Pan-Seared Lamb Chops: A Quick Guide

Pan-seared lamb chops are a delicious and easy meal to make at home. With just a few simple ingredients and a cast-iron skillet, you can create juicy, mouthwatering lamb chops with a beautiful crust in under 30 minutes. This recipe is perfect for a special occasion or a weeknight dinner and is sure to impress your guests or family.

Choosing the right lamb chops

Type of Lamb Chops

The two most common types of lamb chops are loin chops and rib chops. Loin chops are often compared to mini T-bone steaks, while rib chops are individual servings cut from a rack of lamb, sometimes referred to as a "carnivore's lollipop". You can also find blade or sirloin chops, but these cuts are tougher and take longer to cook.

Thickness

It is recommended to choose lamb chops that are about one inch thick. This ensures that you can brown both sides evenly without overcooking the centre. Thinner chops will cook quicker and may require a shorter searing time.

Marbling

Look for lamb chops with pink-red meat and white marbling. Marbling refers to the fat distributed throughout the meat, which adds flavour and juiciness. However, if there is a thick layer of fat around the chops, you may want to trim it before cooking as it may not render properly.

Freshness

Try to choose fresh lamb chops from your local butcher or grocery store. Fresh lamb chops should have a bright colour and firm texture. If you're purchasing pre-packaged lamb chops, check the "best before" date to ensure they are fresh.

Bone-in or Boneless

You can choose between bone-in or boneless lamb chops. Bone-in chops, such as loin chops, fit well in the pan and add flavour to the meat. Boneless chops may cook more evenly and are easier to eat, but they can also be more expensive.

Preparation

Before cooking, bring the lamb chops to room temperature by letting them sit on the countertop for about 20-30 minutes. This helps the meat cook more evenly. You can also pat the chops dry with paper towels to remove any residual moisture, which will help create a nice crust when searing.

In summary, when choosing lamb chops for pan-searing, consider the type, thickness, marbling, freshness, and whether they are bone-in or boneless. Remember to properly prepare the chops before cooking by bringing them to room temperature and patting them dry.

Preparing the lamb chops

First, take the lamb chops out of the fridge and let them sit for 20 to 30 minutes to reach room temperature. This will ensure they cook more evenly.

Next, pat the lamb chops dry with paper towels. This step is important as it helps the meat develop a nice crust when placed in the pan.

Now, season the lamb chops generously with salt and pepper on both sides.

Heat a cast-iron skillet or another heavy-bottom skillet over medium-high heat until smoking hot. For a stainless-steel pan, heat it to medium to medium-high. You can tell it's hot enough when the oil starts to shimmer slightly.

Place the lamb chops in the skillet, pressing them down once they touch the skillet. Be careful not to overcrowd the pan, as this will cause the meat to steam instead of sear. Cook the chops for 3-4 minutes on one side without moving them, then flip and cook for another 3-4 minutes on the other side.

At this point, you can add butter, garlic, and herbs to the pan. Once the butter has melted, spoon it over the lamb chops and let them cook to the desired doneness.

Finally, remove the lamb chops from the heat and let them rest for about 5-10 minutes before serving. This allows the juices to redistribute and ensures the meat stays juicy and tender.

For a medium-rare finish, the ideal internal temperature is 135°F, while for medium, it is 145°F. You can use an instant-read thermometer to check the temperature.

Preparing the pan

To prepare the pan for pan-seared lamb chops, you'll need to ensure your pan is hot enough, pat the lamb chops dry, season them, and add oil to the pan.

First, heat your pan over medium-high heat until it is hot. A cast-iron skillet is ideal, but a heavy-bottom skillet or stainless steel pan will also work. You want the pan to be hot enough that a drop of water sizzles immediately when it hits the pan.

Next, pat your lamb chops dry with paper towels. This step is important as it helps the lamb chops develop a nice crust when placed in the pan.

Then, season the lamb chops generously with salt and pepper on both sides. Some recipes suggest removing the chops from the fridge 20-30 minutes before cooking to let them come to room temperature, which will help them cook more evenly.

Finally, add oil to the pan. You can use olive oil, avocado oil, or another high-heat oil such as grapeseed or canola oil. Add enough oil to coat the bottom of the pan, typically around a tablespoon or two.

Cooking the lamb chops

Firstly, remove the lamb chops from the fridge and leave them to sit for 20-30 minutes before cooking. This will allow them to come to room temperature and ensure they cook evenly.

Next, pat the chops dry with paper towels. This step is important as it helps the meat develop a nice crust when placed in the pan. Season generously with salt and pepper on both sides.

Now, heat a cast-iron skillet or another heavy-bottom skillet over medium-high heat. Add olive oil to the pan and heat until it starts to smoke slightly. You can test if the oil is hot enough by sprinkling a couple of drops of water into the pan – if it sizzles immediately, it's ready.

Place the lamb chops in the skillet, pressing them down as soon as they touch the surface. Make sure to lay the chops away from yourself, so if you accidentally drop one, it won't splash hot oil towards you. You should hear a gentle crackling noise when the chops hit the pan. If not, the pan may not be hot enough.

Cook the chops for 3-4 minutes on the first side, then flip them and cook for another 2-4 minutes on the other side. For thinner chops, 2-3 minutes per side should be enough. Avoid overcooking the lamb, as this will make it tough.

Once the chops are seared on both sides, add butter, garlic, and herbs to the pan. As the butter melts, spoon it over the lamb chops. Let the lamb continue to cook until it reaches your desired level of doneness.

Finally, remove the pan from the heat and let the lamb chops rest for a few minutes before serving. This will ensure the meat stays juicy and tender.

Temperature Guide

The ideal internal temperature for lamb chops will depend on how well done you like your meat. Here is a guide to help you:

• Rare: 120-125°F
• Medium-Rare: 130-135°F
• Medium: 140-145°F
• Medium-Well: 150-155°F
• Well-Done: 160°F and above

Resting the lamb chops

During the resting process, the internal temperature of the lamb chops will continue to rise. For example, if you're aiming for a medium-rare doneness, you'll want to remove the lamb chops from the heat when they reach an internal temperature of 130°F to 135°F. They will then continue to cook and will reach the final temperature of 135°F to 140°F while resting.

The resting time will also depend on the thickness of your lamb chops. If you have thin chops, a couple of minutes of resting time may be sufficient. For thicker chops, you may need to rest them for a longer period, around 10 minutes or so.

Additionally, if you're cooking for a larger group and have multiple batches of lamb chops, you can tent the rested chops with foil and keep them warm in a low oven (around 200°F) while you cook the remaining batches.

Remember, the resting time is crucial to ensure your lamb chops are juicy and tender, so don't skip this step!

Frequently asked questions