Pan-Seared Lamb Chops with Garlic Herb Butter

These pan seared bone-in lamb chops are seasoned with a simple six-ingredient dry rub, pan-seared to a beautiful brown crust, and served over a bright, creamy Greek yogurt aioli. With a short active cook time and an easy overnight marinade, this recipe gives impressive restaurant-style results at home.

Fancy (but easy!) dinner is served

Pan seared lamb chops may look elegant, but they’re straightforward to make. A quick dry rub, an olive oil and garlic marinade, and a hot skillet are all you need to create tender, flavorful chops. Below you’ll find clear instructions, timing and temperature guidance, serving ideas, and storage tips to help you cook lamb chops perfectly every time.

Lamb chops — everything you need to know

Ingredients — what you need

Gather the ingredients below. Quantities are for about 1 lb. of lamb chops (serves 4–6 depending on portion sizes).

For the lamb chops

• 1 lb. bone-in lamb chops
• 1 tablespoon paprika
• 2 teaspoons dried thyme
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 2 teaspoons brown sugar
• 4 tablespoons olive oil (separated)
• 5 large garlic cloves, peeled and minced

For the aioli

• ½ cup full-fat Greek yogurt
• 2 tablespoons mayonnaise
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon honey
• ½ tablespoon lemon juice

How to cook lamb chops

Tip: for the best flavor, plan to marinate the chops overnight. If you’re short on time, marinate at least 4 hours.

Prepare the dry rub

Combine paprika, dried thyme, kosher salt, pepper, and brown sugar in a small bowl. Mix thoroughly. Arrange the lamb chops in a shallow baking dish and sprinkle half the rub over the chops. Flip the chops and coat the other side, then gently pat the rub into the meat so it adheres evenly.

Drizzle with olive oil and marinate

Drizzle 2 tablespoons of olive oil over the seasoned chops and add the minced garlic. Toss or turn each chop so the oil and garlic coat the meat. Cover and refrigerate to marinate—overnight is ideal. If possible, flip the chops once mid-marination so both sides soak evenly.

Prepare the aioli

Bring the lamb to room temperature about 20–30 minutes before cooking. While the meat rests, whisk together the Greek yogurt, mayonnaise, salt, cayenne, honey, and lemon juice in a small bowl until smooth. Taste and adjust seasoning.

Pan-sear the lamb chops

Heat a large cast iron skillet over high heat and add 1 tablespoon of olive oil. When the oil is hot and shimmering, add half the chops (don’t crowd the pan). Sear for 2–3 minutes per side for medium-rare, until the exterior is golden-brown. Adjust cooking time for your preferred doneness. Remove the chops to a plate and let them rest for a few minutes. Add the remaining tablespoon of oil and repeat with the remaining chops.

Serve and enjoy

Spread the aioli onto a serving platter and arrange the rested lamb chops on top. Garnish with chopped fresh mint leaves for brightness and serve immediately.

What to serve with lamb chops

Lamb pairs well with a range of sides. Consider roasted root vegetables, a simple butter lettuce salad, asparagus salad, creamy coleslaw, or baked potatoes. Choose one or two sides to keep the meal balanced and satisfying.

Recipe

Ingredients

• 1 lb. bone-in lamb chops
• 1 tbsp paprika
• 2 tsp dried thyme
• 2 tsp kosher salt
• ½ tsp black pepper
• 2 tsp brown sugar
• 4 tbsp olive oil, divided
• 5 large garlic cloves, minced
• ½ cup full-fat Greek yogurt
• 2 tbsp mayonnaise
• ½ tsp salt (for aioli)
• ¼ tsp cayenne pepper
• ½ tsp honey
• ½ tbsp lemon juice
• Optional: 5–6 fresh mint leaves, chopped

Instructions

1. Mix paprika, thyme, kosher salt, pepper, and brown sugar in a small bowl to make the dry rub.
2. Place lamb chops in a shallow dish and coat evenly with the dry rub, patting it into the meat.
3. Drizzle 2 tablespoons olive oil over the chops, add minced garlic, and toss to coat. Cover and refrigerate to marinate overnight or at least 4 hours.
4. Bring chops to room temperature before cooking. Meanwhile, whisk together the aioli: Greek yogurt, mayo, salt, cayenne, honey, and lemon juice.
5. Heat a large cast iron skillet over high heat with 1 tablespoon olive oil. When it shimmers, sear half the chops 2–3 minutes per side for medium-rare (adjust as needed). Remove and let rest.
6. Add the remaining oil and sear the remaining chops. Rest all chops a few minutes before serving.
7. Spread aioli on a platter, arrange chops on top, garnish with chopped mint, and serve.

Photography by: The Wooden Skillet