How To Cook Lamb Chops On The Stove Top
Learn how to cook lamb chops on the stove using this simple pan-seared method. With just salt, pepper, and a hot cast iron skillet, you’ll get juicy, golden-brown lamb chops ready in under 20 minutes. Perfect for a quick weeknight dinner or a special occasion meal without the fuss.
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.
Nutrition
Calories: 315kcalProtein: 42gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 129mgSodium: 100mgPotassium: 536mgCalcium: 20mgIron: 4mg
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