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Lamb is an often-overlooked meat, but I find that it offers a rich, distinct flavor that transforms a standard dinner into an elegant evening. These Pan-Fried Lamb Chops, beautiful on a platter, are my ideal when I want a nearly effortless but memorable dish for date nights, dinner parties, lazy weekend evenings — or even to liven up a busy weeknight. Whenever the craving strikes, you can be serving these beautiful chops in 30 minutes flat (including prep time and resting time).
I love this recipe’s simplicity, requiring only 6 ingredients and a skillet. You’ll slather tender, lamb rib chops with an aromatic marinade of fresh garlic cloves and rosemary, olive oil, salt and pepper. Then let the chops sit for a few minutes (or up to 4 hours) to absorb the savory flavors. When you’re ready to cook, just lay them on a blistering hot skillet and sear each side just long enough to turn the garlic and rosemary into crispy, buttery, piney bits. Searing each side coats the chops in a perfectly browned crust and leaves them juicy and pink within. After a quick 5-minute rest, these chops are ready to enjoy.
Made these tonight, they were delicious. First time making this cut of lamb chop, This one’s a winner, no need for me to look for another recipe.
ev
Table of Contents
Ingredients for Pan-Fried Lamb Chops
- Lamb Rib Chops: For this recipe, you’ll need 8 lamb rib chops that are about 3/4-inch thick and trimmed of excess fat (a style called Frenched).
- Fresh Garlic: I look for heads of garlic that are firm and compact with plump cloves. Avoid those that have begun to wilt or discolor or that have begun to sprout.
- Olive Oil: Any good olive oil will do here, no need for extra-virgin since you’ll be searing the lamb chops. Though it’s the only kind I typically have on hand and works well for this recipe.
- Fresh Rosemary: Don’t be tempted to swap in dried rosemary. It’s a star flavor here, so you want fresh, tender leaves of rosemary for the best flavor.
- Kosher Salt and Freshly Ground Black Pepper: You can use fine sea salt if you don’t have kosher salt, just use half as much.
3 Recipe Tips
- Buying Lamb: You can buy individual lamb rib chops, but I often buy lamb rib roasts (typically much less expensive per pound) and divide the individual chops with a very sharp knife.
- Lamb Temperature: I use an instant-read thermometer to check that the lamb chops are cooked to my desired doneness: 145°F for medium rare (pull from the heat at 135°F), 160°F for medium (pull from the heat at 150°F), and 170°F for well done (pull from the heat at 160°F).
- Grill Chops Instead: Lamb rib chops cook very quickly, so high-heat techniques like pan searing and grilling work best. If you prefer grilling, check out this easy Grilled Lamb Chops recipe!
Potato Pairings
Vegetable and Salad Pairings
More must-try Lamb REcipes
How to make Pan-Fried Lamb Chops
Combine marinade ingredients (garlic, rosemary, olive oil, and salt) in a small bowl.
Spoon marinade evenly over both sides of lamb loin chops.
Pan-fry lamb chops in a hot, cast iron skillet over medium-high heat to your desired doneness, 2-4 minutes per side. Remove from pan and let rest 5 minutes; serve.
Pan Fried Lamb Chops
Video
Ingredients
- 8 lamb chops 3/4 inches thick
- 4 tablespoons olive oil divided
- 1 tablespoon finely chopped fresh rosemary dried rosemary is not a good substitute here
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
Instructions
- In a small bowl, stir together 3 tablespoons of the olive oil, rosemary, garlic, salt and pepper. Spoon mixture evenly over both sides of lamb chops. (You can do this up to 4 hours ahead.)
- Heat a large skillet (ideally cast iron) over medium-high heat until hot. Pour in remaining tablespoon of olive oil and swirl to coat. Add lamb chops in a single layer and cook 2 to 4 minutes on each side to desired doneness, 135°F for medium-rare.
- Transfer lamb chops to platter and let rest 5 minutes before serving.
Notes
- You can find lamb rib chops already cut in the grocery store, but I’ve found that it’s less expensive to buy lamb rib roasts and cut them into individual chops with a very sharp knife.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mine turned out perfect – thank you for the easy directions
That’s wonderful, Cyndy! Thank you for coming back to let me know.
What side dish goes with lamb chops?
Hi Kim! They go well with just about any starch, veggie or salad you can think of! If you scroll up in the post, you’ll find several links to my favorite pairings.
Used this recipe as a guide, as I didn’t have rosemary so I used fresh thyme, dried thyme, dried oregano instead, and added finely chopped fresh mint, chili flakes, salt and pepper to the mixture, sprinkled over both sides with coarse salt and pepper. It was delicious, always feared to cook lamb, no more fears, first time was perfect outcome, my hubby loved it as I did too.
This is wonderful to hear, Sandra! I’m so glad you and your husband enjoyed these.