My Go-To Lamb Chop Recipe When I Want Bold Flavor, Fast

Name: My Go-To Lamb Chop Recipe When I Want Bold Flavor, Fast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3-4 servings
Cuisine: American
Ingredients: 1 tablespoon garlic paste or 3 minced garlic cloves; 1 tablespoon paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon dried thyme or rosemary; 4 lamb chops (about 1 inch thick); Salt to taste; 2 tablespoons olive oil

March 31, 2025

Recipes

Lamb chops don’t need much to be incredible, but when I want something that really turns heads (and fills the kitchen with amazing smells), I go straight to these pan-seared spiced lamb chops. They’re juicy, crusted in a bold mix of spices, and seared to perfection in under 15 minutes. No oven, no grill—just a skillet and a little patience.

What I love about this recipe is how customizable it is. You can turn up the heat, tone it down, swap the herbs, or marinate longer for even deeper flavor. But even if you’re short on time, a quick 30-minute marinade gives you big results.

Let’s get into how I make them and why this recipe has earned a permanent spot in my weeknight and dinner-party rotation.

Why These Lamb Chops Hit Every Time

A spice blend that actually sticks: The olive oil and garlic act like glue, helping the paprika, cumin, coriander, and cayenne create a flavorful crust as the chops sear.
Fast cooking, big payoff: These chops cook in 10 minutes or less and still taste like they’ve been slow-roasted.
Pan-seared = consistent results: You don’t need a grill or even an oven. A hot pan and a bit of oil are all you need.
Crowd-pleaser: I’ve served these to people who swore they didn’t like lamb—and they cleaned their plates.

Ingredients You’ll Need

(Serves 3-4 | Prep Time: 10 minutes + 30 minutes marinating | Cook Time: 10 minutes)

8–10 lamb chops
2 tablespoons olive oil (plus more for searing)
1 tablespoon garlic paste or 3 minced garlic cloves
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon onion powder
½ teaspoon cayenne pepper (adjust to your heat preference)
1 teaspoon dried thyme or rosemary
Salt, to taste
Juice of half a lemon

How I Make These Lamb Chops (Step-by-Step)

1. Prep the Lamb Chops

First things first—I give the lamb chops a rinse and pat them completely dry with paper towels. This helps the seasoning stick and ensures a better sear. If there’s excess fat on the edges, I trim it down a bit, but I like to leave some for flavor.

2. Make the Marinade

In a small bowl, I combine the olive oil, garlic, paprika, cumin, coriander, black pepper, onion powder, cayenne, thyme or rosemary, and a good pinch of salt. The mixture should be thick and fragrant. I rub this all over the lamb chops, coating every surface. If I have time, I let them sit in the fridge for a few hours—or even overnight. But if I’m in a rush, 30 minutes at room temp still does wonders.

3. Sear the Chops

I heat a large cast-iron or stainless steel skillet over medium-high heat and drizzle in just enough oil to coat the bottom. Once it’s shimmering hot, I place the lamb chops in the pan. No crowding—if I’m making a full batch, I sear in batches to keep the temperature steady.

I let each side sear undisturbed for about 4 to 5 minutes, depending on thickness. They should form a deep, flavorful crust. For medium-rare, I aim for an internal temperature of about 135°F. If you like them more done, just add another minute per side.

4. Rest and Finish

Once seared, I transfer the chops to a plate and squeeze fresh lemon juice over them while they rest for five minutes. That little bit of acid brightens up the spices and makes the lamb sing.

What I Serve With These Lamb Chops

These chops are the star of the show, but here are some sides that make them shine even brighter:

Herbed couscous or rice pilaf: Soaks up all the juices perfectly.
Roasted vegetables: Think carrots, zucchini, or brussels sprouts tossed in olive oil and garlic.
Tzatziki or a garlic yogurt dip: Cool and creamy, balances the spice beautifully.
Flatbread or naan: For swiping through all those pan juices.

My Pro Tips for Better Lamb Every Time

Room temp before cooking: Letting the chops sit out while the pan heats helps them cook more evenly.
Don’t move them around: Once they hit the pan, I don’t touch them for 4–5 minutes to let that crust develop.
Use a meat thermometer: It takes the guesswork out and ensures they’re perfectly cooked.
Deglaze the pan (optional): Sometimes I splash in a little broth or wine after removing the chops to make a quick pan sauce.

FAQs From My Kitchen to Yours

Q: Can I grill these instead of pan-searing?
A: Absolutely. Grill over high heat for about 3–4 minutes per side. You’ll get a nice char and smoky flavor.

Q: What’s the best cut of lamb for this recipe?
A: Rib or loin chops are ideal—they’re tender and cook quickly. Just make sure they’re not too thick, or adjust cooking time.

Q: Can I make these ahead of time?
A: You can marinate them up to 24 hours in advance. I don’t recommend cooking ahead, though—they’re best hot and fresh.

Q: Do I need to rest the lamb before serving?
A: Yes, even five minutes makes a big difference. It lets the juices redistribute and keeps the chops from drying out.

Why These Chops Keep Making It Back to My Table

I’ve tried lamb a hundred different ways, but this pan-seared, spice-crusted version is the one I come back to. It’s bold but balanced, rustic but elegant, and insanely flavorful for something that comes together in under an hour.

If you’ve been intimidated by cooking lamb or just want a new way to enjoy it, give these spiced lamb chops a try. They might just turn into your new go-to, too.