One of my favorite things to eat when going out is pan seared lamb chops. I don’t know why this happens to be the case, because pan-seared lamb chops aren’t difficult to cook.
Make Lamb Chops at Home
What would you like to cook at home that you haven’t made in a while? Or, is there something you haven’t tried but have always wanted to? You don’t sacrifice anything by dining at home rather than going out to eat.
In fact, eating at home has lots of advantages. You get to choose what you make for dinner, and you know exactly what’s in it.
Whether you’ve cooked lamb chops before or have been afraid to try, here’s my simple recipe on how to perfectly pan sear lamb chops to make a delicious family meal. It is the best way to cook lamb chops on the stove.
Pan seared lamb chops can be freshly made, with ingredients that are easy to find. I like lamb simply cooked, the meat is flavorful enough on its own not to require a sauce. Here’s a list of what you need:
- Lamb chops
- Olive oil
- Fresh or dried rosemary
- Lemon juice
- Kosher salt
How to Cook Pan Seared Lamb Chops
Here are the simple recipe steps on how to pan sear lamb chops:
- Trim off any excess fat from the lamb chops.
- Place olive oil, minced garlic, rosemary, and lemon juice a small bowl. Stir to combine.
- Spread the marinade on both sides of the lamb chops.
- Cover the lamb chops and place them in the refrigerator to marinate for 30 minutes to 1 hour.
- Heat large skillet over medium heat until a couple of drops of water sizzle and evaporate immediately.
- Add olive oil to the skillet.
- Add the lamb chops and cook for 3 to 5 minutes.
- Flip the lamb chops over and squeeze the remaining lemon half over them and season with kosher salt.
- Cook the lamb to your desired doneness.
- If desired, add butter to the skillet and baste the lamb with the melted butter just before serving.
How to Shop for Lamb
When buying lamb, go with the freshest. If the lamb is packaged, check the date stamp. If the lamb is not wrapped in a dated package, look at the color of the meat.
It should be rosy pink or red in color. Any meat that is too dark is older and will not be as tender. In addition to the color, look for meat with a fine grain and firm, white fat.
- Other packaging information – Lamb marked as USDA Prime will have the highest rating in terms of tenderness and flavor because the lamb has a slightly higher fat content. Cuts labeled USDA Choice are still high-quality, but they will be slightly less tender.
- Grass-fed lamb – If you are concerned with how your lamb was raised and want to know that it had a chance to once frolic around in a field, then look for grass-fed selections of lamb at your local farmer’s market. Grass-fed lamb will cost you more, but you get high-quality meat with great flavor.
About Lamb Chops
Lamb chops can be found in your everyday grocery store. Lamb does cost a bit more than some other meats, such as various cuts of beef, but it still costs less than a nice steak.
Lamb chops can come from more than one part of the animal. The cut of the chop determines its tenderness and how best to cook it.
Loin chops – These are the most commonly purchased type of lamb chop. They are thick, compact, and meaty, and eminently suitable for quick, high-heat methods of cooking such as grilling or broiling.
Rib chops – Rib chops are recognizable by their pearly white “handles.” They have very tender, fatty meat ideally suited for grilling or broiling.
Shoulder chops – These are the least expensive lamb chops. Because they contain connective tissues, shoulder chops can be somewhat tough if not cooked properly. For this reason, they are best prepared by slow braising to transform them into a meltingly tender dish.
What To Serve with Lamb Chops
Here are a few great side dishes to serve with these pan fried lamb chops:
Love Lamb? Try these recipes
Best Main Dish Recipes
- How to Cook a Rib Eye Roast
- How to Cook a Beef Shank
- Oven Roast Beef
- Outback Steakhouse Alice Springs Chicken
- Recipe for Shake and Bake Pork Chops
- Tender Baked Pork Chops
- Chinese Pork Spare Ribs
- Roasted Pork Roast
- Chilis Grilled Chicken
- Aloha Shoyu Chicken
- Russian Cutlet
What should you be cooking at home that you haven’t in a while? Is there something you haven’t tried, but have been wanting to try? Let me know in the comments below.
Pan Seared Lamb Chops
- 16 ounces lamb chops
- 2 tablespoons olive oil for the marinade
- 2 teaspoons minced garlic
- 1 teaspoon fresh rosemary minced or 1/2 teaspoon dried rosemary, minced
- 2 tablespoons lemon juice half a lemon
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil for cooking
- Trim off any excess fat from the lamb chops, and set aside as you make your marinade.
- Make a marinade by placing in a small bowl two tablespoons of olive oil, minced garlic, rosemary, and juice of half of a lemon. Mix together well.
- Spread one half of the marinade over the lamb chops, flip the lamb chops over, and spread over the remaining marinade. While this is being prepared I like to oven roast some small red potatoes, with olive oil, rosemary, and kosher salt. For me, having these flavors mimicked in another part of the meal makes my dining all the more pleasurable.
- Ideally, you should let the lamb chops marinate in this sauce for 30 minutes to an hour. Cover the lamb chops, and place them into the refrigerator while the flavors mingle together.
- When you are ready to cook, heat large skillet medium heat, check to make sure the pan is hot (add a couple of drops of water, and if they sizzle and evaporate immediately, the pan is ready to use).
- Add about a tablespoon of olive oil to the pan, and add the lamb chops in a single layer. Depending upon how thick your lamb chops are, each side should cook for 3 to 5 minutes on each side.
- When the lamb is cooked on one side, flip over, and squeeze the remaining lemon half over the lamb, and season with kosher salt. Cook lamb to your desired doneness. If you want really decadent lamb you can finish the pan with a couple of tablespoons of butter, and baste the lamb with the butter just before serving.