Pan-Seared Lamb Chops

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Pan-fried lamb chops with garlic and fresh herbs deliver bold flavor with minimal effort.

The crispy sear, juicy center, and fragrant blend of rosemary and thyme create a meal that feels special without being complicated.

With just a handful of ingredients and a quick marinade, the lamb soaks up rich, savory flavors before hitting the hot pan for a beautifully golden crust.

This recipe is perfect for both busy weeknights and special occasions. It’s simple enough to prepare in no time yet flavorful enough to impress.

Serve these lamb chops with roasted vegetables, a fresh salad, or warm bread to soak up the delicious juices. However you plate them, they’re bound to be a hit!

Table of Contents

Pan-Seared Lamb Chops Recipe

Serves: 4

Ingredients

8 individual lamb chops (cut from a rack or bought separately)
¼ cup extra virgin olive oil, plus 2 tablespoons for cooking
1 teaspoon mild mustard (like Dijon or whole grain)
3 cloves garlic, finely minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
Salt to taste
Freshly ground black pepper

Instructions

In a small bowl, mix ¼ cup olive oil with mustard, minced garlic, rosemary, and thyme. Stir until everything is well combined.
Pat the lamb chops dry with a paper towel and place them in a shallow dish. Pour the marinade over the chops, making sure each piece is coated well. Cover and refrigerate for at least 2 hours, turning them occasionally for even flavor.
Heat the remaining 2 tablespoons of olive oil in a large pan over medium-high heat.
Take the marinated lamb chops out of the fridge and sprinkle with salt and pepper on both sides.
Place the chops in the hot pan and sear for 1-2 minutes on each side, until they develop a golden-brown crust but stay juicy inside. If you prefer them more well-done, cook for another minute per side.
Remove from heat and let them rest for a couple of minutes before serving.

How To Choose The Best Lamb Chops For This Recipe?

To make pan-fried lamb chops taste amazing, start with high-quality meat. Choosing the right lamb chops makes a big difference in tenderness and flavor.

Type of Cut: Rib chops and loin chops are the best for pan-frying. Rib chops have more marbling, making them extra juicy, while loin chops are meatier.
Thickness: Look for chops about 1 to 1.5 inches thick. Thicker chops stay tender inside while getting a nice crust outside.
Marbling: A good amount of fat marbling means more flavor and tenderness. Avoid chops that look too lean, as they can turn out dry.
Color: Fresh lamb should be pink to light red, with white fat. Dark red meat or yellowish fat could mean the meat is older.
Smell: Good lamb has a mild, fresh scent. If it smells too strong or sour, it’s best to avoid it.

Why Marinating Lamb Chops Matters And How Long To Marinate?

Marinating lamb chops isn’t just for adding flavor—it also helps make the meat more tender and juicy. The right marinade allows the flavors to soak in while slightly breaking down the meat’s fibers for a softer bite.

How Long to Marinate: At least 2 hours is ideal, but overnight in the fridge will give the best results. If you’re short on time, even 30 minutes is better than nothing.
What to Include in the Marinade: A mix of olive oil, mustard, garlic, and fresh herbs works well. Olive oil keeps the meat moist, while mustard helps tenderize it.
Avoid Over-Marinating: Too much time in an acidic marinade (like one with lemon juice or vinegar) can make the meat mushy instead of tender. Stick to oil-based marinades if marinating overnight.

Which Herbs Go Best With Lamb?

Lamb has a rich, slightly gamey flavor that pairs well with fresh, earthy herbs. Some herbs work better than others to bring out the best in the meat.

Rosemary: The strong, woody flavor of rosemary complements lamb beautifully and adds a deep aroma.
Thyme: A milder herb that blends well with rosemary for a balanced, herby taste.
Oregano: Adds a slightly peppery, Mediterranean touch to lamb dishes.
Mint: Often paired with lamb because its fresh, cool taste cuts through the richness of the meat.
Parsley: Brings a mild, fresh flavor that works well as a finishing touch.

What’s The Secret To A Perfect Sear On Lamb Chops?

A crispy, golden-brown crust adds so much texture and flavor to lamb chops. Getting the perfect sear is all about technique.

