Pan Seared Lamb Chops are quite possibly the most amazing way to enjoy lamb chops at home! They are juicy, tender, and feature an intense garlic marinade that cooks down into savory pan juices for a delicious sauce.
Serve these pan-seared lamb chops for a special occasion or simply for a night when you’re able to sit down and really enjoy a meal. Trust us, you will savor every bite!
These pan-seared lamb chops get a quick marinade in a garlic-herb sauce that adds some serious flavor to the meat.
Afterward, the lamb chops are seared in the pan until done and the remaining pan juices are turned into a light gravy. Yes, gravy. If there’s one thing that will turn an ordinary meal into an extraordinary meal, it’s gravy. Agree? 🙂
This homestyle lamb chops recipe results in a main course that is so delicious, so tender, and really quite simple to make!
Ingredients for Seared Lamb Chops
Our lamb chops recipe calls for the following ingredients:
- Lamb loin chops. We use lamb chops that are at least an inch thick and cut from the loin, they should resemble a small T-bone steak.
- Garlic cloves. Grated or minced. This infuses the marinade with so much delicious garlic flavor!
- Chopped fresh rosemary. It adds a wonderful, herb-y note to the marinade.
- Salt and black pepper. Because it’s a must with red meat!
- Freshly squeezed lemon juice. A key ingredient for the marinade.
- Olive oil. Also for the marinade!
- Butter. This will melt into the pan drippings for the sauce.
- Flour. To thicken the sauce.
- Beef broth. Also for the gravy- beef broth will add the best flavor.
- White wine. Use a dry, crisp white wine, like a Pinot Grigio or Sauvignon Blanc.
- Worcestershire sauce. Just a small amount will amp up the flavor in the gravy.
- Dijon mustard. You’ll whisk it into the gravy along with the Worcestershire sauce.
- Rosemary sprigs. Optional, but they make a lovely garnish.
How do you sear lamb?
Now for the process! Our seared lamb chops recipe includes three main steps: preparing the lamb, cooking the lamb, and making the gravy. Here’s a quick look how to sear lamb chops (make sure to check out the recipe at the bottom of the page to see all the details):
- Prepare the chops: Dry off the lamb chops with paper towels, then place them in a large flat dish, spread out in one layer.
- Make the marinade: In small bowl, whisk together the garlic, chopped rosemary, salt, pepper, lemon juice and olive oil. Pour the marinade over the lamb chops, turning to coat both sides. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. When ready to cook, transfer the lamb chops out of the marinade and onto a plate, then let them come to room temperature (about 30-45 minutes).
- Sear the lamb chops: Heat a heavy-bottomed skillet over medium heat and sear the chops about 4 minutes- a thick brown crust will form on the bottom. Flip, then sear the other side for 3 minutes (or until an instant read thermometer reaches 125°F for medium-rare or 135°F for medium). Transfer to a plate to rest while making the sauce.
- Make the sauce: Reduce the heat to medium, add the butter, then sprinkle in the flour. Stir and cook for 30 seconds, then whisk in the beef broth and white wine. Add the Worcestershire sauce and Dijon mustard and simmer the sauce for a couple of minutes to thicken. Add salt and pepper to taste.
Pro tips for seared lamb chops
A few tips to keep in mind as you prepare these tasty lamb chops:
- Before cooking the chops, use a silicone pastry brush to remove as much of the garlic and rosemary from the chops. These small bits from the marinade can burn when the lamb chops are seared in the pan.
- Our recommended cook time is based on chops that are 1-1/4-inches thick. Adjust the cook time accordingly for thinner or thicker chops.
- The target temperature to remove from the chops from the pan should be 5-10 degrees less than the desired temperature for doneness. After removing the chops from the pan, they will continue to cook from the residual heat. We recommend using an instant thermometer.
How to tell if lamb chops are done
The best way to determine if your lamb chops are done is to use an instant-read thermometer. A good meat thermometer will last you for years and help you cook any meat perfectly.
