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Pan Seared Lamb Chops Finished in Oven

Pan seared lamb chops finished in oven cooking gives you tender meat with a golden crust and steady results every time. This method keeps the inside juicy while the outside develops rich flavor without stress. If you want an easy pan fried lamb dinner that feels special but stays simple, this approach works for busy nights and relaxed weekends alike.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 37 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 lamb loin chops even thickness
  • 2 tbsp olive oil
  • 1 tsp salt or to taste
  • 1 tsp black pepper or to taste
  • 2 garlic cloves lightly crushed
  • 2 sprigs fresh rosemary or thyme
  • 2 tbsp unsalted butter

Equipment

  • Oven-safe skillet

Method
 

  1. Remove the lamb chops from the refrigerator and let them rest at room temperature for 20 minutes.
  2. Pat the chops dry with paper towels to help them sear evenly.
  3. Season both sides generously with salt and black pepper.
  4. Preheat the oven to 400°F (200°C).
  5. Heat an oven-safe skillet over medium-high heat and add olive oil.
  6. Sear the lamb chops for 2–3 minutes per side until golden brown.
  7. Add garlic, rosemary or thyme, and butter to the pan and spoon the butter over the chops.
  8. Transfer the skillet to the oven and roast for 5–7 minutes for medium doneness.
  9. Remove the skillet from the oven and transfer the chops to a plate.
  10. Let rest for 5 minutes before serving. Spoon pan juices over the chops and serve warm.

Notes

Use thick, evenly cut chops for best results. You can substitute dried herbs if fresh are not available. Resting is crucial for juicy meat.