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Buttery, garlicky pan seared lamb chops deliver a restaurant caliber dish that is ready in minutes!
These pan seared lamb chops are sure to impress, deliver a flavor punch, and can literally be on your table in minutes.
Crafting restaurant quality, elegant meals does not have to translate to fussy or difficult. With just a handful of top quality ingredients, you can create a dish that will rival anything you can find in an upscale restaurant. The secret is in the technique.
Pan seared lamb chops are elegant but easy. For a show-stopping presentation I recommend starting with rib lamb chops (lamb lollipops) with frenched bones.
To french the bone, simply cut and scrape away the meat or tissue from the bone of a chop. Not rocket science and it doesn’t require any special skill. Use the back of your chef’s knife or paring knife to scrape the tissue (away from the meat) off the bone until clean. Or mostly clean…doesn’t have to be perfect as some of the remaining tissue will cook off in the pan.
Next, season those chops GENEROUSLY with kosher salt and freshly ground pepper right before cooking. Seasoning right before you add the chops to the pan will result in a hard sear and well browned crust.
The choice of skillet is also important to delivering the best quality dish. A heavy bottomed pan that retains the heat is ideal to achieve that perfect sear. I rely on my favorite cast iron pan, but any skillet that ISN’T non stick will work.
Be sure to pre-heat the pan until hot and then add the butter and garlic. Just as the foam from the butter is subsiding, add the lamb chops in a single layer to the pan and scatter with the fresh thyme sprigs.
Be sure that the chops fit comfortably in the pan without crowding.
Overcrowding the pan can result in the lamb chops steaming instead of searing and won’t deliver on that well-browned outer crust.
Lamb chops cook quickly, so keep that heat high and use a large spoon to continuously baste the chops as they cook. Tip the pan, fill your spoon and baste rapidly. Basting adds a jolt of flavor, while keeping the lamb moist as they cook.
Lastly, allow the lamb to rest for a couple minutes before serving so the juices can redistribute. Because lamb chops are small, a couple of minutes will suffice.
Don’t waste those buttery pan juices and bits of caramelized garlic! Spoon the browned butter and garlicky bits over the pan seared lamb chops and serve with a sprinkle of fresh thyme leaves for garnish.
Let’s make pan seared lamb chops
- French the bones (if desired) by using the back of a chef’s knife or paring knife to scrape away the excess tissue. Season generously on both sides with kosher salt and pepper.
- Heat a heavy bottomed skillet (cast iron recommended, not non-stick) over high heat and melt the butter with the smashed garlic.
- Once the butter has melted, add the chops in a single layer and scatter with fresh thyme sprigs.
- Sear on both sides and baste continuously with the melted butter as they cook. Serve with a drizzle of butter.
Tips for success
- I love the fancy look of lamb rib chops with frenched bones, but if you can’t find them loin chops can be substituted.
- You don’t have to fully french the chops, but cleaned bones make an elegant appearance if you want to impress.
- To french the chops, simply scrape the tissue from the bone with a back of your knife until they’re clean (it doesn’t need to be perfect).
- Searing the chops over high heat gives them a browned, caramelized crust and butter basting them as they cook keeps them moist and extra flavorful.
- Serve the chops with a drizzle of the browned garlic and butter for an extra flavor punch.
More delicious lamb dishes
Buttery, garlicky pan seared lamb chops deliver a restaurant caliber dish that is ready in minutes!
- 2 lbs lamb rib chops (6-8 chops)
- 2 oz unsalted butter, cubed
- 6 cloves garlic, smashed
- 10 sprigs fresh thyme
- kosher salt and pepper
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Season the lamb chops generously on both sides with kosher salt and pepper.
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Heat a heavy bottomed skillet over high heat (I like cast iron). Add the butter and garlic to the pan.
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Once the butter has melted, nestle the chops and into the pan and scatter with the thyme sprigs.
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Sear the chops 2-4 mins per side (depending on the thickness of the chops), turning once. Baste the chops with the butter as they cook. Serve the chops, drizzled with the garlic butter.
- I love the fancy look of lamb rib chops with frenched bones, but if you can’t find them loin chops can be substituted.
- You don’t have to fully french the chops, but cleaned bones make an elegant appearance if you want to impress.
- To french the chops, simply scrape the tissue from the bone with a back of your knife until they’re clean (it doesn’t need to be perfect).
- Searing the chops over high heat gives them a browned, caramelized crust and butter basting them as they cook keeps them moist and extra flavorful.
- Serve the chops with a drizzle of the browned garlic and butter for an extra flavor punch.
Cynthia Jones says
I loved the simplicity of this recipe!
Adam says
Good, but “high” is too hot, unless you want to burn your garlic.
Cathy Roma says
This is such a quick cook and the garlic is whole and smashed, not minced. High is important for the sear on the chops and I’ve never had an issue with burned garlic, especially since you’re basting as it cooks.