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Pan Seared Lamb Chops

Pan Seared Lamb Chops are simply lamb chops pan fried on a skillet over medium high heat. The simple combination of tender lamb, savory butter, aromatic garlic, and fresh rosemary creates a symphony of flavors that will leave you craving more.

Make pan seared lamb chops for special occasions such as Easter or Valentine’s Day, dinner parties, or when you just want to enjoy a delicious piece of meat using a no-fuss yet fool proof method.

Two pieces of pan seared lamb chops on a plate surrounded with fresh rosemary herbs

Easy Pan Fried Lamb Chops

I love a good pan seared lamb chops or any lamb dishes for Easter. Accompanied by some classic creamy mashed potatoes and a simple roasted carrots side dish, maybe some strawberry mousse to wrap up the meal, I am utterly satisfied.

I know lamb can be an intimidating dish to prepare. Somehow we all hear of it and we think super hard or ultra fancy. And it is so not true! Sure, it sounds kinda fancy, but it is NOT hard at all.

With Easter around the corner, I want to introduce a quick and delicious way to prepare lamb. And pan seared lamb chops is the perfect place to start.

The truth is, pan seared lamb chops is perhaps one of the easiest dishes to make. It requires a little under 15 minutes from start to finish, and only 6 simple ingredients, which includes salt and black pepper.

Searing lamb chops is very similar to searing steaks. We cook the meat in a hot skillet, generously season it with a simple blend of salt, black pepper, garlic and fresh herbs to give flavor but not overpower the meat, which is the star of the show.

The key in this recipe is using good and fresh ingredients, and cooking the steak just right (not overcooking or undercooking) so that the meat is juicy and flavorful.

Yes, some finesse and practice is needed to perfect a solidly delicious pan seared lamb chops dish. But it totally doable. I will be diving into the details of this delightful recipe, including some tips and tricks to ensure your lamb chops turn out perfectly every time.

Top down view of a round plate of three lamb chops


Here are the short list of ingredients needed to make pan seared lamb chops. For this recipe, we are focusing on using a short list but fresh and good quality ingredients for maximum flavors.

  • lamb chops – both rib and loin lamb cuts of meat are referred to as lamb chops, and either one works! Either bone-in or boneless chops can be used – bone-in chops will take slightly longer to cook. Because pieces of meat will vary in size and thickness, it’s hard to estimate how long it will to cook, instead use a meat thermometer to measure the temperature of the meat for doneness.
  • salted butter – use good quality butter with salt content for best flavor. This is responsible for bringing beautiful flavors to your lamb chops
  • garlic – use fresh garlic, and avoid garlic powder.
  • fresh rosemary – use fresh herbs (not dried herbs) for this for the best flavor. Feel free to use a different herb such as thyme.
  • salt & black pepper

How to pan sear lamb chops

Preparing lamb chops: Bring the lamb chops to room temperature for 30-60 minutes before cooking. This will lower the temperature in the lamb chops and avoid drastically dropping the temperature when adding chops to hot oil on skillet.

Season lamb chops generously with salt and black pepper on both sides. This is where we add spices that will eventually be sealed onto the lamb chops when seared so be sure to be generous if you want your lamb chops to be flavorful.

Raw lamb chops generously seasoned with salt and black pepper

Searing the chops: Melt butter in a skillet under medium high heat. Once butter is fully melted and slightly bubbly, add fresh garlic cloves and twigs of rosemary around the chops and watch them sizzle in the butter. Yum!

Add chops to skillet. Avoid overcrowding. Sear one side of the chops for a few minutes until it is slightly golden brown. Flip and sear the other side.

Butter, garlic and herbs in skillet, then adding raw lamb chops

Cover if needed if the outsides of the lamb chops are burning but the insides are not completely cooked. Feel free to turn down (or turn up) the heat as needed as well.

Stick a meat thermometer into the thickest part of the chops. Sear lamb chops to the doneness of your liking.

