Pan-Seared Lamb Chops with Garlic and Rosemary
Pan-seared lamb chops look like a special-occasion dinner but take about 12 minutes of cooking. A simple rub of rosemary, olive oil, salt and pepper browns in a hot skillet, and smashed garlic goes in with the butter only at the end, so it flavours the chops without burning.
Published
- Prep Time
- 10 mins
- Cook Time
- 12 mins
- Rest
- 5 mins
- Total Time
- 27 mins
- Servings
- 4 servings
How do you make Pan-Seared Lamb Chops with Garlic and Rosemary?
Rub 8 lamb loin chops (about 2.5 cm thick) with olive oil, chopped rosemary, salt and pepper. Sear in a hot oiled skillet over medium-high heat for 3-4 minutes per side, until 63°C (145°F) for medium-rare or 71°C (160°F) for medium. Lower the heat, baste with butter, smashed garlic and rosemary for 1 minute, then rest for 5 minutes.
- Total time
- 27 mins
- Calories
- 380 per serving
- Protein
- 28 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-searing
Ingredients
Lamb
Garlic butter
To serve
Equipment
Large cast-iron or heavy skillet · Tongs · Spoon for basting · Instant-read thermometer
Quick Directions
Season the chops
Pat the lamb chops dry with paper towels.
Heat the pan
Heat the remaining 1 tbsp olive oil in a large cast-iron or heavy skillet over medium-high heat until it shimmers.
Sear
Lay the chops flat in the pan with space between them, working in two batches if needed.
Baste with garlic butter
Turn the heat down to medium.
Rest and serve
Move the chops to a plate, spoon over the garlic butter and rest them for 5 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect pan-seared lamb chops with garlic and rosemary.
Season the chops
Pat the lamb chops dry with paper towels. Rub them all over with 1 tbsp of the olive oil, the chopped rosemary, salt and pepper. If you have time, leave them at room temperature for 10 minutes while the pan heats.
Heat the pan
Heat the remaining 1 tbsp olive oil in a large cast-iron or heavy skillet over medium-high heat until it shimmers. If your chops have a thick strip of fat, hold them fat side down with tongs for 1-2 minutes to render it and crisp the edge.
Sear
Lay the chops flat in the pan with space between them, working in two batches if needed. Cook without moving for 3-4 minutes until a deep golden crust forms, then turn and cook for 3-4 minutes more. Medium-rare chops read 63°C (145°F) in the centre and medium chops 71°C (160°F). Thinner rib chops need only 2-3 minutes per side.
Baste with garlic butter
Turn the heat down to medium. Add the butter, smashed garlic and rosemary sprigs. Tilt the pan slightly and spoon the foaming butter over the chops for about 1 minute.
Rest and serve
Move the chops to a plate, spoon over the garlic butter and rest them for 5 minutes. Serve with lemon wedges for squeezing over the top.
Recipe Tips
- Take the chops off the heat about 3°C (5°F) below your target. The temperature keeps rising as they rest.
- Cook in batches rather than crowding the pan. Crowded chops steam and never build a proper crust.
- Keep minced garlic out of the initial rub. It burns at searing heat, which is why the garlic here goes in with the butter at the end.
Variations
- Mint and lemon: add the zest of 1 lemon to the rub and finish with chopped fresh mint instead of rosemary.
- Greek style: swap the rosemary for 1 tsp dried oregano and serve with tzatziki and a tomato and cucumber salad.
- Dijon crust: brush the seared chops with 1 tbsp Dijon mustard before basting.
Nutrition (per serving)
| Calories | 380 |
|---|---|
| Protein | 28 g |
| Carbs | 1 g |
| Fat | 28 g |
| Saturated fat | 11 g |
| Fibre | 0.2 g |
| Sugar | 0.1 g |
| Sodium | 520 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze cooked chops for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered in a 160°C (325°F) oven for 8-10 minutes, or in a skillet over medium-low heat, until hot to 74°C (165°F). Reheated chops will be more well done.
Pan-Seared Lamb Chops with Garlic and Rosemary FAQs
How long do you cook lamb chops on the stove?
Lamb loin chops about 2.5 cm (1 inch) thick take 3-4 minutes per side over medium-high heat for medium-rare. Thinner rib chops take 2-3 minutes per side. Check the centre with an instant-read thermometer.
What temperature should lamb chops be cooked to?
Cook lamb chops to 63°C (145°F) for medium-rare or 71°C (160°F) for medium, measured in the centre away from the bone, then rest them for 5 minutes before serving.
What is the difference between lamb loin chops and rib chops?
Loin chops look like small T-bone steaks, with meat on both sides of the bone, and are meatier. Rib chops come from the rack, have a long bone and a round eye of very tender meat, and cook faster because they are usually thinner.
Do you need to marinate lamb chops?
No. Tender chops only need oil, herbs, salt and pepper before searing. If you want more flavour, marinate them in olive oil, garlic and herbs in the fridge for up to 24 hours, then pat off any garlic pieces before cooking.
Why do lamb chops sometimes taste gamey?
Much of the strong flavour sits in the fat. Trim thick fat, render the fat edge in the hot pan before searing, and avoid overcooking. Lemon, garlic and rosemary also balance the richness.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
