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Pan Seared Lamb Chops Recipe

A quick and flavourful Pan Seared Lamb Chops Recipe featuring juicy, tender lamb with a golden crust, infused with garlic, butter, and herbs—perfect for an easy gourmet meal at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 lamb chops rib or loin, about 1-inch thick
  • 2 tablespoons olive oil
  • 2 teaspoons salt adjust to taste
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons butter
  • 4 garlic cloves minced or crushed
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • Optional: lemon juice or zest for finishing

Instructions
 

Step 1: Prepare the Lamb

  • Remove lamb chops from the refrigerator and let them rest at room temperature for 15–20 minutes.
  • Pat them dry with paper towels to ensure a good sear.

Step 2: Season Generously

  • Season both sides of the lamb chops with salt and black pepper.

Step 3: Heat the Pan

  • Heat a heavy skillet (preferably cast iron) over medium-high heat.
  • Add olive oil and allow it to heat until shimmering.

Step 4: Sear the Lamb Chops

  • Place lamb chops in the hot pan without overcrowding.
  • Cook for 3–4 minutes on the first side until a golden crust forms.
  • Flip and cook for 2–3 minutes on the other side.

Step 5: Add Butter and Aromatics

  • Reduce heat slightly.
  • Add butter, garlic, rosemary, and thyme.
  • Tilt the pan and spoon the melted butter over the chops for 1–2 minutes (basting).

Step 6: Check Doneness

  • Use a thermometer for accuracy:
  • Medium-rare: ~130–135°F
  • Remove chops about 5°F before your target temperature, as they continue cooking while resting.

Step 7: Rest and Serve

  • Transfer to a plate and rest for 5 minutes before serving.
  • Optional: drizzle with lemon juice for extra freshness.

Notes

  • Pro Tips:
    Use a hot pan for a proper sear and crust.
    Avoid overcrowding the pan to prevent steaming.
    Let the meat rest to keep it juicy.
  • Variations:
    Add chili flakes for a spicy version
    Use Dijon mustard for a tangy crust
    Try a soy sauce glaze for an Asian twist
  • Storage:
    Store leftovers in an airtight container in the fridge for up to 3–4 days.
  • Reheating:
    Reheat gently in a pan over low heat or in the oven at low temperature to avoid drying.