Pan Fried Lamb Chops

If you have 30 minutes and a few simple ingredients, you can serve juicy, aromatic lamb chops whenever a craving strikes! They're weekday simple and dinner party elegant.

Course Main Course

Cuisine Mediterranean

Keyword 4th of July, easy, father's day, grilled, quick, summer

Prep Time 10 minutes

Cook Time 8 minutes

Resting Time 10 minutes

Total Time 28 minutes

Servings lamb chops

Calories 255kcal

Author Marissa Stevens

Ingredients

8 lamb chops ¾ 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