If you’re craving something a little fancy but still super simple to make, these Pan Seared Lamb Chops are the way to go.
Seasoned with garlic, salt and pepper, the lamb chops are seared to perfection in a hot cast iron skillet. They’re then finished with a quick butter baste that is infused with fresh rosemary and thyme, for rich flavor.
Whether you’re cooking for a dinner party or just want to elevate your weeknight dinner, this recipe is a great go-to. It's quick, flavorful and sure to leave everyone at the table impressed.
If you are looking for more lamb recipes, check out our: Garlic Herb Lamb Tenderloin, Lamb Ragu or Grilled Garlic and Herb Marinated Lamb Rack.
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Why We Love This Recipe
- Quick: This recipe comes together in about 30 minutes, making it a great option for busy weeknights or when you need something fast but still impressive.
- Simple ingredients: This lamb is made with simple ingredients like garlic, olive oil, salt, pepper, and a few fresh herbs. Nothing fancy or hard to find for this one.
- Flavorful: Thanks to a hot sear, a quick butter baste and the fresh rosemary and thyme, these lamb chops are packed with a rich and savory flavor in every bite.
Ingredients
Here are the ingredients you will need for these pan-seared lamb chops:
- Lamb chops: You will need 1 ½ pounds of bone-in lamb loin chops at room temperature. You can also use this method for lamb shoulder chops or lamb rib chops.
- Salt & black pepper
- Olive oil: Use regular olive oil in this recipe since you'll be cooking with high heat.
- Garlic: Fresh garlic will give you the best flavor.
- Herbs: Use fresh rosemary and fresh thyme for the best flavor.
- Butter: Unsalted butter is going to be best for this.
See recipe card below for quantities.
Instructions
Let's make this lamb chop recipe together!
- Step 1: In a large bowl, combine the lamb chops with salt, pepper, olive oil, and garlic. Let them marinate for 15 minutes.
- Step 2: Heat a cast iron skillet over medium-high heat. Add the lamb chops to the hot pan and sear for 2–3 minutes on each side, until golden brown and cooked to your desired doneness. (See expert tips for a temperature guide.)
- Step 3: After flipping the lamb chops, add the rosemary, thyme and butter to the skillet. Spoon the melted butter over the lamb as it finishes cooking.
- Step 4: Remove from the skillet and let rest for 10 minutes before serving.
Substitutions and Variations
Here are some common recipe substitutions and variations for this elegant meal:
- Lamb chops: If you can’t find bone-in chops, boneless will work. Just be sure to reduce the cook time depending on the thickness of the lamb chops.
- Herbs: In a pinch, you can use dried rosemary and thyme. Use about ⅓ of the amount since dried herbs are more concentrated. Try different fresh herbs like oregano or sage if you don’t have rosemary or thyme.
- Garlic: If you don’t have fresh garlic, substitute with ½ teaspoon garlic powder in the marinade.
Kitchen Equipment
Here is some kitchen equipment you will need for these delicious pan seared lamb chops. You can find all of these products on Amazon.
- Large cast iron skillet: You'll want a high quality cast iron skillet. It holds heat well and helps develop that golden, caramelized crust on the outside.
Storage
Here are storage and reheating instructions for this recipe.
- Refrigerator Storage: Store cooked lamb chops in an airtight container in the fridge for up to 3 days.
- Freezer Storage: Wrap the lamb chops tightly in plastic wrap and foil or store in a freezer-safe bag for up to 3 months.
- Reheating Instructions: Reheat the lamb chops in a 350°F oven for about 10-15 minutes, or until warmed through, to retain moisture and prevent overcooking.
Top Tips
Here are some expert tips to make this lamb recipe:
- Use an instant-read thermometer: Use a thermometer inserted into the thickest part of the meat (but not touching the bone) to check for doneness. Here is an internal temperature range for reference:
- Rare: 120°-125°F
- Medium-rare: 130°-135°F
- Medium: 140°-145°F
- Well-done: 150°-160°F
- Bring the lamb to room temperature: Bringing the lamb chops to room temperature before cooking helps the meat cook more evenly and prevents the outside from overcooking while the inside is still cold.
- Don’t overcrowd the pan: Cook the chops in batches if needed so they have room to sear instead of steam.
- Resting time: Resting the lamb chops for 10 minutes after cooking allows the juices to redistribute, keeping them tender and flavorful.
Frequently Asked Questions
Yes, you can definitely cook the lamb chops on the grill. Preheat your grill to medium-high heat and sear the lamb chops for 2-3 minutes on each side. Brush them with melted butter and sprinkle with fresh herbs while they rest off the grill.
While lamb chops are best served immediately, you can sear them ahead of time and finish cooking them in the oven at 400°F for about 5–10 minutes to reheat. This ensures they stay juicy without overcooking during reheating.
If the lamb chops are burning, lower the heat to medium and flip them to prevent further charring. You can also add a little extra butter or oil to the pan to help regulate the temperature and prevent burning.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these lamb chops:
The Best Easy Pan Seared Lamb Chops Recipe
Ingredients
- 1.5 lb Bone in lamb chops at room temperature
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 tablespoons unsalted Butter
Instructions
- Combine bone in lamb chops, salt, black pepper, olive oil, and garlic in a large bowl. Let marinate for 15 minutes.
- Heat a cast iron skillet over medium-high heat. Add lamb chops and sear for 2-3 minutes per side, until golden brown and cooked to preferred internal temperature.
- Once you’ve flipped the lamb chops, add rosemary, thyme, and butter and spoon the melted butter over the lamb.
- Rest for 10 minutes, then serve.
Notes
Temperature Chart:
- Rare: 115 to 120°F.
- Medium-rare: 120 to 125°F.
- Medium: 130 to 135°F.
- Medium-well: 140 to 145°F.
- Well-done: 150 to 155°F.
Recipe Storage and Reheating:
-
- Refrigerator Storage: Store cooked lamb chops in an airtight container in the fridge for up to 3 days.
-
- Freezer Storage: Wrap the lamb chops tightly in plastic wrap and foil or store in a freezer-safe bag for up to 3 months.
-
- Reheating Instructions: Reheat the lamb chops in a 350°F oven for about 10-15 minutes, or until warmed through, to retain moisture and prevent overcooking.
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