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Ideal for holiday menus and weeknight dinners alike, this skillet Lamb Chops Recipe can be on the table in 20 minutes flat (complete with garlic-herb pan sauce). Lamb recipes need not be intimidating, and this skillet dinner is delicious proof.
Beef, chicken, turkey, and pork might get more glory as the star of the majority of the worlds’ entrees. While I adore all of the above is so many of my MVP main dish recipes, consider this juicy, flavor-packed, and easy Lamb Chops Recipe a reminder of how much there is to love about lamb.
The mild red meat is often relegated to holiday entree territory; my Roast Rack of Lamb is a terrific option for just that. But why reserve lamb recipes for holidays like Easter and Passover alone?
Lamb Chops are about as quick-cooking as chicken breasts and are even speedier than chicken thighs, pork chops, and steaks. Plus they’re super juicy, savory, and leave you with caramelized drippings that can transform into a so-tasty-I-could-drink it garlic pan sauce in a mere 60 seconds.
Who’s ready to chop to it?
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Lamb loin chops: Loin chops are lean, tender, and one of the most readily available cuts you can find at the butcher counter at grocery stores. They have a 3 ounce to 4 ounce serving size and look like small T-bones; in fact, loin chops are sometimes called T-bone chops.
Step-by-step instructions
- Pat the lamb chops dry with paper towels and sprinkle liberally with salt and pepper. In a very large skillet (stainless steel or cast iron skillet) over medium-high heat, heat the olive oil until shimmering.
- Add the lamb chops and garlic and sear until the chops are browned and crusty on the bottom, about 3 minutes. Turn the chops and garlic and continue cooking until the chops are browned on the second side and reach 145 degrees on an instant-read thermometer.
- Transfer the chops to a baking sheet or plate and leave the garlic in the skillet. To the skillet with the garlic, whisk in water, lemon juice, parsley, thyme, and crushed red pepper (to taste), scraping up any browned bits on the bottom, until sizzling, about 1 minute.
- Spoon the sauce over the lamb chops and serve immediately.
Recipe tips and variations
- Yield: This recipe makes 2 pounds of Lamb Chops (precooked weight) which will yield 4 servings, 2 lamb chops or 6 ounces of meat per serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- More flavors: Add your favorite flavors like Dijon mustard, mint, fresh tomatoes, wine or broth, onions, or shallots. Or sprinkle with lamb-friendly spices like cinnamon, coriander, cumin, fennel, oregano, and paprika.
- Mount with butter: “Monte au beurre” is a French cooking technique where you whisk cold butter into a sauce to finish it. For a little French flair on your chops, whisk cold unsalted butter into the skillet before adding back the chops. Delicious!
- Marinade: To infuse your lamb with even more flavor, make a simple marinade with the lemon juice, fresh herbs, and garlic. Add to a bag or bowl with the chops and marinade up to 1 day in advance. Bring the chops to room temperature before proceeding with the recipe.
- Greek seasoning: This is a nice all-purpose blend for lamb chops, chicken, and beef steaks. In a small bowl or jar, add 2 teaspoons EACH dried basil, garlic powder, and oregano and 1 teaspoon EACH of black pepper, cinnamon, dill weed, marjoram, parsley, rosemary, and nutmeg. Add salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper, but sometimes it’s better to season your protein directly based on its size and shape). Store in a spice jar or other airtight container.
Frequently Asked Questions
I love cooking lamb chops in a skillet on the stovetop. That way, it’s a breeze to create a garlicky pan sauce in the drippings. Plus, this Lamb Chop Recipe is so fast, you can have the indoor skillet recipe on the table in about the time it takes to preheat a grill.
That being said, you can definitely recreate this same meal on your outdoor grill, if desired, I just suggest doing so in a skillet so you don’t sacrifice those savory drippings. Use your largest grill-safe pan, and preheat the temperature of 400 to 450 degrees F. Once the chops are done and resting, turn the heat down to 375 degrees F to complete the pan sauce so the garlic doesn’t burn.
This recipe results in two chops (6 ounces) per person, which I find to be a satisfying serving size for most. But by all means, make more of this Lamb Chops Recipe if your crew tends to have heartier appetites.
According to the American Lamb Board, if you take the lamb chops off the heat at 135 degrees F, they will rise to 145 degrees F (medium-rare) after resting for 3 minutes; about the time it takes to sauce and serve the chops. If you pull them at 150 degrees F, they will rise to 160 degrees F (medium). And if you remove the lamb chops from the pan at 160 degrees F, they will hit 170 degrees F (well).
Lamb rib chops contain a portion of the rib and the spine, while lamb sirloin chops contain sirloin and tenderloin with a bone in between.
Round out the meal
Salad Recipes
Spinach Salad with Bacon Dressing
Side Dish Recipes
Garlic Mashed Potatoes
Soup and Stew Recipes
Cream of Asparagus Soup
Vegetable Recipes
Roasted Carrots
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Lamb Chops Recipe
Ingredients
- 8 (1/2-inch thick) lamb loin chops fatty tips trimmed (about 2 pounds)
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 10 cloves garlic halved
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley minced
- 1 tablespoon fresh thyme minced
- 1 pinch crushed red pepper flakes
Instructions
- Pat the lamb chops dry with paper towels and sprinkle liberally with salt and pepper. In a very large skillet over medium-high heat, heat the olive oil until shimmering.
- Add the lamb chops and garlic and cook until the chops are browned and crusty on the bottom, about 3 minutes.
- Turn the chops and garlic and continue cooking until the chops are browned on the second side and reach 145 degrees on an internal thermometer. Transfer the chops to a baking sheet or plate and leave the garlic in the skillet.
- To the skillet with the garlic, whisk in water, lemon juice, parsley, thyme, and crushed red pepper, scraping up any browned bits on the bottom, until sizzling, about 1 minute. Pour sauce over the lamb chops and serve immediately.
Notes
- Lamb loin chops: Loin chops are lean, tender, and one of the most readily available cuts you can find. They have a 3 ounce to 4 ounce serving size and look like small T-bones; in fact, loin chops are sometimes called T-bone chops.
- Yield: This recipe makes 2 pounds of Lamb Chops (precooked weight) which will yield 4 servings, 2 lamb chops or 6 ounces per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Do you recommend mint jelly on the side?
Yes! i should probably add that to the post honestly. I remember as a kid asking why people always ate mint jelly with lamb, and the answer I got was “it was the lamb’s dying wish.” Of course now I know it’s just a really great flavor pairing! So yes. Mint jelly because it’s what the lamb would have wanted. :) Thank you Pat! -Meggan
So perfect, thanks for giving us your recipe