Intensely flavorful, pan-fried lamb chops require minimal effort to taste amazing. Simply season with salt, pepper, garlic and rosemary, then quickly pan 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).
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 cooking pan-fried lamb chops is to avoid overcooking them. They only need 2-3 minutes per side.
How to make pan-fried lamb chops
This is a truly easy recipe. Scroll down to the recipe card for the full details. But basically, you season the lamb chops, then pan fry them 2 minutes per side, and they are ready. The meat will be flavorful, the fatty part wonderfully melty. Such a wonderful treat!
An important tip: unlike rack of lamb, you should not remove the lamb chops from the fridge prior to cooking them. Cooking them chilled will help ensure that you don’t accidentally overcook them. (I do the same with steaks, by the way).
What sides go with 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.
Is lamb healthy?
Having said that, I do believe that when eating any kind of meat, it’s always a good idea to balance the meal out with plenty of vegetables.
What to do with leftover pan-fried lamb chops?
Although they taste best when fresh, you can keep leftover lamb chops in the fridge, in an airtight container, for 3-4 days. To prevent them from drying out, reheat the leftovers very gently, covered, in the microwave on 50% power.
More tasty lamb recipes
Pan Fried Lamb Chops
- 8 single rib lamb chops, about 1/2-inch thick
- 1 teaspoon 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 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.