Pan Seared Lamb Chops

Lamb chops in skillet with rosemary and garlic.

These pan seared lamb chops are quick, easy, and packed with flavor. Seared in a hot cast iron skillet and finished with garlic rosemary butter, they're a restaurant quality dinner you can make at home in 30 minutes.

Course entree

Cuisine American

Keyword pan seared lamb chops

Servings people

Calories 356kcal

Author Tanya Harris

Equipment

1 cast iron skillet

Ingredients

5 to 6 lamb rib chops about 1 ¼ pounds total
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
2 tablespoons neutral oil canola, avocado, olive for cooking, or grapeseed
2 tablespoons unsalted butter
2 garlic cloves lightly smashed, skins removed
3 fresh rosemary sprigs

Instructions

Remove lamb from the fridge and pat very dry with paper towels.
In a small bowl, mix the salt, black pepper, and cumin. Sprinkle evenly over both sides and edges of the chops, pressing so the seasoning sticks. Let the chops sit at room temperature while you preheat the skillet.
Place a large cast iron or heavy stainless steel skillet over low heat and warm it for about 7 minutes. Increase the heat to medium high and heat for 3 minutes more, until the skillet is very hot. A drop of water should sizzle on contact.
Add the neutral oil to the hot skillet and swirl to coat the bottom in a thin, even layer. Add the chops in a single layer and sear without moving for 3 to 4 minutes, until well browned and a crust forms.
Flip and sear the other side for 2 to 4 minutes, or until the internal temperature is about 125 to 130°F for medium rare, around 135°F for medium.
Use tongs to stand the chops up on their fatty edge for 20 to 30 seconds to render and crisp the fat cap. Lean them against each other in the pan to hold them upright.
Reduce heat to medium low. Add the butter, garlic, and rosemary to the pan. As the butter melts and foams, tilt the pan and spoon the butter over the chops for 30 to 90 seconds, until fragrant.
Transfer chops to a plate. Spoon a little of the pan juices over the top and let rest 5 minutes before serving.

Notes

For best results, use an instant-read thermometer. Pull the lamb at about 125 to 130°F for medium rare or 135°F for medium. Temperature will rise a few degrees as it rests.
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days.
This recipe is written for a cast iron or heavy stainless steel skillet. If using stainless steel, preheat over medium heat for 2 to 4 minutes, until the oil is shimmering, before adding the chops. A nonstick skillet will work, but you may not get as deep a sear.

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