Easy Pan Seared Lamb Chops

Pan seared lamb chops come together quickly with simple seasoning and a hot cast iron skillet that gives you a rich, golden crust. If you prefer a more hands-off finish, I’ve included oven instructions as well.

Pan Fried Lamb Chops

Lamb chops don’t get nearly enough attention, especially for how easy they are to make at home. I use lamb rib chops here because they cook quickly and stay tender.

I love this recipe because it’s simple and consistent. My kids love lamb chops, but only when I make them like this, and I like that I can cook them on the stovetop or finish them in the oven, depending on how I’m moving that day.

If you’re looking for more lamb recipes, try my Lamb Curry and Lamb Stew next.

Why You’ll Love These Pan-Seared Lamb Chops

• Quick Meal: This recipe comes together in about 30 minutes from start to finish, using just a couple of ingredients you likely already have in your pantry.
• Perfectly Tender: Cooking the lamb chops over medium heat and letting them rest after searing helps keep them juicy and tender. You get that soft, flavorful bite you’d expect from a well-cooked lamb dish.
• Rich Flavor: The combination of a good sear and a bold steak seasoning builds depth quickly, creating a crust on the outside while keeping the inside full of flavor. It’s simple, but it doesn’t taste basic.
• Perfect for Any Occasion: These lamb chops work just as well for a weeknight dinner as they do for something more planned, like a holiday meal, birthday dinner, or a casual night in.

What’s the best way to cook lamb chops so they are tender?

The best way to cook lamb chops so they are tender is to sear them in a hot pan over medium heat for a few minutes per side. Let the chops rest before serving so the juices stay in the meat. Avoid overcooking, since lamb can become tough if left on the heat too long.

Ingredients for Pan Seared Lamb Chops

If you’ve ever wondered how to season lamb chops without overcomplicating it, this approach keeps things straightforward while still building plenty of flavor.

• Lamb rib chops: I use rib chops because they cook quickly and stay tender. That makes them perfect for a fast stovetop recipe. They also have a good balance of meat and fat, so you get flavor in every bite.
• Olive oil: This helps the seasoning stick to the lamb and also plays a key role in getting that nice sear in the pan. I divide it between coating the chops and heating the skillet.
• Montreal steak seasoning: This is my shortcut for a well-rounded lamb chop seasoning. It brings salt, pepper, garlic, and herbs together in one step, so you don’t need to measure out multiple spices.

See recipe card for quantities.

Choosing the Right Cut of Lamb

When I’m making pan seared lamb chops, I usually start with a French trimmed rack of lamb, which typically comes with two racks. I trim it if needed, then cut it into individual chops before cooking.

You can cut single or double chops depending on your preference. I like single chops for quicker cooking, but double chops work well if you prefer your lamb closer to medium rare.

How to Make Pan Seared Lamb Chops

Season the Lamb

Start by patting the lamb chops dry with paper towels so you get a proper sear. I rub them with olive oil, then coat them evenly with the steak seasoning, making sure each chop is well covered.

Let the chops sit at room temperature for about 10 to 15 minutes. This gives the seasoning time to settle and helps them cook more evenly.

Cook the Lamb Chops

To cook lamb chops, I heat a heavy skillet over medium heat, preferably cast iron. Once the pan is hot, I add the remaining oil, then place the chops in a single layer without overcrowding.

I let them cook undisturbed for 3 to 4 minutes on the first side to build a good crust. Then I flip and cook for another 3 to 4 minutes for medium rare, adjusting the time depending on how you like them done.

Render the Fat

If the chops have a thicker fat edge, I like to stand them up and let that side cook for a minute or two. This helps render some of the fat and adds even more flavor to the final dish.

Rest and Serve

Once the lamb chops are done, I remove them from the pan and let them rest for about 5 minutes. This keeps them juicy and allows the flavors to settle before serving.

Making Lamb Chops in the Oven

If I want to finish these in the oven, I start by searing the lamb chops on both sides in a cast iron skillet over medium heat, about 3 to 4 minutes per side. Once they have a good crust, I transfer the skillet directly to a preheated 400°F oven.

For medium rare, I let them cook in the oven for 2 to 4 minutes. For medium, I leave them in for about 4 to 6 minutes, depending on the thickness of the chops.

Once they’re done, I remove them from the oven and let them rest for 5 minutes before serving. This helps keep them tender and juicy.

Lamb Chop Temperature Guide

Getting the ideal internal temperature for lamb chops comes down to how you like your meat cooked. I always use a quick-read thermometer when I want to be precise, especially since lamb cooks quickly and can go from perfect to overdone fast.

• Rare: 120–125°F. Cool red center with a very soft texture.
• Medium Rare: 130–135°F. Warm red center and the most tender, juicy result.
• Medium: 140–145°F. Warm pink center with a slightly firmer texture.
• Medium Well: 150–155°F. Light pink center with less moisture.
• Well Done: 160°F and above. Fully cooked through with little to no pink.

I usually pull the lamb chops off the heat about 5 degrees before my target temperature, since they continue to cook as they rest. For me, medium rare is the sweet spot for both texture and flavor.

Chimichurri Sauce for Lamb Chops

If you want to serve pan seared lamb chops with sauce, chimichurri is a simple option that adds freshness and a little heat without overpowering the meat. It comes together quickly and works well with the rich flavor of lamb.

To make it, finely chop the parsley, then add it to a bowl with the garlic, red wine vinegar, salt, and wiri wiri pepper or red pepper flakes.

Stir everything together, then slowly drizzle in the olive oil while mixing until fully combined.

You can spoon it over the lamb chops just before serving or serve it on the side.

Storage

Store leftover lamb chops in an airtight container in the refrigerator for up to 3 to 4 days. Let them cool completely before storing to keep the texture from getting soggy.

To reheat, warm them gently in a skillet over low to medium heat until heated through, adding a small splash of oil if needed. You can also reheat them in a 300°F oven for about 8 to 10 minutes to help prevent them from drying out.

Recipe Tips for the Best Pan Seared Lamb Chops

• Pat the lamb chops dry before seasoning. Removing excess moisture helps you get a proper sear and that golden crust when cooking.
• Let the lamb sit at room temperature. Giving the chops 10 to 15 minutes before cooking helps them cook more evenly from edge to center.
• Use a hot skillet. A properly heated cast iron pan ensures the chops sear quickly instead of steaming.
• Do not overcrowd the pan. Cook in batches if needed so each chop has enough space to develop a crust.
• Leave the chops undisturbed while searing. Letting them cook without moving them for a few minutes helps build flavor and color.
• Adjust cook time based on doneness. A few extra minutes can take lamb from medium rare to medium or medium well, so keep an eye on timing.
• Let the lamb chops rest before serving. Resting for about 5 minutes allows the juices to redistribute so the meat stays tender.
• Try a Bunjal-style variation. For a deeper, spiced flavor, you can make Bunjal Lamb Chops using the recipe from Caribbean Paleo.

Frequently Asked Questions