Seared Lamb Chops

Seared lamb chops are a recipe rooted in Mediterranean and Middle Eastern culinary traditions, often seasoned simply with salt, pepper, garlic, and fresh herbs such as rosemary or thyme. The meat’s flavor is enhanced by high-quality cuts from young lamb, reflecting centuries of pastoral cooking heritage.

The technique involves patting the chops dry, seasoning, and searing them in a hot skillet or over an open flame to develop a browned crust through the Maillard reaction. Resting the meat before serving preserves juiciness. This method balances robust flavor with tender texture, honoring time-tested approaches to cooking lamb.

Serve with Mint Chimichurri sauce.

MeatLamb

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Yield: 2 servings

A plate of lamb chops with mint chimichurri.

Ingredients

  • 1 rack of lamb chops (approx. 8)
  • Olive oil
  • Flaked salt
  • Coarse black pepper

Instructions

  1. 1.
    Allow rack of lamb chops to warm up to room temperature.
  2. 2.
    Cut the rack apart into individual chops, trimming as needed.
  3. 3.
    Rub each lamb chop with olive oil.
  4. 4.
    Season each lamb chop with salt and pepper.
  5. 5.
    Heat the skillet over high heat.
  6. 6.
    In batches, so as not to overcrowd, place the lamb chops into the hot skillet to sear.
  7. 7.
    Brown the first side for 2 minutes, then flip the chops.
  8. 8.
    Allow the chops to brown for another 1½-2 minutes, depending on thickness, until the internal temperature is 125°F.
  9. 9.
    Remove the lamb chops from the skillet and let stand for 5-10 minutes.
  10. 10.
    Serve on a platter with mint chimichurri sauce.