Crispy Pan-Seared Lamb Chops with Garlic and Rosemary

This recipe for easy Pan Seared Lamb Chops with a simple pan sauce comes together quickly for a romantic dinner for two. Ideal for a small Christmas or Easter meal.

With the holidays approaching, pan seared lamb chops are an elegant, fast option for a special meal. Whether you’re planning Christmas dinner, an Easter supper, or a romantic dinner for two, this straightforward method produces juicy, tender chops with a bright, buttery pan sauce.

If you’ve never cooked lamb before, don’t worry—if you can pan-fry a steak, you can make these lamb chops. This guide covers which cuts to choose, seasoning, cooking times, and how to make a quick pan sauce from the flavorful brown bits left in the skillet.

Which lamb chops should I buy?

When selecting lamb chops you’ll commonly see loin chops, rib chops, and shoulder chops:

• Loin chops are the most tender and resemble small T-bone steaks. Plan on 2–3 per person depending on size.
• Rib chops have a longer rib bone and are well-marbled and tender—great for high-heat searing.
• Shoulder chops come from a more worked muscle with more connective tissue; they are less tender but budget-friendly.

I used lamb loin chops because they’re tender and widely available. If you choose shoulder chops, they’ll still work—just allow an extra minute or two when cooking. Aim for chops at least 1 inch thick so you get a good seared crust while keeping the interior juicy.

Ingredients for Pan Seared Lamb Chops

Gather the following:

• Fresh thyme, paprika, salt, and black pepper: a simple spice rub for the chops.
• Lamb chops: loin or rib chops, about 1 inch thick.
• Olive oil: for frying—use a cooking oil suitable for high heat.
• Onion and garlic: aromatics for the pan sauce.
• Chicken broth: used to deglaze the pan; it adds flavor and replaces wine for small batches.
• Lemon juice and zest: to brighten and balance the sauce.
• Butter: finishes the sauce and adds richness.

Should you let your chops rest before cooking?

If you have time, season the chops and let them sit at room temperature for about 40 minutes. This allows the salt to draw moisture to the surface and then be reabsorbed, improving seasoning and tenderness. If you’re short on time, you can cook them immediately after seasoning. Both approaches produce good results.

How to cook lamb chops (pan fry)

Follow these steps for well-seared, juicy chops and a quick pan sauce:

1. Season: Mix thyme, paprika, salt, and pepper. Rub the mixture over the chops. Rest 40 minutes if possible, or cook immediately.
2. Heat the skillet: Warm oil in a large skillet until hot. Add chops in a single layer—do not overcrowd; cook in batches if needed.
3. Sear: Cook on the first side about 4 minutes, flip, and continue until the internal temperature reaches 145°F for medium-rare, about another 4–6 minutes for 1-inch chops.
4. Rest the meat: Transfer chops to a plate and loosely tent with foil while you make the sauce.
5. Make the sauce: Pour off all but about 1 tablespoon of fat. Add onion, garlic, and remaining thyme, cooking until the onion browns, about 2–3 minutes.
6. Deglaze: Add broth and lemon juice, scraping up the brown fond from the pan. Reduce by about half, roughly 1 minute.
7. Finish: Remove from heat, stir in lemon zest, butter, and any meat juices from the resting plate. Adjust salt to taste and serve the sauce with the chops.

Store leftovers in the refrigerator for up to 3 days.

How long does it take for lamb chops to cook?

Doneness is a matter of preference. The USDA recommends an internal temperature of 145°F for medium-rare. For 1-inch loin chops, expect about 8 minutes total cook time to reach 145°F, plus a few degrees of carryover while resting.

Why rest your lamb after cooking?

Resting allows juices that were driven toward the center during cooking to redistribute toward the edges. Cut too early and those juices will spill out, leaving the meat drier. Rest chops on a rack over a plate with foil loosely tented for several minutes, then add any collected juices to the pan sauce for more flavor.

What is a pan sauce?

A pan sauce is a quick sauce made in the same skillet used to cook the meat. The brown bits (fond) left in the pan are full of flavor. Deglaze the pan with broth and a splash of lemon juice, then finish with butter and any resting juices to create a glossy, savory sauce without needing wine.

What to serve with lamb chops

Lamb chops pair nicely with mashed potatoes, roasted or sautéed vegetables, and bright green vegetables to balance the richness. In the photos, the chops are served with creamy mashed potatoes and green beans with almonds. For holiday dinners, consider scaled-down classic sides like au gratin potatoes or scalloped potatoes.

Pan Seared Lamb Chops

Yield:
2 servings

Prep Time:
15 minutes

Cook Time:
20 minutes

Rest Time:
40 minutes

Total Time:
1 hour 15 minutes

This easy pan seared lamb chop recipe with a quick pan sauce is perfect for an intimate holiday meal or a special weeknight dinner.

Ingredients

• 1 tablespoon + 1 teaspoon fresh thyme leaves
• 1 teaspoon ground paprika
• 1/2 teaspoon salt, preferably kosher
• 1/4 teaspoon ground black pepper
• 4–6 lamb loin chops, about 1 inch thick
• 2 tablespoons olive oil
• 1/4 cup chopped white or yellow onion
• 1 garlic clove, minced
• 1/2 cup chicken broth or stock
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter

Instructions

1. In a small bowl, combine 1 tablespoon thyme, paprika, salt, and pepper.
2. Rub the lamb with the spice mixture. If time allows, let the lamb sit at room temperature for 40 minutes; otherwise cook immediately.
3. Heat oil in a large skillet until hot. Add lamb in a single layer, cooking in batches if the pan is too small. Do not overcrowd.
4. Cook about 4 minutes, flip, then cook until the internal temperature reaches 145°F, about another 4–6 minutes for 1-inch chops. Transfer chops to a plate and loosely tent with foil.
5. Remove excess fat leaving about 1 tablespoon in the skillet; add oil if needed.
6. Add onion, garlic, and the remaining 1 teaspoon thyme. Cook until the onion begins to brown, about 2–3 minutes.
7. Add the broth and lemon juice, scraping up browned bits. Cook until reduced by half, about 1 minute.
8. Remove from heat and stir in lemon zest, butter, and any juices from the resting plate. Taste and adjust salt. Serve sauce with the lamb.

Notes

• If you buy shoulder chops instead of loin, cook the same way but allow an extra minute or two to reach 145°F.
• If you need side dish ideas, serve with mashed potatoes, roasted vegetables, or bright green vegetables to cut the richness.

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• 
  12 inch Cast Iron Skillet

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Originally published April 3, 2020