Inherently flavorful, lamb chops require minimal effort to taste good. Simply season them with salt, pepper, garlic, and rosemary, then quickly fry them in a cast-iron skillet.
Lamb isn’t as popular in the United States as beef, and that’s unfortunate. Lamb meat is very flavorful and as long as you don’t overcook it, it’s tender and juicy.
Pan-fried lamb chops are surprisingly easy to make. It’s one of those dishes that they serve you at restaurants, and it seems all fancy and complicated. But in fact, it’s as easy as fast food (though certainly not as cheap). Since they’re quite expensive, I don’t make them very often. But when I do, everyone raves about them. They are so juicy and delicious!
- Recipe tip: don’t overcook
- Recommended side dishes
- Storing leftovers
- Frequently asked questions
- Recipe card
- More recipes to try
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Single-rib lamb chops: I usually buy them at Whole Foods at the meat counter, although I often spot them at the supermarket too.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: I use garlic powder and dried rosemary. Sometimes I add a sprinkle of cumin as well. Another tasty option instead of the rosemary, and the one I use in the video below, is dried thyme.
Ghee: Perfect for high-heat cooking and very flavorful! You can also use avocado oil, or even olive oil – especially if it’s marked as suitable for high-heat cooking.
How to cook lamb chops? It’s easy! My preferred method is pan-frying them in a cast-iron skillet. Scroll down to the recipe card for the full details. Here’s an overview of the steps:
Your first step is to season the chops with salt, pepper, garlic powder and dried rosemary.
Then you cook them in a cast-iron skillet for 2-3 minutes per side. If they’re thick, you should also cook the edges, especially the one with the fat strip.
Before serving, let them rest for a few minutes. That’s it!
Recipe tip: don’t overcook
Lamb chops are usually are quite thin, and lamb is best cooked to medium-rare (unless it’s slow-cooked, such as these slow cooker lamb shoulder chops). So your main concern when frying these chops is to avoid overcooking them. Unless very thick, they only need 2-3 minutes per side on high heat.
That’s why I don’t remove them from the fridge prior to cooking them. Cooking them chilled helps ensure that I don’t accidentally overcook them. (I do the same with steaks).
Recommended side dishes
Since this recipe is ready so quickly, I like to serve it with a side dish that I can make ahead and keep in a warm oven until it’s time to eat.
I usually go with roasted Brussels sprouts or with roasted cherry tomatoes. A simple salad also goes well with this dish and nicely balances out its richness. Good options include cucumber salad, arugula salad, and tomato salad.
Although they taste best when fresh, you can keep cooked chops in the fridge, in an airtight container, for 3-4 days. To prevent them from drying out, reheat them very gently, covered, in the microwave on 50% power.
Frequently asked questions
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