Servings
Font
Back
0 from 42 votes

Pan-Fried Lamb Chops

Lamb chops are inherently flavorful and require minimal effort to taste amazing. Simply season them with salt, pepper, garlic, and rosemary, then quickly pan-fry.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
20 mins
Servings: 3 servings
Calories: 330 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 6 single-rib lamb chops about ½-inch thick
  • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rosemary or thyme
  • 1 tablespoon ghee for frying

Instructions

    Cup of Yum
  1. Sprinkle the chops with kosher salt, pepper, garlic powder, and dried rosemary.
  2. Heat a large cast-iron skillet over high heat for about 3 minutes. Add the ghee and brush to coat.
  3. 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).
  4. 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.
  5. Remove the cooked chops to a platter, loosely cover them with foil, and allow them to rest for 5 minutes before serving.

Notes

  • These chops are usually quite thin, and lamb is best cooked medium-rare, so your main concern is to avoid overcooking the chops. Unless very thick, they only need 2-3 minutes per side on high heat. That's why I don't remove them from the fridge before cooking. Cooking them chilled helps ensure I don't accidentally overcook them.
  • Note that the CDC recommends cooking whole cuts of lamb to 145°F and then allowing the meat to rest for 3 minutes before eating.
  • The nutrition info is from the USDA database. 
  • Although they taste best when fresh, you can keep the cooked chops in an airtight container in the fridge for 3-4 days. To prevent them from drying out, reheat them gently, covered, in the microwave at 50% power.
  • You can also freeze cooled chops in freezer bags for up to three months. Thaw them overnight in the fridge before reheating.

Nutrition Information

Serving 2chops Calories 330kcal (17%) Protein 30g (60%) Fat 22g (34%) Saturated Fat 12g (60%) Sodium 442mg (18%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 330

% 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.