Pan Seared Lamb Chops are tender and juicy with golden edges and a flavorful garlic and herb crust. Finished with an easy two ingredient pan sauce, these lamb chops make an impressive choice for holiday side dish recipes and special dinners without requiring a complicated cooking method.
The stovetop preparation is straightforward, making it easy to achieve beautifully browned edges while keeping the center tender and juicy. The pan sauce adds another layer of flavor without bringing too much heat, so the dish remains flavorful while still being approachable.
Lamb can be a wonderful alternative to more traditional holiday meals such as baked ham, prime rib roast, or roast turkey. These lamb chops are also a great option for anyone who enjoys lamb and wants a dish that feels special without requiring a lengthy preparation.
Lamb loin chops can also be used for this recipe and may be a more budget friendly option. Both loin chops and lamb rib chops work well, although loin chops are generally thicker and may need a little more cooking time.
If using thicker lamb loin chops, sear them in the skillet first, then consider finishing them in a 350°F oven for 5 to 10 minutes. The recommended doneness temperatures remain the same, helping you cook the lamb to your preferred level while keeping the center tender.
Prep Time
7 minutes
Cook Time
8 minutes
Marinating Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
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2 lbs lamb rib chops, 8 count, cut from a rack of Frenched lamb ribs
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5 plump garlic cloves, pressed
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4 Tbsp olive oil, divided
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2 Tbsp fresh parsley, plus more for garnish (or use 2 tsp dried parsley)
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2 tsp Tabasco original red pepper sauce
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1 tsp fine sea salt, we used sea salt
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1 tsp black pepper, freshly ground
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1/4 tsp dried thyme
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1/2 cup chicken stock, or beef stock
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2 Tbsp unsalted butter, softened
Instructions
How to Make Lamb Chops with Garlic Butter Sauce
- Begin by thoroughly patting the lamb chops dry with paper towels, removing any bone fragments or shards. Cut between the ribs to separate the chops into even ¾-inch or 1-inch portions.
- In a measuring cup, combine the pressed garlic, olive oil, parsley, Tabasco, salt, pepper, and thyme. Stir until the marinade is well combined.
- Place the lamb chops in a non-reactive casserole dish and pour the marinade over them. Rub the marinade evenly over all sides of the chops, focusing on the meaty portions. Cover and refrigerate for at least 1 hour or overnight.
- Take the lamb chops out of the refrigerator 30 minutes before cooking. Heat a large, heavy pan over high heat and add 1 tablespoon of oil. Once the oil is hot, add the chops and sear for 2–4 minutes per side, depending on their thickness and your preferred doneness. Use a thermometer to check the internal temperature, keeping in mind that the temperature will rise by about 5°F as the chops rest. Cook in two batches if necessary.
- Transfer the cooked lamb chops to a serving plate, loosely tent with foil, and let them rest for 5 minutes while preparing the pan sauce.
To Make the Pan Sauce
- Carefully spoon out the excess oil from the pan, leaving 1–2 tablespoons behind along with the flavorful drippings.
- Pour in the stock and simmer for 2 minutes. Turn off the heat, then gradually swirl in the softened butter, adding 1 tablespoon at a time until incorporated.
- Spoon the finished sauce over the lamb chops and garnish with additional parsley if desired.
Notes
Lamb Chop Cooking Temperature Guide:
- Remove at 125˚F for Rare to get ideal temp of 130˚F.
- Remove at 130˚F for Medium Rare to get ideal temp of 135˚F
- Remove at 140˚F for Medium to get ideal temp of 145˚F
- Remove at 155˚F for Medium-Well to get ideal temp of 160˚F
- Remove at 160˚F for Well Done ideal temp of 165˚FNote:
- The USDA recommends safe cooking temp of 145˚F. Lamb is best cooked to medium.
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