Fork Weekly
Lamb chops feel fancy, but they’re actually one of the fastest impressive dinners you can make — a hot pan, a few minutes a side, and a basting of garlic-rosemary butter does all the work.
Two things guarantee a great sear: pat the chops bone-dry and let them come to room temperature first. Then don’t rush them off the heat without resting — five minutes keeps them juicy and rosy.
Pan-Seared Lamb Chops with Potatoes
Garlic-and-rosemary lamb chops seared to a rosy medium-rare with crispy roasted potatoes — an impressive, restaurant-quality dinner in about 40 minutes.
Ingredients
For the potatoes
- 1.5 lb (680 g) baby potatoes, halved
- 2 tbsp olive oil
- 3 cloves garlic, smashed
- Salt and black pepper
For the lamb
- 8 lamb loin chops (about 2 lb / 900 g)
- 2 tbsp olive oil
- 3 cloves garlic, smashed
- 3 sprigs fresh rosemary
- 2 tbsp butter
- Salt and black pepper
Instructions
- Heat the oven to 425°F (220°C). Toss the potatoes with olive oil, smashed garlic, salt and pepper and roast 25–30 minutes, until crisp and tender.
- Meanwhile, pat the lamb chops very dry and season generously with salt and pepper. Let them sit at room temperature 15 minutes.
- Heat the olive oil in a heavy skillet over medium-high until shimmering. Sear the chops 2–3 minutes per side for medium-rare.
- Add the butter, smashed garlic and rosemary to the pan. Tilt and spoon the foaming butter over the chops for 1 minute.
- Rest the chops 5 minutes before serving alongside the roasted potatoes.
Recipe notes & tips
- Dry, room-temperature chops sear far better than cold, damp ones.
- Use a thermometer for accuracy — 130°F (54°C) for medium-rare, then carryover to ~135°F while resting.
- Spooning the herb butter over the chops (basting) builds huge flavor in the last minute.
648 kcalCalories
42 gProtein
30 gCarbs
40 gFat