Use the following temperature guide to cook your lamb chops. We like our lamb chops cooked to medium-rare between 133°F and 135°F.
|Lamb Doneness Level||Temperature|
|Rare||122°F to 126°|
|Medium Rare||130°F to 135°F|
|Medium||138°F to 145°F|
|Medium-Well||146°F to 150°F|
|Well-done (tough and chewy)||155°F and over|
We like our lamb on the medium-rare to medium side, especially since these lamb loin chops are melt-in-your-mouth tender. Drizzle the gravy on top for a delicious, one-pan main course that will have everyone going back for seconds!
And if you are preparing these pan-seared lamb chops for a special occasion like a date night in or Valentine’s Day, you won’t be disappointed. The combination of the tender lamb and the flavorful gravy is a surefire way to anyone’s heart.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Roasted Rack of Lamb with Red Wine Cherry Sauce: This is the special occasion entrée that you have been waiting for! A savory rub of garlic and thyme adds incredible flavor to this tender, juicy rack of lamb. A pan sauce of red wine and cherries is the perfect accompaniment for this impressive entrée.
- Lamb Sugo: This classic Italian pasta dish is made with chunks of lamb simmered in a sauce made with onions, garlic, fresh tomatoes and red wine. A long, slow braising produces a rich, mellow sauce spooned over a plate of fettuccini or tagliatelle pasta.
- Slow-Roasted Lamb Shoulder and Root Vegetables: A hearty Sunday dinner in one pot! The long, slow oven roasting of this lamb shoulder produces a tender, moist and incredibly delicious flavor. We included healthy root vegetables to make this a one-pot meal!
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- 2 pounds lamb loin chops (8 chops 1-1/4-inch thick)
- For the Marinade:
- 4 garlic cloves, grated or minced
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/3 olive oil
For the Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Rosemary sprigs for garnish
Prepare the Chops:
- Pat the lamb chops with paper towels to remove surface moisture.
- Place in a flat dish large enough to hold them in one layer.
For the Marinade:
- Whisk together the garlic, rosemary, salt, pepper, lemon juice and olive oil in a dish and pour over the lamb chops, turning to coat both sides. Cover the dish with plastic wrap and refrigerate. Let the lamb marinate for at least 30 minutes and up to 1 hour.
- When ready to cook, remove the dish from the refrigerator. Transfer the lamb loins from marinade, let the excess marinade drip off, and place on a plate. Allow the lamb to come to room temperature, about 30-45 minutes.
To Cook the Lamb:
Note: Our target temperature for medium-rare is 125°F which will allow for a 10 degree residual increase to 135°F after resting.
- Heat a heavy-bottomed skillet set over medium-high heat and sear the chops until a rich, brown crust forms on the bottom, about 4 minutes for 1-1/4 inch thick loins.
- With tongs, flip the lamb chops and sear the other side for 3 minutes until an instant-read thermometer reaches an internal temperature of 125*F for medium-rare or 135 for medium about 4 minutes.
- Transfer chops to a plate, cover with foil and allow to rest for 5 minutes before serving.
To make the Sauce:
- Reduce the heat to medium, add the butter and when it has melted sprinkle in the flour. Stir and cook for 30 seconds. Pour in the beef broth and white wine whisking to combine.
- Whisk in the Worcestershire sauce and Dijon mustard. Simmer the sauce for 2-3 minutes until thickened slightly. Taste and add salt and pepper accordingly.
- Before cooking the chops, use a silicone pastry brush to remove as much of the garlic and rosemary from the chops as possible to prevent burning when chops are seared.
- The 4 minutes per side is based on chops 1-1/4-inches thick. For thicker or thinner chops, adjust the cook time accordingly.
- We recommend using an instant-thermometer to determine doneness.
- The target temperature to remove chops from the pan should be 5-10 degrees less than desired doneness. Residual cooking during the rest time will increase the doneness by 10-15 degrees.
Internal temperatures of chops after resting:
- Rare: 115°F-120°F
- Medium-rare: 120°F-125°F
- Medium: 130°F-135
- Medium-well: 140°F-145°F
- Well done:150°F-155°F
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 835Total Fat: 57gSaturated Fat: 30gTrans Fat: 4gUnsaturated Fat: 25gCholesterol: 229mgSodium: 1304mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 67g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.