Easy Pan-Seared Lamb Chops
Pan-seared lamb chops are one of the easiest ways to make a meal that feels elevated without much effort. Marinated with olive oil, garlic, and fresh rosemary, they develop a rich, golden crust in the pan while staying tender and juicy inside. Finished with a squeeze of lemon and a sprinkle of salt, they’re simple, flavorful, and perfect for both weeknights and entertaining.
Ouzo & Olive Oil is a reader-supported site. When you purchase through the affiliate links on this site, I may earn a small commission at no cost to you.
Take a look at this
More About Pan-Seared Lamb Chops
How Long Should I Cook Lamb Chops in a Pan?
Lamb chops typically take about 2–3 minutes per side over medium-high heat, depending on thickness and desired doneness. For best results, cook to medium-rare or medium. Check for a slightly firm but still tender texture.
Do I Need to Marinate Lamb Chops?
Marinating adds flavor, especially with garlic and herbs, but lamb chops are naturally flavorful and can also be seasoned simply. While rosemary is a classic choice, thyme or oregano work just as well and bring a slightly different herbal note to the dish.
Why Didn’t My Lamb Chops Get a Good Sear?
This usually happens if the pan wasn’t hot enough or if the chops were crowded. Make sure the pan is fully heated and cook in batches if needed.
Can I Grill Them Instead?
Yes! Lamb chops grill beautifully and develop a great smoky flavor. Preheat the grill to medium-high heat and cook for about 2–3 minutes per side, depending on thickness and desired doneness. Just like with pan-searing, avoid overcooking and finish with a squeeze of lemon before serving.
Make It A Meal
Serve these lamb chops with roasted potatoes, vegetables, or a fresh salad to create a balanced, flavorful meal.
Easy Pan-Seared Lamb Chops
Ingredients
- 1 rack of lamb (1.5-1.7 lbs) See Notes
- 4 tbsp olive oil
- 1 tbsp fresh rosemary chopped
- 4 large cloves of garlic roughly chopped
- 1 tsp sea salt
- ½ tsp black pepper
- 1 lemon cut in half or wedges
Instructions
- Slice the rack of lamb into individual chops, cutting between each bone.1 rack of lamb (1.5-1.7 lbs)
- Place the lamb chops in a bowl or shallow dish and add olive oil, rosemary, salt, pepper, and garlic. Toss to coat well, and let marinate for at least 30 minutes (up to a few hours) in the refrigerator. Note: Minced garlic sticks to the lamb chops too much and results in burnt garlic during the cooking process. Roughly chopped garlic provides the garlic flavor but doesn't make it to the pan.4 tbsp olive oil, 1 tbsp fresh rosemary, 4 large cloves of garlic, 1 tsp sea salt, ½ tsp black pepper
- Heat a cast iron skillet over medium-high heat. Once hot, add the lamb chops in a single layer, working in batches if needed to avoid overcrowding.
- Sear for 2–3 minutes per side, until a golden crust forms and the chops reach your desired doneness.
- Transfer to a plate and let rest for a few minutes.
- Finish with an extra sprinkle of salt and a squeeze of fresh lemon juice before serving.1 lemon
