Easy Garlic Pan Fried Lamb Chops

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Lamb is one of my favorite meats, especially for special occasions and over the holidays. For some reason, it just seems so fancy and indulgent, but it’s actually one of the easiest meats to cook. Because lamb is so rich and flavorful, it’s hard overcook and you can cook it pretty darn quickly in the pan or the grill.

I made these Garlic Pan Fried Lamb Chops a few months ago for my parents without following any kind of recipe. It was so good that I decided to make it again, this time measuring the ingredients so I can share it with you all. I’m thinking this dish will be on regular rotation in our house because the husband couldn’t stop raving about it.

The longest step in this recipe is the marinating part, and then all you have to is pan fry the lamb chops for 3-4 minutes per side. It’s such an easy breezy recipe but the end result is so juicy and tender. The lemon and the garlic add such a great flavor to this dish.

The next time you need to impress a group with a yummy meal, I hope you give these Garlic Pan Fried Lamb Chops a try. I promise, you won’t regret it and you’ll have plenty of time leftover to mingle with your guests and cook some delicious sides!

5 from 5 votes

Servings: 4 servings

Easy Garlic Pan Fried Lamb Chops

By Jean Choi

Juicy crusted lamb chops sizzling in garlic and lemon come together in minutes for a flavorful weeknight or date night dinner. These easy pan-fried lamb chops are tender inside, crisp outside, and full of bright flavor without the need for a grill or oven.

Prep: 1 hour hr

Cook: 8 minutes mins

Total: 1 hour hr 8 minutes mins

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Ingredients 

1x2x3x

• ▢ 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 chops
  1½ 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

Serving: 1serving – makes 4, Calories: 354kcal, Carbohydrates: 1g, Protein: 34g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 112mg, Sodium: 705mg, Potassium: 473mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 3mg

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

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!