If you’re craving a dish that feels elegant but comes together effortlessly, Pan Seared Lamb Chops are the perfect choice. Each chop is seared to golden perfection, locking in the juices while developing a beautifully crisp crust. The combination of simple seasonings, fresh herbs, and butter makes this dish deeply flavorful yet easy enough for a weeknight dinner. I’ve made these countless times for guests, and every time, they’re met with rave reviews — the aroma alone is irresistible. Whether you serve them with roasted vegetables, mashed potatoes, or a bright salad, these lamb chops transform any meal into a restaurant-quality experience.
Why You’ll Love This Recipe
These Pan Seared Lamb Chops are rich, juicy, and bursting with flavor. Searing them in a hot skillet gives that perfect caramelized crust while keeping the interior tender and pink. They’re quick to prepare, require minimal ingredients, and can be dressed up or down depending on the occasion. The buttery herb baste adds an extra layer of decadence, making every bite melt in your mouth. This is the kind of recipe that feels gourmet but comes together in under 30 minutes.
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Pan Seared Lamb Chops
- Total Time: 20 mins
- Yield: 4 servings
- Diet: Halal
Description
These Pan Seared Lamb Chops are juicy, flavorful, and perfectly caramelized on the outside while remaining tender inside. Infused with garlic, herbs, and butter, this quick and elegant dish is ideal for a weeknight dinner or a special occasion meal.
Ingredients
- 8 lamb chops (about 1 inch thick)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Pat lamb chops dry with paper towels and season generously with salt and pepper on both sides.
- In a small bowl, mix olive oil, garlic, rosemary, and thyme to make a marinade. Rub the mixture evenly over the lamb chops.
- Heat a large skillet (preferably cast iron) over medium-high heat.
- Once hot, add the lamb chops and sear for 3–4 minutes on each side, depending on thickness, until golden brown and cooked to desired doneness (135°F / 57°C for medium-rare).
- Reduce heat to medium, add butter to the pan, and spoon the melted butter over the chops for 30–60 seconds to baste.
- Transfer lamb chops to a plate and let rest for 5 minutes before serving.
- Serve warm with lemon wedges or your favorite side dish.
Notes
- For deeper flavor, marinate the lamb for 1–2 hours before cooking.
- Use clarified butter or ghee for higher heat searing.
- Pairs beautifully with mashed potatoes, roasted vegetables, or mint chimichurri.
- Let lamb come to room temperature before cooking for even searing.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Lamb chops
The centerpiece of the dish — choose rib or loin chops for the most tender, flavorful results.
Olive oil
Used for searing, it helps create a golden, caramelized crust on the lamb chops.
Butter
Adds richness and depth, and when melted with herbs, forms the perfect finishing baste.
Garlic
Freshly crushed garlic cloves infuse the butter with aromatic flavor.
Fresh rosemary
A classic pairing with lamb — it brings earthy, woodsy notes that complement the meat beautifully.
Fresh thyme
Adds balance and freshness to the richness of the lamb and butter.
Salt and black pepper
Essential seasonings to highlight the natural flavors of the meat.
Lemon juice (optional)
A touch of acidity at the end brightens the dish and cuts through the richness.
Directions
- Pat dry the lamb chops with paper towels to remove excess moisture — this ensures a good sear. Season generously with salt and pepper on both sides.
- Preheat your skillet: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add olive oil and allow it to shimmer.
- Sear the chops: Place lamb chops in the skillet (don’t overcrowd). Sear for 3–4 minutes per side until golden brown and caramelized.
- Add flavor: Reduce heat slightly and add butter, crushed garlic, rosemary, and thyme to the pan. Tilt the pan and spoon the melted butter over the chops repeatedly for 1–2 minutes to infuse them with flavor.
- Check doneness: For medium-rare, the internal temperature should reach 135°F (57°C). Adjust cooking time as needed for desired doneness.
- Rest the meat: Transfer the chops to a plate and let them rest for 5 minutes to retain juices.
- Optional finishing touch: Drizzle with a squeeze of lemon juice or sprinkle with flaky sea salt before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 2–4 people.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Storage/reheating
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a touch of butter, or in the oven at 325°F (160°C) for 8–10 minutes until warmed through. Avoid microwaving, as it can dry out the meat.
Variations and Customizations
Garlic Butter Herb Crust
Add finely minced garlic and fresh herbs directly to the seared chops before basting for an even stronger flavor.
Spicy Mediterranean Style
Sprinkle with crushed red pepper flakes and finish with a drizzle of olive oil and lemon zest.
Mint Pesto Drizzle
Serve with homemade mint pesto for a refreshing, aromatic contrast.
Balsamic Glazed Lamb Chops
Deglaze the pan with balsamic vinegar after searing and reduce to a syrupy glaze for a sweet-savory finish.
Mustard and Herb Crusted Version
Brush lamb chops with Dijon mustard and coat with chopped herbs before searing for extra texture and flavor.
Garlic Rosemary Butter Sauce
Use the pan drippings to create a quick sauce — add a splash of white wine or stock, reduce, and whisk in butter.
Grilled Variation
Cook the seasoned chops on a preheated grill for 3–4 minutes per side for a smoky, charred finish.
FAQs
What’s the best cut of lamb for pan-searing?
Rib and loin chops are ideal because they’re tender and cook quickly.
Should I marinate the lamb chops first?
It’s not required, but a simple marinade of olive oil, garlic, and herbs for 30 minutes enhances the flavor.
How do I prevent overcooking?
Use a meat thermometer — remove the chops at 135°F for medium-rare or 145°F for medium.
Can I use dried herbs instead of fresh?
Yes, use about half the amount of dried herbs since they’re more concentrated.
Do I need to rest the meat?
Yes, resting helps redistribute juices for a tender, juicy result.
Can I add wine to the pan?
Absolutely — a splash of red or white wine adds depth to the sauce.
What sides go best with lamb chops?
Mashed potatoes, roasted asparagus, or garlic butter green beans pair beautifully.
How can I make the chops more tender?
Avoid overcooking and make sure the pan is hot before searing to lock in juices.
Can I cook them in butter alone?
Use both butter and oil — oil prevents the butter from burning while giving a nice sear.
Is lamb gamey?
When cooked properly with fresh herbs and lemon, the flavor is rich and aromatic, not gamey at all.
Conclusion
Pan Seared Lamb Chops are proof that simple ingredients can create extraordinary flavor. With their golden crust, tender interior, and aromatic butter baste, these chops strike the perfect balance of elegance and ease. Whether for a romantic dinner or a special family meal, this recipe delivers restaurant-quality results right from your kitchen — rich, flavorful, and absolutely unforgettable.
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