Pan-Seared Lamb Rib Chops Recipe (Easy Fail-Proof Recipe)

Although I traditionally make ham as the main dish for Easter dinner, this year I will be making to make Pan Seared Lamb Rib Chops instead. That is because we will be traveling to one of our children’s homes for our large family celebration on Saturday, leaving only the two of us to make Easter dinner on Sunday.

So instead of creating another ham dinner, I will be switching the main course up and cook lamb instead. Best of all, the recipe is simple and the cooking process takes only minutes!

Although I have to admit that it was only about 5 years ago when I cooked a rack of lamb for the first time. I was in shock at how tender and juicy the rib chops turned out and I absolutely fell in love with the taste and texture of the meat.

However, instead of roasting an entire rack in the oven, I wanted a quicker method for cooking the chops. And the obvious choice was to pan-sear them on the stove because I had already planned to make Peppered Scalloped Potatoes and roasted asparagus in the oven.

Quick & Easy Recipe

It only requires 6 ingredients, in addition to salt and fresh ground black pepper, and in less than 10 minutes of time, the chops are prepared. However instead of cooking them right away, I let them soak in the marinade so they can absorb all that delicious flavor and also it helps the meat can become nice and tender.

Once they go into the hot skillet, they will be ready to eat in under 10 minutes! I don’t know about you, but this has to be the easiest Easter main dish that I have ever made!

How Many Lamb Rib Chops Per Person

If you are wondering how many pan seared lamb rib chops to make per person the general answer is 2. So if you are cooking for two you would need a total of 4 lamb chops (2 per person).

However, the serving amount also depends on several other factors. You need to also consider the general appetite of those who will be at the dinner table and also how many side dishes that you are serving along with the meat.

Where To Purchase Lamb Rib Chops?

Most large grocery stores and wholesale clubs will have individual rib chops cut, packaged and displayed in the fresh meat counter. However, because you only need to purchase 4 individual chops, it may be easier to purchase a half rack of lamb which typically contains 4 ribs that are still connected and sold as a single unit.

Not only are they easier to find at most grocery stores, they may be less expensive than if you purchased single chops. However, before you make the recipe you will need to cut the ribs into individual chops or you ask your butcher to do it for you.

Lamb Rib Chops Marinade

Because lamb has a naturally mild flavor, it is best to let them sit in a marinade for at least an hour before cooking them. This will not only give them great flavor, but it will allow the meat tenderize in the process.

Luckily, the best marinade is made with just a few simple ingredients:

• olive oil
• garlic cloves
• fresh parsley
• hot sauce
• sea salt
• fresh ground black pepper
• dried thyme

Bring The Lamb To Room Temperature

Before you pan sear the lamb rib chops be sure to bring the meat to room temperature. Do not skip this process!

If you put the meat in the skillet when it is still cold, the meat fibers will tense up due to the extreme temperature difference. Therefore, the meat will turn out tough when cooked.

Instead, allow the meat to rest at room temperature for at least 30 minutes and more ideally for an hour before placing them in the hot skillet.

How Long to Pan Sear Lamb Rib Chops

Lamb rib chops are best served medium-rare or medium. If you cook them any longer the meat will start to dry out and toughen.

Therefore the key to making really good pan-seared lamb rib chops is to cook them in a very hot, heavy bottom skillet in a little bit of olive oil. This will allow the exterior to become nice and golden brown on the outside and the meat to be perfectly cooked on the inside.

Therefore be sure to heat the oil over high-medium heat, just until it starts to smoke. Then add the marinated chops in an even layer, being sure not to overcrowd the pan.

As a general rule of thumb cook them for 2 minutes per side over high-medium heat. This length of time and temperature will result in chops that are between medium-rare and medium.

However the only true way to tell what the level of doneness is on the inside is with an instant read digital thermometer. Place the tip of the probe in the middle of the thickest section of the meat without touching bone. Remove the chops from the skillet when they reach the desired level of doneness.

• 125°F (52ºC) for rare
• 135°F (57ºC) for medium-rare
• 140°F (60ºC) for medium

Pan Seared Lamb Rib Chops Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 4 lamb rib chops, cut from a half of a rack of lamb
• 2 Tbsp olive oil, divided
• 2 large garlic cloves, minced
• 1 Tbsp fresh parsley, plus more for garnish
• 1 tsp hot sauce
• 1⁄2 tsp sea salt
• 1⁄2 tsp fresh ground black pepper
• 1⁄4 tsp dried thyme

INSTRUCTIONS

1. If you don’t have individual lamb rib chops and have half a rack cut the ribs into separate chops in even thick sections. Pat both sides dry with paper towels. Set aside.

2. In large resealable plastic bag add 1 tablespoon olive oil, minced garlic cloves, parsley, hot sauce, salt, pepper and thyme and mix until incorporated. Place lamb chops in the marinade and coat the meat with the liquid mixture. Seal the bag and place it in the refrigerator for at least 1 hour and up to 24 hours.

3. Remove lamb chops from the refrigerator at least 30 minutes before cooking.

4. When you are ready to cook the chops place a heavy bottomed skillet or Dutch oven over high-medium heat. Add the remaining 1 Tablespoon of olive oil.

Once the oil is hot, add the lamb chops and sear for 2-4 minutes per side. The actual cook time will depend on your level of desired doneness. It is best to check the internal temperature with an instant read digital thermometer.

5. When the lamb rib chops are done to your liking, remove them from the skillet and place on a plate. Cover and let them rest for 5 minutes before serving.

Serve with your favorite sauce if desired.

Enjoy! Mary

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