Steve Gordon | June 14, 2020 | 5 Comments
Follow our complete, step-by-step, photo illustrated instructions to learn how to fry delicious Lamb Loin Chops in your cast iron skillet. It’s just so quick and easy, but we still have a Printable Recipe included.
One of my neighbors introduced me to these Lamb Chops. They are so easy to prepare, especially in a cast iron skillet if you have one. Just add salt and pepper, then fry them. Dinner is done in about ten minutes.
I have a neighbor that has mentioned numerous times just how much she enjoys pan fried lamb chops. I have had to admit, that even at my age, I had never tried them.
With this pandemic of 2020, she started having problems finding them in our local grocery store. That’s part of the reason they kept coming up in our conversations I think. Apparently the grocery stores were having a problem getting and keeping them in stock.
When she finally found some, I decided to order a pack as well. I wanted to see what all the talk was about. Smile.
I’m glad that I did, because these chops turned out really delicious in my opinion. They are so simple to prepare, and all you do is just salt and pepper them to taste. Ten minutes or so later, you’ve got supper on the table. How cool is that?
They look like miniature T-Bone steaks, and they have a very nice steak taste once cooked. There’s just not a lot of meat on each one, maybe just a couple of good bites. So, you’ll need to plan ahead of time to be sure you have enough for everyone you plan to serve. You’ll need about 2 or 3 lamb chops per person for a good meal, more for larger appetites.
And, they might be a bit on the pricey side. They normally run about $11.00 per pound here, but we bought these on sale at $8.99 per pound when we purchased them.
All you’ll need is a good warm skillet, some salt and pepper, and you’ll be good to go. Pretty easy if you ask me.
They tasted very much like a good steak. I never noticed any type of “gamey” taste that I’ve read others have experienced. And, I used a digital thermometer to cook them to 145F degrees, to be sure I didn’t overcook them. They were very juicy and tender at that temperature, and I would call them cooked about Medium-Rare at that point.
Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!
Pan Fried Lamb Chops – You’ll need these ingredients.
That’s right, just the lamb chops, and some salt and pepper. How much easier can it get?
This is 1-1/4th pounds of Lamb Chops. They look like mini T-Bone Steaks don’t they? And, take note of that bit of fat around the edges. We’re going to take advantage of that in just a moment.
We’re not going to rinse these at all. Wait… what? So many sources these days advise against rinsing meats before cooking. It’s kind of hard for an old Southern boy to get use too, but we’re trying. They say washing meats causes cross contamination. Even if the meat seems a little slick on the surface, they recommend just patting it dry with a paper towel and move on to cooking. Learn something new everyday I reckon. Smile.
I took these out of the refrigerator and just let them sit on the counter for a good hour before I started cooking them. It’s best to let them come up to room temperature. That way, they cook more evenly.
Sprinkle the lamb chops with black pepper.
I gave them a liberal coat of the black pepper, then I added some salt. Just salt to your personal taste.
Flip them over and repeat the process on the other side.
Heat your skillet up to Medium heat on your stove top. Give it plenty of time to heat up, best not to rush things.
Now, don’t add any oil, we’re going to take advantage of that layer of fat around the edge of the chops.
Stand the lamb chops up on end, with the layer of fat touching the bottom of the pan. You might need to lean them against each other for support, but they stand up fairly easily.
Let them cook and render some of the fat out into the pan for about 2 to 3 minutes.
Once you have a little fat covering the bottom of the skillet, lay the chops over on their side.
Let them fry on this side for about 3 or 4 minutes.
Flip the chops over and let them cook on the other side until done. This will take another 4 to 5 minutes, maybe even slightly longer.
The lamb chops need to cook to an internal temperature of 145F degrees to be done. I like mine about Medium-Rare, so yours might need to cook a bit longer. A digital thermometer comes in great to test them to see if they are done. Just insert it into several parts of the meat, without touching a bone, to be sure they are fully cooked all over.
The meat right around the bone will take longer to cook than the rest of the meat. You don’t want to overcook them or they might be dry and tough.
They will continue to cook a few minutes longer even after you remove them from the pan.
When the lamb chops are done, remove them to a plate and let them rest for a good five minutes before serving. This lets the juices inside redistribute throughout the meat and will make for a much juicer and tender chop.
Quick and easy, you’ll have these pan fried lamb chops on the table in no time at all. There may not be a lot of meat on each one, but they sure are delicious. Plan accordingly per person.
