• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Precious Diary
  • About
    • About
    • Contact
    • Work with Me
  • MY PEN SPEAKS
    • Love n Marriage
    • Singles
    • News n Features
    • Faith
    • Parenting
    • Beauty n Style
    • Blogging
  • Recipe Index
    • Breakfast Recipes
    • African Recipes
    • Dinner Recipes
    • Dessert Recipes
    • Salad Recipes
    • Popular African Foods
    • Cameroonian Food
    • Carrribean Recipes

Precious Core logo

menu icon
go to homepage
  • Home
  • Easter
  • Videos
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Easter
    • Videos
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dinner Recipes

    PUBLISHED: Apr 16, 2022 · UPDATED: Nov 26, 2022 by Precious · This post may contain affiliate links · Leave a Comment

    Pan Seared Lamb Chops

    Sharing is caring!

    403 shares
    • Share
    • Yum this
    • Email
    Jump to Recipe Print Recipe

    Incredibly delicious Pan Seared Lamb Chops filled with flavors from garlic, butter, and herbs! What makes this recipe incredible is how easy it is to make the Lamb Chops yet they taste so good! Perfect for special occasions like Easter, Mother's Day, Thanksgiving, and Christmas. Ready in 20 minutes from start to finish!

    Pan seared lamb chops in a cast iron skillet

    Lamb recipes and Easter just go so well together. And you can enjoy lamb any time of the year as well. Serve them with mashed potatoes or roasted potatoes , and some vegetables on the side. So so good!

    I have made these Pan Seared Lamb Chops four times in the past few days and each time, my family inhales everything!

    A plate with mashed potatoes and lamb chops.

    The Ingredients

    • Lamb chops. Any lamb chops you find will work here, whether there are the small ones or a Frenched rack of lamb. A Frenched rack of lamb is one that has extra meat and fat removed from the bones of the lamb so it looks prettier. If you get a rack of lamb, just cut it into lamb chops. I have made this recipe with the smaller lamb chops and lamb chops I cut from a Frenched rack of lamb. Both work perfectly well.
    • Salt and pepper.
    • Olive oil.
    • Butter. Use good quality butter for great flavor.
    • Minced garlic.
    • Fresh thyme and rosemary. These herbs go so well with lamb, adding lots of flavor.

    See recipe card below for quantities.

    How To Pan Sear Lamb Chops

    1. Pat lamb chops dry with paper towels. Season the lamb chops with salt and pepper

    2. Heat olive oil in a cast-iron skillet or another skillet to be smoking hot.

    3. Put the lamb chops in the skillet pressing them down once they touch the skillet.

    4. Cook for 3-4 minutes on one side then flip to the other side.

    5. Add butter, garlic, and herbs. Once butter melts, spoon melted butter with garlic and herbs over the lamb chops. Let the lamb chops cook to desired doneness.

    6. Rest pan-seared lamb chops for 5 minutes then serve.

    Pan seared lamb chops served on a large tray, garnished with fresh thyme and rosemary leaves

    How Long To Pan Sear Lamb Chops

    Pan sear lamb chops for about 3-4 minutes on the first side and about 2-3 minutes on the second side. Decrease or increase the time depending on the level of doneness you are going for (see my guide for doneness below).

    Insert an instant-read thermometer into the thickest part of a lamb chop. Let it be 5 degrees below your desired temperature. As the lamb chops rest away from the heat, they will continue to cook inside to your ideal temperature.

    Here is a guide for the varying temperatures for cooking lamb ranging from rare (rarely done) to well-done.

    For Rare Lamb Chops: Remove at 120°F to get a temperature of 125°F.

    For Medium Rare Lamb Chops: Remove at 130°F to get a temperature of 135°F.

    For Medium Lamb Chops: Remove at 140°F to get a temperature of 145°F.

    For Medium-Well Lamb Chops: Remove at 150°F to get a temperature of 155°F.

