Pan Seared Lamp Chops For Two
Just because you’re cooking for two doesn’t mean you need to stick to plain Jane meals or boring leftovers every day. You can cook delicious meals with lots of variety by cooking small batch recipes like these Pan Seared Lamp Chops for two!
These chops cook up so fast you should probably have everything else prepped and ready to go for dinner so when the lamb chops are done searing you’re ready to eat. Serve these Pan Seared Lamp Chops with Dutch oven bread or Small Batch Biscuits to sop up all those luscious pan juices. So be sure to plan ahead so your chops don’t get cold while they wait for dinner to finish.
What you need to make Pan Seared Lamp Chops
This is one of those recipes you need a shopping list for, it calls for several specific ingredients you probably don’t keep on hand.
- lamb chops
- cooking oil
- garlic
- lemon juice, if you have Meyer lemons more the better
- sprigs of rosemary
- sugar
- butter
- cast iron skillet
How Long To Cook Lamb Chops
Lamb chops cook up quickly. They need just 3-4 minutes per side in a hot cast iron skillet. Be sure to have an instant-read digital thermometer on hand to check the final temperature of the lamb. These chops were cooked to 140° and then let to rest for 5 minutes while we made the pan sauce.
Like them more well done? You can absolutely cook them longer than 3-4 minutes per side if you prefer them more well done. Cook them to 150° if you like them just lightly pink, 160° if you like them well done.
Got Leftovers?
You can store leftover lamb chops in an air tight container in the fridge for up to 3 days. Reheat lightly to serve.
If you’re only cooking for one you can easily make just two chops. Or better yet put the leftover chops in an airtight container in the freezer for a month or two until you’re ready to enjoy lamb chops again.
Cooking with variety for a small household means you don’t want to eat the same things over and over. Freezing leftovers makes perfect sense when variety is your goal. You can eat them now and in a month.
Pan Seared Lamb Chops
Equipment
- cast iron skillet I used an 11 inch skillet, a little bigger or smaller will work
- instant read digital thermometer or use a regular thermometer, digital is better but use what you have
Ingredients
- 1/2 TBSP light olive oil or vegetable oil
- 4 lamb chops 3/4 inch to one inch thick
- 1/2 teaspoon salt
- 1/4 tsp black pepper
- 1 1/2 TBSP unsalted butter
- 1 tsp chopped garlic
- 1 1/2 TBSP lemon juice
- 1 pinch sugar
- 2 rosemary sprigs
Instructions
- add the oil to your skillet and place it over medium heat, and heat until shiny
- pat the chops dry
- sprinkle each side with salt and pepper
- when the pan is hot add the chops and sear for 3-4 minutes
- turn the chops and cook until the internal temperature is 140°
- remove to a plate and set aside
- reduce the heat to low
- add the butter to the pan
- once it's melted add the garlic and stir to cook lightly
- add the lemon juice into the butter and garlic, and stir
- sprinkle in a pinch of sugar, taste the sauce if it's too tangy add another pinch of sugar, stir well to combine
- turn off the heat
- add the rosemary to the pan and stir the sauce
- add the chops to the pan and spoon the butter over the chops to coat
- serve hot
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