Pan Seared Lamb Chops

These pan seared lamb chops cook in a hot skillet and finish with a quick garlic sauce made with olive oil and white wine vinegar. This stovetop lamb chop recipe requires no marinade or oven.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 17

Total Time 27

Ingredients

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

Instructions

Pat the 550 g bone-in lamb loin chops thoroughly dry with paper towels. Season both sides with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.
Heat 2 tablespoons extra virgin olive oil in a skillet over medium-high heat. Once the pan is hot, arrange five lamb chops in a single layer. Sear for 3–4 minutes per side, until browned and the thickest part reaches 145°F (63°C) without touching the bone.
Transfer the first batch to a plate. Add the remaining three chops to the skillet and sear for 3–4 minutes per side. If your skillet holds all eight chops comfortably without touching, cook them together in one batch.
Transfer the second batch to the plate and reduce the heat to medium. Add the remaining 2 tablespoons extra virgin olive oil, 4 cloves garlic minced, and ¼ teaspoon red pepper flakes. Stir for 1 minute, just until the garlic becomes fragrant.
Turn off the heat and pour in 4 tablespoons white wine vinegar. Swirl the skillet gently until the oil and vinegar come together into a glossy garlic sauce.
Allow the final batch of pan seared lamb chops to rest for 5 minutes. Spoon the garlic vinegar sauce over all the chops, finish with 1 tablespoon fresh parsley chopped, and serve.

Notes

Adjust for Your Skillet: My skillet holds five chops comfortably, so I cook five first and the remaining three afterward. Cook all eight together if your skillet is large enough to leave space between them.

Understand the Displayed Time: The 17-minute cook time accounts for two batches and the garlic sauce. Cooking all the lamb chops in one batch will shorten the time.

Protect the Garlic: I lower the heat and add the garlic after removing the lamb. This prevents it from burning and making the sauce taste bitter.

Check Away from the Bone: Insert the thermometer into the thickest part of a chop without touching the bone. Cook whole-cut lamb chops to 145°F (63°C), then rest them before serving.

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