Pan-Roasted Lamb Chops: A Simple Guide

Pan-roasted lamb chops are a delicious and juicy meal that can be prepared in less than half an hour. This recipe is perfect for a special occasion or a weeknight dinner. The key to success is to use a cast-iron skillet, preheat the pan to a high temperature, and only flip the chops once during cooking. The chops should be brought to room temperature before cooking and patted dry with paper towels to ensure a nice crust forms during cooking. A simple marinade of olive oil, garlic, and rosemary can be used to add extra flavour to the lamb chops. The chops should be cooked to the desired level of doneness, with a meat thermometer being useful to check this.

Choosing the right lamb chops

Types of Lamb Chops

The two most common types of lamb chops are loin chops and rib chops. Loin chops, which come from the loin or sirloin section of the lamb, resemble mini T-bone steaks and are particularly juicy and tender. Rib chops, on the other hand, are individual servings cut from a rack of lamb, often described as a "carnivore's lollipop." They are also quite tender.

You may also come across blade or sirloin chops, which are a bit tougher and have a gamier flavour, and shoulder chops, which are usually boneless and chewier than loin or rib chops.

Thickness

Aim for lamb chops that are about one inch thick. This thickness allows you to brown both sides properly without overcooking the centre.

Source

When choosing your lamb chops, consider the source of the meat. Lamb from the United States is typically grain-fed and has a mild flavour, while lamb from New Zealand or Australia is grass-fed and tends to have a more intense, pastoral taste.

Freshness

Look for lamb chops that have a fresh, red colour. Avoid chops with discoloured or brown spots, which may indicate that the meat is older.

Marbling

Look for lamb chops with a good amount of marbling, which is the fat interspersed in the muscle. Marbling adds flavour and juiciness to the meat. However, if there is a thick layer of fat around the chops, you may want to trim it before cooking.

Bone-in or Boneless

You can choose between bone-in or boneless lamb chops. Bone-in chops, such as loin chops, tend to have more flavour and are often preferred for pan-roasting. Boneless chops can be easier to eat and work well in certain dishes, but they may dry out more quickly during cooking.

Quality

Look for lamb chops with a decent amount of meat on them. Avoid those that appear mostly fat or have large sections of gristle or connective tissue, as these can make the meat tougher to chew.

Storage

If you're not cooking the lamb chops right away, consider how you'll store them. Fresh lamb chops can be refrigerated for up to 4 days or frozen for longer-term storage.

Marinating the meat

The first step to achieving juicy and flavourful lamb chops is to marinate the meat. This process adds flavour to the lamb chops and ensures they are tender. The minimum marinating time is 30 minutes, but you can leave the lamb chops to marinate for up to 24 hours for the best results. If you're short on time, you can marinate the lamb chops in the refrigerator for a few hours or overnight, but remember to let the meat sit at room temperature for 30 minutes before cooking. Avoid marinating the lamb chops for longer than 24 hours, as this will make the meat mushy.

To prepare the marinade, you will need the following ingredients:

• Olive oil or avocado oil
• Lemon juice (freshly squeezed, if possible)
• Garlic (crushed or finely chopped)
• Fresh rosemary (chopped)
• Fresh thyme
• Dried oregano
• Salt
• Black pepper

Whisk these ingredients together in a large bowl. You can adjust the amounts of each ingredient to your taste preferences. It is important to use fresh herbs, as they will impart the most flavour to the lamb chops. However, if you don't have access to fresh herbs, you can substitute dried herbs. Use one teaspoon of dried herbs for each tablespoon of fresh herbs, or vice versa.

Once you have prepared the marinade, add the lamb chops to the bowl and turn them over a few times to ensure they are fully coated. You can also press the marinade into the meat with your hands or a spoon. Cover the bowl with plastic wrap and let the lamb chops marinate at room temperature for 30-60 minutes. If you are marinating the lamb chops in the refrigerator, leave them to sit at room temperature for 30 minutes before cooking to take the chill off the meat.

While the lamb chops are marinating, you can prepare any side dishes or sauces to accompany your meal. Some suggested side dishes include roasted vegetables, mashed potatoes, Greek-style potatoes with lemon juice, or mini Hasselback potatoes with a sour cream sauce. A simple Greek salad or a crunchy Israeli salad also pairs well with lamb chops.

Pan-searing the lamb chops

Ingredients

• Lamb chops
• Salt and pepper
• Olive oil
• Butter
• Garlic
• Fresh thyme and rosemary

Method

• Start by patting the lamb chops dry with paper towels. This is an important step as it helps the chops develop a nice crust when placed in the pan.
• Season the lamb chops generously with salt and pepper.
• Heat olive oil in a cast-iron skillet or any heavy-bottom skillet until smoking hot.
• Place the lamb chops in the skillet, pressing them down once they touch the skillet. Be careful not to overcook the lamb as it could toughen the meat.
• Cook for 3-4 minutes on one side or until desired doneness, then flip to the other side.
• Add butter, garlic, and herbs. Once the butter melts, spoon the melted butter, garlic, and herbs over the lamb chops.
• Let the lamb chops cook to the desired doneness.
• Rest the pan-seared lamb chops covered with aluminium foil for 5 minutes, then serve warm.

Tips

• Remove the lamb chops from the fridge and bring to room temperature before cooking. This will ensure they cook evenly.
• Don't sear the lamb chops in butter as it burns quickly. Instead, sear the lamb in oil and add butter at the end for the best flavour.
• Season the lamb chops and pan-sear immediately for a nice crust on the outside.
• Heat the cast-iron pan to be smoking hot before adding the lamb. This will create an incredible crust and add caramelisation and a smoky flavour to the meat.
• Do not overcrowd the pan as this will make the meat steam instead of sear. Cook the lamb in batches to get a good browning.

Cooking the chops in the oven

After searing the lamb chops in a cast-iron skillet, you can transfer the entire pan into the oven to finish cooking. Preheat your oven to 400-450°F. The cooking time will vary depending on your desired level of doneness, but a good rule of thumb is to bake the chops for about 2-5 minutes for medium-rare to medium doneness, or about 5-8 minutes for medium-well to well done.

Use a meat thermometer to check the internal temperature of the lamb chops. For medium-rare, aim for an internal temperature of 130-135°F; for medium, 140-145°F; and for well-done, 160-165°F. Remove the chops from the oven and let them rest for 3 to 5 minutes before serving.

If you don't have an oven-safe skillet, you can also sear the lamb chops on the stovetop and then transfer them to a baking dish to finish cooking in the oven.

For a fancier dinner, serve your lamb chops with rosemary garlic mashed potatoes, roasted baby potatoes, or sauteed vegetables. A simple green salad or some roasted asparagus on the side would also be delicious!

Resting the meat

To rest the meat, cover it loosely with foil to prevent the lamb from sweating out the juices you want to be reabsorbed. It is also helpful to place the lamb on a warm plate or serving platter to keep it at the right temperature for serving. The residual heat will keep the lamb warm and may even cook it slightly further, so it is important not to overcook the lamb chops before resting.

The length of time you should rest lamb chops depends on the size of the cut. Smaller cuts like chops should be rested for around 5 minutes, while a large roast should be rested for 10-20 minutes. A good rule of thumb is to rest your meat for 1 minute per 100g.

Frequently asked questions