Pan Fried Lamb Chops

Intensely flavorful, pan fried lamb chops require minimal effort to taste amazing. Simply season with salt, pepper, garlic and rosemary, then quickly pan fry.
Course Main Course
Cuisine Greek
Keyword lamb
Prep Time 10 minutes
Cook Time 5 minutes
Rest time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 360kcal
Author Vered DeLeeuw


  • 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 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.


Consuming undercooked meat may increase your risk of foodborne illness. I always cook lamb and beef steaks, chops and roasts to medium-rare. But you should make your own decision.


Serving: 2lamb chops | Calories: 360kcal | Carbohydrates: 0.1g | Protein: 25g | Fat: 28g | Sodium: 448mg