Pan-Fried Lamb Chops with Garlic and Rosemary

Name: Pan Fried Lamb Chops
Prep time: 10 min
Cook time: 8 min
Total time: 28 min
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)

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Make these quick, Pan-Fried Lamb Chops when you need an easy but elegant date night or dinner party main dish. Or on a busy weeknight or lazy weekend evening. Whenever the craving strikes, you can be serving these beautiful chops in 30 minutes flat (including prep time and resting time).

Pan-Fried Lamb Chops in a cast iron skillet

You’ll slather tender, lamb rib chops with an aromatic marinade of fresh garlic cloves and rosemary, olive oil, salt and pepper. Then lay them into a blistering skillet to sear on each side. Just long enough to turn the garlic and rosemary into crispy, buttery, piney bits and coat the chops in a well-browned crust, but leave them juicy and pink within.

Ingredients you need to make 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 (Frenched). Tip: 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.
Fresh Garlic: 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.

How should lamb chops be cooked?

You have a lot of options for cooking lamb chops. Lamb rib chops are best grilled or pan-fried as they cook very quickly. Lamb loin chops are also great on the grill, but do well in the oven too. (See these other lamb recipes: Roasted Lamb Chops and Grilled Lamb Chops.)

How do you know when lamb chops are cooked?

You can use a recipe’s temperature and cook time as a guide. But for the most accurate results, use an instant read thermometer to ensure that your lamb chops are cooked to your desired doneness: 145°F for medium rare (pull from heat at 135°F), at 160°F for medium (pull from heat at 150°F), and 170°F for well done (pull from heat at 160°F).

What temperature should I cook lamb chops?

Cook lamb rib chops hot and fast on a grill or in a skillet on the stove top. You can grill, bake, or pan-fry lamb loin chops.

What to serve with lamb chops

How to make pan-fried lamb chops

Step 1: Combine marinade ingredients (garlic, rosemary, olive oil, and salt) in a small bowl.

Step 2: Spoon marinade evenly over both sides of lamb loin chops.

Step 3: 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.

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5 from 7 votes