Pan-seared Lamb Chops have a flavorful garlic and herb crust with a juicy and tender center. These holiday-worthy lamb chops are simple and excellent and wait until you try the easy 2-ingredient pan sauce!

I’ve had so many requests for a good lamb chops recipe over the years and this one is truly delicious. Pair this with Au Gratin Potatoes and Roasted Asparagus for a showstopping dinner.

Lamb chops in a skillet garnished with parsley

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We definitely have our go-to favorites for holiday meals like Baked Ham, Prime Rib Roast or Juicy Roast Turkey. If you are a fan of lamb recipes, these pan-seared lamb chops are a must-try.

The method is straightforward and the pan sauce adds amazing flavor without being too spicy. My kids even loved this and kept coming back for little bites of juicy lamb, which tells you it wasn’t too spicy, but oh so flavorful!

Lamb Chops Recipe Video

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Sliced piece of lamb chop to show juicy center

Ingredients

  • Lamb rib chops – about 8-count, cut from a Frenched rack of lamb
  • Garlic cloves – we use plump garlic (don’t skimp on it)
  • Olive oil – I use light olive oil so it doesn’t get too smokey on the skillet when searing.
  • Parsley – we use fresh parsley in the marinade and more for garnish. You can substitute with 2 tsp of dried parsley for the marinade if you prefer.
  • Tabasco Sauce – contains vinegar which tenderizes the meat and adds extra flavor. You can leave it out if you prefer.
  • Seasonings – Salt, pepper, and dried thyme ensure the meat is perfectly seasoned.
  • Chicken Stock – you’ll need this for the sauce, or you can substitute it with beef stock.
  • Butter – swirled in at the end for a richer pan sauce.

Pro Tip: Frenched means part of the meat/fat has been cut away on the bone side to expose the bones. If it’s not pre-sold this way, ask your butcher to do it for you. 

Where to Buy Lamb Chops?

We purchased the lamb at Costco – a recommendation from my husband’s cousin, Angelina who is a big fan of lamb and actually inspired this recipe. We prefer to cut Lamb rib chops from a full rack because they look a little fancier with the little rib handle.

Can I use Lamb Loin Chops?

This recipe also works well with lamb loin chops and can be a little less expensive. I’ve tested both the lamb loin and lamb rib chops and both work. Since loin chops are typically thicker, they take slightly longer to cook. You might consider finishing them off in the oven at 350˚F for 5-10 minutes after searing them on the skillet. Doneness temperatures in the chart below will remain the same.

Pan seared lamb chops arranged on a platter served with pan sauce

How to Cook Lamb Chops

  1. Prep – Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting them into even portions (3/4″ to 1″ thick).
  2. Make Marinade – In a measuring cup, stir together garlic, olive oil, parsley, Tabasco, salt, pepper and thyme.
  3. Marinate – Place chops in a non-reactive casserole dish and pour marinade over the chops. Rub the marinade all over the chops, then cover and refrigerate for at least 1 hour or overnight.
  4. Cook Lamb Chops – Remove chops from the refrigerator 30 minutes before cooking. Heat a large heavy pan over high heat. Add 1 Tbsp oil to the hot pan. Add chops and sear for 2-4 minutes per side, depending on the thickness of the chops and desired doneness (see chart below). Sautee in 2 batches if needed.
  5. Rest Transfer to a platter, tent with foil and rest the lamb chops for 5 minutes while making the pan sauce.
  6. Make Pan Sauce – Leave 1 to 2 Tbsp oil in the pan, being careful not to remove the drippings and flavorings. Add 1/2 cup stock and simmer 2 min. Turn off the heat then swirl in butter. Spoon sauce over lamb chops and garnish with chopped parsley if desired.
Pan Seared Lamb Chops cooked in a skillet

Lamb Chops Temperature Guide

From our experience, at 3 minutes per side, lamb chops will be medium doneness and at 4 minutes per side, they will be medium-well to well done. Cook until your desired doneness is reached and an instant-read thermometer registers 5 degrees below the desired temperature

  • Rare – remove at 125˚F to get a final resting temperature of 130˚F.
  • Medium-Rare – remove at 130˚F for a final temp of 135˚F
  • Medium – remove at 140˚F for a final temp of 145˚F
  • Medium-Well – remove at 155˚F for a final temp of 160˚F
  • Well Done – Remove at 160˚F for a final temp of 165˚F (the meat will get tough when well done so we don’t recommend this)

Pro Tip: The USDA recommends a safe cooking temperature for lamb of 145˚F. Checking lamb doneness is similar to a good steak – it’s pretty red when rare and has little to no pink when well done. Lamb is best when cooked to medium doneness.

Up close cooked lamb chops seared on the outside

Pan-Seared Lamb Chops have a flavorful garlic and herb crust with a juicy and tender center. I hope you love this recipe. Let me know if this becomes a part of your Easter or holiday menu.

Serve With

Lamb chops always feel like a special dinner and are delicious paired with:

P.S. If you love lamb recipes, don’t miss our popular Lamb Stew Recipe.

