Pan-seared lamb chops are super flavorful, only require a handful of ingredients and they couldn’t be any easier to make. Do you want a quick weeknight dinner that still feels fancy and looks like you put effort into it? Pan-seared lamb chops flavored with thyme and garlic are made for you then! It’s such a simple recipe and a sure way of getting tender and fragrant lamb.
TAKE THE TIME TO BRING THE MEAT TO ROOM TEMP
Pan-seared lamb chops are quick to prepare and even quicker to cook. However, I encourage you to wait for half an hour after you covered them in olive oil, thyme and garlic, before cooking them. This way you will let the flavor infuse and bring the lamb chops to room temperature. Thus ensuring delicious and evenly cooked pan-seared lamb chops! In the meantime you can prepare a side dish to go with your chops. I usually make stewed flageolet beans like the predictable French girl I am but salads, roasted vegetables or any type of potato dish would complement pan-seared lamb chops beautifully!
VERY HOT PAN/SKILLET
Pan-seared lamb chops cook really quickly so it’s important that you stick around and set an alarm. One thing to keep in mind is that your pan needs to be really hot when you place the lamb chops on it. Smokingly hot, otherwise the meat won’t sear properly. If you do use a heavy-based pan or skillet heat it for 5 to 10 min. Heavy-based pans take longer to heat but they conduct the heat more evenly.
DIFFERENT THICKNESS & TEMPERATURES
Another thing to keep in mind is that the time given in the recipe is indicative. My lamb chops were pretty thin and small. The cooking time depends on how thick your lamb chops actually are. The thicker the cut, the longer it takes to cook. If your lamb chops are about 2cm (1 in) thick or weigh 115g (4 oz) each you will have to cook them for 3 to 5 min on each side.
To take the guesswork out of the equation and feel confident, don’t hesitate to use a thermometer. The cooking time also depends on how you prefer your lamb chops. Check the temperature at the thickest point, for
- very rare pan-seared lamb chops it should read 52°C (125°F),
- rare ones it should read 60°C (140°F),
- medium-rare it should read 63°C (145°F), for medium if should read 70°C (158°F),
- well done it should read 77°C (170°F).
I’m one of these people who would never eat any kind of meat past 63°C. I love the taste of blood (yes), I don’t get squeamish when I cut meat and anything beyond medium-rare feels dry to me. I converted my husband to medium-rare steaks but I haven’t been that successful with lamb (yet) so I cooked these lamb chops according to his palate.
Looking for other meaty recipes? Here are some of my favorites:Print
Pan-seared lamb chops are super flavorful, only require a handful of ingredients and they couldn’t be easier to make. It’s a sure way of getting tender and fragrant lamb every time!
- 6 thin lamb chops, about 1cm (½ in) thick
- 2 tbsp olive oil
- 2 tsp dried thyme (or 1 thyme branch)
- 2 garlic cloves, peeled
- Marinate. Pat off the lamb chops with a paper towel until they are as dry as possible and place them on a deep plate. Drizzle the olive oil on top and sprinkle the thyme. Season generously with salt and black pepper on both sides. Smash the garlic cloves by pressing down on them with a large-bladed knife. Add the garlic cloves to the plate and massage the lamb chops to coat them in the oil. Cover and then set aside for half an hour at room temperature.
- Cook the lamb chops. Heat a large heavy-based nonstick frying pan or skillet over high heat for at least 5 min. Add the garlic when the pan is really hot and cook until it’s just starting to color (a minute or 2 should be enough). You can discard the garlic if you wish. Place the lamb chops in a single layer and cook for 2 min on each side*. If your lamb chops are thicker, cook them for 30 seconds longer on each side. If you have a thermometer, check the temperature at the thickest point. For medium pan-seared lamb chops aim for 63°C (145°F).
- Rest. Transfer the chops to 2 plates and cover loosely with aluminum foil. Rest for a minute or so and enjoy!
*The cooking time I gave was for medium lamb chops (only slightly pink in the middle) so cook them for 1 min longer on each side if you want well-done pan-seared lamb chops or for 1 min less on each side if you prefer rare pan-seared lamb chops.
You can keep any leftover in the fridge in an airtight container or tightly wrapped with plastic wrap or aluminum foil for up to 3 days.
- Serving Size: 3 lamb chops
- Calories: 409
Keywords: lamb cutlet, easy lamb recipes, french lamb