pan fried lamb chops
pan fried lamb chops
pan fried lamb chops

Pan Fried American Lamb Chops


June 1, 2020

Pan fried lamb chops can be eaten as an appetizer or a show stopping main course. They are quick, simple, and you can jazz them up with this vibrant garlic herb sauce!

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 6 Servings


12 American lamb rib chops; 1 1/2" thick

1 1/2 tsp kosher salt; divided

1/2 tsp freshly ground pepper; divided

2 tbsp grapeseed or canola oil

1/2 cup fresh parsley; finely chopped

2 tbsp fresh oregano; finely chopped

1 cloves garlic; minced

1 tsp lemon zest

1/4 tsp dijon mustard

3 tbsp extra virgin olive oil


1Preheat oven to 400F. Meanwhile, heat a large pan over high heat until very hot.

2Season lamb chops on both sides with 1 teaspoon kosher salt and ¼ teaspoon black pepper. When pan is hot, add grapeseed or canola oil, then sear lamb in batches, making sure not to over crowd the pan. Lamb will cook for 2 minutes on first side, then flip and cook 1 minute more. Transfer lamb to a rimmed baking sheet, then continue with remaining lamb chops.

3Meanwhile, make the sauce. In a small bowl, combine parsley, oregano, garlic, lemon zest, dijon, ½ teaspoon kosher salt, and remaining ¼ teaspoon black pepper. Drizzle in extra virgin olive oil, then whisk to combine.

4Place 1 heaping teaspoon of sauce on top of each lamb rib chop, then roast in preheated oven for 2-4 minutes, or until internal temperature reaches just under 130F (for medium rare). Allow lamb to rest for at least 5 minutes before serving.

5Notes Cooking time depends greatly on how thick your lamb chops are. Thinner chops (½-¾”) will be close to medium-rare after cooking on the stove top. Thicker chops (preferable!) will take longer and finish in the oven. Lamb chops are medium-rare at 130F — I like to undercook the lamb by a few degrees, as it will continue cooking while it rests.

Pan Fried American Lamb Chops

Pan Fried American Lamb Chops

Great pairing ideas: feta cheese, tzatziki sauce, roasted vegetables, rice pilaf, and roasted potatoes.

Recipe plans for 3 lamb chops per person

Recipe and image provided by the American Lamb Board and Well Seasoned Studio


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