Pan Seared Lamb Chops cook quickly in a cast iron skillet, creating a crisp crust while staying juicy inside. The piquant Dijon mustard marinade is complemented by the herbs, for a simple yet quick meal.
Why You'll Love These Pan Seared Lamb Chops
Seared to perfection in a cast iron skillet, these chops are coated in a flavorful Dijon mustard, garlic, and herb mixture, creating a delightful crust that complements the succulent interior.
These pan seared lamb chops caters to individuals managing diabetes in several ways:
- Fast and Easy: This recipe comes together in under 30 minutes, making it ideal for busy weeknights.
- Flavorful: The combination of perfectly seared lamb, savory Dijon mustard sauce, and aromatic Herbes de Provence creates a symphony of flavor in every bite.
- Versatile: This recipe is easily customizable with different herbs, spices, or even a touch of sweetness for a more complex flavor profile.
Ingredients Overview
You'll need the following ingredients to make this restaurant quality main course:
- New Zealand Spring Lamb Loin Chops: Renowned for their exceptional tenderness and delicate flavor, these loin chops are ideal for pan-searing, ensuring juicy, savory chops.
- Dijon Mustard: This tangy condiment adds a touch of acidity and depth of flavor, complementing the richness of the lamb perfectly.
- Garlic and Herbs: Freshly minced garlic infuses the chops with aromatic goodness, while a Provincial Herbes blend of rosemary, thyme, and lavender buds adds a touch of complexity and freshness.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Pan Seared Lamb Chops
Pan-searing in a cast iron skillet creates a beautiful caramelized crust, locking in the juices and ensuring melt-in-your-mouth perfection.So, fire up your skillet and get ready to indulge in a restaurant-worthy lamb chop experience, all within the comfort of your own home!
Prepare The Marinade
- Preheat a cast iron skillet to medium high and brush lightly with some olive oil, or spray with non-stick cooking spray.
- Combine the Herbes de Provence, Dijon mustard, olive oil, white wine, minced garlic, salt, and pepper in a small bowl and mix well.
Baste The Lamb Chops
- Baste the lamb chops on each side with the mustard and herbs mixture.
Sear In The Hot Skillet
- Place lamb chops in the hot skillet and sear 4 minutes on each side, cooking to the desired degree of doneness. Test with an instant read thermometer for 145°F (63°C) for medium-rare.
- Transfer the seared lamb chops to a plate and serve.
PRO TIP: These lamb chops are great also!
Serving Suggestions
Complement your perfectly seared lamb chops with a side dish that highlights their rich flavor. Oven roasted asparagus or air fryer asparagus with a touch of lemon zest adds a bright and refreshing touch, while creamy mashed potatoes provides a luxurious counterpoint.
For a low-carb option, try mashed cauliflower or roasted Brussels sprouts with a balsamic glaze.
Substitutions and Variations
Here are a few delicious variations when preparing lamb chops.
- You can substitute boneless lamb chops for bone-in chops, but the cooking time may vary slightly.
- If you don't have Dijon mustard, you can use whole-grain mustard or even a touch of prepared horseradish.
- Feel free to experiment with different herb combinations like rosemary, thyme, or oregano. You can also use a store-bought Italian seasoning blend.
- Add a teaspoon of honey or brown sugar to the basting sauce while it simmers in the pan.
Tips for Success
Here are a few tips for making this recipe:
- Use a well-seasoned cast iron skillet: This will help achieve a beautiful sear on the lamb chops.
- Don't overcrowd the pan: Cook the lamb chops in batches if necessary to avoid overcrowding the pan, which can lower the cooking temperature and prevent proper searing.
- Let the lamb chops rest: Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.
Storage Options
- Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
- You can also freeze cooked lamb chops for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat them gently in a skillet over low heat or in the microwave until warmed through.
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Frequently Asked Questions
The safe internal temperature for medium-rare lamb chops is 145°F (63°C).
While a cast iron skillet is ideal for achieving a good sear, you can use another heavy-bottomed pan like a stainless steel skillet.
Yes, you can. Preheat the oven to 400°F (200°C). Sear the lamb chops in a skillet as directed in the recipe, then transfer them to a baking sheet and cook for 5-7 minutes, or until desired doneness.
Dinner Recipes
Get The Recipe!
Pan Seared Lamb Chops
Equipment
- 9 inch Cast Iron Skillet
Ingredients
- 2 tablespoon Herbs de Provence store bought or our recipe
- 2 tablespoon Dijon mustard
- 1 tablespoon Wine white
- 1 teaspoon Salt
- ½ teaspoon Black pepper ground
- 2 clove garlic minced
- 1 tablespoon olive oil
- 8 lamb loin chops about 4 oz each
Instructions
- Preheat a cast iron skillet to medium high and brush lightly with some olive oil, or spray with non-stick cooking spray.
- Combine the Herbes de Provence, Dijon mustard, olive oil, white wine, minced garlic, salt, and pepper in a small bowl and mix well.2 tablespoon Herbs de Provence, 2 tablespoon Dijon mustard, 1 tablespoon Wine, 1 teaspoon Salt, ½ teaspoon Black pepper, 1 tablespoon olive oil, 2 clove garlic
- Baste the lamb chops on each side with the mustard and herbs mixture.8 lamb loin chops
- Place lamb chops in the hot skillet and sear 4 minutes on each side, cooking to the desired degree of doneness. Test with an instant read thermometer for 145°F (63°C) for medium-rare.
- Transfer the seared lamb chops to a plate and serve.
Notes
- Pat the lamb chops dry before searing to ensure a beautiful golden brown crust.
- Use a cast iron skillet for even heat distribution and optimal searing.
- Don't overcook the lamb chops. Aim for an internal temperature of 145°F (63°C) for medium-rare or adjust according to your preference.
- Let the cooked lamb chops rest for a few minutes before serving to allow the juices to redistribute, resulting in even more tenderness.
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