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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!
Easy Garlic 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.
This recipe looks delicious. What substitute do you recommend or suggest for coconut oil?
Any cooking oil like ghee, avocado oil, or even olive oil will work!
Made this recipe last night – the first to the last bite was incredible. Lamb chops were a first for our family, and we will definitely be trying to source more lamb locally! Now I really want to try the roasted lamb leg!
Thank you so much!! The marinade makes a huge difference for lamb, and I’m so glad you liked it.
We loved this recipe! Even my husband, who hates lamb, really enjoyed it. He told me to save the recipe in our archive. I did double the garlic, as I normally do in recipes but this one is a win! I served it with a quick cucumber salad and some roasted veggies. Thank you so much for sharing.
Amazing! So happy to hear. And you can never have enough garlic, so I get it!
Cooked these tonight using lamb loin chops. Since they are thicker, I increased the cooking time. Delicious! Thank you
So glad you enjoyed!!
You were right! Delicious and easy to put together.
Made this tonight, and it was amazing! Will be making again soon.
I forgot to rate this dish in my above comment. It’s to delicious to leave out the fact that it’s 5 stars 😉
Thank you so much! I’m so glad you like it. 🙂
This recipe is a new favorite for our family that even my picky kid eaters liked a lot . We tried it using pork chops and it tasted equally delicious. Thank you for sharing and making the AIP process so much better!
Made this tonight for my boyfriend and he LOVED it (as did I!). Paired it with some roasted Brussels sprouts with onions and bacon.
I knew I’d be short on cooking time today, so I marinated the lamb chops over night. I’m not sure how much of a game changer that was compared to just marinating for an hour, since this was my first time trying it, but it came out great. This will definitely be going into my regular cooking rotation.
So glad you enjoyed!! Thanks so much. 🙂
This sounds amazing, especially the turmeric, but I have a chronic disease that prevents me from having lemon or anything acidic. Is there a substitute that I could use instead of the lemon or could I just rub the spices onto the lamb chops without forming a paste? Thanks for the recipe!
You can just omit the lemon, and up the salt to 2 tsp total. The rub may be a bit dry but it’ll still work!