Pan Seared Lamb Chops
User Reviews
4.8
Pan Seared Lamb Chops
Description
These Pan Seared Lamb Chops begin with seasoning the lamb loin chops before searing each side in a hot skillet to form a golden crust. The process is finished by lowering the heat to gently cook the meat while basting with melted butter combined with minced garlic and fresh herbs like rosemary and thyme. This method combines a crisp exterior with a tender and juicy interior. The garlic and herbs enhance the lamb’s natural flavor without overpowering it.
The lamb chops are ideally cooked to medium-rare for optimal tenderness and flavor, but can be adjusted to preferred doneness by monitoring the internal temperature. Resting the chops under foil after removing them from heat is essential to keep them moist.
These lamb chops can be served with simple sides such as roasted vegetables, mashed potatoes, or a light salad to balance the richness of the meat and herb butter. The method focuses on clear cooking stages to achieve a well-executed pan sear and flavored finish.
Adjust seasoning amounts as needed and ensure the skillet is properly preheated for a good sear. Using a meat thermometer helps achieve precise doneness as heat carries on during resting.
Ingredients
- 8-9 lamb loin chop bone-in, about 1-inch thick
- 2 teaspoons kosher salt adjust as needed
- 1 teaspoon black pepper freshly ground
- 2 tablespoons olive oil for the pan
- 4 tablespoons butter salted
- 4 cloves garlic minced
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon thyme chopped fresh
Instructions
- Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
- Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
- Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
- Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
- Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.
Notes
- Monitor internal temperature to reach desired doneness, keeping in mind the meat will continue rising by about 5°F during resting.
- Rest lamb chops covered to allow juices to redistribute, enhancing juiciness.
- Pat lamb chops dry before seasoning for better searing and crust formation.
- Use fresh herbs and garlic in the butter for optimal flavor infusion during basting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 871 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 871kcal | 44% |
| Carbohydrates | 2g | 1% |
| Protein | 37g | 74% |
| Fat | 79g | 122% |
| Saturated Fat | 35g | 175% |
| Cholesterol | 197mg | 66% |
| Sodium | 1390mg | 58% |
| Potassium | 506mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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