Frenched Lamb Chops
Frenched lamb chops are flavored with a Mediterranean-inspired marinade, and pan-fried to perfection. They look like they came from a five-star restaurant but are easy to make and utterly delicious!
What Are Frenched Lamb Chops?
Frenched lamb, or Frenched rack of lamb, is lamb meat that has had the fat and meat removed from the bones. This allows for a prettier presentation and easier eating.
You can sometimes already Frenched lamb at the grocery store. Or, you can ask the butcher to French a lamb rack instead.
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Where Can I Buy Lamb Chops?
You can typically find lamb chops at your local grocery store, bulk item grocery stores like Costco, or at a local butcher shop.
Cast Iron Lamb Chops Ingredients and Notes
For the lamb
- Lamb rib chops - You’ll need 2 pounds of lamb rib chops for this recipe. I ask the butcher to cut them into lollipops.
- Avocado oil - This helps pan fry the meat, creating a nice sear. If preferred, olive oil will also work.
For the marinade
- Olive oil - This forms the base of the marinade, combining the ingredients and adding a rich taste.
- Honey - Adds just a touch of sweetness. Maple syrup will also work.
- Lemon juice - Freshly squeezed is best! The acidity helps balance some of the heaviness of the fats and tenderizes the protein.
- Garlic - For the best flavor, use whole garlic cloves, not garlic powder, and mince them yourself.
How to Pan Fry Lamb Chops
This is an overview with step-by-step photos. Full ingredients & instructions for this Frenched lamb chops recipe are in the recipe card below.
Step 1: Prepare the lamb. Pat the lamb dry with paper towels. Cut the rack in between ribs to separate the chops if they aren't already cut into pieces.
Step 2: Marinate the lamb. Whisk all the marinade ingredients in a bowl. Add the lamb chops to a large bag or container, and pour the marinade on top.
Gently rub the marinade into the chops. Cover, and let the lamb marinate in the fridge for at least 30 minutes or up to overnight.
Step 3: Warm. Remove the chops from the fridge about 20 minutes before serving, letting them come to room temperature. Prepare the dill yogurt sauce in the meantime.
Step 4: Cook the lamb. Heat the avocado oil in a cast iron skillet over medium heat. Once it starts to shimmer, add the lamb to the pan, leaving space in between each piece. Work in batches if needed!
Cook on each side until the internal temperature of the cast iron lamb chops reaches 145 degrees Fahrenheit. Transfer them to a plate, and allow them to rest for a few minutes.
How Do I Know When My Lamb Chops Are Done?
I prefer my lamb just between medium and medium well. I find that cooking each chop for 3 to 4 minutes per side is typically all you need. However, the exact cooking time will depend on the size and thickness of your lamb as well as how you like it cooked.
Follow the guide below, and use an instant-read thermometer to cook your cast iron lamb chops to your desired doneness.
- Rare - 125 degrees Fahrenheit
- Medium Rare - 130 degrees Fahrenheit
- Medium - 140 degrees Fahrenheit
- Medium-Well - 155 degrees Fahrenheit
- Well Done - 160 degrees Fahrenheit
Serving Suggestions
I like to prepare pan fry lamb chops lollipop style to serve on their own with dill sauce as a fun appetizer or snack. However, they’re also easy and quick enough to whip up for a weeknight dinner.
To transform this Frenched lamb chops recipe into a complete meal, try serving it with sides like garlic and rosemary mashed potatoes, caramelized Brussels sprouts, honey glazed carrots and parsnips, or goat cheese salad.
How Store and Reheat
This recipe is best enjoyed right away. However, if you have leftovers, you can store your pan fry lamb chops in an airtight container in the fridge for 3-4 days.
Or, freeze leftovers for up to 3 months. Thaw in the fridge overnight. Then, drizzle a bit of water on top, and reheat leftovers in the microwave. Or, enjoy them cold!
For more mediterranean-inspired recipes, check out my:
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Recipe
Pan Fry Lamb Chops
Equipment
Ingredients
For the lamb
- 2 lbs lamb rib chops - I ask the butcher to cut them into 8 lollipops
- Avocado oil - for cooking
For the marinade
- ¼ cup olive oil
- 1 ½ tablespoon honey
- 1 tablespoon lemon juice - approx. ½ lemon
- 3 cloves garlic - minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the sauce
- Dill yogurt sauce
Instructions
- Pat the lamb chops dry with paper towels. If your lamb isn’t cut into pieces, cut the rack in between ribs to separate the chops.2 lbs lamb rib chops
- Prepare the marinade by whisking together all the marinade ingredients in a small bowl until combined.¼ cup olive oil, 1 ½ tablespoon honey, 1 tablespoon lemon juice, 3 cloves garlic, ½ teaspoon sea salt, ¼ teaspoon black pepper
- Add the lamb chops to a large bag or container and pour the marinade over top. Gently rub the marinade into the lamp chops. Cover and let the chops marinate in the fridge for at least 30 minutes or overnight.
- Take the chops out of the fridge about 20 minutes before cooking to let them come back to room temperature. Meanwhile, prepare the dill yogurt sauce if using.
- Heat a cast iron skillet with avocado oil over medium heat. Once the oil starts to shimmer, add the lamb chops to the pan, leaving some space in between each one. Work in batches if needed, I typically do 4 chops at a time.Avocado oil
- Allow the chops to cook for 3 - 4 minutes per side, depending on thickness. Use a meat thermometer if needed to check that the internal temperature reaches 145 F. Transfer the cooked chops to a plate to rest for a few minutes.
- Serve the lamb chops with a dill yogurt sauce and enjoy!Dill yogurt sauce
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