Incredibly delicious Pan Seared Lamb Chops with garlic, butter, and fresh herbs. This recipe is remarkably simple yet delivers restaurant-quality flavor. Ready in about 20 minutes, it’s perfect for special occasions like Easter, Mother’s Day, Valentine’s Day, Thanksgiving, or Christmas — or any night you want a tasty, elegant meal.
These lamb chops pair beautifully with sides such as Rosemary Garlic Mashed Potatoes, Roasted Baby Potatoes, or simple sautéed vegetables. The meat takes on a smoky, savory crust from pan-searing and finishes with a buttery herb baste that keeps each chop juicy and flavorful. My family devoured these every time I made them.
Table of Contents
- The Ingredients
- How To Pan Sear Lamb Chops
- How Long To Pan Sear Lamb Chops
- Lamb Chops Cooking Guide
- Recipe FAQs
- Expert Tips For Lamb Chops
- Storing Leftovers
- Serving
- More Easy Dinner Recipes
- Pan Seared Lamb Chops Recipe
The Ingredients
A handful of pantry staples produces rich, garlicky, herby lamb chops. See the recipe card below for exact quantities. You will need:
- Lamb chops: Use lamb loin chops or cut a Frenched rack of lamb into chops. Both loin chops and chops from a Frenched rack work well.
- Salt and pepper: Season simply with salt and black or white pepper to enhance the lamb’s natural flavor.
- Olive oil: Use a light or neutral oil for searing; save butter for basting.
- Butter: Unsalted butter gives a rich finish when added near the end of cooking.
- Garlic: Minced or grated garlic blends into the butter for a strong, savory finish.
- Fresh thyme and rosemary: These herbs complement lamb perfectly.
For the full ingredient list with measurements, check the recipe card below.
Tip: If lamb rib or loin chops aren’t available, shoulder chops can be used—just be aware the cooking time may vary.
How To Pan Sear Lamb Chops
These straightforward steps yield flavorful garlic-butter lamb chops cooked entirely on the stovetop.
1. Pat the lamb chops dry and season both sides generously with salt and pepper.
2. Heat a cast-iron or heavy skillet over medium-high until the oil is shimmering and nearly smoking.
3. Add lamb chops in a single layer, pressing each briefly when it first touches the pan to ensure good contact.
4. Sear the first side for about 3–4 minutes, then flip and cook the second side for 2–3 minutes, adjusting time for thickness and preferred doneness.
5. After flipping, add butter, minced garlic, thyme, and rosemary. Once the butter melts, spoon the garlic-herb butter over the chops to baste and flavor them. Cook to your desired internal temperature.
6. Remove chops from the pan and let rest, tented with foil, for 5 minutes before serving so juices redistribute.
Try other easy dinners like Pan Seared Sea Bass or Pan Seared Boneless Pork Chops for weeknight inspiration.
How Long To Pan Sear Lamb Chops
For a golden-brown crust, sear about 3–4 minutes on the first side and 2–3 minutes on the second side. Adjust times for chop thickness and desired doneness. Use an instant-read thermometer and remove the chops when they are about 5°F below your target temperature; they will rise those last degrees while resting.
Lamb Chops Cooking Guide
Remove from heat about 5°F below the target internal temperature, as carryover cooking will finish the meat:
Rare: Remove at 120°F, finish to 125°F.
Medium rare: Remove at 130°F, finish to 135°F.
Medium: Remove at 140°F, finish to 145°F.
Medium-well: Remove at 150°F, finish to 155°F.
Well done: Remove at 160°F, finish to 165°F.
Using a 12-inch cast-iron skillet produces the best sear and even heat distribution for multiple chops at once.
Recipe FAQs
Yes. Season both sides with salt and pepper just before searing to enhance flavor and help form a crust.
Lamb pairs well with garlic, thyme, rosemary, and simple spices such as garlic powder, onion powder, or a touch of paprika.
Avoid overcooking. Use an instant-read thermometer and follow the doneness guide above to keep meat tender.
Expert Tips For Lamb Chops
- Bring chops to room temperature before cooking so they cook evenly.
- Sear in oil, then add butter near the end to prevent burning and get the best flavor.
- Season and sear immediately for a crisp, caramelized crust.
- Heat the pan until it’s very hot to develop a deep sear and smoky flavor.
- Don’t overcrowd the pan; cook in batches if needed to ensure proper browning.
Storing Leftovers
Store cooled leftover lamb chops in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet to preserve texture and juiciness.
Serving
Pan Seared Lamb Chops are an elegant option for dinner, holidays, or date night. They pair well with mashed potatoes, roasted potatoes, or sautéed vegetables.
More Easy Dinner Recipes
Pan Grilled Salmon
Lemon Butter Tilapia
Pan Seared Ribeye Steaks
Chicken Drumsticks in Creamy Sauce
Pan Seared Boneless Pork Chops
Herb Roasted Chicken
Enjoy this lamb rib chops recipe as much as we do. Wishing you a wonderful holiday and delicious meals ahead.
If you make this recipe, please leave a star rating below — your feedback helps others find the recipe and I love hearing from you. Thank you!
Pan Seared Lamb Chops
Equipment
- Cast iron skillet
Ingredients
- 1½ Lamb Chops (8–9 pieces), cut from a Frenched rack of lamb
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 4 garlic cloves, minced or grated
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh minced rosemary
Instructions
- Pat the lamb chops dry with paper towels to help create a good crust.
- Season both sides evenly with salt and pepper.
- Heat a cast iron or heavy skillet over medium-high. Add olive oil and heat until nearly smoking.
- Place chops in the skillet in a single layer, pressing each down briefly. If your skillet is small, cook in batches.
- Cook 3–4 minutes on the first side, flip, then cook 2–3 minutes more or until desired doneness. After flipping, add butter, garlic, thyme, and rosemary and baste the chops. Remove from heat and let rest 5 minutes before serving.
- Serve warm with mashed potatoes, roasted potatoes, or sautéed vegetables.
Notes
2. To cut a rack into chops, stand the rack upright and slice between the bones.
3. You can use whole sprigs of thyme and rosemary while basting instead of minced leaves if you prefer.
Temperature guide: Remove chops about 5°F below the desired final temperature to allow for carryover cooking (Rare 120°F, Medium Rare 130°F, Medium 140°F, Medium-Well 150°F, Well Done 160°F).