There are actually three different types of lamb chops. Loin chop, shoulder chop, and my personal favorite, the rib chop. Here, the lamb is connected to a long, thin bone that extends from the chop. These are also occasionally referred to in restaurants as lamb lollipops (and yes, my family picks them up and eats them with our hands – no judgment!). We just love them.
You can enjoy lamb lollipops in a variety of ways, but here’s the best part: these lamb chops cook up in less than 20 minutes! Once done, serve them with our homemade garlic herb sauce (below), tzatziki, mint jelly, homemade chimichurri, or even just with a squeeze of fresh lemon! So juicy, and so delicious.
Ingredients For Lamb Lollipops
Cooking lamb chops requires very few ingredients. Lamb chops, olive oil, Kosher salt, and freshly ground black pepper.
You can jazz up pan fried lamb chops however you want. I love this bright and vibrant garlic herb sauce. To make it, grab the following:
- Fresh herbs: parsley, oregano
- Extra virgin olive oil
- 1-2 garlic cloves
- Dijon mustard
- Lemon zest
- Kosher salt
- Freshly ground black pepper
It’s really quick and simple to make too!
Season Lamb Rib Chops Before Cooking
As with most meats, allow the protein to come to room temperature and then season about 20-30 minutes before cooking. This helps to tenderize and flavor the lamb chops.
How To Cook Lamb Lollipops
- Season lamb on both sides with Kosher salt and black pepper. Heat a large skillet over high heat until very hot. Add a small amount of neutral oil with a high smoke point, such as grapeseed or canola oil.
- Pan sear the lamb rib chops. Carefully add lamb chops to the hot pan, then sear for 2 minutes on the first side and 1 minute on the second. Very thin chops (about ½”-¾”) will be close to medium-rare at this point. If, however, you were lucky enough to get thicker rib chops, they’ll need to cook a little more. My favorite way to finish these is roasting.
Roasting Lamb Chops And How Long To Cook
Thickness matters. When cooking lamb chops, your cook time is based entirely on how thick the chops were cut. Thinner chops (about ½-¾”) will be a perfect medium-rare in about 3-4 minutes on a stove top and are then safe to eat. Thicker chops (1-1 ½”) will require a few minutes longer. Either way, these cook up lightning fast!
To finish lamb chops in the oven: place seared lamb on a rimmed baking sheet, then add any additional flavorings, such as herb garlic sauce. Spoon about 1 heaping teaspoon on top of each lamb lollipop.
Cook in a preheated oven at 400F for 2-4 minutes. This will finish cooking the lamb, as well as make the sauce warm and melty!
Best Served Medium Rare
We prefer lamb when cooked medium rare, or to an internal temperature of 130F. The thing to remember when working with proteins is that they continue to cook after you remove them from the oven, grill, or stove top. We recommend undercooking them by a few degrees. When the thermometer says 125-128F, pull them out!
Make sure you give the meat 5 minutes or so to rest before serving. By the time you slice into the lamb chops – or let’s be honest, pick it up with your hands! it’s a lamb lollipop, after all! – it should be a perfect 130F.
What To Serve With Lamb Lollipops
For sauces, consider homemade tzatziki, mint jelly (a classic, my mom’s favorite!) or our garlic herb sauce!
We also absolutely adore topping lamb chops with crumbled feta — I’ve always loved the way lamb pairs with salty feta cheese!
Enjoy As An Entrée Or Appetizer
Pan seared lamb chops make a fantastic appetizer (people love finger foods), but are also wonderful as a main. See above for some of our recommended side dishes!
If you make our Pan Fried Lamb Chops recipe, please let us know by leaving a review and rating below!
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For additional recipes that pair well with lamb, check out the following:
- Sicilian Cauliflower
- Roasted butternut squash with za’atar
- Israeli cheese bourekas
- Roasted golden beets with horseradish
- Grilled potato salad with snap peas and burrata
Pan Fried Lamb Chops (aka Lamb Lollipops!)
- 12 lamb rib chops, about 1½” thick each
- 1 ½ tsp Kosher salt, divided
- ½ tsp freshly ground black pepper, divided
- 2 Tbsp neutral oil, such as grapeseed or canola oil
- ½ cup fresh parsley, finely chopped
- 2 Tbsp fresh oregano, finely chopped
- 1 large garlic clove, minced
- 1 tsp lemon zest, about half a lemon
- ¼ tsp Dijon mustard
- 3 Tbsp extra virgin olive oil
- Pan-fry the lamb chop. Preheat oven to 400F. Meanwhile, heat a large skillet over high heat until very hot. Pat the lamb chops dry with a paper towel, then season on both sides with 1 tsp Kosher salt and ¼ tsp black pepper. When the pan is hot, add 2 Tbsp neutral oil, then sear the chops in batches, making sure not to over crowd the pan. 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.
- Make the herb sauce. In a small bowl, combine ½ cup chopped parsley, 2 Tbsp chopped oregano, 1 finely chopped clove of garlic, 1 tsp lemon zest, ¼ tsp Dijon, ½ tsp Kosher salt, and remaining ¼ tsp black pepper. Drizzle in 3 Tbsp extra virgin olive oil, then whisk to combine.
- Finish in the oven with sauce. Place 1 heaping tsp of sauce on top of each lamb rib chop, then transfer to a preheated oven to finish cooking. The chops only need about 2-4 minutes to reach an internal temperature of around 130F (for medium rare). Allow lamb to rest for at least 5 minutes before serving.