Lamb Chops with Garlic & Rosemary

5 from 4 votes
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My lamb chops recipe is very easy to make. Seasoned with plenty of salt pepper and seared in a cast iron skillet with garlic and rosemary. This yields the best combo of texture and flavor and perfectly cooked lamb in minutes in 3 simple steps!

Golden seared lamb in a cast iron skillet with butter, whole garlic, and fresh rosemary.

Why This Recipe Works

The main advantage of cooking lamb chops in a skillet or pan is you can cook with garlic, rosemary, and butter. It’s the closest thing you can get to perfectly grilled lamb while taking full advantage of herbs and spices. You’ll be amazed at how much flavor you can add to meat during a short cooking period.

Learn how to cook the filet mignon of lamb, the lamb loin chop, or make traditional skillet shepherd’s pie with ground lamb. Not feeling adventurous? There’s always the classic bacon-wrapped filet mignon waiting for you. If you prefer pork, wrap up a pork tenderloin in bacon.

Ingredients

  • Lamb chops: lamb chops, also referred to as lamb lollipops, come from the rib of the lamb. They’re sold presliced in individual segments as pictured or as a whole rack for roasting. Look for bright red lamb meat that’s not slimy and mild in smell.
  • Garlic cloves and rosemary: this recipe gets most of its flavor from fresh garlic and rosemary. It pairs phenomenally with lamb.
  • Butter: adds richness and flavor that you can drizzle over the lamb. This helps to soak up the herbs and garlic so you can taste it throughout the dish.
  • Salt: salt is incredibly important from both a flavor and searing component. It’s what brings out the delicious flavor of lamb.

See the recipe card for full information on ingredients and quantities below.

How to Cook Lamb Chops in a Skillet

Step 1.

Let lamb rest on the counter for 20-30 minutes before cooking. Season each side of lamb liberally with salt and pepper.

Step 2.

Heat olive oil in a cast iron skillet on medium-high heat. Wait until the skillet is nice and warm. Sear for 4-5 minutes per side, for medium.

Smoke Warning: Searing lamb at high temps in a skillet tends to get smokey. Be prepared to use a vent fan or open a window.

Step 3.

In the last 2 minutes, add butter, garlic, and rosemary to the edge of the skillet. Briefly tilt the pan so the drippings, butter, herbs, and garlic can sizzle together. When the chops are done, spoon the butter/juices over the chops to flavor. Remove from the pan and let rest for 5 minutes before serving.

Golden seared lamb in a cast iron skillet with butter, garlic, and fresh rosemary.

Expert Tips

  • Always take the meat off the cooking surface 5-7 degrees ahead of the desired final temperature as it will continue to heat as it rests.
  • Remove lamb from the refrigerator 20-30 minutes before cooking so it can come to room temp. This ensures more accurate cooking times.
  • Let lamb rest for 10 minutes after cooking and before cutting/serving. Just like steak, this allows the juices to settle and redistribute throughout the meat.
  • American lamb tends to be less gamey than Australian lamb due to its diet. Always buy fresh quality cuts that are brownish red with white fat. Avoid dull or grey-looking meat with yellowing fat.

Temperature for Lamb

Medium-rare lamb is served at around 130°F. Use a digital thermometer if you’re unsure. I personally like my lamb served around medium-rare/medium. Always take the meat off the cooking surface just ahead of the desired final temperature as it will continue to heat as it rests.

DonenessTemperature Range
Rare125°F
Medium rare130-135°F
Medium135-140°F
Medium well145°F
Well done150°F and above

What to Serve with Lamb Chops?

The sky is the limit here, but the group that instantly comes to mind is potatoes. Lamb is red meat, so anything that pairs well with a nice steak will most likely go with lamb. A few personal favs are cheesy rosemary mashed potatoes, roasted red potatoes, and bacon brussel sprouts. Savory, flavorful sides are the perfect complement to lamb.

Then again there is always mint jelly…but I still haven’t come to terms with that yet.

Frequently Asked Questions

Can I cook more than 8 chops in a skillet?

Cook as many as you can comfortably fit. Just note, more lamb means greater temperature loss. You may need to adjust cooking times or start with a hotter skillet. Do not stack or overlap.

How to tell if lamb is fresh?

Fresh lamb should have a vibrant color, white marbling, and no offputting aroma. If lamb starts to feel slimy, looks dull, or grey with yellowing fat, it’s likely turned and should not be consumed.

How do I cook this recipe on the grill?

If you opt for grilling the lamb, grill on medium-high heat for 5-6 minutes per side for medium. Just note, that lamb is very fatty and the drippings may cause flare-ups. You can prepare garlic and herb butter on the stovetop and drizzle over the lamb on a serving platter.

More Skillet Recipes

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
5 from 4 votes

Lamb Chops with Garlic & Rosemary Recipe (Lamb Lollipops)

Servings: 2
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Lamb chops seared to perfection in a cast iron skillet and drizzled with garlic and rosemary-infused drippings.

Ingredients 

  • 8 lamb chops, usually 1 inch thick
  • 2 tablespoons olive oil
  • 2 whole garlic cloves, peeled
  • 2-3 sprigs of fresh rosemary
  • 2 tablespoons unsalted butter
  • salt and pepper to taste

Instructions 

  • Let lamb rest on the counter for 20-30 minutes before cooking. Season each side of lamb liberally with salt and pepper.
  • Heat olive oil in a cast iron skillet on medium-high heat. Wait until the skillet is nice and warm. Sear for 4-5 minutes per side, for medium.
  • In the last 2 minutes, add butter, garlic, and rosemary to the edge of the skillet. Briefly tilt the pan so the drippings, butter, herbs, and garlic can sizzle together. When the chops are done, spoon the butter/juices over the chops to flavor. Remove from the pan and let rest for 5 minutes before serving.

Notes

Always take the meat off the cooking surface 5-7 degrees ahead of the desired final temperature as it will continue to heat as it rests.
Remove lamb from the refrigerator 20-30 minutes before cooking so it can come to room temp. This ensures more accurate cooking times.
Let lamb rest for 10 minutes after cooking and before cutting/serving. Just like steak, this allows the juices to settle and redistribute throughout the meat.
American lamb tends to be less gamey than Australian lamb due to its diet. Always buy fresh quality cuts that are brownish red with white fat. Avoid dull or grey-looking meat with yellowing fat.
Searing lamb at high temps in a skillet tends to get smokey. Be prepared to use a vent fan or open a window.
Rare 115°F to 120°F
Medium rare 125°F
Medium 130°F
Medium well 145°F
Well done 150°F and above

Nutrition

Serving: 4chopsCalories: 1366kcalCarbohydrates: 1gProtein: 168gFat: 73gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 32gTrans Fat: 0.5gCholesterol: 545mgSodium: 402mgPotassium: 2158mgFiber: 0.1gSugar: 0.04gVitamin A: 350IUVitamin C: 1mgCalcium: 88mgIron: 15mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: French
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating




6 Comments

  1. 5 stars
    Hi Shawn,
    Dad and I tried these in our Lodge pan and they were delicious! We used our own Rosemary. Great recipe!?
    Love, mom and dad

  2. Hi Shawn and Patty,
    Heard about your blog from Mom. I showed uncle Joey the lamb lollipop recipe… Definitely his favorite. Hope all is well with you.Look forward to seeing you when we get home. Peace, Auntie Patty