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Pan seared lamb chops deliver on every level: the richness of this cut is amplified with great seasonings and a simple cooking method.
These beautiful chops are perfect for special occasions (Easter!) or simply when you want to treat yourself to a delicious at-home dinner. Here are lots of tips to make the perfect pan-seared lamb chops that are juicy, flavorful, and succulent.
Ingredient Notes
To achieve that addictive seared texture and rich flavor, select high quality lamb chops –lamb loin chops or lamb rib chops– that are about 1 to 1.5 inches in thickness. This ensures that the thickness of the chops cooks evenly and gives plenty of meat on this typically small cut.
Use a combination of extra virgin olive oil and butter in the searing pan, a great blend for flavor and high heat cooking.
Seasoning the chops is key. Mint is lamb’s soul mate, so a dry rub that includes crushed dried mint (like my Garlic Mint Salt!) is ideal and adds unique depth of flavor.
Fresh herbs are wonderful with the lamb; you can add rosemary or thyme to the melted butter-oil mixture as a seasoning as well. A dollop of garlic butter or compound butter is a luscious way to sauce the chops.
How to Make Pan Seared Lamb Chops
Start by patting the lamb chops dry with paper towels; this helps them achieve a golden crust and keeps the dry rub in place. Season them generously with a dry rub, which can include black pepper, crushed dried mint, granulated garlic powder, and a pinch of salt.
Heat a heavy metal or cast iron skillet over medium-high heat and add a couple of tablespoons each of butter and olive oil.
Once these melt, place the chops in a single layer, making sure they do not overcrowd the hot pan. Sear the first side for about 3-4 minutes until a crust forms. Flip them and add a knob of butter and drizzle of oil to keep the pan from drying out. Check the internal temperature with an instant-read thermometer, aiming for your desired doneness, typically an internal temperature of 145ยฐF for medium-rare.
Preventing the Lamb Chops from Drying Out
To prevent the lamb chops from drying out, focus on the thickness of the lamb chops. Too thin, and they might overcook quickly. Using an instant-read thermometer helps achieve the desired doneness without the guesswork. Basting them with the melted butter-oil mixture, and fresh herbs if using, also helps keep them moist. Let the chops rest on a serving plate for a few minutes post-cooking; this allows the juices to redistribute for a tender bite.
Dry Seasonings vs Fresh Seasonings
When deciding between dry seasonings and fresh seasonings, both have their merits. Dry seasonings, like dried mint and black pepper, are excellent for creating a crust that locks in flavor during the searing process. Fresh herbs, on the other hand, add vibrant aromas and can be infused into the meat itself, especially when used in sauces like chimichurri sauce or garlic butter lamb chops.
Storage & Reheating
To store leftovers, place the lamb chops in an airtight container and store them in the refrigerator for up to three days. To reheat, avoid using a microwave. Instead, warm them in a skillet over low heat, adding a bit of butter and olive oil to help retain moisture. If you have a whole rack of lamb or more portions, gently cover them while reheating to avoid drying out.
Remember, the joy of a well-executed lamb chop recipe lies in the balance of flavors and the tenderness of the meat. Whether using dry seasonings or fresh herbs, the result is a plate full of goodness..
More Lamb Recipes to Try
Go for a classic favorite with my Lamb Shish Kebab recipe.
Make a glorious roasted glazed leg of lamb that is deep with pomegranate flavor.
Lamb Lollipops are another favorite, little bone-in chops that cook up quickly.
Any of the lamb recipes are wonderful with fresh Mint Sauce.
A favorite side dish for any lamb recipe is my easy Spanakopita (Greek Spinach Pie)
Pan Seared Lamb Chops Recipe
Ingredients
- 12 lamb chops, of more, or fewer
- 3 tablespoons crushed dried mint, or your own combination of dried mint and sea salt
- 1 tablespoon granulated garlic powder
- 1 tablespoon sea salt
- 1/4 cup extra virgin olive oil
- 1/4 cup butter
- extra virgin olive oil, for finishing
Instructions
- Pat the lamb chops dry. Mix to combine the mint, garlic powder, and salt. Rub the lamb chops liberally with mint salt on all sides. Rest for up to an hour, or cover and refrigerate over night, then bring the chops to room temperature.
