Pan-Fried Lamb Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Additional Time
5 mins
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Total Time
20 mins
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Servings
3 servings
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Calories
330 kcal
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Course
Main Course
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Cuisine
Greek
Pan-Fried Lamb Chops
Description
This recipe for Pan-Fried Lamb Chops starts by seasoning single-rib lamb chops with kosher salt, black pepper, garlic powder, and dried rosemary. Cooking is done in a hot cast-iron skillet coated with ghee, a clarified butter that adds richness and withstands high heat. The chops cook over high heat for 2-3 minutes per side, enough to develop a golden crust while maintaining a medium-rare interior around 135°F. Thicker chops may have edges cooked briefly to render fat.
The quick pan-frying creates a balanced texture of a crisped exterior with a tender, juicy center. Resting the chops for five minutes after cooking allows juices to redistribute, enhancing flavor and moistness. Chilled chops straight from the fridge help prevent overcooking under this rapid method.
This preparation pairs well with simple sides and can be prepared fresh or stored refrigerated for several days. Gentle reheating helps preserve quality, and chops can be frozen up to three months.
Cooking according to USDA guidelines would increase the internal temperature to 145°F with a resting period, which can also be followed if preferred.
Ingredients
- 6 lamb chops about ½-inch thick, single-rib
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon rosemary or thyme, dried
- 1 tablespoon ghee for frying
Instructions
- Sprinkle the chops with kosher salt, pepper, garlic powder, and dried rosemary.
- Heat a large cast-iron skillet over high heat for about 3 minutes. Add the ghee and brush to coat.
- Add the chops. Depending on their thickness, cook them for 2-3 minutes on each side, aiming for an internal temperature of 135℉ (medium-rare; see notes below).
- If the chops are thicker than ½ inch (some are ¾ inch thick), cook the edges for about 1 minute, especially the edge with the strip of fat.
- Remove the cooked chops to a platter, loosely cover them with foil, and allow them to rest for 5 minutes before serving.
Notes
- Cook chops from chilled to help prevent overcooking, especially for thinner cuts.
- Store cooked chops airtight in the refrigerator for up to 3-4 days and reheat gently at low microwave power.
- Freeze cooked chops up to three months; thaw overnight in the fridge before reheating.
- USDA recommends cooking whole cuts of lamb to 145°F and resting 3 minutes if preferred over medium-rare.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 2chops | |
| Calories | 330kcal | 17% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Sodium | 442mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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