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Pan Seared Lamb Chops Recipe

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4 from 12 reviews

Juicy, mouthwatering Pan Seared Lamb Chops are restaurant-quality but made at home with minimal ingredients and a cast iron pan, resulting in tender, flavorful chops infused with fresh herbs and garlic butter.

  • Total Time: 42 minutes
  • Yield: 4 servings

Ingredients

Lamb Chops

  • 8-9 bone-in lamb loin chops, about 1-inch thick
  • 2 teaspoons kosher salt, adjust as needed
  • 1 teaspoon freshly ground black pepper

For Cooking

  • 2 tablespoons olive oil, for the pan
  • 4 tablespoons salted butter
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme

Instructions

  1. Bring to Room Temperature: Let the lamb chops sit at room temperature for 20 minutes. Pat them dry thoroughly and season all sides evenly with kosher salt and freshly ground black pepper.
  2. Heat the Pan: Preheat a large cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add olive oil and heat for about one minute to coat the pan.
  3. Sear First Side: Carefully place the seasoned lamb chops into the hot pan, ensuring they are spaced slightly apart. Cook for 3-4 minutes without moving to achieve a golden-brown sear on the bottom side.
  4. Flip and Sear Other Side: Using tongs, flip each chop and sear the other side for an additional 3-4 minutes to develop color and crust.
  5. Add Butter and Herbs: Reduce the heat to medium-low. Add the salted butter, minced garlic, chopped rosemary, and thyme to the pan. Continuously spoon the melted butter along with garlic and herbs over the lamb chops while cooking for an extra 5 minutes or until an internal temperature of 125°F is reached for medium-rare.
  6. Rest the Meat: Remove the lamb chops from the pan and cover loosely with foil. Let them rest for 10 minutes, allowing juices to redistribute for maximum tenderness before serving.

Notes

  • Cooking times may vary slightly depending on the thickness of your lamb chops.
  • Use a digital meat thermometer for accurate doneness: 125°F for medium-rare, 135°F for medium.
  • If preferred, cook longer for medium or well-done according to personal taste.
  • Resting the meat after cooking is essential for juicy results.
  • Adjust salt according to your preference or dietary needs.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/pan-seared-lamb-chops-recipe/