Juicy, easy to prepare, and mouthwatering, these pan-fried lamb chops, or lamb lollipops, are made with just a few ingredients and a hot searing pan.
I have enjoyed lamb since a very early age, as my dad loved preparing grilled lamb chops in the summer and pan-searing them in the winter. For all of us, it was a treat; for him, it was a labor of love. If you are searching for more lamb recipes, check out Roasted Rack of Lamb with Caramelized Crust, or Rack of Lamb with Parsley.
Recipe Summary: Pan-Fried Lamb Chops
- Prep Time: 5 minutes
- Bake Time: 5 minutes
- Resting Time: 5 minutes
- Total Time: 15 minutes
- Servings: 4 people
- Cook Method: Pan-seared.
- Flavor & Texture: Crispy on the outside, tender and juicy on the inside.
- Difficulty: Easy.
- Why this Recipe? Fail-proof recipe, made with a few ingredients and leaves you wanting more.
For as long as I can remember, I have been making this dish. It really takes 15 minutes from beginning to end, and it can be enjoyed anytime.
I have made a few modifications to it since my early days of cooking and have maintained the same amazing aroma while reducing the preparation time.
The trick: a hot, searing pan, room-temperature lamb chops, and a few minutes of rest with garlic, rosemary, salt, and pepper before cooking.
If you prefer roasting the rack whole, try my French herb-crusted rack of lamb recipe, finished with Dijon, rosemary, and a crisp breadcrumb coating.
In this Article
- Recipe Summary: Pan-Fried Lamb Chops
- A Note From Giangi
- The best advice I ever received
- Key Ingredients
- How to make these delicious lamb chops
- Variations and Substitutions
- Giangi’s Pro Tips
- What dishes can you enjoy with those chops or lamb lollipops?
- Storing and Reheating
- Frequently Asked Questions
- More Lamb Recipes You Will Love
- Pan Fried Lamb Chops
A Note From Giangi
The best advice I ever received
Years ago, my butcher shared with me that the best way to slice perfect chops from a rack of lamb is to cut them while they are still semi-frozen.
The blade of your knife will cut straight through the meat and the bone.
Also, using the bone to guide you through a perfect straight cut.
Key Ingredients
The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Rack of lamb: slice each rack into 8 chops between the bones. If your rack of lamb is frozen, it is the best time to slice it, as the cut will be sharper and more even.
Fresh rosemary. Nothing like using fresh herbs to cook! I have two rosemary plants that our intense heat hasn’t killed, and as you know, our summers in Arizona are brutal.
Italian flat-leaf parsley adds a layer of flavor to the skillet when cooking, diffusing it into the individual chops.
Garlic cloves, once chopped, infuse the chops with more flavor as they rest on top of them.
Olive oil is used to cook the pan-fried lamb chops
Salt and Ground black pepper are the seasonings you will need. Allowing the meat to sit for a few minutes with the salt and pepper brings out more flavor.
Fleur de sel is optional but adds a great finishing touch to your succulent chops.
How to make these delicious lamb chops
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
Step 1: Pat the chops dry and let them rest for a couple of minutes with a generous amount of salt and pepper, chopped rosemary, and one teaspoon of chopped garlic. Do season both sides.
Step 2: In a very large cast-iron skillet or any skillet with good heat conduction, the chops cannot be overcrowded, or they will not cook to perfection. Heat the olive oil over medium-high heat.
Step 3: When hot, you should not see smoke, add the chops, with space between them, chopped parsley, and the remaining garlic.
Step 4: Cook, turning twice, for about 3 to 4 minutes per side; they should be springy to the touch. You should see a beautiful crust forming on the chops.
Step 5: Place in a serving plate and sprinkle with fleur de sel. This step is optional but worth trying, as it leaves an amazing layer of flavor on your meat.
Enjoy!
Variations and Substitutions
I added fresh thyme to the seasoning, and even though it was milder, it was a nice addition to this grilled lamb chop recipe.
I made small lamb lollipops or individual chops. You are more than welcome to keep two ribs together, bones and all, and cook them that way. However, remember that they will need to cook longer than the recipe calls for, as the lamb chops are thicker.
