Quick and Easy Pan Seared Lamb Chops

Plate of pan seared lamb chops served with salad and fried plantains.

Quick and Easy Pan Seared Lamb Chops

Pan seared lamb chops are a quick way to get a flavorful dinner on the table, using simple seasoning and a hot cast iron skillet for that golden crust. There’s also an oven option if you want a more flexible way to finish them.

Course Main Course

Cuisine American, Caribbean American

Keyword how to cook lamb chops, lamb chops, lamb chops recipe, pan seared lamb chops

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 487kcal

Equipment

Cast Iron Skillet
Tongs
Mixing Bowl
cutting board
Chef’s knife
Spoon or spatula
Paper Towels

Ingredients

2 1/2 lbs Lamb Rib Chops (16 chops or two racks)
1/2 Cup Olive oil (divided)
1/4 Cup McCormick's Montreal Steak Seasoning

Instructions

Start by patting the lamb chops dry. Don't skip this step. It helps to give a good golden sear. Then rub the chops with about 3 tablespoons of olive oil and season with the steak seasoning.
Let marinate for 10-15 minutes at room temperature.
When ready to cook, heat a heavy skillet (preferably cast iron) over medium heat. Once hot add the remaining oil and when the oil is hot add the lamb chops in a even layer. Do not crowd the pan. Work in batches if needed.
Let them cook undisturbed for 3-4 minutes, then flip and continue to cook for another 3-4 minutes for a perfect medium rare temperature. If you prefer them more cooked. 5 minutes on each side gives you medium and 6 minutes gives you medium well.
Once they are cooked to your liking remove from the heat and rest for 5 minutes before serving. My kids love this as is, but you can add a little chimichurri to brighten up the chops if you like. See notes for the chimichurri recipe and instructions.

Notes

Classic Chimicurri:

1 cup flat leaf parsley (finely chopped)
3 cloves garlic (minced)
2 tablespoons red wine vinegar
1/4 teaspoon coarse salt
1 wiri wiri pepper (minced), or 1/4 teaspoon of red pepper flakes
1/2 cup olive oil

Combine all the parsley, garlic, red wine vinegar, salt and pepper in a bowl. Then stir in the olive oil.

Nutrition