Pan Seared Lamb Chops Recipe
Servings: 2 -3
Calories: 564kcal
These pan seared lamb chops are cooked in a cast iron skillet. Fresh rosemary and thyme shine in a white wine butter sauce lightened with fresh lemon. Ready in about 25 minutes!
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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.
Nutrition
Calories: 564kcal | Carbohydrates: 3g | Protein: 56g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 138mg | Potassium: 771mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 574IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 5mg
