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Easy Pan Fried Lamb Chops

Juicy lamb chops seared to a golden crust, infused with garlic, rosemary, and thyme. Tender, flavorful, and finished with a hint of lemon, this simple dish delivers a rich, restaurant worthy experience at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-6 pieces lamb chops about 1 inch thick
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • salt to taste
  • black pepper to taste
  • 1 tbsp fresh rosemary chopped
  • 1 tsp fresh thyme
  • 1 tbsp lemon juice

Equipment

  • Heavy Pan

Method
 

  1. Take the lamb chops out of the fridge 20 minutes before cooking.
  2. Pat the chops dry with paper towels.
  3. Rub with olive oil and season with salt, pepper, garlic, rosemary, and thyme.
  4. Heat a heavy pan over medium-high heat.
  5. Cook lamb chops for 3 to 4 minutes on the first side.
  6. Flip and cook another 3 to 4 minutes.
  7. Spoon pan juices over the chops for extra flavor.
  8. Remove from heat, drizzle with lemon juice, and rest for 5 minutes before serving.

Notes

Make sure the pan is hot enough to get a good sear. Do not overcrowd the pan. Let the meat rest before serving to keep it juicy.