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Pan seared lamb chops with garlic butter sauce and parsley served on a platter.

Pan Seared Lamb Chops

These pan seared lamb chops are quick, juicy, and full of flavor. Cooked in a hot skillet and finished with a garlic vinegar sauce, they make an easy lamb chop dinner with simple Mediterranean ingredients. 
Recipe Developer-Estefania
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 550 g bone-in lamb loin chops 8-9 pieces about 1-inch thick
  • ½ teaspoon salt
  • ¼ teaspoon black pepper freshly ground
  • 4 tablespoon extra virgin olive oil
  • 4 cloves garlic minced
  • ¼ teaspoon red pepper flakes
  • 4 tablespoon white wine vinegar
  • 1 tablespoon fresh parsley chopped

Instructions

  • Pat the lamb chops dry with paper towels, then season both sides with salt and black pepper.  
  • Heat 2 tablespoons of the extra virgin olive oil in a skillet over medium-high heat. Once the pan is hot, add the lamb chops in a single layer and sear for 3–4 minutes per side, or until browned and cooked to your liking.  
  • Transfer the lamb chops to a plate and reduce the heat to medium. 
  • Add the remaining 2 tablespoons of extra virgin olive oil, the minced garlic, and the red pepper flakes. Stir for 1 minute, just until the garlic smells fragrant.  
  • Turn off the heat, pour in the white wine vinegar, and swirl the pan gently so the oil and vinegar come together into a glossy sauce.
  • Spoon the garlic sauce over the lamb chops, sprinkle with chopped parsley, and serve right away. 

Notes

Dry the Lamb Well: I always pat the lamb chops very dry before they go into the skillet. Removing that extra moisture helps them sear better and gives them a nicer crust.  
Do Not Crowd the Pan: The chops brown much better when they have a little space, so I cook them in batches if needed instead of trying to fit everything in at once.  
Watch the Garlic Closely: Garlic can turn bitter very quickly, so I like to add it only after the lamb comes out of the pan and the heat is lowered.  
Use Temperature for Best Results: For medium-rare lamb chops, I usually pull them at 130–135°F / 54–57°C and let them rest for a few minutes before serving. 

Nutrition

Calories: 362kcal | Carbohydrates: 1g | Protein: 34g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 104mg | Sodium: 376mg | Potassium: 455mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 3mg