Easy, juicy stovetop lamb chops with a salt and pepper crust — this is how to cook lamb chops on the stove without overcomplicating dinner. Lamb might not be the first thing that comes to mind when you’re planning a weeknight meal — especially here in Canada, where it’s not a staple on every table — but this quick stovetop method might change that. If you’ve never tried pan-fried lamb chops before (or only remember a vaguely gamey bite from childhood), these beautifully browned chops are here to redeem the experience.
With just simple ingredients — lamb loin chops, black pepper, salt, and oil — and a hot cast iron pan, you’ll get juicy, tender meat with golden edges and great flavor. And the cooking time? Just 15 minutes, start to finish.
Growing up, I ate lamb three times a week. My mom wasn’t a fan — she found it too gamey — but my dad had eaten it as a child. I wouldn’t say he was a fan either, just familiar with it in a way my mom wasn’t. One day, she gave mutton with mint jelly a go, maybe thinking it was close enough. I wasn’t impressed. It was intense, strange, and didn’t suit my childhood taste buds at all.
But as an adult, I gave lamb another try — and cooked correctly, it’s nothing like I remembered. These days, I love how sweet and tender lamb loin chops can be, especially when seasoned and pan-seared to perfection. This lamb chop recipe became a go-to when I wanted something quick, satisfying, and just a little fancier than the usual weeknight dinner.
If you love learning how to cook be sure to check out my other great how to articles like, how to make steak strips in a grill pan.
Why You’ll Love Cooking Lamb Chops
Quick stovetop method: Just a few minutes per side in a hot cast iron skillet — no oven needed.
Simple ingredients: Salt, pepper, oil, and lamb. Nothing extra unless you want it.
Juicy, pan-seared chops: a great crust and tender inside, with no gamey flavor.
Lamb in Canadian Kitchens Today
Lamb hasn’t always been a regular part of the Canadian dinner table — especially outside of major cities. In the 1980s, many households (mine included) saw lamb as either too expensive, too exotic, or just too “muttony.” It was the kind of meat you’d try once with mint jelly, then avoid for the next decade.
That’s changed a lot in recent years. Thanks to Canada’s growing multicultural food landscape, with strong influences from Mediterranean, Middle Eastern, Caribbean, and South Asian cuisines, lamb is appearing more frequently in grocery stores and on restaurant menus. It’s more accessible than ever, with cuts like lamb loin chops regularly stocked at big-name stores and often priced close to beef.
While lamb still might not be a staple in every Canadian home, it’s no longer unfamiliar. This simple lamb chop recipe reflects that shift — easy, unpretentious, and approachable for anyone looking to bring a little variety to their weeknight meals.
This is my go-to method when I want something quick but still satisfying — and it’s hands-down the easiest way to learn how to cook lamb chops on the stove without overthinking it.
Even if you’ve never tried it before, this simple method will show you how to cook lamb chops on the stove step by step — no guesswork needed.
How to Cook Lamb Chops on the Stove (Step-by-Step)
Begin by heating a heavy pan or cast iron skillet over medium-high heat. If you have time, let your lamb chops come to room temperature for 10–15 minutes to help them cook more evenly. Pat the lamb chops dry with paper towels — even if they look dry in the package, fridge condensation can interfere with browning.
🔪 Quick Tip: Dry meat sears better. A quick pat with paper towels makes all the difference for that golden crust.
Once the pan is hot, add the oil and let it heat to hot. Use a neutral oil with a high smoke point, such as canola, avocado, or light olive oil. Avoid extra virgin olive oil, which can smoke too quickly over medium-high heat.
Season both sides generously with salt and black pepper, then place the chops in the pan. Let them cook in a single layer, undisturbed, for 3–4 minutes on the first side to develop a good sear. Flip and cook for an additional 2–3 minutes, adjusting the cooking time slightly depending on the thickness of the lamb chops.
You can also add a few garlic cloves or fresh thyme sprigs to the pan at this stage for extra flavor, or keep it simple with just salt and pepper.
Reduce the heat slightly and continue cooking the meat for an additional couple of minutes until the chops reach your desired doneness. Using your instant-read thermometer to check the internal temperature — around 125°F for medium or 150–155°F for well done (in degrees Fahrenheit).
The final step is a minute rest: take the lamb out of the pan and let it sit for at least 5 minutes before slicing. This helps keep the juices locked inside the cooked chops, resulting in maximum tenderness and flavor.
🕒 Quick Cooking Times Guide
Doneness Internal Temp Estimated Cooking Time*
Rare 120°F 2 min per side + rest
Medium 125–130°F 3–4 min per side
Well Done 150–155°F 4 min per side + 5 min rest
*Based on 1-inch lamb loin chops cooked in a cast-iron skillet over medium-high heat.
