I love this recipe because it’s incredibly quick to prepare and always feels special. Lamb chops cook fast and absorb flavor beautifully, especially when seared in a hot skillet and basted with butter, garlic, and herbs. Whether I’m cooking for guests or just treating myself, this dish never fails to impress. Plus, I don’t need to marinate for hours—the seasoning and sear do all the work.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
lamb rib chops (about 6–8 pieces)
salt and pepper
olive oil
salted butter
garlic cloves
fresh thyme
fresh rosemary
Directions
I begin by patting the lamb chops dry with a paper towel and seasoning both sides with salt and pepper. Then I let them sit at room temperature for 30 minutes—this helps them cook more evenly.
I heat a cast iron skillet until it’s very hot, then add olive oil.
I place the lamb chops into the skillet and let them sear undisturbed for 3–4 minutes on each side.
Once both sides are seared, I lower the heat to medium-low and add the butter, garlic, thyme, and rosemary to the pan. I stir everything around the chops, then spoon the flavorful butter over the meat as it finishes cooking.
I use a meat thermometer to check the internal temperature: 145°F for medium-rare, 150°F for medium, and 170°F for medium-well.
When they’re done, I transfer the lamb chops to a plate, tent them loosely with foil, and let them rest for 10 minutes before serving.
Servings and timing
This recipe serves 6 people. The total time is about 40 minutes, including 30 minutes of resting and 10 minutes of cooking.
Variations
I sometimes add a splash of white wine or lemon juice to the butter sauce for a touch of acidity.
If I don’t have fresh herbs on hand, I’ve used dried thyme and rosemary—just a bit less than the fresh versions.
For a spicier version, I’ve added a pinch of red pepper flakes or a little Dijon mustard to the butter.
Occasionally, I pair the lamb chops with a drizzle of balsamic reduction or mint chimichurri for a fresh contrast.
If I’m not using butter, I’ve substituted with ghee or a quality olive oil for a lighter option.
Storage/Reheating
Leftover lamb chops can be stored in an airtight container in the fridge for up to 3 days. To reheat, I usually place them in a skillet over low heat with a bit of butter or oil, covering with a lid to keep them moist. For freezing, I wrap the chops individually in foil and store them in a freezer-safe bag. I thaw overnight in the fridge before reheating.
FAQs
How do I know when the lamb is done?
I rely on a meat thermometer to get the perfect doneness. Medium-rare is 145°F, medium is 150°F, and medium-well is 170°F.
Can I cook these in the oven?
Yes, after searing, I’ve finished the lamb chops in a preheated 400°F oven for a few minutes if I need to cook multiple batches or want a more hands-off approach.
What cut of lamb works best?
I prefer rib chops for tenderness and flavor, but loin chops also work well—they’re just slightly thicker and might need a bit more cooking time.
Do I have to let the lamb rest before serving?
Yes, I always rest the meat for about 10 minutes after cooking. This helps retain the juices and keeps the meat tender.
Can I make this dairy-free?
Absolutely. I’ve used olive oil or dairy-free butter instead of regular butter, and the lamb still turns out beautifully rich and flavorful.
Conclusion
These pan seared lamb chops are proof that a luxurious meal doesn’t have to take hours in the kitchen. With just a hot pan, fresh herbs, and a few simple steps, I get perfectly cooked chops that are full of flavor and tenderness. It’s a recipe I come back to any time I want something satisfying, elegant, and easy.
Juicy and flavorful lamb rib chops seared to perfection with garlic, butter, and fresh herbs for an elegant, quick dinner.
Ingredients
2 lbs lamb rib chops (approximately 6–8 chops)
Salt and pepper, to season
1 Tbsp olive oil
¼ cup salted butter
3 garlic cloves, finely chopped
1 Tbsp fresh thyme
1 Tbsp chopped fresh rosemary
Instructions
Pat the lamb chops dry with a paper towel. Season both sides with salt and pepper. Let them sit at room temperature for 30 minutes.
Heat a cast iron skillet or heavy-bottomed pan over high heat until very hot. Add olive oil.
Place the lamb chops in the pan and sear for 3–4 minutes without moving them. Flip and sear the other side for another 3–4 minutes.
Lower the heat to medium-low. Add the butter, garlic, thyme, and rosemary. Stir around the pan and baste the chops by spooning the butter mixture over them.
Cook until the internal temperature reaches your desired doneness:
145°F for medium-rare
150°F for medium
170°F for medium-well
Transfer the lamb to a serving plate, loosely tent with foil, and rest for 10 minutes before serving.
Notes
Letting the lamb rest after cooking helps retain its juices.
Fresh herbs provide the best flavor, but dried can be used in a pinch (reduce the quantity slightly).
A meat thermometer is highly recommended for perfect doneness.
