Pan-Fried Lamb Chops
Pan-fried lamb chops need nothing more than a hot pan, salt and a few minutes on each side. The fat renders to a golden crust, and a spoonful of garlic and rosemary butter at the end adds flavour. Allow around 40 minutes in total, including a short wait for the chops to come up to room temperature and a rest before serving. This recipe serves two, with two chops each.
- Total
- 42 min
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serving
- 410kcal
Seasoning pan-fried lamb chops
Lamb has plenty of flavour, so salt and pepper are enough before the pan. Season the chops just before they go in, and keep the garlic and rosemary for the end, as both burn if they sit in a very hot pan.
Pat the chops dry first, because a dry surface browns and a damp one steams. Loin chops about 2.5cm thick work best here, with a good rim of fat that crisps when you hold the chop on its edge.
Preparing pan-fried lamb chops
Tap a time to start a timer.
- Bring up to room temperature Take the chops out of the fridge before cooking. Pat them dry with kitchen paper, then rub with the oil and season both sides with the salt and pepper.
- Heat the pan Put a heavy frying pan over a medium-high heat for , until very hot. Add the chops in a single layer and leave a little space between them.
- Cook the first side Fry for without moving them, until the underside is deep golden. Turn with tongs and cook for another . Hold each chop on its fatty edge for about , until the fat is golden and rendered.
- Baste Lower the heat to medium, add the butter, garlic and rosemary, and tilt the pan so you can spoon the foaming butter over the chops for . For a thermometer reading, push it into the thickest part: take the chops off at 55°C for pink lamb (medium-rare) or 60°C for medium.
- Rest Move the chops to a warm plate, cover loosely with foil and rest for . Spoon over the buttery juices from the pan and serve.
What to serve with pan-fried lamb chops
New potatoes, buttered peas and a spoonful of mint sauce are the classic British partners. Roast vegetables or a green salad also work. The same method is good for pan-fried pork chops, although pork must be cooked right through, and for a Sunday dinner you could cook roast leg of lamb.
Common problems and fixes for Pan-Fried Lamb Chops
- The chops are grey rather than golden.
- The pan was not hot enough or was overcrowded. Wait for the pan to be very hot, pat the chops dry, and cook two at a time if your pan is small.
- The garlic burns and tastes bitter.
- Garlic cooks in seconds. Add it with the butter after the chops are turned and the heat is lowered, and keep it in its skin.
- The lamb is tough.
- It has been cooked too long. Lamb chops are best pink or medium, so check with a thermometer at 7 minutes and always rest for 5 minutes.
Frequently asked questions about Pan-Fried Lamb Chops
How long do you pan fry lamb chops?
About 4 minutes on the first side, 3 on the second and 1 on the fat edge for chops 2.5cm thick. That gives pink, medium-rare lamb. Add 1–2 minutes per side for medium.
What temperature should lamb chops be cooked to?
Take them off at 55°C for pink (medium-rare) and 60°C for medium, then rest. Whole cuts such as chops can be served pink, because bacteria sit on the outside, which the hot pan cooks. Well done lamb is 70°C.
Can you cook them from frozen?
No. Thaw the chops fully in the fridge overnight first, then pat them dry. Frozen or damp chops steam in the pan instead of browning.
What is the best cut for frying?
Loin chops are meaty and quick to cook. Cutlets (from the rack) are smaller and cook in 2–3 minutes per side. Chump chops are larger and need a little longer.
How did you like the recipe?
4.7 / 5 · 22 ratings