1 to 2 pounds of Lamb Loin Chops
Salt and Pepper to taste
Allow lamb chops to come up to room temperature before cooking.
Add salt and pepper to both sides of the chops.
Heat a skillet to Medium heat on your stove top.
Stand the chops up, fat edge down, in the heated skillet.
Let them cook for about 2 to 3 minutes.
Lay chops down on the flat side, cook for 3 to 4 minutes.
Flip chops over, continue to cook until done.
Chops are done when internal temperature reaches 145F degrees.
Remove from skillet when done. Place on plate and let rest for 5 minutes before serving.
Lamb chops have much less meat per piece than beef steaks or pork chops. You’ll need 2 to 3 lamb chops per person, or more for larger appetites.
Keywords: lamb, lamb chops, lamb loin chops, pan fried, cast iron skillet, salt, pepper, easy, quick and easy, pan fried lamb chops
Have you tried our Pan Fried Lamb Chops? How did you like them?
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Tags: cast iron skillet, easy, lamb, lamb chops, lamb loin chops, main dishes, pan fried, pan fried lamb chops, pepper, quick and easy, salt, Steve Gordon, Taste of Southern
Category: Main Dishes, Other
Once the chops have been marinated, allow them to come up to room temperature. Then, cook them in a shallow roasting tin for around 20 minutes depending on how pink you like the meat and how crispy you want the skin. Just turn them in the middle of the cooking time to make sure they are evenly cooked.How long does it take to pan sear a lamb chop? ›
Add the oil so it can get hot before placing the lamb chops in, making sure not to crowd the pan. Cook the lamb chops for 3-4 minutes without moving so that they can sear on one side, then use the tongs to flip and cook on the other side for another 3-4 minutes.How does Gordon Ramsay fry lamb chops? ›
And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle.How do you cook Paula Deen lamb chops? ›
Prepare grill to medium heat. Grill or broil chops to desired doneness. About 6 minutes for rare, 7 minutes for medium- rare. Turn chops so they brown well on all sides.What seasonings go well with lamb? ›
- Garlic powder.
- Chili powder.
- Mustard powder.
Heat a skillet, large enough to fit the lamb chops in a single layer, on medium-low heat. Add a tablespoon of stock or water per chop to the pan and a little butter. Place the lamb chops in the pan and cover them with a lid for 2-3 minutes. Flip the chops over and repeat the process for another 2-3 minutes.What's the best way to fry lamb chops? ›
Heat a large skillet (ideally cast iron) over medium-high heat until hot. Pour in remaining tablespoon of olive oil and swirl to coat. Add lamb chops in a single layer and cook 2 to 4 minutes on each side to desired doneness, 135°F for medium-rare. Transfer lamb chops to platter and let rest 5 minutes before serving.How do you cook lamb chops on the stove top? ›
Preheat the skillet over medium-high heat. Place the lamb chops into the skillet and let them sear for 3 to 5 minutes on each side or until an instant-read thermometer inserted into the thickest chop without touching the bone registers 130° F. Use a spoon to baste the lamb chops at intervals.Should lamb chops be cooked fast or slow? ›
Lamb chops and steaks, as with beef steaks, should be cooked over a high heat, quickly, and can be quick-roasted, too, depending on how thick they are.How long should lamb chops be cooked? ›
Cook for 6 to 7 minutes per side or until deeply browned and an instant-read thermometer inserted into the thickest part of the meat registers 145°F. You may need to cook the chops in 2 batches to avoid crowding the pan.
