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This pan fried lamb chops recipe works with rib chops or loin chops and comes together in under 15 minutes. While rib and loin chops are best for pan frying, shoulder chops require longer cooking and aren’t ideal for this method.
Why You’ll Love This Lamb Chops Recipe
Lamb has always felt like a special occasion meal, but it’s actually one of the quickest and easiest meats to cook. Plus, there are so many flavorful ways to cook it, like these Thai green curry lamb loin chops or mint chimichurri lamb chops.
These garlic pan-fried lamb chops prove that you can make a fancy dinner with very little effort. I first made this recipe for my parents one weekend, and they couldn’t stop talking about how flavorful and juicy the chops were. The combination of garlic and lemon gives the lamb a savory flavor with a hint of brightness that makes each bite irresistible.
Serve it with simple sides, and you’ll have an elegant meal that feels restaurant-worthy but couldn’t be easier to make.
Ingredients You’ll Need
Lamb rib chops: Rib chops are tender, flavorful, and quick cooking. You can also use loin chops if that’s what you have on hand.
Olive oil: Helps the marinade coat the lamb and adds richness.
Lemon juice and zest: Add brightness and balance the savory flavors.
Garlic: Fresh minced garlic brings out the lamb’s natural flavor.
Dried oregano: Enhances the Mediterranean flavor.
Sea salt: Essential for seasoning and drawing out the lamb’s natural juices.
Coconut oil: Used for pan frying since it handles high heat beautifully.
How to Make Pan-Fried Lamb Chops
These marinated lamb chops are super easy to make, and the result is an elevated meal that’s pretty effortless. Make them for date night or a weeknight– you can’t go wrong!
Step 1: Pat the lamb chops dry with a paper towel. If they’re not already separated, slice between the ribs with a sharp knife.
Step 2: In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, sea salt, and oregano to make a paste.
Step 3: Rub the marinade all over the lamb chops. Cover and refrigerate for 30 minutes to 1 hour to let the flavors develop.
Step 4: Heat coconut oil in a large skillet over medium heat. Once hot, add the lamb chops in a single layer without overcrowding. Pan fry for 3 to 4 minutes per side until golden brown with a caramelized crust. The internal temperature should reach about 135°F for medium-rare or 145°F for medium.
Step 5: Remove the lamb from the skillet and let it rest for 5 minutes before serving.
Pro Tip: For extra flavor, add a small pat of butter near the end of cooking and spoon the melted butter over the chops to baste them.
For more lamb recipes, try my grilled Greek lamb skewers.
Recipe Tips
- Avoid overcrowding the pan so the chops sear properly. Cook in batches if needed.
- Always start with dry meat for the best crust.
- Use a thermometer to avoid overcooking. Medium rare is best around 135°F.
- Let the lamb rest a few minutes before cutting so the juices redistribute.
- For a quick sauce, deglaze the pan with a splash of broth or wine after removing the chops and drizzle it over before serving.
- Store leftovers in an airtight container for up to 3 days and reheat gently in a skillet over medium heat.
Serving Suggestions
These pan-fried lamb chops pair beautifully with simple sides like roasted vegetables, mashed potatoes, or a crisp salad.
Recipe FAQs
Use a digital thermometer. For medium rare, the internal temperature should reach 135°F.
Yes, lamb loin chops work perfectly. They’re a bit thicker, so you may need to increase the cooking time slightly.
Coconut oil or avocado oil work well since they tolerate high heat.
You can marinate the lamb up to a day in advance, but pan fry just before serving for the best texture.
More Easy Dinner Ideas
- Paleo Greek Meatballs
- Paleo Pork Tenderloin Medallions
- Air Fryer Ham Recipe with Homemade Honey Glaze
- Whole30 Korean Steak Bites
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Easy Pan Fried Lamb Chops
Ingredients
- 1½ lb lamb rib chops
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp dried oregano
- 1 tbsp avocado oil, or your favorite cooking oil
Instructions
- Pat dry the lamb with a paper towel, and if they aren’t separated already, use a sharp knife to slice between each rib to separate the chops1½ lb lamb rib chops
- Combine extra virgin olive oil, lemon juice, lemon zest, garlic, sea salt, and dried oregano to form a paste.1 tbsp extra virgin olive oil, 1 tbsp lemon juice, Zest of 1 lemon, 4 garlic cloves, 1 tsp sea salt, 1/2 tsp dried oregano
- Rub this marinade paste all over the lamb. Cover and marinate in the refrigerator for at least 30 minutes to 1 hour. Remove the meat from the fridge and let it sit at 20 minutes before cooking
- Heat avocado oil in a large skillet over high heat. Pan fry the lamb for 3-4 minutes on each side for medium rare (130 degrees internal temperature).1 tbsp avocado oil
- Remove from heat. Cover with a foil, then rest for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Would this recipe work with lamb loin chops?
Yes! You might need to cook a little longer since loin chops are usually a bit thicker, but marinade can be the same.
This looks amazing! I could only find lamb shoulder chops. Would that work as well?
Yes, that’ll work!