Pan Seared Lamb Chops

There’s something undeniably luxurious about biting into a perfectly cooked, juicy lamb chop. While I often order them at restaurants, I discovered that preparing lamb chops at home is surprisingly simple. With just a handful of fresh ingredients and a hot skillet, you can prepare this elegant dish in your own kitchen for a fraction of the restaurant’s price. Total prep time is just 10 minutes, with cooking taking less than 10 minutes more!

three pan seared lamb chops on a plate.

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Make lamb chops at home

The secret to these lamb chops lies in the classic Mediterranean flavor combination of garlic, rosemary, and lemon, which perfectly complements the rich, distinctive taste of lamb. A quick marinade tenderizes the meat while adding flavor, and the high-heat searing creates a beautiful caramelized crust while keeping the inside perfectly pink and juicy.

Recipe ingredients

Pan-seared lamb chops can be prepared with ingredients that are readily available. I like lamb cooked, the meat is flavorful enough on its own not to require a sauce. Here’s a list of what you need:

  • Lamb chops – Choose thick-cut loin or rib chops for the juiciest results
  • Olive oil – Creates a flavorful base for the marinade and helps achieve the perfect sear
  • Garlic – Infuses the lamb with an aromatic flavor that pairs perfectly with the meat
  • Rosemary – Adds a woodsy, herbaceous note that’s traditional with lamb
  • Lemon juice – Brightens the flavor and helps tenderize the meat
  • Kosher salt – Enhances all flavors and helps create a beautiful crust
  • Butter (optional) – Adds richness and a beautiful finish when basted over the chops
pan seared lamb chops ingredients on a baking sheet.

How to Choose the Best Lamb Chops

Types of Lamb Chops

  • Loin chops – The most common type, thick and meaty with a T-bone. Perfect for quick cooking methods.
  • Rib chops – Recognizable by their “handle” (the long rib bone), these are tender and flavorful with excellent marbling.
  • Shoulder chops – More affordable but require longer cooking to break down connective tissue. Best for braising rather than pan-searing.

Quality Indicators

  • Color – Look for rosy pink to red meat. Darker colored lamb is older and may be less tender.
  • Grade – USDA Prime has the highest rating for tenderness and flavor due to better marbling, while USDA Choice is still high-quality but slightly less tender.
  • Source – Grass-fed lamb from local farmers’ markets offers excellent flavor but at a higher price point.

How to cook pan seared lamb chops

Here are the simple recipe steps on how to pan sear lamb chops:

  1. Trim off any excess fat from the lamb chops.
  2. Place olive oil, minced garlic, rosemary, and lemon juice a small bowl. Stir to combine.
  3. Spread the marinade on both sides of the lamb chops.
  4. Cover the lamb chops and place them in the refrigerator to marinate for 30 minutes to 1 hour.
  5. Heat a large skillet over medium heat until a couple of drops of water sizzle and evaporate immediately.
  6. Add olive oil to the skillet.
  7. Add the lamb chops and cook for 3 to 5 minutes.
  8. Flip the lamb chops over, squeeze the remaining lemon half over them, and season with kosher salt.
  9. Cook the lamb to your desired doneness.
  10. If desired, add butter to the skillet and baste the lamb with the melted butter just before serving.
pan seared lamb chops on a black plate.

What to serve with lamb chops

Here are a few great side dishes to serve with these pan fried lamb chops:

overhead view of pan seared lamb chops, arugula, and lemon wedges on a plate.
three pan seared lamb chops on a plate.

Perfectly Pan-Seared Lamb Chops

The easiest way to enjoy restaurant-quality lamb chops at home with a simple garlic and rosemary marinade.
4.72 from 7 votes
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Course: Main Course
Cuisine: Mediterranean
Keyword: Gluten Free, Keto, Lamb Recipes, Low Carb, Paleo
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 253kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

For the perfect doneness, use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember that the temperature will rise about 5 degrees during resting. For the best flavor and texture, avoid cooking lamb beyond medium.

Equipment

Nutrition

Calories: 253kcal | Carbohydrates: 0g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 357mg | Potassium: 357mg | Sugar: 0g | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 2.5mg

Storage and Reheating

  • Refrigerator – Store leftover lamb chops in an airtight container for up to 3 days
  • Reheating – For best results, reheat gently in a 300°F oven for 8-10 minutes. Alternatively, slice the meat off the bone and warm quickly in a skillet with a splash of broth to prevent drying out.

Love Lamb? Try these recipes!

Best main dish recipes

Be sure to check out more of my main course dishes and low carb recipes.

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.

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

  1. Juanita Brunk

    Just now trying this recipe. It would be helpful if all ingredients were listed in your ingredients list. The lemon, for instance, isn’t mentioned. Also, the recipe actually requires 3 tablespoons olive oil, not just the 2 in the marinade.

    • shirl

      Lamb chops are wonderful. No gravy needed. Serve with mint jelly. A bite of lamb with a little mint jelly in your mouth is heavenly

      • Chef Smith

        You’re right lamb chops are good I just got done making over my family for Easter dinner and they’re asking for more I guess for next year I have to make 10 racks of lamb chops you should try it with some spicy mustard as a dipping sauce

  2. Bill Moor

    5 stars
    You can give a wonderful ethic context to the Provence spiced lamb chops with either a Moroccan tangene (of squash, raisins, dried fruit and agave or honey and Harissa) flavoring or a Jewish matza kuegel. To add a further micro-ethnic dimension, if using oregno in the lamb rub, vary it between a Mediterranean sourced oregno (Italian or Turkish) and a bolder Mexican oregno.

  3. Shelley Smith

    This is a delicious marinade. I also use Frenched lamb chops and the Herbes De Provence rather than just rosemary. Thanks for sharing.

  4. Fran

    I love love love lamb. It’s so flavorful and when cooked right the texture is sublime. I sure hope I have some lamb in the freezer, because I’m feeling it now that I’ve read this post.

4.72 from 7 votes (4 ratings without comment)

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