Pan Fried Lamb Chops

5 from 2 votes

Pan Fried Lamb Chops are tender, buttery and full of classic flavor, seared simply with garlic and fresh thyme for a rich, elegant finish.

Prep Time2

Cook Time6

Resting Time5

Total Time13

Course: 5-Ingredient Recipe, 60 Minutes or Less, Mains

Cuisine: American

Keyword: 5-Ingredient Recipes, 60-Minutes or Less, Dinner, Easter Recipes, Easy, Lamb, Lamb Chop, Mains, Meat, One Pot Recipe, Quick, Simple, Stovetop Recipe, Supper

Servings:

Calories: 787kcal

Author: Eva Filer

Equipment

Cast Iron Skillet or any large skillet
Instant-Read Thermometer
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