooking to bring them to room temperature. This helps them cook more evenly.

2. I pat them dry with paper towels, then season both sides generously with salt and pepper.

3. I heat olive oil in a heavy skillet (like cast iron) over medium-high heat until it’s shimmering.

4. I sear the lamb chops for about 3–4 minutes per side, depending on thickness, until they develop a golden-brown crust.

5. In the last minute of cooking, I add butter, garlic, and herbs to the skillet, tilting it to spoon the melted butter over the chops for extra flavor.

6. I transfer the chops to a plate, loosely cover them with foil, and let them rest for 5 minutes before serving.

Servings and timing

This recipe serves 2–4 people, depending on how many chops I cook (typically 2 chops per person).
Prep time: 5 minutes
Cook time: 8–10 minutes
Total time: Around 15 minutes

Variations

When I want a deeper flavor, I rub the chops with a little Dijon mustard or a spice blend like cumin and smoked paprika. I also like swapping rosemary for mint or oregano depending on the sides I’m serving. For a Mediterranean twist, I drizzle them with a bit of lemon juice and serve with tzatziki.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet over low heat with a splash of broth or water to keep them moist. I avoid microwaving, as it can overcook the meat.

FAQs

How do I know when lamb chops are done?

I check the internal temperature with a meat thermometer. For medium-rare, I aim for 130–135°F (54–57°C), and for medium, about 140°F (60°C). I let them rest after cooking—they continue to cook slightly as they sit.

Can I use boneless lamb chops?

Yes, I’ve used boneless chops, but I find bone-in gives more flavor and stays juicier. Either way, just adjust the cook time slightly based on thickness.

What’s the best skillet for searing lamb?

I prefer a cast iron skillet because it holds heat well and gives a great sear. A stainless steel pan also works, but I avoid nonstick pans for this recipe since they don’t brown the meat as well.

Should I marinate the lamb first?

It’s not necessary for this quick recipe, but I sometimes marinate the chops in olive oil, garlic, and herbs if I have extra time. Even a 30-minute marinade adds flavor.

What sides go well with lamb chops?

I often serve them with roasted potatoes, asparagus, or couscous. A fresh salad with arugula and lemon vinaigrette also complements the rich flavor nicely.

Conclusion

Pan-seared lamb chops are one of my go-to dishes when I want something quick, classy, and packed with flavor. With just a few ingredients and a hot pan, I can create a restaurant-worthy meal at home in under 20 minutes. Whether it’s a special occasion or a cozy night in, this dish never fails to impress.