Looking for an easy weeknight meal with a touch of flair? Pan Seared Lamb Chops offer an elegant, flavorful dish in just under 30 minutes. With minimal prep, only 6 ingredients, and a simple pan gravy, you can enjoy these tender, juicy chops any night of the week!
Succulent Pan Seared Lamb Chops offer a quick, gourmet dinner that doesn’t compromise on flavor. With just a handful of household ingredients like oil, salt, pepper, butter, and flour, you can easily create this dish in a single skillet.
The best part? In under 30 minutes, you’ll have perfectly seared lamb chops smothered in a rich, savory gravy—an ideal choice for busy weeknights without the hassle. Whether you're cooking for one or feeding a small crowd, this dish is a simple yet sophisticated option for any occasion!
Looking for more quick skillet recipes? Try this Mexican Chicken Sweet Potato, Barbecue Chicken n' Sausage, or Sausage, Peppers and Rice, next!
Why You’ll Love This Recipe
- Gourmet without the Fuss: Many lamb chop recipes require a long list of ingredients or complicated steps, but not this one! You’ll have tender lamb chops and gravy—all in one pan and without the need for hours of prep.
- Simple and Satisfying: With just six ingredients, this meal comes together quickly, delivering that showstopper effect without the stress. It’s a hearty, satisfying dish that’ll make you pause and savor every bite.
- A Versatile Pairing: Since this dish is all about lamb chops, it’s easy to pair with anything you like—whether it’s mashed potatoes, roasted veggies, or a fresh salad. The possibilities are endless!
Ingredients
- Lamb Chops: The star of the dish! These pan fried lamb chops are seared in a hot cast iron skillet, forming a golden brown crust on the outside while remaining juicy on the inside.
- Flour: A light dusting of flour on the lamb chops helps to lock in the natural flavors during the searing process. It also works as a thickening agent for the gravy, creating a silky smooth sauce.
- Canola Oil: Used to sear the lamb chops, canola oil helps achieve a crisp, golden-brown crust over high heat. You can substitute this with other high-smoke point oils, like avocado oil or peanut oil, for similar results.
- Butter: Adds richness to the dish and helps to baste the seared lamb chops during cooking, ensuring a tasty end result. The butter also contributes to the decadent gravy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Herb-Infused: Season the lamb chops with fresh herbs like rosemary, thyme, or sage before baking. For added color and freshness, sprinkle with mint, parsley, or chives right before serving.
- Balsamic Finish: After cooking and making the gravy, drizzle your favorite balsamic glaze over the top. The tangy sweetness will perfectly complement the richness of the lamb.
- Spiced Up: For those who enjoy a bit of heat, add red pepper flakes or cayenne pepper to the seasoning for a spicy kick that balances well with the savory gravy.
- Aromatic Citrus: Add a squeeze of lemon juice and zest into the butter before baking the lamb for a refreshing brightness. Toss in a few crushed garlic cloves while cooking for an extra layer of aromatics.
- Mushroom Gravy: Add sautéed mushrooms to the gravy for a rich, earthy depth that pairs nicely in this easy lamb chop recipe.
How to Cook Lamb Chops on the Stove
Ready to make these cast iron lamb chops? Preheat your oven to 350°F, heat the skillet over medium-high heat, gather your ingredients, and follow these simple steps to bring this gourmet dish to life:
Step 1: Season. Season both sides of the lamb chops with salt and pepper.
Step 2: Sear. Heat the canola oil in a cast iron skillet over medium-high heat, and sear the lamb chops for about 3-4 minutes per side until golden brown.
Step 2: Butter and Bake. Reduce the heat to medium and melt the butter in the skillet. Cover with aluminum foil and bake in the preheated oven at 350°F for 10-15 minutes, or until the lamb reaches your desired level of doneness. Remove from the oven and set the chops aside.
Step 3: Make the Gravy. In the same skillet, whisk the flour with the drippings until the gravy thickens.
Step 5: Simmer. Let it simmer for a few minutes until you reach the desired thickness.
