These pan seared lamb chops are cooked in a cast iron skillet. Fresh rosemary and thyme shine in a white wine garlic butter sauce lightened with lemon. Ready in about 25 minutes!
Have no fear when making pan seared lamb chops, you know why? Because the cast iron skillet does most of the work for you! It cooks them evenly with that perfectly browned crust you want from a pan fried meat situation!
We'll make a quick rosemary garlic butter sauce in the same pan after the lamb chops are seared to take the flavor of your pan seared lamb chops into the stratosphere. This is a restaurant-quality recipe that's so easy to make at home!
Bonus, we'll do all the cooking on the stovetop and from start to finish, it should only take about 25 minutes to make!
Do you love cooking with cast iron as much as I do? Then try my Cast Iron Skillet Steak or these Crispy Pan Fried Brussels Sprouts.
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Ingredients for pan seared lamb chops
We're using ingredients that are classic seasonings with lamb chops here: garlic, rosemary, and a little white wine for the sauce to keep it fancy!
- Lamb rib chops: I used frenched lamb rib chops. Frenched just means that some of the fat was trimmed off the end of the bone so it's exposed. You can also use lamb loin chops for this recipe, the cooking time may vary.
- Fresh rosemary and thyme: Lamb chops love herbs! Rosemary and thyme are perfect hearty herbs to stand up to the flavor of the lamb.
- Unsalted butter and white wine: We'll make a light sauce for the lamb with browned butter and herbs.
- Garlic: Whole garlic cloves will gently season the white wine butter sauce!
- Lemon juice and zest: Lemon zest and a squeeze of lemon juice will brighten the sauce once it comes off the heat. One of my top cooking tips is to use citrus zest in savory recipes to lift the flavors!
- Kosher salt and freshly ground black pepper
How to make pan seared lamb chops
Step 1: Season the lamb chops
Season the lamb chops on both sides with kosher salt and freshly ground black pepper. Allow to sit at room temperature for 30 minutes if you have time.
Step 2: Chop the rosemary and thyme
Use a good chef's knife to finely chop the fresh rosemary and thyme and set aside.
Step 3: Pan sear the lamb chops
Place a cast iron skillet over medium high heat. Once hot, place the lamb ribs fat side down (the edge with the bone) to render the fat a bit. You'll need to work in batches to avoid overcrowding the pan.
Then lay the lamb chops flat on their sides in the pan and sear until beginning to get crisp and golden 2-4 minutes, flip over and cook for anothe 2-4 minutes or until the lamb reaches your desired doneness - I like about 135 to 140 degrees for medium. Use a meat thermometer to test the temperature. See note below.
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Remove lamb chops to a serving plate to rest while you make the sauce.
Step 4: Make the herb garlic butter sauce
Turn the heat down to medium low. Add the butter and garlic to the cast iron skillet and let it foam up. (This will happen fast!)
Then add the herbs and swirl around in the butter for about 30 seconds. Be careful, they have a lot of water in them and they will pop and crackle when they hit the butter.
Add the wine to deglaze the pan and stir up any browned bits on the bottom. Simmer for about 1 minute to let the flavors meld together.
Remove from heat and stir in the lemon juice and zest. Pour the rosemary garlic butter sauce over the lamb rib chops and serve immediately.
Expert tips
- You'll probably find lamb chops in the meat department as a rack of lamb. Just ask the butcher to slice them into rib chops for you. (The butcher can also french the lamb chops for you if you'd like.)
- It doesn't matter if you use frenched lamb chops or if they still have all the fat on them. This recipe will work either way, simply adjust the cooking time if needed. You might need to sear the fat in the pan a bit longer if they aren't frenched.
- Rosemary and thyme are great herbs for lamb chops, but you can use others, too. Sage or tarragon are great swaps!
- Don't use a non-stick skillet! That perfect crust on pan fried lamb chops comes from a cast iron skillet, or try carbon steel or stainless steel. Non-stick just won't cut it.
- Make sure the cast iron skillet is HOT before you add the lamb chops! This is what helps create that perfect sear.
Lamb chops cooking temperature
Single lamb rib chops are tiny and cook fast. Double chops are thick and take longer. So how do you really know if lamb chops are done? You must use a meat thermometer!
