Pan Seared Lamb Chops

Perfect Pan Seared Lamb Chops Recipe

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Welcome to Samuel Recipes’ definitive guide to creating restaurant-quality pan-seared lamb chops in the comfort of your own kitchen. Our expert-crafted recipe ensures juicy, flavorful chops every time, whether you’re a seasoned chef or a cooking novice.

Ingredients for Pan Seared Lamb Chops

For 4 servings:

  • 8 lamb loin chops, about 1 inch thick (approximately 2 lbs)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper to taste

Pro Tip: For best results, choose USDA Prime or Choice grade lamb chops with a bright red color and fine marbling.

Step-by-Step Cooking Instructions

  1. Preparation (30 minutes before cooking)
    • Remove lamb chops from the refrigerator and pat dry with paper towels.
    • Season generously with kosher salt and freshly ground black pepper on both sides.
    • Allow chops to come to room temperature for even cooking.
  2. Preheat the Skillet (5 minutes)
    • Heat a cast-iron skillet or heavy stainless steel pan over medium-high heat.
    • Add olive oil and heat until it shimmers.
  3. Searing the Chops (8-12 minutes)
    • Carefully place lamb chops in the hot skillet, ensuring not to overcrowd.
    • Sear for 4-6 minutes on the first side without moving to develop a golden-brown crust.
    • Flip chops and cook for an additional 4-6 minutes on the second side.
  4. Adding Aromatics (2 minutes)
    • Reduce heat to medium-low.
    • Add minced garlic, rosemary sprigs, and butter to the pan.
    • Tilt the pan slightly and use a spoon to baste the chops with the melted herb butter for about 1-2 minutes.
  5. Check for Doneness (1 minute)
    • Use a meat thermometer to check the internal temperature:
      • 125°F for medium-rare (recommended)
      • 135°F for medium
      • 145°F for medium-well
  6. Resting (5 minutes)
    • Transfer lamb chops to a cutting board or warm plate.
    • Tent loosely with aluminum foil and let rest for 5 minutes to allow juices to redistribute.
  7. Serve and Enjoy!
    • Plate the lamb chops and drizzle with the remaining pan juices.
    • Garnish with fresh rosemary sprigs if desired.

Tips for the Best Pan Seared Lamb Chops

  1. Room Temperature is Key: Always let your lamb chops sit out for 30 minutes before cooking. This ensures even cooking and a perfect sear.
  2. Don’t Skimp on Seasoning: Be generous with salt and pepper. The seasoning enhances the natural flavors of the lamb.
  3. Use the Right Pan: A cast-iron skillet or heavy-bottomed stainless steel pan is ideal for achieving that perfect golden crust.
  4. Listen for the Sizzle: When you place the chops in the pan, you should hear an immediate sizzle. If not, your pan isn’t hot enough.
  5. Resist the Urge to Flip: Once you place the chops in the pan, don’t move them for at least 4 minutes. This allows for proper crust formation.
  6. Baste for Flavor: Use a spoon to baste the chops with the herb-infused butter. This adds an extra layer of flavor and helps with even cooking.
  7. Rest Before Serving: The 5-minute rest period is crucial. It allows the juices to redistribute, ensuring a juicy, tender chop.
  8. Temperature is Everything: Use a meat thermometer for precise doneness. Remember, the temperature will rise about 5°F while resting.

Serving Suggestions and Pairings

Elevate your pan-seared lamb chops with these perfect pairings:

  1. Sides:
    • Garlic mashed potatoes
    • Roasted Brussels sprouts with balsamic glaze
    • Grilled asparagus with lemon zest
    • Mint and pea risotto
  2. Sauces:
    • Mint jelly (traditional)
    • Chimichurri
    • Garlic yogurt sauce
  3. Herb Accompaniments:
    • Fresh mint leaves
    • Rosemary sprigs
    • Thyme

Pro Tip: For a complete Mediterranean-inspired meal, serve your lamb chops with a Greek salad, tzatziki sauce, and warm pita bread.

Nutritional Information

NutrientAmount per Serving
Calories280
Protein23g
Fat21g
Saturated Fat9g
Carbohydrates0g
Fiber0g
Iron15% DV
Zinc35% DV
Vitamin B1265% DV

Note: Nutritional values are approximate and based on a 3-ounce serving of cooked lamb chop without added sauces or sides.

Frequently Asked Questions

Best Pan Seared Lamb Chops

For 1-inch thick lamb chops, pan fry for 4-6 minutes per side for medium-rare. Adjust time slightly for desired doneness, using a meat thermometer for accuracy.

Can I use frozen lamb chops?

It’s best to use fresh or fully thawed lamb chops. If using frozen, thaw completely in the refrigerator before cooking to ensure even cooking.

How do I know when lamb chops are done?

The most accurate way is to use a meat thermometer. For medium-rare, remove from heat at 125°F. The meat should be pink in the center when cut.

What’s the best oil for pan-searing lamb chops?

Use oils with high smoke points like extra virgin olive oil, avocado oil, or grapeseed oil. These oils can withstand high heat without burning.

Can I cook lamb chops in advance?

While best served immediately, you can cook them slightly underdone, then reheat gently in a pan or oven before serving. Be careful not to overcook during

How do I store leftover lamb chops?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.

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