Cast-Iron Seared Lamb Chops

These garlic herb pan-seared lamb chops are tender, irresistibly juicy, and bursting with flavor. They come together quickly for a perfect easy weeknight dinner but impressive enough to serve at a family holiday gathering or dinner party.

Lamb is one of our family’s favorite proteins because of its complex flavor and elegant presentation. I serve these lamb chops year-round at family and friend gatherings, and they are always crowd pleasing. These chops are very versatile and pair well with almost any side. I especially love pairing them with a homemade chimichurri sauce that just takes these completely over the top.

Lamb chops can be cooked in a variety of ways from grilled, to oven-roasted, but pan seared is a one of our favorite-tried and true methods.

WHAT CUT OF MEAT TO USE FOR LAMB CHOPS

When buying lamb chops, here are 2 popular options to consider:

1. Frenched rack of lamb (recommended): This is a rack of lamb where excess meat, cartilage and fat have been trimmed off the bone. It makes for a beautiful, elegant presentation with the rib handle fully exposed but also easier to prep, handle and serve.
2. Un-trimmed rack of lamb: This version still has the fat cap and meat attached the bones, giving it a more rustic appearance. While it offers richer, more pronounced lamb flavor, and retains moisture well, you may need to trim the fat cap as it does not render completely.

INGREDIENTS

• Rack of lamb: Choose a meaty rack of lamb to have more meat on the bone.
• Unsalted butter: Adds irresistible flavor to the seared crust.
• Olive oil: The base of the marinade.
• Rosemary: For that aromatic and delicious flavor. Add an additional few springs to the pan as the meat sears, to infuse the butter with additional flavor.
• Garlic: Fresh, and don’t skimp!
• Salt & freshly ground black pepper: Season to taste.

HOW TO MAKE PAN-SEARED LAMB CHOPS

1. Make the marinade: In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, salt, and black pepper.
2. Prep the lamb: Using a sharp knife, slice the rack of lamb in-between each rib bone into individual lamb chops – about 1 inch thick each.
3. Marinate the lamb: Rub the marinade all over the lamb chops. Cover and refrigerate for 1 hour or up to 12 hours.
4. Sear the lamb chops: Let the lamb chops come to room temperature 30 mins before cooking. Heat a cast iron skillet over high heat, melt the butter, add a few springs of rosemary and whole garlic cloves. Add the lamb chops and pan-sear for 2-4 mins per side, depending on the thickness and desired doneness of the lamb chops.

TIPS FOR THE BEST PAN-SEARED LAMB CHOPS

• Choose a thicker rack of lamb: to ensure you get meaty and juicy bites.
• Bring meat to room temperature: Allow the lamb chops to rest at room temperature for 30 mins before cooking. This ensures they cook much more evenly.
• Don’t over-crowed the pan: Sear chops in a batches if needed to avoid steaming the meat.
• Use a meat thermometer: Be careful not to overcook the meat.
• Rest the meat: Allow meat to rest for 5 mins before serving for maximum juiciness.

TEMPERATURE GUIDELINES FOR COOKING LAMB

• Rare: 120-125 degrees F
• Medium-rare: 125-130 degrees F
• Medium: 130-135 degrees F
• Medium-well: 135-140 degreed F
• Well-done: 140+ degrees F

Tip: Remember that the meat temperature will continue to rise by about 5 degrees F after removing from heat, so pull it off the heat about 5 degrees before your target temp.

MORE RECIPES TO ENJOY:

Garlic Butter Shrimp

Classic Broccoli Salad

If you make this Pan-Seared Lamp Chop Recipe, I’d love to hear how it turned out! Please share your thoughts in the comment section below.