Pan seared lamb chops are a breeze to make in the cast iron skillet. This is such an easy recipe to prepare, and it tastes like a fine dining experience.
My trick to making delicious pan seared lamb chops is to marinate them for at least 6 hours. But overnight is preferred. I use a simple combination of fresh garlic, rosemary and olive oil.
The marinade helps to remove a bit of the gaminess that lamb has and infuses an herb-rich taste into them.
First you should let the lamb chops come to room temperature. And then season them with coarse salt and freshly ground pepper. Then place them into a dry cast iron skillet on medium-high heat and brown on both sides for 4-5 minutes.
There is oil in the marinade so there is no need to add extra oil into the skillet. However, I do like to add a pat of butter and fresh parsley over the tops of them once they are finished. I make my own rosemary compound butter and its perfect on chops.
Depending on the thickness of the lamb chops, you may need to put them into a 400-degree Fahrenheit oven for a couple of minutes to cook them to your desired temperature. I prefer to cook mine medium, which is 140-150 degrees when checked with a digital meat thermometer.
What you will need
- CAST IRON SKILLET. I use a well-seasoned cast iron skillet to cook all of my steaks and chops. That’s because it produces a beautiful sear to the meat that’s rich in flavor. If you don’t own one, then I highly suggest purchasing one HERE. Of course, these lamb chops can be cooked on a grill. But they won’t achieve that beautiful crispy sear that covers the entire surface of the chop. And that is a very important part of this dish, in my humble opinion.
- LAMB LOIN CHOPS. You can purchase lamb loin chops at most grocery stores. They are the smaller triangular shaped chops that have a T bone in the center of them. Don’t confuse them with the lamb rib chop which is equally tender and delicious. Those come from the rack of lamb or what’s also called a crown roast.
- HERBS. I love to use fresh rosemary and parsley with lamb because it simply pairs well with the flavor of the lamb.
- GARLIC. Garlic is great on all types of meat and you will never change my mind on that. Plus it helps to neutralize a strong flavored cut of meat like lamb or venison.
- OIL. The oil is for the marinade, and I prefer regular olive oil. With that being said, avocado, canola, sunflower, safflower or peanut oil can be used. It is best to use an oil that’s suited for high heat cooking. Do not use vegetable oil or extra virgin olive oil when pan searing meats in the cast iron skillet as they are not meant for high heat cooking.
How to perfectly pan sear lamb chops
- ALLOW THE CHOPS TO COME TO ROOM TEMPERATURE by removing them from the refrigerator about 1 hour prior to cooking. Then season them with coarse salt and crushed black pepper.
- ALLOW THE CAST IRON SKILLET TO PRE-HEAT for at least 4-5 minutes on medium-high heat.
- PLACE THE LAMB CHOPS INTO THE SKILLET and don’t move or touch them for at least 4 minutes. You can lift up the edge after the 4 minutes and see how seared they are. If you are happy with what you see then flip them over and do the same on the 2nd side. The goal is a golden brown sear.
- CHECK THE INTERNAL TEMPERATURE of the chops by placing a digital thermometer halfway into the meat and alongside the bone. If the lamb chops are really thick, then you can finish them in a 400-degree F oven. Just put them in for a couple of minutes extra until they have reached your desired temperature.
- RARE=120-130 F
- MED-RARE=130-140F
- MEDIUM=140-150F
- MED-WELL=150-160F
- TOP your gorgeous, seared lamb chops with a small pat of butter and fresh parsley. That’s how the restaurants do it!
My CREAMY BRUSSELS SPROUTS AND MASHED CAULIFLOWER pair perfectly with this recipe. Are you looking for another lamb recipe? Try my LAMB KOFTA, it’s so good!
Let me know what you think about this simple recipe by leaving a 5 star rating or any comments below.
Pan Seared Lamb Chops
Equipment
- 1 Cast Iron Pan
Ingredients
- 6 each Lamb Loin Chops
- 3 Tbsp Olive Oil
- 3 clove Garlic sliced
- 2 sprig Rosemary, fresh stemmed and chopped.
- Coarse salt
- Cracked Black Pepper
Rosemary Compound Butter
- 4 oz Unsalted Butter room temperature
- 1 Tbsp Rosemary, fresh chopped
- 1/2 Tsp Coarse Salt
Instructions
- Place lamb chops into a sealable bag or container. Add olive oil, garlic, and rosemary and refrigerate for at least 6 hrs. Overnight is preferred.
- Remove the lamb chops from the refrigerator and allow to sit at room temperature for 30 minutes to 1 hour prior to cooking. Make the rosemary compound butter and season the chops with salt and pepper during this time.
- Heat a cast iron skillet on medium to high heat for 4-5 minutes. Preheat the oven to 400 degrees F.
- Remove the garlic from the lamb chops and place them in the cast iron skillet. Do not turn over or move the chops for 4-5 minutes. Then check and see if they have a nice brown sear, if they do then flip them over and sear for another 4-5 minutes.
- Place a thermometer into the center of the meat near the bone. If the lamb is not at your desired temperature (see note below) then place the cast iron pan into the preheated oven. Check the internal temperature often and once your desired temperature is reached remove the skillet from the oven and top the lamb chops with a dollop of compound butter.
Rosemary Compound Butter
- Place fresh rosemary and coarse salt into a mortar and pestle and grind for a couple of minutes. This releases the oils from the rosemary and the salt will make a powder. If you don't own a mortar and pestle, then simply add the salt and rosemary to the butter. Mix well.
Notes
- RARE=120-130 F
- MED-RARE=130-140F
- MEDIUM=140-150F
- MED-WELL=150-160F
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