Rub the oil on the chops and season well with salt and pepper. Heat the pan over medium-high heat then add the chops and pan-fry for about 7 mins on each side until cooked through. Make sure to brown fat on the edge, too.What does soaking lamb chops in milk do? ›
According to Livestrong, leaving lamb to marinate in milk for a few hours, or even overnight, is an effective method to mellow out that gamey smell. After soaking, you can just pull the meat right out of the marinade and then rinse it before cooking.How do you cook Jamie Oliver lamb chops? ›
Preheat a griddle pan to high, then cook the lamb for 3 minutes on each side, or until cooked to medium. Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves.How do you make Jamie Oliver lamb chops? ›
Method. Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.How do I make lamb chops not tough? ›
Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.What enhances the flavor of lamb? ›
Brash, stinky cumin is the perfect spice for lamb. High heat mellows out its intense flavors into a pleasantly grassy perfume. Rub your lamb down with a light coat of oil and apply cumin seeds generously.What brings out the flavour of lamb? ›
Lamb's unique flavor comes, for the most part, from its fat. Beef and lamb each contain both saturated and unsaturated fatty acids. But lamb also has smaller, branched-chain fatty acids, produced by bacteria in their rumen.What herb is traditionally used to season lamb? ›
Rosemary is the most traditional herb to accompany lamb as its woodsy, citrus-like scent pair well with the robust, bold flavors of lamb. Other herbs that work well when used with lamb include mint, oregano, and coriander. Garlic also works well for its pungent, bright flavor.Should you salt lamb chops before cooking? ›
The Ole' Salt and Sit: Like steaks, lamb chops should be salted and allowed to reach room temperature before cooking. Allow 20 to 30 minutes for the rib and loin chops, and 30 to 40 for the shoulder chop.How do I make lamb meat soft and tender? ›
Marinating not only makes the meat tender, but also adds moisture to it, further making it juicy. One way to make mutton tender is to cook it slow. As per Chef Amit, braising or slow cooking the mutton for more than 3 hours on low temperature helps soften it.
Soak the lamb chops in lemon juice/vinegar + enough water to fully immerse the lamb chops in a bowl. Let them soak for about 10 minutes. Drain the water out of the bowl and let them sit in the bowl for about 5 minutes.Can you fry chops in olive oil? ›
In a 12-inch heavy skillet, heat 2 tablespoons olive oil or canola oil over medium-high temperature to cook pork chops. Cook 3 to 4 minutes per side until golden brown on the outside.What is the best lamb for frying? ›
Lamb loin chops
Considered the tastiest and most tender of lamb chops, the loin is the small T-bone steak cut from the waist of the lamb. It's the thick layer of fat that becomes crispy as it cooks that makes all the difference. Lamb loin chops are best when grilled, pan fried or roasted.
When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.Should lamb be cooked covered or uncovered? ›
There's no need to cover a leg of lamb with foil while it roasts. Due to the longer cooking time of slow roast shoulder, it's a good idea to cover it with foil to help retain moisture. Take the foil off for the last 30 minutes of the cooking time to let the skin crisp up.What are three methods of cooking lamb? ›
- GRILLING. Grilling is often synonymous with barbecuing and refers to cooking meat or vegetables on a grate over hot coals or another heat source. ...
- BRAISING. ...
Tender cuts of meat are more suited to quick cooking either by pan-frying or in the oven. A hot direct heat is necessary to cook the lamb quickly and served pink, overcooked lamb is dry and tough. Don't forget if you're roasting a joint, save those delectable juices to make gravy or jus.How do you know when lamb chops are cooked? ›
- Rare: 115-120°F.
- Medium-Rare: 125°F.
- Medium: 130°F.
- Medium-Well: 145°F.
- Well Done: 150°F.
THE FINGER OR TONG TEST
Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre. Springy = medium – pink throughout. Firmer = well-done range – mostly brown inside.
What about pink lamb? It depends on how the lamb or mutton has been prepared. A rare, or pink, lamb chop that has been seared well on the outside should be fine because any bacteria on the outer surface will have been killed by the heat. But minced or diced lamb or mutton should never be served pink.
- Whipped Sweet Potatoes.
- Creamy Spinach and Dill.
- Greek Lemon Potatoes.
- Marinated White Beans.
- Garlic Broccolini.
- Carrot Soufflé
- Sweet Potato Fries.
Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.Do I put oil in the pan when cooking pork chops? ›
Once the pan is hot, add a teaspoon of oil or fat to the pan and coat the bottom of the pan. Right before you put the pork chops into the pan sprinkle each side with a little salt, or you can salt the chops in the pan.Do you rinse meat after soaking in milk? ›
Here's five steps to udderly tender steak success:
#2 – Place the steak and seasoned milk in a resealable plastic bag or covered container, and marinate in the refrigerator for 4 to 12 hours. #3 – Rinse the meat in cool running water, pat it dry, and discard the milk.
- In a pan over high heat, bring water, salt, sugar, cinnamon, thyme, sage, mustard seed, black peppercorns and garlic to a boil. ...
- Once cooled, add in cold milk and stir to combine.
- Add in pork chops, ensuring they are completely submerged.
