Pan Fried Lamb Chops Healthy Recipes Blog

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.

Ingredients

You’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: 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! 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.

Instructions

Making 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 tip

Lamb 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 questions

Variations

The 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 suggestions

Since 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 leftovers

Although 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.

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