I’ve had so many requests for a good lamb chops recipe over the years and this one is truly delicious. Pair this with Au Gratin Potatoes and Roasted Asparagus for a showstopping dinner. We definitely have our go-to favorites for holiday meals like Baked Ham, Prime Rib Roast or Juicy Roast Turkey. If you are a fan of lamb recipes, these pan-seared lamb chops are a must-try. The method is straightforward and the pan sauce adds amazing flavor without being too spicy. My kids even loved this and kept coming back for little bites of juicy lamb, which tells you it wasn’t too spicy, but oh so flavorful!
Lamb Chops Recipe Video
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Ingredients
Lamb rib chops – about 8-count, cut from a Frenched rack of lamb Garlic cloves – we use plump garlic (don’t skimp on it) Olive oil – I use light olive oil so it doesn’t get too smokey on the skillet when searing. Parsley – we use fresh parsley in the marinade and more for garnish. You can substitute with 2 tsp of dried parsley for the marinade if you prefer. Tabasco Sauce – contains vinegar which tenderizes the meat and adds extra flavor. You can leave it out if you prefer. Seasonings – Salt, pepper, and dried thyme ensure the meat is perfectly seasoned. Chicken Stock – you’ll need this for the sauce, or you can substitute it with beef stock. Butter – swirled in at the end for a richer pan sauce.
Pro Tip: Frenched means part of the meat/fat has been cut away on the bone side to expose the bones. If it’s not pre-sold this way, ask your butcher to do it for you.
Where to Buy Lamb Chops?
We purchased the lamb at Costco – a recommendation from my husband’s cousin, Angelina who is a big fan of lamb and actually inspired this recipe. We prefer to cut Lamb rib chops from a full rack because they look a little fancier with the little rib handle.
Can I use Lamb Loin Chops?
This recipe also works well with lamb loin chops and can be a little less expensive. I’ve tested both the lamb loin and lamb rib chops and both work. Since loin chops are typically thicker, they take slightly longer to cook. You might consider finishing them off in the oven at 350˚F for 5-10 minutes after searing them on the skillet. Doneness temperatures in the chart below will remain the same.
How to Cook Lamb Chops
Lamb Chops Temperature Guide
From our experience, at 3 minutes per side, lamb chops will be medium doneness and at 4 minutes per side, they will be medium-well to well done. Cook until your desired doneness is reached and an instant-read thermometer registers 5 degrees below the desired temperature
Rare – remove at 125˚F to get a final resting temperature of 130˚F. Medium-Rare – remove at 130˚F for a final temp of 135˚F Medium – remove at 140˚F for a final temp of 145˚F Medium-Well – remove at 155˚F for a final temp of 160˚F Well Done – Remove at 160˚F for a final temp of 165˚F (the meat will get tough when well done so we don’t recommend this)
Pro Tip: The USDA recommends a safe cooking temperature for lamb of 145˚F. Checking lamb doneness is similar to a good steak – it’s pretty red when rare and has little to no pink when well done. Lamb is best when cooked to medium doneness. Pan-Seared Lamb Chops have a flavorful garlic and herb crust with a juicy and tender center. I hope you love this recipe. Let me know if this becomes a part of your Easter or holiday menu.
Serve With
Lamb chops always feel like a special dinner and are delicious paired with:
Sauces – try Chimichurri Sauce, Mint Sauce, or yogurt sauce like Tzatziki. Potatoes – there are so many great options for potatoes. Some of our favorites are Creamy Mashed Potatoes, Roasted Potatoes, or Potatoes Au Gratin. Salad – Keep it simple with Caesar Salad, Caprese, or Panzanella Salad.
P.S. If you love lamb recipes, don’t miss our popular Lamb Stew Recipe. Q: Do you make lamb for the holidays? What’s YOUR favorite way to prepare it? I’d love to hear from you in a comment below 🙂
