Cast Iron Seared Lamb Chops
Steakhouse-worthy lamb chops with a garlic-herb butter crust seared screaming hot in cast iron in just 10 minutes.
- Cook temp
- 500°F
- 260°C · preheat
- Total time
- 15 min
- 5 prep · 10 cook · 5 rest
- Flip at
- 4 min
- of 10 min cook
- Pull at
- 145°F
- USDA safe minimum
Lamb Loin Chops Butter Basted In Cast Iron Skillet With Rosemary Recipe · Simply Elegant Home Cooking
Shows how to hard-sear lamb loin chops in a hot cast iron skillet and baste them with foaming rosemary garlic butter.
- Target //Cook at Medium-High Heat for 15 mins (flip at 4 mins).
- Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //Lamb chops are the steak of the fancy world but they are actually easier to cook. Four minutes a side, butter baste, done. If you can flip a burger you can sear a lamb chop. Just do not overcook these past medium or they turn into expensive rubber bands.
- Family Tweak //Slice the meat off the bone and cut into thin strips. Serve with a side of ranch dressing or ketchup for dipping.
Ingredients
- 8 piecesLamb Loin Chops, 1.25 inches thick
- 1 tbspAvocado Oil
- 2 tbspUnsalted Butter
- 3 clovesGarlic Cloves, crushed
- 2 sprigsFresh Rosemary
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
- 1/2 tspGarlic Powder
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Get to the point
- 1
Pat 8 lamb loin chops dry and season generously with salt, pepper, and garlic powder.
- 2
Sear in a screaming-hot oiled cast iron skillet for 4 minutes per side.
- 3
Add butter, crushed garlic, and fresh rosemary; baste chops for 1 minute.
- 4
Rest 5 minutes off heat; carry-over brings internal temp to 145°F.
Step by step
Tap a step to cross it offSeason & Temper
Pat 8 lamb loin chops (1.25 inches thick) completely dry with paper towels. Season generously on all sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Let sit at room temperature for 10 minutes while the skillet heats.
WhyDry lamb equals a better sear. Moisture on the surface steams instead of browning.
Screaming Hot Sear
Heat a cast iron skillet over medium-high heat until oil shimmers and just begins to smoke. Add 1 tbsp avocado oil. Place chops in the pan without crowding. Sear undisturbed for 4 minutes until a deep brown crust forms. Flip and sear the other side for 3 to 4 minutes until internal temp reaches 130°F.
WhyDo not move the chops once they hit the pan. Let the Maillard reaction build that steakhouse crust.
Garlic-Herb Butter Baste
Reduce heat to medium. Add 2 tbsp unsalted butter, 3 crushed garlic cloves, and 2 sprigs of fresh rosemary to the skillet. Tilt the pan and spoon the foaming herb butter over the chops continuously for 60 seconds.
WhyTilting the pan pools the butter so you can spoon it over the chops for maximum flavor.
Rest & Serve
Transfer chops to a cutting board and spoon garlic-herb butter over them. Rest for 5 minutes. Internal temperature will carry from 130°F to 145°F during rest. Serve immediately with pan juices.
WhyResting lets juices redistribute so they stay in the chop instead of flooding the plate.
- Dad pro tip
- Lamb chops are the steak of the fancy world but they are actually easier to cook. Four minutes a side, butter baste, done. If you can flip a burger you can sear a lamb chop. Just do not overcook these past medium or they turn into expensive rubber bands.
- Kid & toddler adjustment
- Slice the meat off the bone and cut into thin strips. Serve with a side of ranch dressing or ketchup for dipping.
- Serve with
- Roasted garlic mashed potatoes · Steamed asparagus with lemon · Mint yogurt dipping sauce
- Reheating
- Reheat in a 350°F oven for 5 minutes. Do not re-sear or microwave as lamb dries out quickly.
- Calories
- 380
- Protein
- 35 g
- Carbs
- 1 g
- Fat
- 26 g
Nutrition source: USDA FoodData Central #174367. Cook-time basis: Lodge 12-inch cast iron skillet over medium-high heat; ThermoWorks instant-read verification to 130°F pull temp for medium-rare carry-over to 145°F.
Frequently Asked Questions
How do you reheat leftover cast iron seared lamb chops without ruining the texture?
Reheat in a 350°F oven for 5 minutes. Do not re-sear or microwave as lamb dries out quickly.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Slice the meat off the bone and cut into thin strips. Serve with a side of ranch dressing or ketchup for dipping.
What are the best side dishes to serve with this?
Recommended sides include Roasted garlic mashed potatoes, Steamed asparagus with lemon, Mint yogurt dipping sauce.