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    Home » Meat Recipes » Pan-Fried Lamb Chops

    Pan-Fried Lamb Chops

    Last updated: Aug 21, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    Inherently flavorful, lamb chops require minimal effort to taste good. Simply season them with salt, pepper, garlic, and rosemary, then quickly fry them in a cast-iron skillet.

    The result: wonderfully juicy meat with browned, crisp, delicious fat. Even the leftovers are good!

    Lamb chops in a cast-iron skillet.

    Lamb isn't as popular in the United States as beef, and that's unfortunate. Lamb meat is very flavorful and as long as you don't overcook it, it's tender and juicy.

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    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: I use garlic powder and dried rosemary. Sometimes I add a sprinkle of cumin as well. Another tasty option instead of the rosemary, and the one I use in the video below, is dried thyme.

    Ghee: Perfect for high-heat cooking and very flavorful! You can also use avocado oil, or even olive oil - especially if it's marked as suitable for high-heat cooking.

    Instructions

    Making this recipe is easy! My preferred method is pan-frying the chops in a cast-iron skillet. Scroll down to the recipe card for the full details. Here's an overview of the steps:

    Your first step is to season the chops with salt, pepper, garlic powder, and dried rosemary.

    Then you cook them in a cast-iron skillet for 2-3 minutes per side. If they're thick, you should also cook the edges, especially the ones with the fat strip.

    Before serving, let them rest for a few minutes. That's it!

    A six-photo collage showing the steps for cooking lamb chops.

    Expert tip

    Lamb chops are usually 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 these chops is to avoid overcooking them. Unless very thick, they only need 2-3 minutes per side on high heat.

    That's why I don't remove them from the fridge prior to cooking them. Cooking them chilled helps ensure that I don't accidentally overcook them. (I do the same with steaks).

    Frequently asked questions

    What are lamb chops?

    They are taken from the ribs of the lamb. What we call a rack of lamb is when the ribs are cooked together. The chops are exactly the same ribs but cooked individually.

    These chops contain lots of fat, both marbled inside the meat and a layer of fat that surrounds the ribs. This fat is tender and flavorful (more so than beef fat, in my opinion), and when browned in a cast-iron skillet or grilled it turns into a delicacy.

    What seasonings go best with lamb?

    Apart from salt and pepper, I like to season lamb with any of the following: garlic powder, onion powder, oregano, rosemary, thyme, and cumin. Paprika and smoked paprika are also good with lamb.

    Why are my chops tough?

    When it comes to rib chops, which is what we're cooking here, they shouldn't be tough if you avoid overcooking them. As for shoulder chops, those are indeed tough and require low and slow cooking to become tender.

    Variations

    The best way to vary this recipe is to experiment with different spices. In addition to the spices I use, good options include paprika, ground cumin, and dried thyme.

    You can also use olive oil instead of ghee for frying, especially if it's marked as suitable for high-heat cooking.

    Serving suggestions

    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.

    I usually go with roasted Brussels sprouts or with roasted cherry tomatoes. A simple salad also goes well with this dish and nicely balances out its richness. Good options include cucumber salad, arugula salad, and tomato salad.

    Storing leftovers

    Although they taste best when fresh, you can keep cooked chops 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.

    Pan fried lamb chops in a cast-iron skillet.

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    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Lamb chops in a cast-iron skillet.
    4.98 from 94 votes
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    Pan-Fried Lamb Chops

    Lamb chops are inherently flavorful and require minimal effort to taste amazing. Simply season them with salt, pepper, garlic, and rosemary, then quickly pan-fry.
    Prep Time10 minutes mins
    Cook Time5 minutes mins
    Rest time5 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: Greek
    Servings: 3 servings
    Calories: 330kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • 6 single-rib lamb chops about ½-inch thick
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon dried rosemary or thyme
    • 1 tablespoon ghee for frying

    Instructions

    • Sprinkle the lamb chops with kosher salt, pepper, garlic powder, and dried rosemary.
    • Heat a large cast-iron skillet over high heat for about 3 minutes. Add the ghee and brush to coat.
    • Add the lamb chops. Depending on their thickness, cook them for 2-3 minutes on each side, aiming for an internal temperature of 135 degrees (medium-rare).
    • If the chops are thicker than ½-inch (some are ¾-inch thick), cook the edges too for about 1 minute, especially the edge with the strip of fat.
    • Remove the cooked chops to a platter, loosely cover them with foil, and allow them to rest for 5 minutes before serving.

    Video

    Notes

    • The CDC recommends cooking whole cuts of lamb to 145°F, then allowing the meat to rest for 3 minutes before eating.
    • The nutrition info is from the USDA database. 
    • Although they taste best when fresh, you can keep cooked chops in the fridge, in an airtight container, for 3-4 days. To prevent them from drying out, reheat them gently, covered, in the microwave at 50% power.

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    Nutrition per Serving

    Serving: 2chops | Calories: 330kcal | Carbohydrates: 0.1g | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Sodium: 442mg
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Heidi

      September 19, 2023 at 10:22 am

      5 stars
      I can't believe this deliciousness is ready in 20 minutes! Usually, when recipes say 20 minutes, it's actually 40... not in this case. Thank you for a great recipe!

      Reply
      • Vered DeLeeuw

        September 19, 2023 at 1:41 pm

        I'm so glad you enjoyed these lamb chops, Heidi! Thank you for leaving a comment.

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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