| If in doubt, there are many classic flavour pairings that go with lamb; from rosemary and mint, to spring vegetables such as new potatoes, peas or asparagus, or if you’re looking for something for the colder months, a rich red wine is a good way to go. Inherently flavorful, lamb chops require minimal effort to taste good. Simply season them with salt, pepper, garlic, and rosemary, then quickly fry them in a cast-iron skillet. Show
The result: wonderfully juicy meat with browned, crisp, delicious fat. Even the leftovers are good!  Lamb isn't as popular in the United States as beef, and that's unfortunate. Lamb meat is very flavorful and as long as you don't overcook it, it's tender and juicy. Pan-fried lamb chops are surprisingly easy to make. It's one of those dishes that they serve you at restaurants, and it seems all fancy and complicated. But in fact, it's as easy as fast food (though certainly not as cheap). Since they're quite expensive, I don't make them very often. But when I do, everyone raves about them. They are so juicy and delicious! Jump to:
IngredientsYou'll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need: Single-rib lamb chops: I usually buy them at Whole Foods at the meat counter, although I often spot them at the supermarket too. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Spices: I use garlic powder and dried rosemary. Sometimes I add a sprinkle of cumin as well. Another tasty option instead of the rosemary, and the one I use in the video below, is dried thyme. Ghee: Perfect for high-heat cooking and very flavorful! You can also use avocado oil, or even olive oil - especially if it's marked as suitable for high-heat cooking. InstructionsMaking this recipe is easy! My preferred method is pan-frying the chops in a cast-iron skillet. Scroll down to the recipe card for the full details. Here's an overview of the steps: Your first step is to season the chops with salt, pepper, garlic powder, and dried rosemary. Then you cook them in a cast-iron skillet for 2-3 minutes per side. If they're thick, you should also cook the edges, especially the ones with the fat strip. Before serving, let them rest for a few minutes. That's it! Expert tipLamb chops are usually quite thin, and lamb is best cooked to medium-rare (unless it's slow-cooked, such as these slow cooker lamb shoulder chops). So your main concern when frying these chops is to avoid overcooking them. Unless very thick, they only need 2-3 minutes per side on high heat. That's why I don't remove them from the fridge prior to cooking them. Cooking them chilled helps ensure that I don't accidentally overcook them. (I do the same with steaks). Frequently asked questionsWhat are lamb chops? They are taken from the ribs of the lamb. What we call a rack of lamb is when the ribs are cooked together. The chops are exactly the same ribs but cooked individually. What seasonings go best with lamb? Apart from salt and pepper, I like to season lamb with any of the following: garlic powder, onion powder, oregano, rosemary, thyme, and cumin. Paprika and smoked paprika are also good with lamb. Why are my chops tough? When it comes to rib chops, which is what we're cooking here, they shouldn't be tough if you avoid overcooking them. As for shoulder chops, those are indeed tough and require low and slow cooking to become tender. VariationsThe best way to vary this recipe is to experiment with different spices. In addition to the spices I use, good options include paprika, ground cumin, and dried thyme. You can also use olive oil instead of ghee for frying, especially if it's marked as suitable for high-heat cooking. Serving suggestionsSince this recipe is ready so quickly, I like to serve it with a side dish that I can make ahead and keep in a warm oven until it's time to eat. I usually go with roasted Brussels sprouts or with roasted cherry tomatoes. A simple salad also goes well with this dish and nicely balances out its richness. Good options include cucumber salad, arugula salad, and tomato salad. Storing leftoversAlthough they taste best when fresh, you can keep cooked chops in the fridge, in an airtight container, for 3-4 days. To prevent them from drying out, reheat them very gently, covered, in the microwave on 50% power. Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. Recipe card4.99 from 82 votes Pin Recipe Share on Facebook Print RecipePan-Fried Lamb ChopsLamb chops are inherently flavorful and require minimal effort to taste amazing. Simply season them with salt, pepper, garlic, and rosemary, then quickly pan-fry. Prep Time10 mins Cook Time5 mins Rest time5 mins Total Time20 mins Course: Main Course Cuisine: Greek Servings: 3 servings Calories: 350kcal Author: Vered DeLeeuw INGREDIENTS
INSTRUCTIONS
WATCH THE VIDEO:NOTESThe CDC recommends cooking whole cuts of lamb to 145°F, then allowing the meat to rest for 3 minutes before eating.Nutrition info is from fitday.com and assumes the fat, as well as the lean parts, are eaten. ADD YOUR OWN NOTESClick here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost. DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
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