Pan Seared Lamb Chops
Let Me Tell You About My Lamb Chop Obsession…
So, there’s this thing in my family where if I even hint at making lamb chops, suddenly everyone – and I mean everyone – is mysteriously available for dinner. My brother used to scarf them down so fast, he’d barely notice if I’d swapped herbs… not that I ever did that! (Okay, maybe once. Or twice…) The point is, pan seared lamb chops have basically become my dinner party emergency trick. And honestly, sometimes I cook ‘em just because I want to feel fancy on a Monday – even if my only dinner guest is the cat eyeing my plate.
Why You’ll Love This Recipe (Or at Least, Why I Do)
I whip up these chops on weeknights when I’ve totally forgotten to plan ahead – because, let’s face it, “meal prepping” is just an aspirational Pinterest board for me. My family scarfs them down like there’s no tomorrow (sometimes I barely get my own serving, and that’s not an exaggeration). I love that I don’t need to marinate them for hours – just a quick rub, slap them in the pan, and boom – dinner’s sorted. Also, shout-out to the one skillet clean-up… I mean, who enjoys washing dishes? Nobody in my house, at least. Sometimes I overcook the garlic and it gets all brown and crispy, but actually, that’s the way my dad likes it, so I pretend it’s intentional.
The Ingredients List (With My Usual Swaps)
- 8 lamb chops (loin or rib, about 1 inch thick – bone-in for best juicy-ness, but boneless is fine if that’s all you find)
- 2–3 cloves garlic, smashed or minced (in a hurry? Granulated garlic will do; my friend Jamie hates mincing anyway)
- 1 big sprig fresh rosemary, chopped (or, honestly, dried works; just halve the amount)
- Some fresh thyme, if I have it (about a teaspoon – optional, but nice)
- Salt and freshly cracked black pepper (I use kosher, but sea salt works; don’t stress over salt brand loyalty, despite what Nana says)
- 2 tablespoons olive oil (avocado oil is fine, too – or butter if you’re feeling wild)
- 1 tablespoon unsalted butter (I confess: sometimes I skip this when I’m feeling lazy)
- Lemon wedges for serving (sometimes I swap in a splash of balsamic for a different vibe)
How I Actually Make Them (Don’t Judge the Chaos)
- Let the lamb get the chill off. Take the lamb chops out, set them on the counter for maybe 20–30 minutes to lose that fridge arctic vibe. Cold meat in a hot pan = tough time.
- Season like you mean it. Pat the chops dry with some kitchen roll, then generously season both sides with salt, pepper, chopped rosemary, and a bit of thyme. I kind of massage everything in – makes me feel like a fancy chef. Sometimes my seasoning gets all over the counter. Oh, well.
- Fire up the skillet. Heat the olive oil in a large skillet over medium-high. Cast iron is my go-to when it’s clean… but honest truth, I’ve used a regular nonstick plenty of times and lived to tell – it just doesn’t get the same crust.
- Sear them like you’re serious. Drop in those lamb chops – they should sizzle right away. (If not, wait for the pan to get hot enough. I’ve made this mistake lots!) Cook for about 3–4 minutes per side for medium-rare, though real talk: thickness, bone size, all that, makes it a bit of a guessing game. This is when I usually sneak a tiny slice off an end one. Or just trust your nose and feel – if it smells irresistible and bounces back a bit under your finger, you’re there.
- Add the garlic and butter. Toss minced garlic and the butter into the pan for the last minute; swirl it all around. Your kitchen will smell like you live in a Tuscan villa (even if you’re in a basement flat in Dublin).
- Rest up.Transfer the lamb chops to a plate, tent loosely with foil. Give ‘em five-ish minutes. I used to skip this. Never skip this. (Juices everywhere.)
- Serve. Squeeze over lemon or a teeny splash of balsamic, and serve hot. You’ll see why – it really wakes things up.
Things I’ve Learned (The Hard Way)
- Searing at too-low a heat gives sad, gray lamb. Patience – turn on a podcast and wait!
- If you add garlic right at the start, it will burn. Trust me. Actually… on second thought, if you love super-toasty garlic, go for it. Just don’t blame me.