    For Well Done Lamb Chops: Remove at 160°F to get a temperature of 165°F.

    Top Tip

    A cast-iron skillet is the best skillet for making pan-seared lamb chops because it creates a nice crust on the meat and makes for an even distribution of heat. I used a 12-inch cast-iron skillet for this recipe.

    landscape photo of cooked lamb chops

    More Easy Dinner Recipes

    • Pan Grilled Salmon
    • Lemon Butter Tilapia
    • Pan Seared Ribeye Steak
    • Chicken Drumsticks in Creamy Sauce

    Hope you enjoy this Pan Seared Lamb Chops recipe as much as we do. Have a wonderful Easter! Here's to new beginnings!

    Pan Seared Lamb Chops Garnished with fresh parsley

    Recipe

    Pan seared lamb chops in a cast iron skillet

    Pan Seared Lamb Chops

    Incredibly delicious Pan Seared Lamb Chops filled with flavors from garlic, butter, and herbs! What makes this recipe incredible is how easy it is to make the Lamb Chops yet they taste so good! Perfect for special occasions like Easter, Mother's Day, Thanksgiving, and Christmas. Ready in 20 minutes from start to finish!
    5 from 2 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American, Western
    Prep Time: 10 minutes
    10 minutes
    Total Time: 20 minutes
    Servings: 6 servings
    Calories: 426kcal
    Author: Precious

    Equipment

    • Cast iron skillet

    Ingredients

    • 1½ Lamb Chops (8-9) pieces cut from a Frenched rack of lamb, see Note 1
    • ¾ teaspoon salt
    • ¾ teaspoon black pepper
    • 2 Tablespoons olive oil
    • 2 Tablespoons unsalted butter
    • 4 plump garlic cloves, minced or grated easily grate the cloves using a Microplane grater
    • 1 teaspoon fresh thyme leaves, plucked from their stems
    • 1 teaspoon fresh minced rosemary leaves

    Instructions

    • Pat the lamb chops dry with paper towels. This step is very important as it helps the lamb chops develop a nice crust when placed in the pan.
    • Sprinkle the salt and pepper as evenly as possible on both sides of the lamb chops.
    • Place a cast iron skillet (preferred for a nice sear) or another skillet on high heat. Add the olive oil to the pan and let it heat up until smoking hot.
    • Place the seasoned lamb chops on the skillet pressing each lamb chop down as soon as each touches the skillet. Note: if using a small skillet, cook the lamb chops in 2 batches. I used a 12-inch cast iron skillet so I could cook all the lamb chops at once.
    • Let the lamb chops cook on one side for 3-4 minutes then flip them to the other side and let them cook for another 2-3 minutes or until desired doneness. See recipe notes below for a guide to varying degrees of doneness from rare to well-done.
    • Once you flip the lamb chops to the other side, add the two tablespoons of butter, minced/grated garlic, fresh thyme, and rosemary, distributing them around the pan. When the butter melts spoon some of the butter including the garlic and herbs over the lamb chops. Remove the pan from the heat and let it rest for 5 minutes before serving. Garnish with minced parsley if desired.
    • Serve lamb chops warm with mashed potatoes or roasted potatoes, and sauteed veggies.

    Notes

    1. A Frenched rack of lamb is a rack of lamb that has the fat and meat removed from the bones. This makes for a prettier presentation. You can find already Frenched racks of lamb at the supermarket.
    2. To cut the rack of lamb into chops, place the rack of lamb upright, bones standing upright on a chopping board, place your knife between two bones, and cut straight down. Repeat until you have cut the entire rack of lamb into chops.
    3. Instead of using fresh thyme leaves and minced rosemary leaves, you could add entire sprigs of thyme and rosemary to the pan to infuse the lamb with their flavors. I have tried it both ways and both yield great flavor but I prefer that with the minced leaves. 
    *The lamb chops pictured in this recipe were made with full sprigs of thyme and rosemary.
    4. Here is a guide for the varying temperatures for cooking lamb ranging from rare (rarely done) to well-done.
    For Rare Lamb Chops: Remove at 120°F to get a temperature of 125°F.
    For Medium Rare Lamb Chops: Remove at 130°F to get a temperature of 135°F.
    For Medium Lamb Chops: Remove at 140°F to get a temperature of 145°F.
    For Medium-Well Lamb Chops: Remove at 150°F to get a temperature of 155°F.
    For Well Done Lamb Chops: Remove at 160°F to get a temperature of 165°F.

