Go Back
–+ servings
Six pan seared lamb chops in a cast iron skillet with sprigs of rosemary, thyme, and garlic cloves. The lamb chops are browned and seasoned, and the skillet is shown from above.

Pan Seared Lamb Chops

These pan seared lamb chops are seasoned with garlic, rosemary, and smoked paprika before being finished with a buttery garlic herb baste. They're quick enough for weeknights and elegant enough for entertaining.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine American
Servings 4
Calories 649 kcal

Equipment

  • 12-inch cast iron skillet
  • Measuring spoons
  • Small bowl (for mixing seasonings, optional)
  • Tongs
  • Instant-read meat thermometer
  • Spoon for basting
  • Cutting board or plate for resting the lamb
  • Aluminum foil (for tenting while the lamb rests)

Ingredients
  

  • 8 small lamb chops about 1-inch thick
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
  • ½ teaspoon smoked paprika
  • 1 tablespoon unsalted butter
  • 2 garlic cloves smashed
  • 2 sprigs fresh rosemary and/or thyme optional

Instructions
 

  • Pat the lamb chops dry with paper towels and season both sides with salt, pepper, garlic powder, dried rosemary, and smoked paprika.
  • Heat a cast iron skillet over medium-high heat and add olive oil.
  • Once hot, add the lamb chops in a single layer and sear for 3-4 minutes per side until browned and cooked to desired doneness (130°F for medium-rare, 140°F for medium).
  • In the last minute of cooking, add butter, smashed garlic, and fresh rosemary or thyme to the skillet. Tilt the pan and spoon the melted butter over the chops.
  • Transfer the lamb chops to a plate, tent with foil, and rest for 5 minutes before serving.

Notes

  • Bring the lamb to room temperature before cooking.
  • Heat the skillet before adding the oil.
  • Add the butter during the final minute only.
  • Rest the lamb before serving.
  • Always cook to temperature instead of time alone.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 649kcalCarbohydrates: 2gProtein: 84gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 257mgSodium: 1384mgPotassium: 1101mgFiber: 0.3gSugar: 0.1gVitamin A: 309IUVitamin C: 1mgCalcium: 47mgIron: 8mg
Keyword Pan Seared Lamb Chops
Tried this recipe?Let us know how it was!