- I used to think you had to marinate overnight, but honestly, these are great with just a quick rub right before cooking.
- Lamb smells up the kitchen, so maybe open a window if you care about those things; I kind of like it, though.
What Else I’ve Tried (Some Winners, A Dud or Two)
- Sometimes, if I’ve got it, I throw a knob of harissa or a dollop of yogurt in at the end – gives them a nice Mediterranean spin.
- Once I tried dusting the chops with smoked paprika – uh, not my favorite, too overpowering (still ate ‘em).
- Mint sauce? If you’re into classic British tastes. My kids rebelled, but I thought it was decent.
- For a lighter meal, sliced fennel or arugula salad on the side – found this pairing on Serious Eats and never looked back.
You Really Don’t Need Fancy Equipment (But It Helps)
Honestly, a big skillet and some tongs are about all you really need. Cast iron is my recommendation for that restaurant crust, but if you’re pan-shy, any heavy-bottomed pan will do. I used to think a meat thermometer was essential for medium-rare, but I’ve since realized poking it with a finger usually tells me what I need to know. No tongs? I’ve used two big forks in a pinch; don’t let anyone tell you otherwise.
How I Store Leftovers (Which, Let’s Be Real, Is Rare)
If, for some reason, there’s anything left, I tuck them into an airtight container – good in the fridge, I’d say, for up to 2 days. Reheat gently so they don’t dry out, but honestly, cold lamb on a salad the next day is oddly fantastic. In my house, they rarely last longer than lunch the next day, anyway.
How I Serve These (My Family’s Slightly Odd Traditions)
We usually pile them up on a big board with roasted potatoes (or just crusty bread – ’cause mopping up those pan juices is non-negotiable in my book). My daughter insists on a side bowl of aioli, though she claims she isn’t “fussy” (evidence points otherwise). Sometimes, I’ll start things with a peppery arugula salad, or just a lazy cucumber-tomato mix.
Tips I’ve Only Learned by Ruining Dinner (Honestly)
- I once rushed the sear – major mistake – just soggy, pale lamb. Patience, patience, patience.
- Not resting the chops means the juices wind up all over the cutting board (and not in your dinner).
- Starting with cold meat makes them tough; always let them hang out at room temp. I skip this, still regret it every time.
FAQs (Like You Actually Asked Me!)
- Do I have to use fresh rosemary? Nah, dried’s fine – I use about half as much so it doesn’t overpower things. Fresh just smells like a forest, though; hard to top that.
- Can I use lamb shoulder chops? Sure – flavour’s great; they’re just a bit chewier. Rib or loin is less work but more expensive, so take your pick.
- How do I know when they’re done? Medium-rare is still pink in the middle, but not raw; about 145°F if you’re using a thermometer. I sort of go by smell and touch now – not the most scientific, but it works for me. (Here’s a resource if you want numbers: Food Network’s Lamb Guide.)
- Can I double the recipe? You bet; but don’t crowd the pan. Just do two rounds – otherwise you’ll just be steaming them. Trust me, I’ve ended up with soggy meat before.
- Why do my chops smoke so much? Happens to me on high heat! Crank open a window, use an oil with a higher smoke point, or just live dangerously and set off the smoke alarm. (Did that last week. Oops.)
If you’re curious to geek out about lamb cuts, I love American Lamb’s Lamb 101 which breaks it all down without sounding snooty.
And for what it’s worth, I think these pan seared lamb chops do taste even better the next day, on top of crusty bread with a bit of good mustard. Maybe that’s just me being weird. Anyway – happy cooking!
Ingredients
- 8 lamb chops (about 1-inch thick)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
Instructions
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1Pat the lamb chops dry with paper towels and season both sides with salt and black pepper.
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2Heat olive oil in a large skillet over medium-high heat until shimmering.
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3Add lamb chops to the skillet and sear for 3-4 minutes on each side until browned and medium-rare.
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4Add minced garlic, rosemary, and thyme to the skillet. Stir and cook for 1 minute, taking care not to burn the garlic.
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5Add butter to the skillet and spoon the melted butter over the lamb chops. Remove from heat and let rest for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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