Pat the Chops Dry: Moisture on the surface will prevent a good sear. Use a paper towel to remove any excess marinade before cooking.
Preheat the Pan: Use a heavy pan like cast iron and heat it over medium-high heat before adding oil. A hot pan ensures a good crust.
Use the Right Oil: Olive oil is great for flavor, but for a better sear, use a high-smoke-point oil like avocado oil or ghee.
Press the Meat Down: When you first place the chops in the pan, press them down lightly with tongs to make full contact with the heat.
Don’t Move Them Too Soon: Let the chops cook undisturbed for 1-2 minutes before flipping. This helps develop that golden-brown crust.

How To Know When Lamb Chops Are Cooked Perfectly?

Lamb chops taste best when they’re cooked just right—juicy inside with a flavorful crust outside. Here’s how to tell when they’re done:

Use a Meat Thermometer: This is the most accurate way to check doneness.
- Rare: 125°F (bright red inside)
- Medium-Rare: 130-135°F (warm pink center)
- Medium: 140-145°F (light pink center)
- Well-Done: 160°F+ (little to no pink, firmer texture)
Press Test: If you don’t have a thermometer, press the chop with your finger:
- Soft and bouncy = Rare
- Slightly firm but still soft = Medium-Rare
- Firm with little bounce = Medium
- Very firm = Well-Done
Rest the Meat: After cooking, let the lamb chops rest for 5 minutes before serving. This helps the juices redistribute, keeping them tender.

What Oil Is Best For Frying Lamb Chops?

Choosing the right oil for frying lamb chops is important because it affects both flavor and texture. The oil needs to handle high heat without burning while adding a rich taste to the meat.

Olive Oil: A great option for flavor, especially extra virgin olive oil, but it has a lower smoke point. Use it for medium heat cooking or mix it with another high-heat oil.
Avocado Oil: One of the best choices because it has a high smoke point (about 520°F) and a neutral taste that won’t overpower the lamb.
Ghee (Clarified Butter): Adds a deep, buttery flavor and has a high smoke point, making it excellent for searing lamb chops.
Canola or Sunflower Oil: Good neutral oils for frying at high temperatures, but they don’t add much flavor.
Coconut Oil: Works well but has a mild coconut taste, which may not suit everyone’s preference.

How To Store And Reheat Leftover Lamb Chops?

Lamb chops taste best fresh, but if you have leftovers, storing and reheating them properly keeps them juicy instead of dry.

Storing Leftover Lamb Chops:

Cool Before Storing: Let the lamb chops cool to room temperature before placing them in the fridge. This prevents excess moisture from building up.
Use an Airtight Container: Store the chops in an airtight container or wrap them tightly in foil or plastic wrap.
Refrigeration: Keep leftovers in the fridge for up to 3 days.
Freezing: If storing longer, wrap the lamb in freezer-safe bags or foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Without Drying Out:

Oven (Best Method): Preheat to 300°F, place the lamb chops in an oven-safe dish, cover with foil, and heat for 10-15 minutes. This keeps them moist.
Stovetop: Warm the chops over low heat in a covered pan with a splash of water or broth to prevent drying out.
Microwave (Not Recommended): If necessary, use a microwave at low power in short bursts with a damp paper towel over the chops to retain moisture.

Common Mistakes To Avoid When Cooking Lamb Chops

Cooking lamb chops isn’t difficult, but a few common mistakes can ruin their texture and flavor. Here’s what to watch out for:

Skipping the Marinade: Lamb has a rich taste that benefits from marinating. Even a short marinade enhances tenderness and adds more depth to the flavor.
Cooking Cold Meat: Never cook lamb straight from the fridge. Let it sit at room temperature for about 20-30 minutes before frying to ensure even cooking.
Using Low Heat: Lamb chops need high heat to develop a flavorful crust. A low temperature will make them tough and chewy.
Flipping Too Often: Let the chops cook undisturbed for at least 1-2 minutes per side to get a proper sear. Constant flipping prevents a good crust from forming.
Overcooking: Lamb chops taste best when slightly pink inside. Using a meat thermometer helps avoid overcooking and drying them out.
Skipping the Resting Time: After cooking, let the lamb rest for 5 minutes before cutting into it. This helps keep the juices inside, making the meat tender and moist.