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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Pan Fried Lamb Chops

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
close-up of individual seared lamb chops with parsley sauce
Print Recipe
5 from 1 vote

Pan Fried Lamb Chops

Pan fried lamb chops are an easy weeknight dinner! They cook up in less than 10 minutes and are paired with a parsley-oregano herb sauce.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Lamb
Cuisine: American
Keyword: how to cook lamb, how to roast lamb, lamb rib chops, medium rare lamb temperature, pan fried lamb chops
Servings: 6 servings
Calories: 616kcal
Author: ari | well seasoned

Ingredients

  • 12 lamb rib chops about 1 ½” thick each, from domestic lamb
  • 1 ½ tsp kosher salt divided
  • ½ tsp freshly ground black pepper divided
  • 2 Tbsp grapeseed or canola oil
  • ½ cup fresh parsley finely chopped
  • 2 Tbsp fresh oregano finely chopped
  • 1 large or 2 medium garlic cloves minced
  • 1 tsp lemon zest
  • ¼ tsp dijon mustard
  • 3 Tbsp extra virgin olive oil

Instructions

  • Preheat oven to 400F. Meanwhile, heat a large pan over high heat until very hot.
  • Season lamb chops on both sides with 1 teaspoon kosher salt and ¼ teaspoon black pepper. When pan is hot, add grapeseed or canola oil, then sear lamb in batches, making sure not to over crowd the pan. Lamb will cook for 2 minutes on first side, then flip and cook 1 minute more. Transfer lamb to a rimmed baking sheet, then continue with remaining lamb chops.
    seared lamb chops in a skillet
  • Meanwhile, make the sauce. In a small bowl, combine parsley, oregano, garlic, lemon zest, dijon, ½ teaspoon kosher salt, and remaining ¼ teaspoon black pepper. Drizzle in extra virgin olive oil, then whisk to combine.
    fresh herbs, garlic, and lemon zest in a bowl
  • Place 1 heaping teaspoon of sauce on top of each lamb rib chop, then roast in preheated oven for 2-4 minutes, or until internal temperature reaches just under 130F (for medium rare). Allow lamb to rest for at least 5 minutes before serving.
    pan-seared lamb chops on baking sheet with herb sauce

Notes

Cooking time depends greatly on how thick your lamb chops are. Thinner chops (½-¾") will be close to medium-rare after cooking on the stove top. Thicker chops (preferable!) will take longer and finish in the oven. Lamb chops are medium-rare at 130F -- I like to undercook the lamb by a few degrees, as it will continue cooking while it rests.
Optional for serving: feta, tzatziki, roasted vegetables, rice pilaf or roasted potatoes

Nutrition

Serving: 2lamb chps | Calories: 616kcal | Carbohydrates: 1.7g | Protein: 61.6g | Fat: 38.6g | Saturated Fat: 10.7g | Cholesterol: 200mg | Sodium: 291mg | Fiber: 0.9g | Sugar: 0.1g