Pan-seared lamb chops are the perfect weeknight meal when paired with a light seasonal salad or mashed potatoes. Sumptuous and quick to prepare, this recipe is sure to become a staple in your home.
Pan-seared Lamb Chops Recipe
Pan-searing locks in the juices of the meat making it tender, juicy, and succulent, with a crispy crust.
You can make this pan-seared lamb chops recipe on a busy weeknight when you need to make something quick, or need to make something elegant or fancy in as little time as possible. You don’t need a lot of ingredients or prep time, so when the craving hits, you can have this meal ready on your table from the kitchen in less than 30 minutes.
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Quick and easy to make
There’s a common misconception that fancy, elegant meals worthy of a Michelin star because of their high–quality are difficult to make and time-consuming. Pan-seared Lamb Chops dunks this myth in the bin because they’re of such great quality they could match up to anything you pick from the menu of an upscale restaurant, yet so easy to make.
With just a handful of ingredients, minimal prep time, you’ll be able to create a dish that will pack a lot of flavors, and impress your guests in almost no time. It’s all in the technique and this Pan-Seared Lamb Chops recipe will show you how.
This technique is deceptively simple and very reliable. If you do it right, the lamb chops will have a nice crust on the outside and still be pink and juicy in the middle.
Ingredients To Make This Delicious Lamb Recipe
Lamb chops: I used bone-in-lamb loin chops for this recipe. You can use shoulder chops, or rib chops, whichever one is readily available to you.
Olive oil: Add about two tablespoons of good olive oil to a heated pan before searing the lamb chops.
Garlic: Mince some fresh garlic cloves to give extra flavor to the sauce that you’ll use to braise the top of the seared lamb chops as you cook.
Red pepper chili flakes: A little will go a long way in improving the taste of your seared lamb chops.
Fresh herbs: I like to add some fresh thyme to add additional flavor to the pan sauce but you can use some dried thyme as well.
Salt and spices: Add salt and paprika to taste.
Let’s talk about how we make these delicious pan-seared lamb chops, shall we?
How To Make Lamb Chops (Step-By-Step)
Pan-searing lamb chops is quick and simple: simply season the chops, sear over high heat, then reduce heat to medium and finish cooking through to your desired doneness. The method works well for lamb chops of any thickness, but thinner or boneless chops should be watched closely so they don’t overcook.
To make pan-seared lamb chops, you’ll need a Cast Iron skillet or any other heavy pan and a pair of tongs to flip the chops while cooking.
Bring out the lamb chops from the fridge and allow them to rest on the tabletop for a few minutes before cooking. This will allow them to thaw out and rise to room temperature so they cook more evenly.
Pat the lamb chops dry with a paper towel to remove all the residual moisture. Rub the oil, seasonings, and spices on both sides of the chops and leave to rest for 5 minutes (if you have time, make it 1 hour).
Preheat the skillet or pan on medium-high heat until it is hot enough. Drop in the chops to sizzle on both sides, so they have a nice crust. Try not to overcrowd the pan or this will drop the temperature and prevent it from cooking evenly.
Sear the lamb chops for 3-5 minutes on each side, reduce the heat and add the garlic and fresh herbs. Spoon the sauce over the chops at intervals to baste it.
Once the meat is cooked, remove it from the heat and allow to rest for a bit before serving.
What To Serve Lamb Chops With
Since this lamb chops recipe is so quick and easy to make, it’s best to serve it with side dishes that you can make ahead of time. I love to serve my lamb chops with lots of vegetables to balance out the rich flavors of the dish. I usually go with my Tomato Cucumber Salad, 7-Layer Make-Ahead Salad, or Kachumbari Salad.
Once the lamb chops have cooled to room temperature, you can store any leftovers you have in an airtight container.
If stored properly, pan-seared lamb chops can last for 3-4 days in the refrigerator
You can reheat your chops in an oven preheated to 350℉ for 5-10 minutes on each side. Cover the pan with foil paper to allow the heat to distribute well.
Since lamb chops easily dry out, you can add some garlic butter or stock to maintain moisture while reheating.
You can also reheat the chops in a microwave. Add the lamb chops and some stock to a microwaveable bowl and heat it up for 1-2 minutes.
What Internal Temperature Should I Cook Lamb Chops?
The amount of time and temperature at which you cook your lamb chops depends on the kind of pan used, the temperature of the meat before cooking, and the thickness of the meat.
The best way to ensure your lamb chops cook through and evenly is by measuring the internal temperature of the meat with a reliable digital meat thermometer.
I like to cook my lamb chops to medium, so I prefer to cook until the internal temperature is at 135℉.
Scale To Measure The Done-Ness
The temperature scale to measure the degree of doneness is:
Rare: 120-125℉
Medium-rare: 125-130℉
Medium: 130-135℉
Medium-well: 135-140℉
Well-done: 140+ ℉
Notes:
The lamb chops should be about 1-1¼ inches thick. If it’s too thick, the chops will be overcooked on the outside before the inside gets cooked enough to eat.
The temperature of the meat continues to increase by about 5℉ even after removing it from heat. You might need to put that into account when measuring your internal temperature. You can remove the pan from the heat and allow the chops to sit for 10 minutes until the internal temperature reads 135℉ for medium-rare.
Due to how easily lamb chops dry out, I don’t suggest you meal prep them before cooking. They don’t take that long to prepare anyway.
Check out the recipe below. It is sure to become a family favorite!
Pan-seared Lamb Chops
Pan-seared lamb chops are the perfect weeknight meal when paired with a light seasonal salad or mashed potatoes. Sumptuous and quick to prepare, this recipe is sure to become a staple in your home.
Combine the olive oil, paprika, thyme, garlic, chili flakes, salt, and pepper in a small bowl.
Pat the lamb chops dry with a paper towel and rub the seasoning mix all over them. If you have enough time, leave the meat to marinate for 1 hour. If otherwise, let it rest for 5 minutes.
Preheat the skillet over medium-high heat. Place the lamb chops into the skillet and let them sear for 3 to 5 minutes on each side or until an instant-read thermometer inserted into the thickest chop without touching the bone registers 130° F. Use a spoon to baste the lamb chops at intervals.
Notes
When choosing your lamb chops, look for ones with pink-red meat and white marbling (although marbling is not as important for lamb chops as with steaks).
The lamb chops should be about 1-1¼ inches thick. If it’s too thick, the chops will be overcooked on the outside before the inside gets cooked enough to eat.
The temperature of the meat continues to increase by about 5℉ even after removing it from heat. You might need to put that into account when measuring your internal temperature. You can remove the pan from the heat and allow the chops to sit for 10 minutes until the internal temperature reads 135℉ for medium-rare.
Due to how easily lamb chops dry out, I don’t suggest you meal prep them before cooking. They don’t take that long to prepare anyway.
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