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close-up of individual seared lamb chops with parsley sauce
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5 from 2 votes

Pan Fried Lamb Chops

Simple pan fried lamb chops (AKA lamb lollipops!) are ready in less than 10 minutes and can be paired with tzatziki, mint jelly, or our favorite homemade garlic herb sauce, made from a flavorful blend of parsley, oregano, garlic, lemon zest, and olive oil. Tender and juicy, these lamb chops perfect for a quick weeknight dinner, but special enough to serve to guests during the holidays!
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 Laing

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
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