Pan-Fried Lamb Chops are flavorful, juicy, and absolutely mouthwatering. You’ll be surprised at how easy they are to prepare!
Pan-Fried Lamb Chops are easily made in your favorite cast iron skillet. You only need a few ingredients for this incredible meal. The lamb chops only have to marinate for 30 minutes or they can marinate for hours. This recipe is perfect to prep earlier in the day, then just pop them in the skillet at dinner time.
How to Pan-Fry Lamb Chops
Pan-seared lamb chops are so simple to make! The flavorful marinade is only 3 ingredients. These lamb chops cook in less than 10 minutes – a quick, but delicious dinner.
- Mix Marinade: Combine the garlic, olive oil, and fresh chopped rosemary.
- Marinate Lamb Chops: Coat the lamb chops in the garlic marinade. Then cover and store the chops in the fridge to marinate. Marinate for at least 30 minutes or up to 5 hours.
- Cook Lamb Chops: When ready to cook, heat a cast iron skillet on high heat. Brush off the excess marinade from the lamb chops and add to the preheated skillet. Season with salt and pepper. Cook for 4 minutes on each side until cooked to your desired doneness.
Grilling Lamb Chops
If you prefer to grill lamb chops, here is how you do it.
Start by marinating the lamb chops per the recipe. Mix up the garlic, olive oil, and fresh chopped rosemary. Rub the marinade on the lamb chops and allow them to marinate in the fridge for at least 30 minutes.
When ready to grill, preheat the grill on medium-high. Remove the excess marinade from the chops and add to the preheated grill. Cook for about 3 minutes on each side until cooked to your desired doneness. Use a thermometer to check the temp: 145°F for medium-rare, 160°F for medium, or 170°F for well done. Be careful to not overcook as that will make the chops tough.
Any of your favorite spices go great with lamb! Our favorite is using simple spices so the flavor of the lamb stands out. Take your time experimenting with different spice blends.
Use a thermometer to know when lamb chops are done. By checking the temp you make sure you don’t over or undercook the chops. Insert the thermometer into the thickest part of the chop. The temperatures are: 145°F for medium-rare, 160°F for medium, or 170°F for well done.
The difference between lamb chops and rack of lamb is the portion of meat they come from. Lamb chops come from the rib racks from either the loin or the shoulder. While a rack of lamb always comes from a portion of the rib section.
Store leftover lamb chops in the fridge. Refrigerate them in an airtight container for up to 4 days. For best results, I like to reheat the chops in a hot skillet so the edges get nice and crispy again.
Serving Lamb Chops
A few sides that pair incredible with lamb chops are Roasted Cauliflower Steaks or these Marinated Cucumbers. For a fancier dinner, I love serving them with these Mashed Potatoes and this Oven Roasted Asparagus. They also work great with a dip or sauce such as this Tzatziki Sauce or a hummus – like this Avocado Hummus.
We love serving lamb with a big green salad. A few salads that go well are this Tomato Cucumber Salad or this Creamy Cucumber Salad that is super refreshing. You can’t go wrong with this Garden Salad with an easy balsamic dressing.
Storing Leftover Lamb Chops
Leftover Lamb Chops make for a perfect meal prep. They refrigerate and reheat well, or you can even freeze them for longer storage!
- Refrigerate: Leftover lamb chops can be stored in the fridge. Store in an airtight container or in a dish wrapped tightly with plastic wrap. The chops can be stored for up to 4 days.
- Freeze: Leftover lamb chops can also be frozen! Allow cooling before freezing in an airtight container or freezer bag. You can also tightly wrap each chop in plastic wrap. Lamb chops can be frozen for up to 3 months.
More Lamb Recipes
- Lamb Shoulder Chops – These chops are extra juicy. Rosemary and garlic provide the best flavor.
- Leg of Lamb – It takes surprisingly little effort to make this very impressive dinner. Just season the lamb and bake in the oven.
- Lamb Kabobs – Kabobs are a fun summer meal. These lamb kabobs use an easy marinade that gives a rich flavor.
Share Some Love ❤️
- In a small bowl combine the finely chopped garlic with the oil and rosemary.
- Coat the sides of the lamb chops with the garlic mixture. Cover with plastic wrap and let them marinate in the fridge for at least 30 minutes (up to 5 hours).
- Preheat your skillet on high heat. Remove all seasoning from the lamb chops and season them with salt and pepper. Cook them for about 4 minutes on each side, or until your preferred doneness.
- Remove from the skillet and garnish with rosemary. Serve them with your favorite sides.