Natasha's Kitchen Cookbook

Garlic and Herb Crusted Lamb Chops Recipe

4.96 from 93 votes
Author: Natasha Kravchuk
Lamb chops in skillet
These lamb chops are seared, forming a browned crust of garlic and herbs and wait till you try the easy 2-ingredient pan sauce which will completely win you over!
Prep Time: 7 minutes
Cook Time: 8 minutes
Marinating Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 4 people, with 2 lamb chops per serving
  • 2 lbs lamb rib chops, 8 count, cut from a rack of Frenched lamb ribs
  • 5 plump garlic cloves, pressed
  • 4 Tbsp olive oil, divided
  • 2 Tbsp fresh parsley, plus more for garnish (or use 2 tsp dried parsley)
  • 2 tsp Tabasco original red pepper sauce
  • 1 tsp fine sea salt, we used sea salt
  • 1 tsp black pepper, freshly ground
  • 1/4 tsp dried thyme

For the Sauce:

  • 1/2 cup chicken stock, or beef stock
  • 2 Tbsp unsalted butter, softened

Instructions

How to Make Lamb Chops with Garlic Butter Sauce:

  • Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into 3/4″ or 1″ thick even portions.
  • Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper and 1/4 tsp thyme.
  • Place lamb chops in a non-reactive casserole dish, pour over the marinade, and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate for at least 1 hour or overnight.
  • Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large heavy pan over high heat and add 1 Tbsp oil. Once the oil is hot, add chops and sear for 2-4 minutes per side, depending on the thickness of chops and desired doneness on a thermometer; keep in mind temp rises 5 degrees as it rests (see notes). Sautee in 2 batches if needed. Transfer to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce.

To make pan sauce:

  • Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
  • Add 1/2 cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired.

Notes

Lamb Chop Cooking Temperature Guide:
Remove at 125˚F for Rare to get ideal temp of 130˚F.
Remove at 130˚F for Medium Rare to get ideal temp of 135˚F
Remove at 140˚F for Medium to get ideal temp of 145˚F
Remove at 155˚F for Medium-Well to get ideal temp of 160˚F
Remove at 160˚F for Well Done ideal temp of 165˚F
Note: The USDA recommends safe cooking temp of 145˚F. Lamb is best cooked to medium.

Nutrition Per Serving

570kcal Calories2g Carbs46g Protein41g Fat13g Saturated Fat4g Polyunsaturated Fat20g Monounsaturated Fat0.2g Trans Fat165mg Cholesterol809mg Sodium664mg Potassium0.3g Fiber0.1g Sugar352IU Vitamin A5mg Vitamin C44mg Calcium4mg Iron
Nutrition Facts
Garlic and Herb Crusted Lamb Chops Recipe
Amount per Serving
Calories
570
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
20
g
Cholesterol
 
165
mg
55
%
Sodium
 
809
mg
35
%
Potassium
 
664
mg
19
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.3
g
1
%
Sugar
 
0.1
g
0
%
Protein
 
46
g
92
%
Vitamin A
 
352
IU
7
%
Vitamin C
 
5
mg
6
%
Calcium
 
44
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: how to cook lamb chops, lamb chops, pan seared lamb chops
Skill Level: Easy
Cost to Make: $$
Calories: 570

Q: Do you make lamb for the holidays? What’s YOUR favorite way to prepare it? I’d love to hear from you in a comment below 🙂

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • GinGer Caccavale
    February 19, 2024

    Love this recipe. I used a 12 inch cast Iron pan for 2 racks of 4. Delicious. Love all your recipes.

    Reply

    • NatashasKitchen.com
      February 19, 2024

      Thank you for sharing, GinGer!

      Reply

  • Shirley
    February 2, 2024

    Is a cast iron or heavy (expensive) non-stick pan better for this cooking these Chops? Thanks!

    Reply

    • NatashasKitchen.com
      February 2, 2024

      Hi Shirley! I like to use my cast iron, but either will work.

      Reply

  • Avi
    January 28, 2024

    Really good! We make this atleast once a month! Simple and delicious!

    Reply

    • Natasha's Kitchen
      January 28, 2024

      Great to hear that you always make this recipe. Thank you for sharing!

      Reply

      • Lois Whitman
        February 20, 2024

        My recipe from Mom is very similar but hers added a couple of tablespoons of capers and about 4 or 5 anchovy fillets to the marinade. Then we fry it in a cast iron pan using the marinade. Delicious!

        Reply

  • Caity
    November 15, 2023

    You need to put in the prep time that this needs to marinate for at least an hour!!! Prep time is NOT 7 mins!! 🙁

    Reply

    • Natasha
      November 16, 2023

      HI Caity, you are correct. I just added a marinating time section which was missed in the recipe card. Thank you for pointing that out!

      Reply

  • PLM
    October 23, 2023

    Made exactly as stated and my husband loved these! I don’t care for lamb so I can’t comment on the taste but I can comment on the prep and cook time – EASY!! Making again tonight!

    Reply

    • NatashasKitchen.com
      October 23, 2023

      I’m so glad your husband loved the recipe. Thank you for the feedback.

      Reply

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