Posted September 8, 2023 by: Admin #Kitchen

Pan-seared Lamb Chops with a garlic and herb crust and a juicy and tender center are packed with flavor. These lamb chops are perfect for the holidays and are made even better with the easy 2-ingredient pan sauce!

Over the years, I’ve received countless requests for a delicious lamb chops recipe. Look no further because this one is absolutely delicious. Serve alongside delicious side dishes like Au Gratin Potatoes and Roasted Asparagus for an impressive dinner.

When it comes to holiday meals, we always have our favorites like Baked Ham, Prime Rib Roast, and Juicy Roast Turkey. However, if you’re a fan of lamb recipes, you must try these pan-seared lamb chops.

The method is simple and the pan sauce adds incredible flavor without being too spicy. Even my kids loved this dish and kept coming back for more bites of the juicy lamb. It’s not too spicy, but incredibly flavorful!

 

Ingredients

• Lamb rib chops – about 8-count, cut from a Frenched rack of lamb
• Garlic cloves – we use plump garlic (don’t skimp on it)
• Olive oil – I use light olive oil so it doesn’t get too smokey on the skillet when searing.
• Parsley – we use fresh parsley in the marinade and more for garnish. You can substitute with 2 tsp of dried parsley for the marinade if you prefer.
• Tabasco Sauce – contains vinegar which tenderizes the meat and adds extra flavor. You can leave it out if you prefer.
• Seasonings – Salt, pepper, and dried thyme ensure the meat is perfectly seasoned.
• Chicken Stock – you’ll need this for the sauce, or you can substitute it with beef stock.
• Butter – swirled in at the end for a richer pan sauce.

Pro Tip: Frenched means part of the meat/fat has been cut away on the bone side to expose the bones. If it’s not pre-sold this way, ask your butcher to do it for you.

Where to Buy Lamb Chops?

We purchased the lamb at Costco – a recommendation from my husband’s cousin, Angelina who is a big fan of lamb and actually inspired this recipe. We prefer to cut Lamb rib chops from a full rack because they look a little fancier with the little rib handle.

Can I use Lamb Loin Chops?

This recipe also works well with lamb loin chops and can be a little less expensive. I’ve tested both the lamb loin and lamb rib chops and both work. Since loin chops are typically thicker, they take slightly longer to cook. You might consider finishing them off in the oven at 350˚F for 5-10 minutes after searing them on the skillet. Doneness temperatures in the chart below will remain the same.

How to Cook Lamb Chops

• Prep – Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting them into even portions (3/4″ to 1″ thick).
• Make Marinade – In a measuring cup, stir together garlic, olive oil, parsley, Tabasco, salt, pepper and thyme.
• Marinate – Place chops in a non-reactive casserole dish and pour marinade over the chops. Rub the marinade all over the chops, then cover and refrigerate for at least 1 hour or overnight.
• Cook Lamb Chops – Remove chops from the refrigerator 30 minutes before cooking. Heat a large heavy pan over high heat. Add 1 Tbsp oil to the hot pan. Add chops and sear for 2-4 minutes per side, depending on the thickness of the chops and desired doneness (see chart below). Sautee in 2 batches if needed.
• Rest – Transfer to a platter, tent with foil and rest the lamb chops for 5 minutes while making the pan sauce.
• Make Pan Sauce – Leave 1 to 2 Tbsp oil in the pan, being careful not to remove the drippings and flavorings. Add 1/2 cup stock and simmer 2 min. Turn off the heat then swirl in butter. Spoon sauce over lamb chops and garnish with chopped parsley if desired.

Lamb Chops Temperature Guide

From our experience, at 3 minutes per side, lamb chops will be medium doneness and at 4 minutes per side, they will be medium-well to well done. Cook until your desired doneness is reached and an instant-read thermometer registers 5 degrees below the desired temperature

• Rare – remove at 125˚F to get a final resting temperature of 130˚F.
• Medium-Rare – remove at 130˚F for a final temp of 135˚F
• Medium – remove at 140˚F for a final temp of 145˚F
• Medium-Well – remove at 155˚F for a final temp of 160˚F
• Well Done – Remove at 160˚F for a final temp of 165˚F (the meat will get tough when well done so we don’t recommend this)

Pro Tip: The USDA recommends a safe cooking temperature for lamb of 145˚F. Checking lamb doneness is similar to a good steak – it’s pretty red when rare and has little to no pink when well done. Lamb is best when cooked to medium doneness.

Pan-Seared Lamb Chops have a flavorful garlic and herb crust with a juicy and tender center. I hope you love this recipe. Let me know if this becomes a part of your Easter or holiday menu.

Serve With

Lamb chops always feel like a special dinner and are delicious paired with:

P.S. If you love lamb recipes, don’t miss our popular Lamb Stew Recipe.

Garlic and Herb Crusted Lamb Chops Recipe

These lamb chops are seared, forming a browned crust of garlic and herbs, and wait till you try the easy 2-ingredient pan sauce which will completely win you over!

• Prep Time: 7 minutes mins
• Cook Time: 8 minutes mins
• Total Time: 15 minutes mins
• Servings: 4 people, with 2 lamb chops per serving

How to Make Lamb Chops with Garlic Butter Sauce:

• Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into 3/4″ or 1″ thick even portions.
• Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper, and 1/4 tsp thyme.
• Place lamb chops in a non-reactive casserole dish, pour over the marinade, and rub all sides of the lamb chops (focusing on meaty portions) with the marinade. Cover and refrigerate for at least 1 hour or overnight.
• Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large heavy pan over high heat and add 1 Tbsp oil. Once the oil is hot, add the chops and sear for 2-4 minutes per side, depending on the thickness of the chops and desired doneness on a thermometer; keep in mind the temperature rises 5 degrees as it rests (see notes). Sautee in 2 batches if needed. Transfer to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce.

To make the pan sauce:

• Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
• Add 1/2 cup stock and simmer for 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon the sauce over the lamb chops and garnish with more parsley if desired.