Pan Seared Lamb Chops

These delicious pan seared lamb chops feature bone-in lamb lollipop chops in an amazing dry rub and are served with a flavorful aioli sauce. Enjoy!

In this post, we’ll teach you how to cook lamb chops perfectly every single time.

Fancy (but easy!) Dinner is Served

That’s right! These pan seared lamb chops may look intimidating, but we’re here to share that although this recipe looks fancy-schmancy, it is oh so easy to make. In this post we’re sharing our pro tips for perfectly cooked lamb chops as well as some serving suggestions to round out an amazing dinner.

• Easy dinner idea — we mean EASY
• Amazing flavor from a 6-ingredient dry rub
• Served with a Greek yogurt aioli sauce

Lamb Chops — Everything You Need to Know

What are lamb chops?

Lamb chops are the meat around the spine of a lamb that is cut perpendicular to the spine, which allows each chop to be served bone-in.

What kind of lamb chops do I need for this recipe?

This recipe calls for 1 lb. of bone-in lamb chops, which means you can buy the chops already cut into individual lollipops or buy a rack of lamb and slice it yourself.

Are lamb chops tough or tender?

They are incredibly tender when cut and cooked correctly! The chop of a lamb is the most tender cut which is also why it is the most expensive cut of meat on the lamb.

Ingredients – What You Need

The ingredients you need for these pan seared lamb chops are relatively simple. It’s time to round up:

For the lamb chops

• Bone-in lamb chops
• Paprika
• Dried thyme
• Kosher salt
• Pepper
• Brown sugar
• Minced garlic cloves
• Olive oil

For the aioli

• Greek yogurt
• Mayo
• Salt
• Cayenne pepper
• Honey
• Lemon juice

How to Cook Lamb Chops

For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.

Place dry rub ingredients in a small bowl and mix until well combined. Then, place the lamb chops in a baking dish with sides and sprinkle half the dry rub over the lamb chops, flip the lamb, and sprinkle the remaining dry rub over the other side. Pat the dry rub into the lamb.

Drizzle olive oil over the lamb chops and then add the garlic. Move the lamb chops around so they are covered in olive oil and garlic. Then, cover the baking dish with plastic wrap and place the lamb chops in the fridge to marinate overnight.

The key to this recipe is to let the lamb chops marinate OVERNIGHT! If you have time to flip the lamb chops part way through the marinating time, that is our preferred method.

Remove the lamb chops from the fridge and let them come to room temperature before cooking. Meanwhile, place all the ingredients for the aioli into a bowl and stir until well combined.

Heat a large cast iron skillet over high heat and add olive oil to the cast iron. When the olive oil is fragrant and sizzling, add half the lamb chops to the cast iron skillet, and cook the lamb chops for 2-3 minutes on each side for a medium-rare lamb chop. The outside of the lamb chops should be browned.

Then, remove the lamb chops from the cast iron and let them rest.

While the lamb chops are resting, spread the aioli out on a serving platter and then place the lamb chops on top of the aioli. Garnish the lamb chops with fresh mint and ENJOY.

The best way to know if your lamb chops are done is by measuring the internal temperature. Everyone likes to eat their lamb chops slightly differently, and cooking time can vary based on the method. Some prefer well done and some like it medium-rare.

So, below you will find internal temperatures corresponding to doneness:

• 120ºF – rare
• 125ºF – medium rare
• 130ºF – medium
• 145+ºF – well done

Remember to always let your lamb chops rest for at least 5 minutes after removing them from heat so they can continue to rise in temperature by 5ºF.

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What to Serve with Lamb Chops

Round out the perfect meal with any of these delicious side dish options that pair well with lamb chops:

Delicious Sides

★★★★

Baked Potatoes in Foil

Asparagus Salad

Creamy Coleslaw Recipe

Butter Lettuce Salad

★★★★★

Roasted Root Vegetables

Our biggest tip when storing lamb chops is to let them cool completely before refrigerating. So, let the chops cool, transfer into an airtight container, and store in the fridge for up to 3 days.

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Lamb Chops

• 1 lb. bone-in lamb chops
• 1 tablespoon paprika
• 2 teaspoons dried thyme
• 2 teaspoons kosher salt
• ½ teaspoon pepper
• 2 teaspoons brown sugar
• 4 tablespoons olive oil, separated
• 5 large cloves of garlic, peeled and minced

Aioli

• ½ cup full fat Greek yogurt
• 2 tablespoon mayo
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ½ teaspoon honey
• ½ tablespoon lemon juice

Optional Topping

• 5–6 leaves fresh mint, chopped

1. First, prepare the dry rub for the lamb. Place the paprika, dried thyme, kosher salt, pepper, and brown sugar in a small bowl and mix until well combined. Set aside.
2. Place the lamb chops in a baking dish with sides and sprinkle half the dry rub over the lamb chops, flip the lamb, and sprinkle the remaining dry rub over the other side. Pat the dry rub into the lamb.
3. Drizzle 2 tablespoons of olive oil over the lamb chops and then add the garlic. Move the lamb chops around so they are covered in olive oil and garlic.
4. Cover the baking dish with plastic wrap and place the lamb chops in the fridge to marinate overnight.*
5. Remove the lamb chops from the fridge and let them come to room temperature before cooking.
6. Meanwhile, place all the ingredients for the aioli into a bowl and stir until well combined.
7. Heat a large cast iron skillet over high heat and add 1 tablespoon of olive oil to the cast iron.
8. When the olive oil is fragrant and sizzling, add half the lamb chops to the cast iron skillet (if size allows) and cook the lamb chops for 2-3 minutes on each side for a medium-rare lamb chop (an internal temperature of 130ºF). Cook the lamb chops longer for a more well done chop. The outside of the lamb chops should be browned.
9. Remove the lamb chops from the cast iron and let them rest.
10. Add the last tablespoon of olive oil to the cast iron and repeat step 8 until all the lamb chops are cooked.
11. While the lamb chops are resting, spread the aioli out on a serving platter and then place the lamb chops on top of the aioli.
12. Garnish the lamb chops with fresh mint and enjoy.

*These lamb chops are best marinated overnight, but if you don’t have that much time try to marinate them for at least 4 hours.

Serving Size: 1/6 Calories: 361 Sugar: 2 Sodium: 649 Fat: 31 Carbohydrates: 5 Fiber: 1 Protein: 15 Cholesterol: 58 Author: Lee FunkeCategory: Lunch and DinnerMethod: Stove TopCuisine: American

Keywords: pan seared lamb chops

Photography: photos taken in this post are by Erin from The Wooden Skillet.

Original Article