Pan Seared Lamb Chops

pan seared lamb chops mint butterIngredients:

2 t garlic powder
1 t onion powder
1 t rosemary
1 t paprika
1/4 t black pepper
1 T olive oil
8 lamb chops
2 T olive oil
8 Frenched lamb rib chops
2 T high heat oil such as vegetable, peanut, or grapeseed oil
1 T butter

Optional: herbs such as chocolate mint and rosemary mixed in with the butter

Spoon Mage™ Note:

Get rib chops that the butcher has Frenched. This means she cleaned off the cartilage and fat between the ends of the rib bones. The result is less fat on the chop. It also makes it easy to pick up to eat with your fingers. We call them lollypop chops.

Always let the meat come to room temperature before cooking or the results will not be the same.

If your pan is very large, you can cook all eight chops at once. For brown and crusty chops – instead of steamed soggy chops – there should be a bit of space between each chop.

If your pan is not large enough, do the chops in two sets of four. Cover the first set of chops with foil while you fry the second.

If your pan starts to smoke reduce the temperature. It is likely that you had the heat just a tad too high, so lower the heat. Reduce the time to cook the second batch by a minute on each side. It will all be just fine.


Mix the garlic, onion, rosemary, paprika, and black pepper together to create a meat rub.

Lightly coat all eight lamb chops with 1 tablespoon of olive oil.

Then press the rub into each chop, including the bone.

Cover the chops and refrigerate for several hours.

Remove from the refrigerator one hour before cooking.

Heat a large pan over medium high heat.

When the pan feels very hot when you hover your hand over it (please stay several inches away so as not to burn yourself), add 2 tablespoons of high heat frying oil.

Tilt the pan to coat the entire bottom surface. Let the pan sit on the heat one minute.

Add the chops to the pan and set the timer for four minutes.

Do not bother the chops. You can wiggle them a bit to make sure they don’t stick, but apologize and then leave them alone. Let them sit in that hot pan four minutes to char that side.

Now, carefully flip the chops over, reduce to medium high, and add a pinch of butter to the top of each chop so it can melt while the chops finish.

Let the flipped chops cook undisturbed for another two minutes for medium rare or four minutes for medium.

Do not overcook. Trust me, these will be perfect and I suggest two minutes for the flip side cookery. Lamb is best when served medium rare.

Remove the chops from the pan and tent with foil for five minutes.

Perfection, especially when served with a Shirazi Salad.

One thought on “Pan Seared Lamb Chops

  1. Nick D'Agostino

    This is the perfect solution to rain or extreme heat if you love grilled lamb chops. You can make them medium-rare and still have a deliciously seared crust with a sweet, buttery finish that makes up for the lack of grill smoke.

    But you must do exactly 4 minutes each side to properly enjoy the fantasti spice rub.


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