Fail-Proof Pan Seared Lamb Chops
This is an easy and family-friendly pan seared lamb chops recipe with a Trader Joe’s seasoning mix. The Mediterranean lamb chop tasting dish pairs well with a fresh chopped kale side, greek salad, or a mint and cilantro dressing salad. Details on how to make my fail proof lamb chop recipe can be found below with multiple cooking methods.
These fail proof Pan Seared Lamb Chops Recipe are a crowd pleaser! Details on how to wash the meat and get that perfectly cooked tender lamb chop in the comfort of your own home with a little spice, but a whole lot of flavor, can be found below.Jump to Recipe
Best way to clean lamb chops?
I know exactly what you mean when you ask this question. There are certain meats I try to stay away from because of a “game” taste. My solution for this is to give the meat a rinse in either milk, vinegar, or lemon juice.
How to get rid of the “meat” taste?
Be sure to soak the meat in vinegar, milk, or lemon juice for a few minutes. Then give it a rinse with fresh water. This works well when cleaning goat, lamb, and even deer meat.
Step-By-Step Instructions on how to wash lamb chops
- Mix 1 lemon’s juice with 2 cups of water in a large bowl.
- Place the lamb chops in that bowl and wash the for about 10 minutes using your hands to toss the lamb chops.
- Next, drain all of the water out but keep the lamb chops in the bowl.
- Let them sit for about 5 minutes as is. (While that sits in the bowl, you can make the marinade.)
- Now, wash the lamb chops thoroughly with water and dry completely with paper towels.
- They are officially ready to be mixed in with the seasoning.
How to season lamb chops
Less is more with a meat like New Zealand Lamb Chops or Mediterranean Lamb Chops. Since the meat is tender and full of flavor as it is, I recommend using a seasoning that is potent but less in quantity. Mediterranean Lamb Chops are some of my favorite. For that reason, I love using the Trader Joe’s seasoning. It really gives it a subtle and tasty flavor that is family-friendly. If you are want to try a Masala Lamb Chop Recipe then give my marinade for Masala Salmon a try!
How to prep lamb chops before cooking.
After you wash, dry, and marinate the lamb chops refrigerate the lamb chops. Before cooking the lamb chops, it is best to let them rest at room temperature before cooking. I advise them to sit at room temperature for at least 30 minutes.
What’s the best way to cook lamb chops?
I recommend my fail proof pan searing lamb chop method, but you can also grill lamb chops and oven bake them. The key is high temperature cooking when making a tender meat like this.
How to grill lamb chops on a gas grill
You want to get the temperature to about 500 degrees and use indirect heat to cook them. I recommend flipping them only once when cooking and high temperature is definitely recommended.
How to grill lamb chops on a charcoal grill
I recommend them to be cooked at the same temperature as a gas grill, 500 degrees. Cooking on indirect heat is the best way to grill meat in general. Flip only once when cooking to get a beautiful crust and even cooking.
What is indirect heat?
When cooking on a grill, you have the option of cooking on top of a flame or away from the flame. On a charcoal grill, heat your charcoal until they are all red and hot. Place the charcoal in the middle of the grill and then place your food around the charcoal instead of on top of the charcoal. Unless you want to get a sear or direct heat cooking, it is best to cook with indirect heat. Same concept for a gas grill.
Can I cook lamb chops on the stove-top?
Yes and I recommend it! I think this fail proof pan seared lamb chops recipe is the best way to cook and eat the tasty dish. A few minutes is all it takes to sear lamb chops in a pan. Heat a non-stick or cast iron pan on the stove top. Once your lamb chops reach room temperature, cook them in a pan for no more than a few minutes on each side.
How to make baked lamb chops?
Yes, you can bake lamb chops! High temperature baking to be specific. I recommend keeping the oven pan about 2 shelves from the top and broiling on high heat. Flip the lamb chops once to get that perfect char on the outside and tender cooked meat on the inside.
Alternatively, I recommend pan searing one side of the lamb chop and broiling the other side. This is encouraged if the lamb chops are a bit thicker and larger.
Should lamb chops be cooked rare?
This is a personal preference. I love to cook New Zealand Lamb Chops a bit rare than usual. If the lamb chops are washed well, then they taste perfect when cooked to “almost done”.
