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