Pan Fry Lamb Chops

No ratings yet

Make these Frenched lamb chops with a Mediterranean-inspired marinade for an easy appetizer or main course worthy of a fancy restaurant!

Prep Time25

Cook Time8

Marinade Time30

Total Time1 3

Course: Appetizer, Main Course

Cuisine: American

Keyword: cast iron lamb chops, frenched lamb chops, lamb chops, pan fry lamb chops

Servings: servings

Calories: 531kcal

Author: Ansley Beutler

Equipment

1 Small Bowl

1 Cast Iron Skillet

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

US Customary - Metric

Get Recipe Ingredients

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

Notes

Storage : Store leftover lamb chops in an airtight container in the fridge for up to 3-4 days. Or, freeze them for up to 3 months. Drizzle water over thawed lamb chops, and heat them in the microwave. Or, enjoy them cold.

Nutrition