    Nutrition

    Calories: 426kcal | Carbohydrates: 3g | Protein: 20g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 84mg | Sodium: 358mg | Potassium: 286mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @preciouscore or tag #preciouscore!
    pre-signature-pro

    YOU MIGHT ALSO LIKE

    • EASTER MENU IDEASEASTER MENU IDEAS
    • Mango Ice CreamMango Ice Cream
    • AFRICAN PEANUT STEW - MAFEAFRICAN PEANUT STEW - MAFE
    • HOW TO START A BLOG FOR FREEHOW TO START A BLOG FOR FREE

    More Dinner Recipes

    • Square image of cajun salmon.
      Baked Cajun Salmon
    • Square image of baked lemon butter tilapia.
      Garlic Butter Tilapia
    • Cooked salmon in pan.
      Lemon Butter Salmon
    • Square image of Nigerian Beef Stew
      Nigerian Beef Stew

    Sharing is caring!

    403 shares
    • Share
    • Yum this
    • Email

    About Precious

    Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    precious

    Hi, I'm Precious!

    I am a mama with many mouths to feed. I develop recipes and share real-life stories. Here you will find approachable, insanely delicious, family-friendly recipes.

    More about me →

    Popular Recipes

    • Close up shot of Pan Seared Tilapia
      Pan Seared Tilapia
    • Banana fritters on a platter with one opened up to show texture
      Banana Fritters
    • A mug of fresh ginger drink with some ginger and key limes on the side
      Ginger Drink
    • Egusi soup recipe
      EGUSI SOUP - NIGERIAN EGUSI SOUP
    • Chicken in White Sauce in a pot
      Chicken in White Sauce
    • Chicken drumsticks in creamy sauce in a cast iron skillet
      Chicken Drumsticks in Creamy Sauce

    [do_widget id=enews-ext-1]

    Easy Dinner Recipes

    • Square image of green beans.
      Garlic Butter Green Beans
    • Square image of pan seared boneless pork chops.
      Pan Seared Boneless Pork Chops
    • Square image of a roasted turkey thigh.
      Roasted Turkey Thighs
    • Square image of lemon pepper wings.
      Lemon Pepper Turkey Wings
    • Square image of roasted turkey wings
      Baked Turkey Wings
    • Square image of creamy chicken dish.
      Marry Me Chicken

    Easter Recipes

    • Cinnamon rolls in a pan, some of the rolls frosted with cream cheese frosting
      Cinnamon Rolls With Cream Cheese Frosting (VIDEO)
    • A bowl of buttermilk mashed potatoes
      Buttermilk Mashed Potatoes
    • Hot Cross Buns in a baking dish with one removed
      My Favorite Hot Cross Buns
    • Sauteed vegetables in a braiser
      Sauteed Vegetables

    Footer

    ↑ back to top

    IMPORTANT LINKS

    • Home
    • About
    • Privacy Policy
    • Work with Me
    • Contact
    • Recipe Index
    • Accessibility Policy

    Life

    • Square image of kids at Austin Library
      Our Family Trip To Austin Texas
    • Black family picture
      Family Vacation At Lake Havasu, Arizona

    STAY CONNECTED

    • Facebook
    • Instagram
    • YouTube

    COPYRIGHT © 2022 PRECIOUS CORE