Pan-Seared Lamb Chops

Elevate your next gathering with these Pan-Seared Lamb Chops, a refined entrée that's both impressive and approachable. A perfectly golden sear locks in the lamb's rich, tender flavor, while fresh herbs and simple seasonings let every bite shine. Complete the meal with roasted broccolini, wild rice pilaf, and a peppery arugula salad tossed in a bright lemon vinaigrette for a beautifully balanced spread that's perfect for dinner parties, holiday celebrations, or any occasion worth savoring.

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Serving Size

Difficulty

Easy

Pan-seared lamb chops with bone-in bones, cooked in a dark cast-iron skillet with garlic cloves, fresh thyme, and oil.

Ingredients

6 cloves of garlic; peeled

1 tablespoons finely chopped fresh thyme or fresh rosemary; plus a few extra sprigs

8 lamb chops

Salt; to taste

1 1/2 tablespoons olive oil

Freshly ground black pepper; to taste

Two-Bite Lollipop Lamb Chops

$229.95

Instructions

1. Crush 2 of the garlic cloves into a small bowl; add the finely chopped thyme and stir to incorporate. Rub lightly over each side of each lamb chop, season with salt. Arrange lamb chops on a plate or tray, cover and refrigerate for at least 1 hour or up to 3 hours.

2. Heat the oil in a heavy-bottomed skillet over medium heat. Add the chops, remaining garlic cloves and a few sprigs of thyme to the skillet, season to taste with freshly cracked pepper. Cook to desired doneness, about 3 minutes per side for medium-rare. Lamb should not be over cooked.

3. Transfer to a serving platter and serve.

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