Pan Seared Lamb Chops Recipe

Seared lamb chops on a platter with silver tongs

Pan Seared Lamb Chops Recipe

Course: Main Course

Cuisine: Lebanese

Keyword: lamb chops, lamb chops with dry rub, mint salt, seared lamb chops

Prep Time: 1

Cook Time: 40

Total Time: 1 20

Servings:

Calories: 723kcal

Author: Maureen Abood

Searing is wonderful for lamb chops because it creates a fabulous exterior crust while the interior stays tender and juicy. For searing, it's helpful to use a splatter guard.

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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 there’s no big sizzle, remove the chops and heat the pan until it’s 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.

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