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Lamb chops are served in a cast-iron skillet.
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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.
Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 5 minutes
Rest time 5 minutes
Total Time 20 minutes
Servings 3 servings
Calories 330kcal
Author Vered DeLeeuw

Ingredients

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

Instructions

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

Video

Notes

  • These chops are usually quite thin, and lamb is best cooked medium-rare, so your main concern is to avoid overcooking the chops. 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 before cooking. Cooking them chilled helps ensure I don't accidentally overcook them.
  • Note that the CDC recommends cooking whole cuts of lamb to 145°F and 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 the cooked chops in an airtight container in the fridge for 3-4 days. To prevent them from drying out, reheat them gently, covered, in the microwave at 50% power.
  • You can also freeze cooled chops in freezer bags for up to three months. Thaw them overnight in the fridge before reheating.

Nutrition

Serving: 2chops | Calories: 330kcal | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Sodium: 442mg
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