Step 6: Serve. Add the lamb chops back to the skillet with the gravy, garnish with fresh herbs, and enjoy.
Hint: For the juiciest lamb chops, use a meat thermometer to check the internal temperature—aim for 145°F for medium-rare, or 160°F for medium.
Serving Suggestions
These cast iron lamb chops already have the wow factor, but pairing them with complementary sides will elevate this meal to gourmet status! Here are some decadent ways to pair them:
- Set up a sauce bar with extra Pan Gravy, Creamy Alfredo Sauce, and Homemade Cranberry Sauce for a customizable touch.
- Turn this meal into a fun tapas-style spread with Cream Cheese Stuffed Mushrooms, Skillet Bacon Wrapped Smokies or Cheesy Pull Apart Bread for a savory bite between each lamb chop.
- Round out the meal with hearty sides like Baked Potatoes, Bacon Green Bean Casserole, or Sausage Stuffing—perfect for a satisfying, filling dinner.
- End your meal on an especially sweet note with desserts like Chocolate Chip Cookie Brownie, Chocolate Pecan Pie, or Cherry Clafoutis for a decadent finish.
Expert Tips
- Don’t Skip the Sear: Browning the lamb chops in a cast iron that’s hot locks in the natural juices, ensuring the best result when they finish baking in the oven.
- Don’t Overcrowd the Pan: To ensure even searing and cooking, leave about an inch of space between each lamb chop. If necessary, sear and bake in batches for the best results and a perfect crust on every chop.
- Let it Rest: After removing the lamb chops from the pan, let them rest for a few minutes. This helps the juices redistribute, resulting in a more tender bite.
- Storing and Reheating: To store leftovers, keep the lamb chops and sauce together in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months. To reheat, thaw in the fridge overnight and gently warm in the same pan at 350°F until heated through.
Recipe FAQs
While lamb chops are best served fresh, you can prepare and sear the lamb chops ahead of time. Simply reheat them in the oven at 350°F for 5-10 minutes until warmed through. You can also make the pan gravy in advance and store it separately in the fridge.
Yes! This recipe works on the grill as well. Preheat your grill to medium-high heat and season the lamb chops as instructed. Sear each side for 3-4 minutes, then reduce the heat to medium and cook for an additional 5-7 minutes, covered, until the lamb reaches your desired doneness.
Absolutely! To thicken the gravy, continue simmering it over low heat for a few more minutes to reduce it. Alternatively, create a slurry by mixing equal parts flour and water, then whisk it into the gravy until it thickens to your liking.
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Get the Recipe
Pan Seared Lamb Chops with Gravy
Equipment
- 12" Cast Iron Skillet
Ingredients
- 6 lamb chops (up to 8)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon canola oil
- 3 tablespoon unsalted butter (or olive oil)
- ¼ cup flour for gravy
- 1 cup beef broth optional, may need it to adjust consistency of gravy
Instructions
- Preheat oven to 350° degrees.
- Season each side of the lamb chops with salt and pepper.
- Heat the skillet over medium-high heat.
- Add the canola oil to the hot skillet.
- Add lamb chops and sear for 3-4 minutes on each side.
- Reduce heat to medium, add butter (or olive oil.)
- Cover skillet with aluminum foil and bake in oven for 10-15 minutes.
- Remove the chops; set aside and allow to rest.
- Whisk flour in skillet with drippings until gravy forms.
Notes
- Gravy Consistency: Depending on the amount of drippings you have in your pan you may need up to 1 cup of beef broth to thin it out.
- Sear for Flavor: Don't skip the searing step! Browning the lamb chops in a hot skillet locks in juices and enhances the flavor.
- Check the Temperature: For perfectly cooked lamb chops, use a meat thermometer. Aim for 145°F for medium-rare, or 160°F for medium.
- Rest Before Serving: Let the lamb chops rest for a few minutes after cooking. This helps the juices redistribute, ensuring a tender, flavorful bite.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Edward
What an amazing and simple recipe! I loved it so much! Thank you!
Dina and Bruce
This lamb dish was so delicious! The gravy was perfection!
Cami
Looks great!