Pan Seared Lamb Chops with Garlic, Thyme, and Rosemary Recipe
This Pan Seared Lamb Chops recipe features tender lamb rib chops seasoned simply with salt and pepper, pan-seared to perfection and finished with fragrant butter, garlic, thyme, and rosemary. The result is a juicy, flavorful main dish perfect for a sophisticated weeknight dinner or special occasion.
- Prep Time: 10 minutes (plus 30 minutes resting at room temperature)
- Cook Time: 8-10 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Meat
- 2 lbs lamb rib chops (approx 6–8 chops)
Seasoning
- Salt and pepper (to season)
Cooking
- 1 Tbsp olive oil
- 1/4 cup salted butter
- 3 garlic cloves (finely chopped)
- 1 Tbsp fresh thyme
- 1 Tbsp chopped fresh rosemary
Instructions
- Prepare the lamb chops: Pat the 6-8 lamb rib chops dry with a paper towel and season both sides generously with salt and pepper. Allow the lamb to sit at room temperature for 30 minutes to ensure even cooking.
- Heat the pan: Preheat a cast iron skillet or heavy-bottomed pan over high heat until it is very hot. Add 1 tablespoon of olive oil, swirling to coat the pan evenly.
- Sear the lamb chops: Place the lamb chops in the hot pan without moving them. Cook for 3-4 minutes on one side to develop a golden-brown crust. Flip the chops and cook for another 3-4 minutes on the other side.
- Add butter and herbs: Reduce the heat to medium-low. Add 1/4 cup of salted butter, the finely chopped garlic, fresh thyme, and chopped rosemary to the pan. Stir the mixture gently around the lamb chops and baste the chops by spooning the flavorful butter and herbs over them as they finish cooking.
- Check doneness: Use a meat thermometer to check the internal temperature by inserting it into the thickest part of the lamb. Cook until it reaches 145°F for medium-rare, 150°F for medium, or 170°F for medium-well.
- Rest the lamb chops: Remove the lamb from the pan and place on a serving plate. Loosely tent with aluminum foil and let rest for 10 minutes to allow the juices to redistribute before slicing and serving.
Notes
- Letting the lamb rest at room temperature before cooking helps achieve even cooking and better flavor.
- A cast iron skillet is ideal for achieving a great sear, but a heavy-bottomed stainless steel pan can be used as an alternative.
- Use fresh herbs for the best flavor infusion in the butter basting step.
- Resting the meat after cooking is crucial to keep it juicy and tender.
- Adjust the cooking time slightly depending on the thickness of the lamb chops.
Keywords: pan seared lamb chops, lamb rib chops, garlic butter lamb, thyme rosemary lamb, easy lamb recipe, stovetop lamb