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.

Garlic and Herb Crusted Lamb Chops Recipe

4.98 from 139 votes
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
Natasha's Kitchen Cookbook

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 🙂

4.98 from 139 votes (59 ratings without comment)

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Recipe Rating




Comments

  • Craig C
    May 11, 2025

    Loved this recipe omitted the Tabasco sauce. Use my own hot sauce i made last fall from my home grown hot peppers..Wow amazing ..Thanks for the guidance of your recipe..

    Reply

  • Eileen
    May 5, 2025

    Adding the hot sauce to the marinade makes such a difference. We love this recipe!

    Reply

  • Nare
    April 26, 2025

    This has become one of pur all time favourite recipe

    Reply

    • Natashas Kitchen
      April 26, 2025

      I’m so happy you found a favorite on my blog, Nare! Thank you so much for sharing that with me.

      Reply

  • Girapca
    April 20, 2025

    Made this for Easter and used vegetable broth instead. It worked well the pan sauce was absolutely amazing! Also saved the leftover pan sauce for mashed potatoes.

    Reply

  • Kkevin
    April 19, 2025

    Gonna try it for the first time…. Definitely let you know how it comes out….

    Reply

    • Natashas Kitchen
      April 19, 2025

      I hope you love it!

      Reply

  • Mary
    April 19, 2025

    Could I not use wine or broth because my husband has allergies to all that. Could I just use butter, garlic and shallots and a little water?

    Reply

    • Natashas Kitchen
      April 19, 2025

      Hi Mary, although I haven’t tried that substitution myself, but it may work, If you experiment, let me know how you liked the recipe.

      Reply

  • Kathy
    April 18, 2025

    I made this recipe for Maundy Thursday (Jesus’ last supper) yesterday and it was unbelievably delicious!! I wasn’t expecting this to be as tasty and yummy and delish as it was – gonna be making this more often! Thanks for posting this recipe!!

    Reply

    • Natashas Kitchen
      April 18, 2025

      I’m so happy you enjoyed that. Thank you for sharing that with us, Kathy!

      Reply

  • Rich
    April 17, 2025

    Has anyone ever grilled these? I would love to try them grilled but I don’t want to screw them up.

    Reply

    • Natashas Kitchen
      April 17, 2025

      Hi Rich, while I haven’t grilled these myself, if I did I would grill over medium/high heat for about 4 minutes per side or until desired doneness is reached. If you have a temperature probe, you can check for doneness that way as well

      Reply

  • Victoria
    April 16, 2025

    The BEST recipe for Passover!!! It’s a tradition we have now. And while enjoying this for Passover, we discuss what Jesus did for us – He was the Lamb that was sacrificed for us so that we may have eternal life! What a gift from God!!! Praised and blessed be the Lord!!!

    Reply

  • Diane Wilson
    April 9, 2025

    I made 3 different lamb chop recipes with 2 lamb chops each. This one is the favorite.

    Reply

    • Natashas Kitchen
      April 9, 2025

      I’m so happy you loved this recipe, Diane! Thank you so much for sharing that with me.

      Reply

  • Allison A
    March 15, 2025

    Ive referred back to this recipe for a handful of years now. It’s so delicious and truly a beautiful presentation too. Thanks so much for sharing!

    Reply

    • Natashas Kitchen
      March 15, 2025

      That’s so great, Allison! I’m so glad you’re enjoying my recipe!

      Reply

  • Richelle Bradley
    January 27, 2025

    There are very few lamb recipes that I like. I LOVE this one. I have made it for many guests and they always rave about the lamb chops. This isy go to company dinner recipe now. Thanks Natasha!!

    Reply

    • NatashasKitchen.com
      January 28, 2025

      I’m so glad you loved this one!

      Reply

  • Mickie
    January 27, 2025

    Holly, thank you for this – i don’t normally leave comments but this time I had to! This was amazing, so good/great!! I’ve made lamb chops on the grill and really liked them, but this recipe was very good. It is definitely a keeper! Thanks again! P.S. all your recipes are spot on!!

    Reply

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