Here’s the temperature for lamb cooked to medium rare, medium, and well cooked, so you get that perfect piece of cook lamb every time!

  • Medium rare (my personal favorite) = 135℉
  • Medium = 150℉
  • Well done = 160℉ or higher
Searing lamb chops in skillet in butter

When lamb chops are done, remove promptly, and let them sit for a few minutes covered in aluminum foil to rest. It should continue cooking just a little bit.

I like to serve it with an additional knob of butter on top of each chops…because you really cannot go wrong with butter! 🙂

Serve this lovely piece of seared lamb chops with some mashed potatoes, grilled veggies, and dinner rolls. It’s a 5-star restaurant meal right in the comforts of your home!

A plate with two pieces of seared lamb chops with rosemary twigs

Tips and Tricks

  • Quality and Fresh Ingredients: Choose high-quality lamb chops, real butter (not margarine), fresh garlic and fresh herbs for the best flavor and texture. Avoid using garlic powder or dried herbs when preparing pan seared lamb chops. Good ingredients make a huge difference for when pan searing lamb chops!
  • Proper Seasoning: Season the chops liberally with salt and pepper to enhance the taste. Don’t skim on the salt and pepper.
  • Hot Pan: Ensure your skillet is hot before adding the chops to achieve a nice sear. To test, drop a pinch of salt to the butter, if it sizzles then pan is hot and ready.
  • Adjust Cook Time Accordingly: Depending on the thickness/size/temperature of the raw chops, cook time will vary. Adjust accordingly. If the outsides are browned but the insides are not cooking quick enough, consider covering the skillet with a lid to speed up cooking time. Also consider lowering the heat as needed.
  • Resting Period: Let the lamb chops rest before slicing into them to retain their juices.
  • Customize Flavors: Experiment with different herbs such as fresh thyme to personalize the dish to your liking.

Frequently Asked Questions

What is the best cut of lamb for searing?

Lamb chops are best for searing, and there are typically two types: the rib or loin chop. They are both great for searing.

How long should I sear each side of the lamb chop?

Depending on the thickness, you should sear each side of the lamb chop for about 3-5 minutes under medium/medium high heat for medium-rare to medium doneness.

Can I sear the lamb chops in a non-stick pan?

Yes, you can sear the lamb chops in a non-stick pan, however, a cast iron or stainless steel pan may give you a better sear.

Is it necessary to let the lamb chops rest after searing?

Yes, it is recommended to let the lamb chops rest for 3-5 minutes after searing. This allows the juices to redistribute throughout the chop.

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More delicious meat recipes

Here’s for all the meat lovers out there!

A piece of bone in lamb chops topped with melted butter

Seared Lamb Chops

Lamb chops pan seared on the stovetop, infused with flavors of butter, garlic, and herbs. An easy and delicious way to prepare lamb chops…ready under 15 minutes! Perfect for special occasion such as Easter, Valentine's Day and Christmas.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 servings
Calories: 357kcal
Author: MinShien


  • 3 lamb chops
  • salt & pepper season generously
  • 2-3 tbsp butter
  • 2-3 cloves garlic smashed
  • 2 twigs rosemary


  • Bring lamb chops to room temperature.
  • When ready to cook, pat the chops dry and season generously with salt and pepper on both sides.
  • Heat a skillet over medium to medium high heat. Melt butter in the skillet. Add garlic and rosemary.
  • Add in the chops. Sear one side of the chops for a few minutes until it is slightly golden brown. Flip and sear the other side.
  • Continue cooking until desired doneness. For medium rare, pull the chops when they are 135℉; for medium, 150℉; for well, 160℉. (See Note 1)
  • Allow the chops to rest for 3 minutes before eating. Enjoy!


Note 1: If the outsides of the lamb chops are browned but the insides are not cooking quick enough, consider covering the skillet with a lid to speed up cooking time. Also consider lowering the heat as needed. 


Calories: 357kcal | Carbohydrates: 1g | Protein: 42g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 149mg | Sodium: 161mg | Potassium: 552mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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