Pan Fried Lamb Chops
These Pan Fried Lamb Chops are tender, buttery and full of classic flavor, seared simply with garlic and fresh thyme for a rich, elegant finish.
Cooked quickly on the stovetop, they develop a golden crust while staying juicy inside, making them perfect for an easy date night dinner or a no-fuss special occasion meal.
These lamb chops pair with a variety of side dishes. Some of our favorites are Creamy Mashed Potatoes and Sauteed Green Beans with Shallots for a classic, well-balanced dinner.
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⭐️⭐️⭐️⭐️⭐️ Reader Review
"Delicious, usually a meal reserved for dining out.
"Now, I've had it twice at home. It's much easier to cook than once thought. Thanks for the recipe."
-Rick
Ingredients
These lamb rib chops are made simply with handful of ingredients.
See the recipe card below for the exact quantities of each ingredient.
- Salted Butter: Creates richness and helps develop a golden sear.
- Fresh Thyme: Adds earthy, aromatic flavor.
- Garlic Cloves: Creates a layer of depth to the meat.
- Kosher Salt: Enhances the natural flavor of the lamb.
- Lamb Chops (cut French Style): Also known as lamb lollipops, these rib or loin chops work well for pan frying.
Before you get started, get a large cast iron pan, instant-read thermometer and a pair of tongs.
Variations
- Olive Oil: Use in place of butter or combine half and half.
- Rosemary or Mint: Both classic herbs that pair well with lamb recipes.
- Chili Flakes: Add a pinch for subtle heat.
- Pan Sauce: Finish with a splash of stock or wine and reduce briefly.
How to Cook Pan Fried Lamb Chops
This lamb chop recipe is all about timing and heat.
In a skillet melt butter with thyme, garlic and salt on medium heat.
Pat each lamb loin chop dry with paper towel and place into hot pan and cook for a couple of minutes per side (time may vary depending on thickness).
Allow them to rest covered for about 5 minutes, then serve.
Hint: Bring to room temperature. Let lamb sit out for 15-20 minutes before cooking.
Recipe Tips
- Don't Overcrowd: Sear in batches in a single layer if needed.
- Use a Meat Thermometer: Ensures perfect doneness for safety and flavor.
- Resting Matters: Locks in juices and improves texture.
- Hot, Steady Heat: Medium heat prevents burning the butter.
- Lamb Doneness: For medium-rare cook until 135F (most flavorful for lamb) or 145F for medium.
Another cozy side that pairs well with our pan-seared lamb chops is Honey and Brown Sugar Glazed Carrots.
More Mains
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: If you must freeze them once cooked, wrap each in foil, then place all in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently in a skillet over low heat.
Serving Suggestions
- Sides: Green Bean Casserole, Brussel Sprouts Casserole, Colcannon, Air Fryer Sweet Potatoes, Lemon Roasted Asparagus, Oven Roasted Potatoes or a Spinach Salad.
Pan Fried Lamb Chops Recipe FAQs
Rib or loin chops are ideal for quick pan cooking.
While, it's a great option for even heat and a good sear, you can use any heavy-based pan you have on hand.
I really recommend leaving it on, it adds so much flavor and helps prevent dryness.
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Pan Fried Lamb Chops
Equipment
- Cast Iron Skillet or any large skillet
- Tongs
Ingredients
- ½ stick butter salted
- 6 sprigs thyme
- 4 cloves garlic minced
- ½ teaspoon kosher salt
- 4-6 lamb chops French cut (rib chop)
Instructions
- In a skillet melt butter with thyme, garlic and salt on medium heat.
- Pat each lamb loin chop dry with paper towel and place into hot pan and cook for a couple of minutes per side (time may vary depending on thickness).
- Allow them to rest covered for about 5 minutes, then serve.
Notes
- Don't Overcrowd: Sear in batches in a single layer if needed.
- Use a Meat Thermometer: Ensures perfect doneness for safety and flavor.
- Resting Matters: Locks in juices and improves texture.
- Hot, Steady Heat: Medium heat prevents burning the butter.
- Lamb Doneness: For medium-rare cook until 135F (most flavorful for lamb) or 145F for medium.
- Bring to Room Temperature: Let lamb sit out for 15-20 minutes before cooking.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: If you must freeze them once cooked, wrap each in foil, then place all in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently in a skillet over low heat.
- Nutrition Information adds all the butter that remains in the skillet, therefore it will vary.
Nutrition
Made this recipe? Share your experience in the comments and don't forget to leave a star rating so others can find it too.
Delicious, usually a meal reserved for dining out.
Now, I’ve had it twice at home. It’s much easier to cook than once thought.
Thanks for the recipe.
So happy to hear you have enjoyed it so much! I appreciate your review.
These lamb chops are so juicy and tender. The crispy garlic is perfect too, I spoon it all over.