Seared Lamb Chops

View of pan fried lamb chops on a plate with fresh rosemary garnish. Serving fork in background

These juicy skillet Seared Lamb Chops are cut from the loin and resemble small T-bone steaks. They are tender and juicy! A quick soak in a garlic-herb marinade adds an incredible flavor and the pan juices make a rich delicious sauce.

5 from 6 votes

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Prep Time: 15

Cook Time: 8

Total Time: 8

Servings: Servings

Calories: 835kcal

Author: Pat Nyswonger

Ingredients

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

Instructions

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.

Notes

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

Recommended Products

Lodge 10.25 Inch Cast Iron Skillet.

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