Print

Pan-Seared Lamb Chops

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender, juicy lamb chops seared to perfection in a hot skillet, finished with garlic, herbs, and butter for a rich, savory flavor. A quick, elegant dish that’s perfect for weeknights or special occasions.

  • Author: Ella
  • Prep Time: 5 minutes
  • Cook Time: 8–10 minutes
  • Total Time: 15 minutes
  • Yield: 2–4 servings
  • Category: Main Dish
  • Method: Pan-Seared
  • Cuisine: American / Mediterranean

Ingredients

  • 4 lamb chops (rib or loin)
  • Salt, to taste
  • Black pepper, to taste
  • 2 cloves garlic (minced or smashed)
  • 2–3 sprigs fresh rosemary or thyme
  • 1 tbsp olive oil
  • 2 tbsp butter

Instructions

  1. Remove lamb chops from the fridge 20 minutes before cooking to bring to room temperature.
  2. Pat chops dry and season generously with salt and black pepper on both sides.
  3. Heat olive oil in a cast iron or heavy skillet over medium-high heat until shimmering.
  4. Sear lamb chops for 3–4 minutes per side, depending on thickness, until golden brown.
  5. In the last minute of cooking, add butter, garlic, and herbs to the pan. Tilt the skillet and spoon melted butter over the chops.
  6. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes before serving.

Notes

  • For medium-rare, cook to an internal temperature of 130–135°F (54–57°C); for medium, 140°F (60°C).
  • Bone-in chops have more flavor and stay juicier, but boneless can be used with adjusted cook time.
  • For extra flavor, rub with Dijon mustard or a spice blend before searing.
  • Cast iron skillets give the best sear, but stainless steel also works.

Nutrition

Find it online: https://elladishes.com/pan-seared-lamb-chops/