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 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 only concern when cooking pan fried lamb chops is to avoid overcooking them.
This is a truly easy recipe. 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. Pan fried lamb chops are such a wonderful treat!
Unlike rack of lamb, you should not remove the lamb chops from the fridge prior to cooking them. Coking them chilled will help ensure that you don’t accidentally overcook them. (I do the same with steaks, by the way).
Since this recipe is ready so quickly, I like to serve pan fried lamb chops with a side dish that I can make ahead and keep in a warm oven until it’s time to eat. I usually go with roasted Brussels sprouts, or with roasted cherry tomatoes. A simple cucumber salad also goes well with pan fried lamb chops.
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.