I like lamb chops to be medium, so I stop cooking around 135 degrees F. (I know that lots of people like medium-rare lamb chops, but I find that medium rare lamb can be slightly tough and stringy.) Remember that the lamb chops will continue to cook for a bit once you remove them from the cast iron skillet.
Temperature guide
This temperature guide is an estimate, but it can help you determine the proper internal temperature for your lamb chops. You can always test one to see how it turns out before you finish the whole batch. (The USDA recommends that all meat be cooked to at least 145° F to ensure food safety.)
- Medium Rare: 125° F, 52 C
- Medium: 135° F, 55° C
- Medium well: 145° F, 63° C
- Well done: 150° F, 65° C
What to serve with pan seared lamb chops
Pan seared lamb chops taste great with almost any side dish, be it fancy dinner or weeknight simple. Try these ideas and take a look at my comprehensive list of what to serve with lamb chops.
More easy lamb recipes
Once you see how simple it is to make these garlic butter lamb chops at home, you'll want to cook lamb all the time!
- This Boneless Leg of Lamb recipe is a stunning centerpiece for any occasion, they'll never have to know how easy it is to make!
- Traditional Shepherd's Pie is Irish comfort food at its best!
- Greek Stuffed Peppers are filled with ground lamb and rice, and they're always a crowd pleaser.
Pan seared lamb chops are quick, easy, and delicious!
- No marinating = no waiting!
- Pan seared lamb chops cook in a cast iron skillet in 6-8 minutes!
- The simple garlic butter sauce is made with fresh rosemary and white wine.
- Perfect for holidays like Easter or Christmas dinner, but quick enough for weeknight meals.
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Recipe
Pan Seared Lamb Chops Recipe
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Ingredients
- 1 pound lamb chops rib, loin, or shoulder
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 3 tablespoons unsalted butter
- 3 garlic cloves
- ¼ cup white wine
- zest of one lemon
- 2 teaspoons lemon juice
- kosher salt
- freshly ground black pepper
Instructions
- Season the lamb chops on both sides with kosher salt and freshly ground black pepper. If you have time, let them sit at room temperature for 30 minutes.
- Finely chop the fresh rosemary and thyme and set aside.
- Place a cast iron skillet (or other heavy skillet) over medium high heat. Once hot, place the lamb vertically in the pan with the fat side down (the edge with the bone) to render the fat a bit. You may have to work in batches so you don't crowd the pan.
- Then lay the lamb chops down on their sides and sear until beginning to get crisp and golden 2-4 minutes, flip over and cook for another 2-4 minutes until the lamb reaches your desired doneness - I like about 135 to 140 degrees for medium. Use a meat thermometer to test the temperature. See note below. Remove lamb chops to a serving plate to rest while you make the sauce.
- Turn the heat down to medium low. Add the butter and garlic to the cast iron skillet and let the butter foam up. (This happens fast!)
- Then add the herbs and swirl around in the butter for about 30 seconds. (Be careful, they have a lot of water in them and they will pop and crackle when they hit the butter.)
- Add the wine to deglaze the pan and stir up any browned bits on the bottom. Simmer for about 1 minute to let the flavors meld together.
- Remove sauce from heat and stir in the lemon juice and zest. Pour the sauce over the lamb chops and serve immediately.
Notes
- You'll probably find lamb chops in the meat department as a rack of lamb. Just ask the butcher to slice them into rib chops for you. (The butcher can also french the lamb chops for you if you'd like.)
- It doesn't matter if you use frenched lamb chops or if they still have all the fat on them. This recipe will work either way, simply adjust the cooking time if needed. You might need to sear the fat in the pan a bit longer if they aren't frenched.
- Rosemary and thyme are great herbs for lamb chops, but you can use others, too. Sage or tarragon are great swaps!
- Don't use a non-stick skillet! That perfect crust on pan fried lamb chops comes from a cast iron skillet, or try carbon steel or stainless steel. Non-stick just won't cut it.
- Make sure the cast iron skillet is HOT before you add the lamb chops! This is what helps create that perfect sear.
- This temperature guide is an estimate, but it can help you determine the proper internal temperature for your lamb chops.
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