Intensely flavorful, pan-fried lamb chops require minimal effort to taste amazing. Simply season them with salt, pepper, garlic, and rosemary, then quickly fry.
Pan-fried lamb chops are surprisingly easy to make. It’s one of those dishes that they serve you at restaurants, and it seems all fancy and complicated. But in fact, it’s as easy as fast food (though certainly not as cheap).
Since they’re quite expensive, I don’t make them very often. But when I do, everyone raves about them. They are so juicy and delicious!
Don’t overcook them!
Unlike a full rack of lamb (also an easy recipe, by the way), lamb chops come already cut into separate chops.
They are quite thin, and lamb is best cooked to medium-rare (unless it’s slow-cooked, such as these slow cooker lamb shoulder chops).
So your main concern when frying them is to avoid overcooking them. They only need 2-3 minutes per side.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Single-rib lamb chops: I usually buy them at Whole Foods at the meat counter, although I often spot them at the supermarket too.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Garlic powder and dried rosemary. Sometimes I add a sprinkle of cumin as well.
Olive oil: I love its delicious flavor. But if you’re worried about its relatively low smoke point, you can use avocado oil instead.
How to cook pan-fried lamb chops
This is a truly easy recipe. Scroll down to the recipe card for the full details. The basic steps? Here you go:
1. You season the chops with salt, pepper, garlic powder and dried rosemary.
2. Then you cook them in olive oil for 2-3 minutes per side, and they are ready. That’s it!
The meat will be flavorful, the fatty part wonderfully melty. Such a wonderful treat!
An important tip: don’t remove the chops from the fridge prior to frying them. Cooking them chilled will help ensure that you don’t accidentally overcook them. (I do the same with steaks).
I like to cook these chops to medium-rare, which maximizes their juiciness. If you’re worried about eating undercooked meat, you can try cooking them to medium.
What sides go with pan-fried lamb chops?
Since this recipe is ready so quickly, I like to serve it with a side dish that I can make ahead and keep in a warm oven until it’s time to eat.
What to do with leftovers?
Although they taste best when fresh, you can keep the leftovers in the fridge, in an airtight container, for 3-4 days.
To prevent them from drying out, reheat them very gently, covered, in the microwave on 50% power.
More tasty lamb recipes for you to try
Lamb shoulder chops are fatty and delicious. They do require slow cooking to become tender, so I make them in the slow cooker.
And these lamb meatballs are so good when dipped in a flavorful yogurt sauce!
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Pan-Fried Lamb Chops
- 8 single rib lamb chops, about 1/2-inch thick
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Sprinkle the lamb chops with the salt, pepper, garlic powder and dried rosemary. Press to help spices adhere.
- Heat the olive oil in a large skillet (I actually use a rimmed double-burner griddle to accommodate all the chops in one batch) over high heat, about 3 minutes.
- Add the lamb chops. Cook 2-3 minutes on each side, aiming for an internal temperature of 145 degrees (medium-rare).
- Remove to a cutting board, loosely cover with foil and allow to rest 5 minutes before serving.