Easy Lamb Chops Recipe (Stovetop, 17 Minutes)

This easy lamb chops recipe proves that lamb doesn’t have to be a special-occasion dinner. Thick loin chops get a quick rub of garlic, cumin, coriander, paprika and lemon zest, then sear in a hot cast-iron skillet until they have a dark, crusty outside and a rosy, juicy center. A spoonful of butter at the end and a cool mint yogurt sauce make them taste like something from a good restaurant. The whole thing takes 17 minutes on the stovetop.

The flavors lean Middle Eastern and North African, where lamb, warm spices, mint and yogurt are a classic match, and the method is as simple as cooking a steak.

Loin, rib or shoulder chops?

Loin chops look like little T-bone steaks, with a strip of tender loin on one side of the bone and fillet on the other. They’re meaty, thick and forgiving, which is why this recipe uses them.

Rib chops (cut from a rack of lamb) are the elegant “lollipop” chops. They’re thinner and more expensive, and cook in about 2 minutes per side.

Shoulder chops are cheaper and full of flavor but contain more connective tissue. They’re better when grilled or braised.

When buying halal lamb, a halal butcher can also cut chops to the thickness you want; ask for about 1 inch.

The spice rub

Cumin and coriander are earthy and fragrant, paprika adds color and gentle sweetness, and lemon zest keeps everything bright. Mixing the spices into a paste with olive oil and fresh garlic means it clings to the meat and forms a crust in the pan. If you have time, rub the chops in the morning and refrigerate them; the flavor goes deeper, but even a few minutes is plenty.

How to cook lamb chops on the stovetop

Get the pan hot. Cast iron holds heat best and gives the deepest crust. Wait until the oil shimmers before adding the chops.

Sear and leave alone. About 3 to 4 minutes on the first side, until the chops release easily and are well browned, then 3 minutes on the second.

Render the fat cap. Standing the chops on their fatty edge for a minute turns the fat golden and crisp instead of chewy.

Baste with butter. A spoonful of butter at the end picks up the spices and garlic in the pan, making a quick sauce to spoon over the chops.

Lamb chop doneness guide

Check the thickest part with an instant-read thermometer, away from the bone, and remember the temperature rises a few degrees while the chops rest:

• Medium-rare: 130 to 135°F, rosy pink center
• Medium: 145°F (USDA minimum, after a 3-minute rest), pale pink
• Well done: 160°F, firmer and gray-brown throughout

Easy lamb chop variations

• Garlic and rosemary: Swap the cumin and coriander for 1 tbsp finely chopped fresh rosemary and add a smashed garlic clove to the butter.
• Moroccan lamb chops: Use ras el hanout and a little harissa, then finish with cilantro.
• Oven-baked: Sear 2 minutes per side, then finish in a 425°F oven for 4 to 6 minutes.
• Grilled: Cook over high heat for 3 to 4 minutes per side.
• Healthy and lighter: Trim most of the outer fat before cooking and skip the butter; the yogurt sauce supplies plenty of richness.

What to serve with lamb chops

Something to soak up the juices is a must. Fluffy couscous is a classic; the one-pan Moroccan chicken and couscous makes a feast alongside the chops, or try the halloumi and roasted pepper couscous. The lentils and rice in quick mujadara and a crunchy Greek chickpea salad are both excellent. Warm pita, roasted potatoes or a simple green salad work well too. If you’d rather use ground lamb, the easy lamb kofta cook in a grill pan or under the broiler in about 12 minutes.

If you love a seared steak dinner, the garlic butter steak bites use a similar hot-pan method. Find more ideas in our Mediterranean dinner recipes and one-pan dinner recipes.

Storage and reheating

Leftover lamb chops keep in an airtight container in the fridge for up to 3 days, and the mint yogurt for 2 days. Reheat the chops gently in a covered skillet over low heat with a splash of water, or slice the meat cold and tuck it into pita with salad and the yogurt sauce. Cooked lamb freezes for up to 2 months.