Giangi’s Pro Tips
- Take your lamb out of the refrigerator at least thirty minutes before cooking it. You want your meat to be at room temperature. This will promote a perfect sear and even cooking.
- By letting your lamb chops rest with the seasoning, garlic, and rosemary, you allow them to infuse the chops with lots of flavor.
- Do not overcrowd the skillet. Cook in two batches if you must, or have two skillets going at once, not difficult to do, but just keep a watchful eye on the skillets.
- Once the chops are in the skillet, do not touch them until ready to turn them. The more you touch or move your meat, the less of a beautiful seared crust it will form, and the longer it will take to cook, as movement halts the cooking process.
- If you have a full rack, slice in between each bone while the rack is still partly frozen or very cold. This will ensure the perfect cut for your lamb chops. This secret was shared with me by my butcher and a chef.
What dishes can you enjoy with those chops or lamb lollipops?
Depending on the time of year, you have a wide array of side options for this very easy recipe.
In spring and summer, we enjoy it with chimichurri sauce, where fresh mint, cilantro, and parsley pair well with the gamey meat.
A simple, fresh green salad with a vinaigrette makes a great light dinner combination.
During the fall and winter months, you can have so much fun by serving alongside either a gratin dauphinois, smashed potatoes, or Brussels Sprouts and White Beans.
For something cool and tangy alongside the warm lamb, try my creamy yogurt feta sauce for lamb chops. The lemon, herbs, and feta pair beautifully with the rosemary and garlic in the meat.
Storing and Reheating
Store: once cooled, place them in an airtight container and refrigerate for up to 3 days.
Reheating: I have reheated them either in the oven, covered, at 320 F until warm, or in a skillet with a light film of oil, then flash-seared them to warm up.
Frequently Asked Questions
How long should you pan-fry lamb chops?
Ensure that your skillet is heated to medium-high, and your pan-fried lamb chops will take about 3 to 4 minutes per side. The hot skillet will ensure you get a nice crust on the outside while keeping the inside juicy and tender.
What is the best way of cooking lamb chops?
The best way to cook your lamb chops or lollipops is a quick pan-sear finished with butter and aromatics. This method will lock in moisture while creating a crisp crust on the outside.
What are some common mistakes when frying lamb?
Cooking the meat straight out of the refrigerator, relying on time instead of an instant-read thermometer, and overcooking, which will make the tender meat dry and tough. Overcrowding the pan is another common mistake. You need your chops to have room to properly cook.
Overcooking the meat. Lamb is best cooked to medium-rare or medium. Overcooking it will make the meat dry out.
Lastly, not allowing your meat to rest.
More Lamb Recipes You Will Love
If you tried this Pan Fried Lamb Chops or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Pan Fried Lamb Chops
Ingredients
- 2 pounds rack of lambs, separate right between the bones
- 1 tablespoon rosemary, cut into small pieces
- 2 tablespoons Italian flat leaf parsley, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Pat the chops dry and let them rest with sprinkled salt, pepper, rosemary and 1 teaspoon of the chopped garlic.
- In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops, the parsley and remaining garlic.
- Cook, turning twice until desired doneness. 3 to 4 minutes per side.
Equipment
Notes
- Take your lamb out of the refrigerator at least thirty minutes before cooking it. You want your meat to be at room temperature. This will promote a perfect sear.
- Do not overcrowd the skillet. Cook in two batches if you must, or have two skillets going at once, not difficult to do, but just keep a watchful eye on the skillets.
- Once the chops are in the skillet, do not touch them until ready to turn them. The more you touch or move your meat, the less of a beautiful seared crust it will form, and the longer it will take to cook, as movement halts the cooking process.
- If you have a full rack, slice in between each bone while the rack is still partly frozen or very cold. This will ensure the perfect cut for your lamb chops. This secret was shared with me by my butcher and a chef.
- By letting your lamb chops rest with the seasoning, garlic, and rosemary, you allow them to infuse the chops with lots of flavor.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
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Art
We had this dinner a few nights ago. I can’t say enough about it. Absolutely delicious.
Giangi Townsend
I am thrilled you enjoyed it.