- In a heavy saute pan, heat half of the olive oil and half of the butter over medium high heat until the butter is melted and hot, but not smoking. Swirl the pan to combine the fats.
- Place half of the lamb chops in the hot pan, listening for the big sizzle. Adjust the heat down a touch if needed. If thereโs no big sizzle, remove the chops and heat the pan until itโs hot but not smoking.
- Cook the chops until they are deep golden brown, about 5 minutes. Flip and continue to cook to desired doneness. For medium rare, cook for about 15-20 minutes.
- Be sure to turn the chops to sear the fatty sides so those are golden and the fat is somewhat rendered.
- Move the chops to a platter and cook the rest of the chops, adding more oil and butter and heating that before starting. Before serving, drizzle the chopswith a touch of extra virgin olive oil, and a dusting of more mint salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m not sure why it says to cook for 15-20 minutes. Most recipes say to cook only a few minutes on each side. It was my first time making lamb chops and by 10 minutes they were well done. It’s still great so I’ll definitely try again! The seasoning is amazing!!
Reine, cooking time can vary depending on the thickness of your chops and the bones in them. I’ll adjust instructions to reflect this! Glad they were delicious!
I will prepare those as soon as our
Terrific
toski sands market open up here in Petoskey and harbor
Oh gosh, can’t wait, right?!
Merry Christmas Eve! I can now report that this spice has been such a hit with my friends! The comment I now hear is: โOMG, these are THE BEST lamb chops I have ever had!โ I must admit, however, that we varied the cooking method. My husband, Doyle, is a โSous Vide aficionado.โ So, I dried the chops as best I could and then dipped them in Ponzu Sauce before dredging in the Mint Salt. We carefully placed 4 chops in each Sous Vide bag and included fresh rosemary and thyme sprigs. (Once I was out of thyme and used oregano.). Then, we cooked them for 4 hours at 131 degrees. Then, we dried them off again and seared them in grapeseed oil in an iron skillet for about 1-1/2 minutes a side; and, they were still perfectly medium rare. RAVE REVIEWS FOR MAUREEN ABOODโs MINT SALT!!!!!!!!
This is SO cool!!! Thank you for your lesson on sous vide lamb chops…I can’t wait to try. I’m happy to hear you love the lamb+mint salt combo as much as we do!!! Thank you!
Hey, I have never test mint salt before. Hope it will be amazing experience ๐
Mint salt is fabulous!! A great flavor maker to keep on hand.
OMG! I have beautiful lamb chops in my refrigerator and cannot wait to cook these!! I will DEFINITELY report back. I have always loved mint jelly as an accompanying accoutrement….but, never thought about the mint salt before and after cooking. BRILLIANT!
Pat ….waiting to get North to Boyne………..
Enjoy Pat!!! So delicious!
Great article and recipe, the mint salt idea is awesome!
Hi Maureen,
This sounds wonderful. Never thought about seasoning the lamb chops with mint but usually only used salt and pepper. Would you do anything different if you wanted to cook these on the outside grill?
Thanks Rose! The mint salt rub is excellent for the grill too. You can dab the chops with a touch of olive oil before you grill, taking care to preserve the rub.
Hi Maureen , This so reminds me of Tayta drying her mint and sorry not sorry mint kills basil any day lol.
Hi Maureen,
What’s the best way to dry your own mint?
Thanks for superb recipes!
Mignon
Hello Mignon–you’ll find the method in my cookbook and here, on this blog!
Maureen,
Love lamb and this recipe looks so easy. I’m one of those who grow and dry my own mint. Thank you for a great website!
Pat
Where do you buy it?
Hi Beth–buy it here!
OMG is EXACTLY what I said when I tasted how delicious this was! Can’t wait to make the lamb! You are the best!
Perfect timing, i was just thinking about heading to the supermarket for some lamb — love the mint salt!
Mint Salt! What a great idea! And those lamb chops look amazing! Bravo Cousin, Bravo!