- Cover and place in fridge to brine overnight, ideally 24-48 hours.
Marinating. This is the best method to tenderise tougher meats such as goat, mutton or lamb . Marinating gives the surface of the meat a delightful flavour, but using a Jacquard first enables the marinade to penetrate slightly below the surface.How does James Martin cook lamb chops? ›
Heat a large roasting tray or griddle plate on the hob until hot. Drizzle over the oil then place the chops onto the tray, season and cook for 2 to 3 minutes. Flip over and cook for a further 2 to 3 minutes then place on a plate to rest for a few minutes.What doneness is best for lamb chops? ›
Lamb is best eaten pink, from rare to medium. Overcooking tender lamb chops can result in dry, less-than-tender meat. That said, if you have eaters who prefer their meat more well done, you can always cook it longer.Can you marinate lamb chops too long? ›
✔️ Lamb chop cooking tips
Don't over-marinate the chops. If they're left marinating for more than 24 hours, the citrus will cause the meat to break down and turn mealy. Let the chops come down to room temperature before grilling.
Gordon Ramsay's lamb chops recipe is delicious and gets ready in just 10 minutes. The lamb chops are covered in a vinaigrette and served with mashed peas and potatoes.
In small bowl, mix olive oil, lemon juice and zest, herbs, garlic, salt and pepper. Place lamb chops in large zip top bag. Pour marinade over and close bag. Massage marinade into chops and marinate at room temperature at least 20 minutes and up to one hour.Does vinegar tenderize lamb chops? ›
The marinade is made with red wine vinegar which pairs well with lamb because it cuts through the richness of the strong lamb flavour, and it tenderises economical cuts of lamb. Make this with any quick-cook cut of lamb, chops or steaks.How do you tenderize lamb naturally? ›
8 Surefire Ways to Tenderize Meat (Plus a Controversial One)
Use a mallet or cover it in saran wrap and thump it with a rolling pin or a heavy skillet. Cook It long and low. Both dry heat (like on a grill) and wet (as in a braise, stew, or crock pot) will do. Use fruit enzymes to break up the proteins.
Roast fattier pieces of lamb longer and at lower temps: For a fattier piece of meat, roast at 325 degrees F (160 degrees C) for a longer period of time, allowing the fat to slowly melt and bathe the roast in its own juices. Meat cooked with this method will take about 30 minutes per pound to reach medium rare.How do you cook lamb so it's not tough? ›
Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150C to soften the meat.How long should I cook lamb chops for? ›
Cook for 6 to 7 minutes per side or until deeply browned and an instant-read thermometer inserted into the thickest part of the meat registers 145°F. You may need to cook the chops in 2 batches to avoid crowding the pan.How do you make lamb taste good? ›
Lamb makes an excellent combination with herbs. Season the meat and add your favorite herbs. When using herbs such as rosemary and thyme, not only the smell of lamb meat is lessened but it creates a refreshing scent, and the meat is more flavorful. We definitely recommend a great herbed piece of lamb.What can I use to tenderize lamb? ›
Baking soda (bi-carb) and cornflour / cornstarch are used to tenderise the lamb as Chinese restaurants do so it's soft and tender, whether using a pricy cut like backstrap OR economical slow cooking cut like shoulder. More on this below; Lamb – the best cut is backstrap followed by mid loin chops then shoulder.Does lamb need to be marinated? ›
Do you need to marinate lamb? While marinade adds a delicious flavor to your meat, you do not need to marinate lamb as it is very tender on its own. If you really want to go simple just sprinkle it with salt and pepper.Do you have to brown lamb before cooking? ›
No, you don't have to brown lamb before slow cooking. The meat will still become moist and fall-off-the-bone tender. However, the slow cooker will never be hot enough to brown the meat, so if you decide to skip this step be aware that the finished dish may look paler than expected.
Lamb and beef have similar calories, total fat, protein, vitamin, and mineral content—but lamb (especially grass-fed lamb) is the winner when it comes to omega-3 fat content. Grass-fed lamb also has higher quantities of the healthy fat CLA, which is beneficial for cognitive, cardiovascular, and metabolic health.Why is my lamb always tough? ›
When meat is sliced with the grain, it often results in tougher, chewier pieces. Follow this tip: The grain of the meat refers to the direction in which the muscle fibers run. Always slice lamb against the grain, cutting across the muscle fibers rather than with them.