Pan Seared Lamb Chops

This recipe for pan-fried lamb rib chops, also called lollipops, is made all in one pan. They’re almost too easy to make! The flavors are simple—whole garlic cloves, rosemary sprigs and fennel seeds—but a brief stint in ripping hot olive oil builds a wonderful foundation of flavor for the chops to get seared in.

Pan-fried lambs chops may be our favorite way to enjoy lamb. Aside from the fact that they cook incredibly fast (which we love), lamb rib chops have the perfect balance of fattiness to meatiness, they sear up incredibly well, and a couple of chops are all you need per person for a meal thanks to how flavorful they are. Served with a simple side dish and this quick lamb dinner can be as casual or elegant as you’d like. 

Ingredients to Make Pan Seared Lamb Chops

• Garlic: you’ll need a few cloves of garlic for this recipe. Simply smash them with the side of a chefs knife and add them to the pan. This will add a nice garlic flavor without taking over.
• Rosemary: fresh rosemary pairs incredibly well with lamb (and garlic). The dish takes on a lovely earthy flavor and the rosemary gets slightly fried, making it nice and crisp.
• Fennel Seeds: another great pairing is fennel seeds and lamb! If you aren’t keen on fennel seeds you can also use cumin seeds.
• Lemon: fresh lemon slices add bright tartness and take on a nice char in the pan.
• Lamb Rib Chops: This recipe uses lamb rib chops, which are also often referred to as lamb lollipops. Lamb rib chops are smaller than the other two types of lamb chops—shoulder chops and loin chops—and feature a long slender rib, giving them that “lollipop” look. They might be small, but don’t let that fool you on how much flavor they have. And if you can’t find lamb rib chops, you can also use lamb loin chops—they’ll just need a bit more time in the skillet.
• Kosher Salt and black pepper

How to Make Pan Seared Lamb Chops

The process of pan-frying rib chops couldn’t be simpler. Most recipes call for a neutral, high-heat oil like vegetable, canola or grape seed to fry them in. Olive oil generally isn’t suited for searing things over high heat because it has a lower smoke point. But since they cook so quickly, we prefer to sear lamb rib chops in olive oil.

The key to making really good pan-seared lamb rib chops is to get a cast-iron skillet ripping hot before adding the chops.  Since these chops are smaller, they cook faster. Which means you have a small cooking window to infuse these chops with flavor and get some nice browning on them. 

Cooking lamb rib chops in a really hot skillet is essential for developing a nice golden sear.

1. Preheat a large cast-iron skillet. 
2. Generously season the lamb chops with salt and pepper.
3. Add oil to the pan and swirl to coat.
4. Add garlic, rosemary and fennel and cook 1 minute, stirring frequently. 
5. Add chops and cook until deep golden brown on both sides. 
6. Sear lemon slices until browned.

What Internal Temperature to Cook Lamb Chops to

Single lamb rib chops cook so quickly that checking the internal temperature can be more of a hassle than helpful. But if you have an instant-read thermometer, go right ahead and use it! Using internal temperature as a guide for cooking meat is always a good idea.

Lamb rib chops are best served medium-rare or medium. Any more and the meat will start to dry out and lose some of its tenderness (which is what makes them so good!). 

• 125°F (52ºC) for rare
• 135°F (57ºC) for medium-rare
• 140°F (60ºC) for medium

How Long to Pan Sear Lamb Rib Chops

• A good rule of thumb to follow for single-cut rib chops is 1½ minutes per side over medium-high heat. This length of time and temperature will result in medium-rare chops. 
• If you like lamb on the rare side, drop the cook time down to one minute per side.
• If you prefer lamb to be prepared medium, or medium well cook for 2–2 ½ minutes per side.
• And lastly, if you choose to use double ribs chops, sear the meat on all four sides, about 2 minutes per side.

Serving Lamb Chops

• Make them a full meal and serve the lamb chops over a med of Mashed Celery Root Potatoes
• For a light, summery meal, serve these lamb chops with Roasted Green Beans or Sautéed Broccoli.
• We also like to serve lamb chops with Garlic Naan and homemade Hummus.
• Our Miso & Za’atar Potato Salad is a perfect pairing!
• Add a pat of Black Truffle Butter for even more depth of flavor and savoriness.
• Serve with a simple side salad such as this Butter Lettuce Salad, Garden Salad or Caesar Salad.

FAQ

Pin This Recipe

Love this recipe and want to save it? Pin this recipe!

Pin This Recipe

More Lamb Recipes to Try

• Our Lamb Vindaloo is a deliciously rich braised lamb dish that’s perfect with Cilantro Lime Brown Rice or naan.
• Lamb Tikka Masala, featuring our Tikka Masala Simmer Sauce, is another rich and full-flavored dish to try. You will fall in love with this one!
• Looking to grill some lamb chops? We’ve got just the recipe! Try our Grilled Lamb Loin Chops.
• Make use of ground lamb in our Spicy Ground Lamb Tacos or make Lamb Kofta with all the fixings!
• If you love meatballs, we’ve got lamb meatballs too! Stewed in a saucy tomato broth that is outrageous!
• Pull out the Instant Pot for a show-stopping dinner of Lamb Shanks or our Moroccan Stew.

Lamb

Instant Pot Lamb Shanks

Indian-Inspired

Lamb Vindaloo

Lamb

Lamb Kofta Platter

Soups, Stews & Chilis

Instant Pot Moroccan Lamb Stew

More About Rib Chops

Lamb rib chops are cut from the rack of lamb, or the top part of the back attached to the ribs. This cut of meat is incredibly tender and flavorful. 

Most often when you purchase either a rack of lamb or lamb rib chops, the chops have been “frenched.” When rack of lamb or lamb chops are frenched it means the last inch or so of meat attached to the ends of the ribs have been trimmed away, leaving a bare bone. This French trimming method gives the chops a more refined, elegant look. You can easily do this yourself, but nowadays lamb rib chops are already sold this way, or your butcher can do it for you quick. 

5 Test Kitchen Approved Tips

Years of test kitchen experience distilled into a simple series to help you become a better, more confident cook!

First Name *

Email Address *

Sign Up