Optional: If your chops are thicker than 1½ inches, you can transfer them to a 400°F oven after searing. Cook for an additional 5–7 minutes to finish evenly.
Ingredients:
Lamb chops – I use lamb loin chops for this recipe — they’re small, tender, and cook quickly.
Salt – Helps draw moisture to the surface and enhances browning.
Black pepper – Gives a sharp bite that complements the richness of the meat.
Neutral Oil – Keeps the chops from sticking and helps create that golden crust.
Cast-iron pan – A cast-iron skillet or heavy-based pan is key for even heat and beautiful sear marks.
Substitutions and Add-Ins For Pan-Seared Lamb Chops
Any neutral oil – Canola, avocado, sunflower, or grapeseed oil all work for high-heat searing.
Fresh rosemary – Optional, but add a fragrant herb note if you like.
Garlic powder or thyme – A little can add extra depth without complicating the recipe.
Fat trimming (optional) – Trim visible fat after cooking if desired, but leave it on during searing for flavor.
NOTE: If you don’t have a cast-iron pan, use the heaviest skillet you’ve. Just avoid thin pans — you want steady heat for a proper sear.
Expert Tips, Serving, And Storing Suggestions For This Simple Recipe
Tip #1: Let your pan preheat fully. A cold pan = no sear. Medium-high heat is ideal for a fast crust without burning.
Tip #2: Don’t overcrowd. Give each chop its space in a single layer. If needed, cook in two batches.
Tip #3: Use a thermometer. The internal temperature is the only way to know when your lamb is truly done — especially if the thickness of the lamb chops varies.
Serve your cooked chops with a simple side dish, such as roasted Brussels sprouts, lemony couscous, or a drizzle of chimichurri sauce for added flavor. A squeeze of fresh lemon juice the richness of the meat, especially if you’ve brushed the chops with a bit of garlic butter just before plating. These pan-seared lamb chops come together quickly but still feel perfect for a special occasion dinner or quiet date night at home.
Leftovers can be stored in the fridge for up to 3 days. Reheat the meat gently in a pan over low heat, or slice cold for use in grain bowls and wraps.
This is a simple lamb chop recipe that delivers big flavor quickly — no oven, no fuss, just beautifully cooked chops with a great crust and tender center. Save this one for your next weeknight dinner when you want something a little fancier without the extra effort.
Now that you know how to cook lamb chops on the stove, give this simple method a try and see just how easy it is to turn out juicy, golden chops at home. Whether you’re cooking for a weeknight dinner or a special occasion, this technique delivers every time. Let me know how it turned out in the comments!
How To Cook Lamb Chops On The Stove Top
Equipment
- Cast Iron Pan * If you don't have a regular fry pan works
- Cutting Board or Prep Tray
- Meat Thermometer
Ingredients
- 4 Lamb Chops
- 1 Tbsp Neutral Oil
- Salt No more than a tablespoon for all the chops.
- Black Pepper *Use more black pepper in the mix of pepper/salt
- Garlic *Optional
- Fresh Thyme *Optional
Instructions
- Heat a heavy pan or cast iron skillet over medium-high heat.
- Let lamb chops sit at room temperature for 10–15 minutes. Pat them dry with paper towels to help them brown better.4 Lamb Chops
- Once the pan is hot, add the oil and let it get hot.1 Tbsp Neutral Oil
- Season both sides of the lamb chops generously with salt and black pepper.Salt, Black Pepper
- Place chops in the pan in a single layer and sear undisturbed for 3–4 minutes on the first side.
- Flip and cook the second side for 2–3 minutes, depending on thickness.
- Optionally, add garlic cloves or fresh thyme to the pan during the second side for extra flavor.Garlic, Fresh Thyme
- Reduce the heat and cook another couple of minutes until the internal temperature reaches 125°F for medium or 150–155°F for well done.
- Transfer chops to a plate and let rest for 5 minutes before serving.
Notes
Amber’s Tips for Awesome Results:
- Pat dry for better sear: Use paper towels to remove surface moisture before seasoning — this helps form that golden crust.
- Don’t rush the flip: Let each side cook undisturbed for a full 3–4 minutes to get a proper pan sear.
- Use a thermometer: An instant-read thermometer takes the guesswork out. Aim for 125°F for medium, or 150–155°F for well done.
- Don’t skip the rest: Letting your chops rest for at least 5 minutes locks in juices and keeps the meat tender.
- Skip the EVOO: Use a neutral oil with a high smoke point (canola, avocado, or light olive oil) to prevent burning over medium-high heat.
