These perfectly seared Cast Iron Lamb Chops are juicy and finished with a tangy herb garlic sauce. You only need a few simple ingredients to make these and they are ready in less than 30 minutes.
Since Easter is approaching quickly, I was inspired to share a lamb recipe. Some sort of lamb is usually on our Easter menu every year.
These pan seared lamb chops are simple, yet sophisticated making them perfect for any dinner party, gathering, or at home date-night, like my Pink Lobster Ravioli Sauce.
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Why You’ll Love This Recipe
- Perfectly seared - The combination of the hot cast iron and simple spice blend on the meat create the perfect caramelized exterior.
- Juicy - As long as the lamb is not overcooked, it will be super juicy and tender.
- Flavorful - The spices and the “mediterranean” chimichurri give this dish tons of flavor.
- Balanced - The herbaceous and acidic sauce pair well with the rich and fatty lamb.
- Simple - This recipe uses basic ingredients to highlight the star of the show, the lamb rib chops.
- Sophisticated - This is one of those recipes I consider “fancy” so it is great for special occasions or holidays.
Ingredients & Substitutions
- Lamb Rib Chops: I prefer lamb rib chops. These are what you see in the photos. They are typically more expensive than loin chops, which are also a great option for this recipe.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Lamb Chops in a Cast Iron Skillet
Quick Overview
- Make the sauce.
- Season the meat.
- Sear and rest.
Step by Step Instructions
Be sure the skillet is super hot before you add the meat. You can test it by wetting your fingertips and flicking a few drops of water in the oil. If it pops and sizzles, it is ready. If nothing happens, it is not hot enough yet.
Step 1: In a medium bowl, stir together the olive oil, lemon juice, lemon zest, parsley, mint, chives, garlic, and salt. Place in the refrigerator until ready to serve.
Step 2: In a large bowl, toss the lamb chops with the salt, pepper, garlic, and paprika. (Optional: Let the seasoned chops sit for 30 minutes at room temperature before cooking.)
Step 3: Heat the avocado oil in a large cast iron skillet over medium high heat. Once the pan is hot, place about 4 of the chops on the hot pan (you will have to work in batches). Sear for 2-4 minutes depending on desired doneness.
Step 4: Once the lamb has a deep brown crust, flip and sear another 2-4 minutes. Repeat with the remaining batches.
Step 5: Flip the chops on their rounded fat side (see photo above) and render the fat for about 1 minute.
Step 6: Allow the lamb chops to rest for about 5 minutes. Serve with the sauce.
Temperature Guidelines
Pull the lamb chops off of the heat at the temperatures below for the corresponding doneness. The meat will continue to cook as it rests (carry over cooking).
- Rare: 120 degrees F
- Medium-rare: 125 degrees F
- Medium: 130 degrees F
- Medium-well: 135 degrees F
Recipe Serving Suggestions
These chops are super rich and hearty, so I recommend pairing them with a simple side dish. Here are some of my favorites:
- Lebanese Potato Salad (my favorite)
- Roasted Mashed Cauliflower with garlic & parmesan
- Crispy Oven Roasted Yukon Gold Potatoes (extra crispy)
- Balsamic Glazed Brussel Sprouts with bacon
Expert Tips & Variations
- Use cast iron. This type of cookware retains heat extremely well. This will allow you to get a hard sear on the exterior.
- Do not overcrowd. Be sure to cook the chops in batches. I had 8 in total so I seared 4 at a time. They cook so fast that working in batches is easy. Overcrowding the pan will cause the meat to steam and you will not get a cook sear.
- Use a meat thermometer. If a protein is dry, it is likely overcooked. So I always cook with a meat thermometer to ensure this does not happen. I prefer my lamb a little more done than beef. I recommend about 130 degrees F for medium. Remember the meat continues to cook as it rests.
Recipe FAQs
It should only take about 5-9 minutes in total to sear them depending on the desired doneness.
They should definitely be cooked fast. This cut of meat should not be slow cooked or braised. It is meant to be cooked like a steak.
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Cast Iron Skillet Lamb Chops
Ingredients:
Sauce
- ¼ cup good quality extra virgin olive oil
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon lemon zest
- ½ cup finely chopped parsley
- 1 ½ Tablespoon finely chopped mint
- 1 Tablespoon finely chopped chives
- 3 cloves garlic, minced finely
- ¼ teaspoon Morton kosher salt*
Lamb
- 2 pounds bone-in lamb rib chops or loin chops*
- 2 teaspoons Morton kosher salt*
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- 2 Tablespoons avocado oil
Instructions:
- In a medium bowl, stir together the olive oil, lemon juice, lemon zest, parsley, mint, chives, garlic, and salt. Place in the refrigerator until ready to serve.
- In a large bowl, toss the lamb chops with the salt, pepper, garlic, and paprika. (Optional: Let the seasoned chops sit for 30 minutes at room temperature before cooking.)
- Heat the avocado oil in a large cast iron skillet over medium high heat. Once the pan is hot, place about 4 of the chops on the hot pan (you will have to work in batches). Sear for 2-4 minutes depending on desired doneness.
- Once the lamb has a deep brown crust, flip and sear another 2-4 minutes. Repeat with the remaining batches.
- Flip the chops on their rounded fat side (see photo above) and render the fat for about 1 minute.
- Allow the lamb chops to rest for about 5 minutes. Serve with the sauce.
Notes:
- Lamb Rib Chops: I prefer lamb rib chops. These are what you see in the photos. They are typically more expensive than loin chops, which are also a great option for this recipe.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use cast iron. This type of cookware retains heat extremely well. This will allow you to get a hard sear on the exterior.
- Do not overcrowd. Be sure to cook the chops in batches. I had 8 in total so I seared 4 at a time. They cook so fast that working in batches is easy. Overcrowding the pan will cause the meat to steam and you will not get a cook sear.
- Use a meat thermometer. If a protein is dry, it is likely overcooked. So I always cook with a meat thermometer to ensure this does not happen. I prefer my lamb a little more done than beef. I recommend about 130 degrees F for medium. Remember the meat continues to cook as it rests.
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