Learn how to make fried lamb chops in the cast-iron skillet; itโs delicious and only takes about 10 minutes.
Making fried lamb chops in a cast-iron skillet or a pan on the stovetop is probably the quickest way to cook a cut of lamb. This stunning-looking, flavorful dish requires minimal effort.
And check out these Baked Lamb Chops with Potatoes, Pan-Seared Lamb Lollipops, or Lamb Ribs in the Oven!
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Good to know!
If possible, use a cast-iron skillet; it retains the heat best and helps sear the meat perfectly. If you don't have a cast-iron pan, use another large frying pan with a thick bottom.
Donโt overcrowd the pan; that will lead to steaming instead of searing, and you will miss that thin, savory crust.
Fry the narrow fat strip of the chops first; it protects the meat, keeping it tender and adding flavor. You can remove whatโs left of that layer of fat after cooking the meat.
Recipe ingredients
Lamb chops: A rack of lamb (I had frozen New Zeeland lamb rib chops) cut into individual rib chops. Defrost it in the fridge. The racks I have are already cut into single pieces. If yours are not, just cut between the bones using a good sharp knife.
8 ribs weigh about 2.2 lbs/ 1 kg; they will serve 2 people as a main dish or 4 as an appetizer.
Spices: Fine sea salt or kosher salt and ground black pepper. Alternatively, use this excellent Lamb Seasoning.
Other ingredients: olive oil and garlic. Fresh rosemary sprigs would be great as well; add them to the pan together with the garlic if you happen to have them.
How to fry lamb chops?
- Remove the meat from the refrigerator 30 minutes before cooking it and let it come to room temperature.ย
- Season the meat on both sides.
- Place the chops in the hot pan on the narrow fat side and cook the fat for 2 minutes until quite a bit of it has been rendered (1).
- Add the peeled yet whole garlic cloves to the pan.
- Arrange the chops in a single layer in the pan and cook the first side for 3 minutes (2).
- Flip with tongs and cook the other side for another 2-3 minutes (3).
- Donโt overcook; check the internal temperature.
- Rest the meat for 2-3 minutes, sprinkle with coarse sea salt, and coarsely ground black pepper. Serve immediately.
Internal temperature before and after resting
- Medium-rare: 130ยฐF/55ยฐC; after resting 140ยฐF/60ยฐC
- Medium: 150ยฐF/65ยฐC; after resting 160ยฐF/71ยฐC
- Well-done: 160ยฐF/71ยฐC; after resting 170ยฐF/77ยฐC
Recipe FAQ
You can use your favorite meat marinade and marinate the meat for 2 to 12 hours. Remove from the fridge 30 minutes before frying. Or try our Lamb Marinade.
Yes, you can buy already frenched chops or prepare them yourself.
Yes, but as they are usually thicker, you might add another minute or two to the cooking time. An instant-read thermometer (the Amazon link opens in a new tab) is the best way to check if they are done to your liking.
They are best served immediately and hot after a short resting time. If they sit for too long, they will lose their temperature, and the fat will congeal, which is not pleasant.
Considering how fast it is cooking them, I donโt advise you to cook them in advance.
However, leftover lamb chops keep well in an airtight container in the refrigerator for 3-4 days.
Reheat them in the oven before serving. Place them in a baking dish, cover them with aluminum foil, and reheat them at 350ยฐF/ 180ยฐC for about 10-15 minutes.
What to serve them with?
Make a menu
- Starter: Cream of Carrot Soup with Milk
- Sides: Caramelized Potatoes and Sauteed Asparagus with Garlic
- Dessert: Rhubarb Meringue Cake
Recipe
Fried Lamb Chops
Equipment
Ingredients
- 8 single-rib lamb chops Note 1
- 1 tablespoon olive oil
- 2 large garlic cloves Note 2
- sea salt fine and coarse
- freshly ground black pepper
Instructions
- Heat a large cast-iron skillet on medium-high heat.
- While the pan heats, peel the garlic cloves, but leave them whole.2 large garlic cloves
- Season the lamb chops with salt and pepper on both sides.8 single-rib lamb chops + sea salt + freshly ground black pepper
- Add the oil to the pan.1 tablespoon olive oil
- Cook fat side: Place the chops in the hot skillet on the narrow fat side and cook the fat for 2 minutes until quite a bit of the fat has been rendered.
- Add garlic cloves to the pan.
- Arrange the chops in the skillet on one side and cook for 3 minutes.
- Flip with tongs and cook the other side for another 2-3 minutes.
- Donโt overcook; check the internal temperature (Note 3).
- Rest the meat for 2-3 minutes, sprinkle with coarse sea salt, and coarsely ground black pepper. Serve immediately.
Notes
- Racks of lamb that are cut into single chops. You can buy them already cut, or you can cut them yourself. One individual rib weighs about 2.5 oz/ 75 g.
- Herbs: You can add one or two sprigs of fresh rosemary to the skillet when you add the garlic.
- Internal temperature for lamb chops before and after resting:
- Medium-rare: 130ยฐF/55ยฐC; after resting 140ยฐF/60ยฐC
- Medium: 150ยฐF/65ยฐC; after resting 160ยฐF/71ยฐC
- Well-done: 160ยฐF/71ยฐC; after resting 170ยฐF/77ยฐC
mjskitchen says
Usually my husband smokes a rack of lamb, but it takes so long. I love you idea of cutting them into individual ribs and searing them. So easy and they look delicious!