Cast Iron Skillet Lamb Chops

5 from 66 votes

Cast Iron Skillet Lamb Chops

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.

Prep Time5

Cook Time18

Total Time23

Course: Main

Cuisine: Mediterranean

Servings: people

Author: Brianna May

Equipment

Ingredients

Sauce

1/4 cup good quality extra virgin olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon lemon zest
1/2 cup finely chopped parsley
1 1/2 Tablespoon finely chopped mint
1 Tablespoon finely chopped chives
3 cloves garlic, minced finely
1/4 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.

Nutrition