Why You’ll Love This Recipe
This recipe is perfect for lamb lovers. The combination of olive oil, butter, garlic, and fresh herbs creates an aromatic, flavorful crust on the lamb chops. The use of a cast iron skillet ensures a crispy, golden sear on the outside while keeping the inside juicy and tender. Whether you’re cooking for yourself or guests, these pan-seared lamb chops are sure to impress!
Ingredients
- 8-9 bone-in lamb loin chops (about 1-inch thick)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons salted butter
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Let the lamb chops sit at room temperature for 20 minutes. Pat them dry and season both sides with salt and pepper.
- Heat a large cast iron skillet over medium-high heat until very hot. Add olive oil and allow it to heat for about 1 minute.
- Carefully place the lamb chops in the pan, ensuring there’s space between them. Sear for 3-4 minutes on one side until golden, then flip the chops and cook for another 3-4 minutes.
- Reduce heat to medium-low and add butter, garlic, rosemary, and thyme. Spoon the melted butter and herbs over the chops, continuing to cook for an additional 5 minutes, or until a meat thermometer inserted into the thickest part of the lamb reads 125°F for medium-rare.
- Remove the lamb chops from the skillet, cover with foil, and let rest for 10 minutes.
- Serve and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
Variations
- Different Herbs: Use thyme, oregano, or a mix of your favorite herbs to flavor the butter.
- Add Spice: Add a sprinkle of red pepper flakes or paprika to the seasoning for extra flavor.
- Grilled Option: If you prefer grilled lamb chops, you can easily adapt this recipe for the grill by following the same seasoning and grilling for 4-5 minutes on each side.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, wrap the lamb chops in foil and warm them in a 300°F oven for 10-15 minutes, or until heated through.
FAQs
1. What is the best way to cook lamb chops?
Pan-searing lamb chops in a hot skillet gives them a great crust and keeps them tender. A meat thermometer ensures you cook them to your preferred level of doneness.
2. Can I cook lamb chops without a cast iron skillet?
Yes, you can use any heavy pan or skillet. A cast iron pan is ideal for even heat distribution.
3. How do I know when lamb chops are done?
Use a digital meat thermometer to check the internal temperature. For medium-rare, aim for 125°F, as the temperature will rise 5°F during resting.
4. Can I make this recipe with boneless lamb chops?
Yes, boneless lamb chops can be used, but adjust the cooking time since they will cook faster.
5. Can I make this recipe without butter?
Yes, you can substitute the butter with more olive oil or another cooking fat like ghee.
6. Can I use dried herbs instead of fresh ones?
Yes, you can substitute dried herbs, but use less since dried herbs are more concentrated.
7. How long should lamb chops rest before serving?
Let the lamb chops rest for 10 minutes after cooking to allow the juices to redistribute.
8. Can I use this recipe for rib chops?
Yes, lamb rib chops can be used in the same way. They may require a slightly shorter cooking time due to their smaller size.
9. How can I add more flavor to lamb chops?
Marinate the lamb chops for a few hours with garlic, rosemary, lemon juice, and olive oil for added flavor.
10. Can I freeze leftover lamb chops?
Yes, you can freeze leftover lamb chops in an airtight container for up to 2 months. Reheat them thoroughly when ready to eat.
Conclusion
These Pan Seared Lamb Chops are a simple yet delicious way to enjoy this rich and flavorful protein. With minimal ingredients and just a few steps, you can create a dish that’s perfect for a weeknight dinner or a special celebration. The juicy, tender meat paired with garlic, herbs, and butter ensures every bite is bursting with flavor. Enjoy this easy recipe any time you crave a satisfying, restaurant-quality meal at home!
Pan Seared Lamb Chops
These Pan Seared Lamb Chops are tender, juicy, and packed with flavor. With minimal ingredients like fresh herbs, garlic, and butter, you can create a restaurant-quality dish at home in less than 30 minutes. Perfectly seared and cooked to your desired level of doneness, these lamb chops will be a hit at any dinner table.
- Prep Time: 10
- Cook Time: 12
- Total Time: 42
- Yield: 4
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 8–9 bone-in lamb loin chops (1-inch thick)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 4 tbsp salted butter
- 4 cloves garlic (minced)
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
Instructions
- Prepare the lamb chops: Let the lamb chops sit at room temperature for 20 minutes. Season both sides with salt and pepper.
- Cook the lamb chops: Heat a cast iron skillet over medium-high heat and add olive oil. Once hot, sear the lamb chops for 3-4 minutes on each side until golden brown.
- Add flavor: Reduce heat to medium-low. Add butter, garlic, rosemary, and thyme to the pan. Spoon the melted butter and herbs over the chops while they cook for another 5 minutes.
- Check doneness: Use a digital meat thermometer to check the internal temperature. For medium-rare, the temperature should be 125°F.
- Rest and serve: Remove the lamb from the heat, cover with foil, and let rest for 10 minutes before serving.
Notes
- Adjust cooking time for different doneness levels (see temperature guidelines for rare, medium, medium-well, and well-done).
- Allowing the lamb to rest ensures the juices redistribute, making the chops more flavorful and tender.