Should lamb chops be cooked well done?
I know many people who prefer their lamb chops well done. This is absolutely okay! Everyone’s preference is different. My recommendation, if you are cooking Lamb Chops well done, is to cook them quickly and on high heat.
Where do lamb chops come from?
There are many countries that produce great tasting lamb. My favorite is definitely New Zealand Lamb Chops. The smaller the chops the better they taste, in my opinion.
Where can I buy lamb chops?
Check your local grocery store. The lasting date on lamb chops is very far out, for that reason most grocery stores carry it. I personally almost always buy from a local meat store, Trader Joe’s, or Costco.
Are you ready to make my fail proof pan seared Lamb Chops?
All you need is some marinated lamb that has rested at room temperature and a non-stick or cast iron pan. It’s that easy and tasty.
What to serve with Pan Seared Lamb Chops?
- Masala Rice
- Cous Cous
- Mint or Cilantro Chutney
- Onion Salad
- Greek Salad
- Fresh chopped kale salad
- Crisp romaine salad
Pan Seared Lamb Chop Recipe
This is an easy and fail-proof pan seared lamb chop recipe that includes perfectly seasoned lamb chops.
- 8 lamb chops
- 2 tbsp Trader Joes 21 seasoning salute
- 2 tbsp water
- 2 cloves grated garlic (or 1 tsp garlic powder)
- salt (I used 1 tsp)
- 1 large lemon's juice or distilled white vinegar
- water to soak + wash lamb chops
Clean the individually cut lamb chops by trimming excess fat off of the meat and the bone as well.
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 lamb chops bowl and let them sit in the bowl for about 5 minutes.
Now, wash the lamb chops well with cold water.
Pat the lamb chops dry before continuing to coat them with the spices.
Combine the seasoning, water, and garlic together in a bowl or Ziploc Bag.
Mix the lamb chops with the seasoning while massaging the meat portion of the lamb chop.
Marinate for at least 3 hours in the refrigerator.
30 minutes before cooking, remove the Lamb Chops from the refrigerator and let them sit at room temperature.
Place a non-stick pan on the stove top and heat on high.
Add just a little bit of oil and spread throughout the pan to coat.
Place the lamb chops onto the hot pan and let them cook for about 2-3 minutes before flipping (timing will vary based on thickness)
Cook the second side for an additional 2-3 minutes or until desired temperature and texture.
TIP: lamb chops cook fairly quick and overcooking them can cause the meat to become chewy.
Enjoy the lamb chops hot with a fresh squeeze of lemon juice and a cilantro or mint chutney dipping sauce.
I recommend using this method if you have thicker lamb chops for an even and tender end result.
Place the oven rack two settings from the top.
Heat the oven to 500 degrees or on High Broil.
Once the oven is hot, heat an oven safe pan on the stove top.
Drizzle a small amount of oil onto the pan and spread it evenly throughout the pan.
Place lamb chops on the pan and cook for about 2 minutes.
Flip the lamb chops and immediately place the whole pan into the oven.
Cook for about 2-5 minutes depending on thickness.
Serve warm with a squeeze of fresh lemon juice and a cilantro or mint dipping sauce.
These tastes great with mint chutney. The recipe can be found below.
Cilantro Chutney/Dip Recipe
An everyday dip that pairs well with veggies, proteins, and grains.
- 1 cup cilantro, stems and leaves (about 1 bunch of cilantro)
- 1 cup sour cream (see above for substitutions)
- 3 cloves fresh garlic (more or less)
- 1 green chili pepper of choice (jalapeno, thai chili, serrano, etc)
- water (optional)
Blend the cilantro, garlic, and green chili pepper into a fine paste.
Mix the blended contents with sour cream and some salt. If you prefer a more dressing like consistency, then add some water and mix well.
Chill in the refrigerator or enjoy immediately.
See sour cream substitutions above.
Mint Chutney/Dip Recipe
A condiment that compliments lamb, but can be enjoyed with papad as well.
- 1 bunch cilantro
- ¾ oz mint leaves (normally sold in a package)
- 16 oz sour cream, vegan mayo, or greek yogurt
- 1 jalapeno, serrano, thai chili, etc
- 3 cloves garlic
Blend all of the ingredients together.