Pan-seared Lamb Chops

Our Whole Foods trip last week yielded four lamb chops. I had never made them, and we were curious about how much Mia would like them.

This, like probably every recipe I’ll ever post here, uses few ingredients and is incredibly easy. I think that when you’re making food for every day, it should be simply made from high-quality ingredients. Let your ingredients do the hard work while you sit back and take all the credit.

Finally, lamb rib chops are small. That’s why we use 2 per person. It’s still not a lot of meat. But you don’t need a lot of meat. Make it up with awesome vegetables.


  • 4 Lamb Rib Chops (2 per person)
  • Salt
  • Pepper

You bet that’s it. If I’m only giving you three ingredients, you can pitch in and use Kosher salt and fresh ground black pepper.


  1. lamb chops
    Split them ribs!

    If your lamb chops come 2 to a piece like ours did, cut them in half so you have 1 rib bone for each piece.

  2. Sprinkle both sides with salt and fresh ground pepper.
  3. Let them sit on the counter for 15-20 minutes.
  4. Put a cast iron skillet on a high burner. You want that baby scorching hot. It’ll probably start smoking. Turn on the extractor fan.
  5. Put the chops on the skillet. Cook about 3 minutes a side for medium-rarish.
  6. Remove the chops from the skillet and let them rest, covered.
lamb chops

That’s it. Serve with whatever side salad or other vegetables you like.

Oh you want to get fancy? You can add some fresh herbs when you put on the salt and pepper. Use one or more woody herbs like rosemary or thyme. Something not likely to spontaneously combust when it hits the skillet.

Even fancier? Make a pan sauce when you’re done. Deglaze the skillet with vinegar or sherry, add a little chicken stock, a tablespoon of butter, and cook it all down until it’s nice and thick. Drizzle that over the chops when you serve.

pan sauce
The sugars are already scorched

Now a word of warning. When I made this, I deglazed with balsamic vinegar with the burner still on high. The result was delicious, but the sugars in the balsamic immediately scorched.

I also didn’t add any other liquid, so we basically had a burnt sugar vinegar lamb-dripping sauce. Like I said, it was delicious.

Anyway, turn the heat down a bit and use a different deglazing medium unless you like that burnt caramel taste.