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Pan Seared Lamb Chops

One of my favorite things to eat when going out is pan seared lamb chops. I don’t know why this happens to be the case, pan seared lamb chops aren’t difficult to cook. Lamb chops can be found in your everyday grocery store. Lamb may cost a bit more than beef, but you know it costs less than say a nice steak. Eating at home doesn’t need to mean that you sacrifice anything. I like cooking at home because I get to really choose my food, I get to know exactly what’s in it. Pan seared lamb chops can be freshly made, with ingredients that are easy to find. I like lamb simply cooked, the meat is flavorful enough on its own not to require a sauce. Here is my simple recipe on how to pan sear lamb chops.

Pan Seared Lamb Chops

What should you be cooking at home that you haven’t in awhile? Is there something you haven’t tried, but you have been wanting to try?

Pan Seared Lamb Chops

  • Author:
  • Recipe Type: CopyKat Recipes, Meat Recipes
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 4
Pan Seared Lamb Chops

The make a delicious meal!


  • 4 lamb chops
  • 2 tablespoons olive oil
  • 1 lemon
  • 2 cloves of garlic, minced fine
  • 1 teaspoon fresh rosemary, minced or 1/2 teaspoon dried rosemary, minced
  • 1/2 teaspoon kosher salt


Trim off any excess fat from the lamb chops, and set aside as you make your marinade. Make a marinade by placing in a small bowl two tablespoons of olive oil, minced garlic, rosemary, and juice of half of a lemon. Mix together well. Spread one half of the marinade over the lamb chops, flip the lamb chops over, and spread over the remaining marinade. Ideally, you should let the lamb chops marinade in this sauce for 30 minutes to an hour. Cover the lamb chops, and place into the refrigerator while the flavors mingle together. When you are ready to cook heat a pan to medium-high heat, check to make sure the pan is hot (add a couple of drops of water, and if they sizzle and evaporate immediately, the pan is ready to use). Add about a tablespoon of olive oil to the pan, and add the lamb chops. Depending upon how thick your lamb chops are, each side should cook 3 to 5 minutes on each side. When the lamb is cooked on one side, flip over, and squeeze the remaining lemon half over the lamb, and season with kosher salt. Cook lamb to your desired doneness.

While this is being prepared I like to oven roast some small red potatoes, with olive oil, rosemary, and kosher salt. For me, having these flavors mimicked in another part of the meal makes my dining all the more pleasurable.

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  • Shelley Smith

    This is a delicious marinade. I also use Frenched lamb chops and the Herbes De Provence rather than just rosemary. Thanks for sharing.

  • Chris Marquesas

    Wrong type of chop. Rib chops are better.

  • Jennifer

    Perfection! I used Herbes de Provence in place of fresh rosemary. Thanks for sharing your recipe!

    • Stephanie

      I bet that was wonderful with Herbes de Provence.

  • Fran

    I love love love lamb. It’s so flavorful and when cooked right the texture is sublime. I sure hope I have some lamb in the freezer, because I’m feeling it now that I’ve read this post.