Pan-Seared Lollipop Lamb Chops: Juicy, Flavorful, and Ready in Under 30 Minutes
Prepare to tantalize your taste buds with these exquisite pan-seared lollipop lamb chops. Crafted with a simple yet incredibly flavorful spice rub, each chop develops a delicate golden-brown crust, locking in the savory juices for incredibly tender meat. The best part? This gourmet-quality dish can be on your table in under 30 minutes, making it perfect for weeknight dinners and special occasions alike. Get ready to impress with minimal effort!
Why This Lollipop Lamb Chop Recipe is a Must-Try
This lollipop lamb chops recipe stands out for its incredible balance of simplicity and sophisticated flavor. It begins with an easy-to-mix, yet powerfully aromatic spice rub featuring a blend of garlic salt, black pepper, a touch of brown sugar for caramelization, and smoked paprika for depth. This combination creates a truly irresistible crust when pan-seared. The cooking process culminates in a luxurious bath of rich butter and fresh thyme leaves, enhancing the natural succulence of the lamb.
The term “lollipop lamb chops” isn’t just a catchy name; it refers to the elegant way these chops are prepared. The fat and meat are meticulously trimmed from the lower portion of the bone, leaving a clean, exposed bone that serves as a convenient “handle.” This unique presentation makes them incredibly easy and enjoyable to eat by hand, removing the need for utensils. Consequently, these pan-seared lamb chops are wonderfully versatile, equally suitable as an impressive appetizer for cocktail parties or as a show-stopping main course for family dinners and special celebrations. Their quick cooking time and stunning presentation make them a go-to for both busy weeknights and elegant entertaining.
Essential Ingredients for Perfect Pan-Seared Lamb Chops
To recreate these delectable lollipop lamb chops, you’ll need a handful of fresh ingredients and pantry staples. Precision in measurement is key for the best flavor, so refer to the printable recipe card at the end of this post for exact quantities and detailed instructions.
Ingredient Information & Smart Substitution Suggestions
- MEAT: Lamb Rib Chops – The star of our dish! For authentic lollipop lamb chops, look for lamb rib chops. These are specifically cut from the rack of lamb, offering a perfect balance of tender meat and bone. You can always ask your butcher to “french” the bones for you, which is the process of trimming the meat and fat from the end of the bone to create that signature “lollipop” handle. If you’re feeling adventurous, you can do this yourself at home (see tips below).
- SPICE RUB: Garlic Salt, Black Pepper, Brown Sugar, Smoked Paprika – This combination is key to the irresistible flavor.
- Garlic Salt: Provides a foundational savory garlic flavor and essential seasoning. If using plain garlic powder and salt separately, adjust quantities to taste.
- Black Pepper: Adds a pungent, slightly spicy kick. Freshly ground is always best for maximum flavor.
- Brown Sugar: This is a secret weapon! It helps create a beautiful caramelization on the lamb chops during searing, contributing to that coveted golden-brown crust and a hint of sweetness that balances the savory notes.
- Smoked Paprika: Infuses a wonderful smoky depth that complements the lamb beautifully. Do not substitute with regular paprika if you want that smoky element.
- FLOUR: All-Purpose Flour – A light dredging in flour before searing helps achieve an extra crispy crust and can also help thicken the pan sauce slightly. You can use gluten-free flour as an alternative if needed.
- FATS: Olive Oil & Butter –
- Olive Oil: Used for searing the lamb chops at a higher temperature. Choose a good quality extra virgin olive oil.
- Butter: Added towards the end of cooking to create a rich, flavorful basting sauce that tenderizes the meat and adds a luxurious finish. Unsalted butter is preferred so you can control the salt content.
- HERBS: Fresh Thyme Leaves – Fresh thyme imparts an earthy, aromatic flavor that pairs exquisitely with lamb. Don’t skimp on fresh herbs here; they make a significant difference. Fresh rosemary can be a lovely alternative or addition.
Step-by-Step Guide: Crafting Your Perfect Lollipop Lamb Chops
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare the Lamb Chops: Start by rinsing your lamb chops under cold water and then patting them thoroughly dry with paper towels. This crucial step helps achieve a crispier crust. Next, trim any excess fat or meat from the last 2 inches of the bone. This process, often called “frenching,” creates the distinctive “lollipop” handle, making them easier to hold and eat. If your butcher hasn’t already done this, you can use a small, sharp knife to scrape the bone clean.
- Craft the Flavorful Spice Mixture: In a medium-sized bowl, combine the garlic salt, black pepper, brown sugar, and smoked paprika. Whisk these ingredients together until they are well blended. This balanced rub will infuse your lamb chops with layers of savory, sweet, and smoky flavors.
- Season the Lamb Chops: Generously season both sides of each lamb chop with the prepared spice mixture. Ensure an even coating for maximum flavor. You might not use all of the rub; set aside any remaining mixture for a later step, as it will be used to enhance the pan sauce.
- Dredge in Flour: Lightly dredge each seasoned lamb chop in all-purpose flour. Shake off any excess flour. This thin coating will create an extra crispy exterior and promote a beautiful golden-brown sear.
- Pan-Sear the Chops: Heat olive oil in a heavy-bottomed skillet (cast iron works wonderfully) over medium-high heat until it begins to shimmer. Carefully add the prepared lamb chops to the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary to maintain consistent heat and achieve a proper sear rather than steaming the meat.
- Cook to Perfection and Baste: Cook the chops for 3-4 minutes per side, or until they develop a beautiful, deep golden-brown crust. Once seared, reduce the heat slightly and add the butter and fresh thyme to the skillet. Allow the butter to melt and gently sprinkle the remaining reserved spice mixture over the chops and into the butter.
- Finish and Serve: As the butter melts, continue to turn the chops, ensuring they are thoroughly coated in the fragrant butter and herb mixture. This basting process will keep the meat incredibly moist and infuse it with even more flavor. Once cooked to your desired doneness (see FAQ for temperatures), remove the chops from the skillet and allow them to rest for a few minutes before serving. Resting ensures the juices redistribute, resulting in a more tender and flavorful bite.
Expert Tips for Perfectly Pan-Seared Lollipop Lamb Chops
- Bring Chops to Room Temperature: For even cooking, remove the lamb chops from the refrigerator about 20-30 minutes before you plan to cook them. This allows the meat to relax and cook more uniformly.
- Pat Dry, Pat Dry, Pat Dry: We can’t stress this enough! Moisture on the surface of the meat prevents a good sear. Use paper towels to thoroughly dry the chops before applying the spice rub and flour.
- Don’t Crowd the Pan: Overcrowding lowers the temperature of the skillet, causing the lamb to steam rather than sear and preventing that beautiful golden crust. Cook in batches if necessary, ensuring each chop has enough space.
- Rest Your Meat: After cooking, always let your lamb chops rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and succulent bite. If you cut into them too soon, the juices will simply run out.
- Use a Meat Thermometer: The only way to guarantee your preferred doneness is with an instant-read thermometer. Insert it into the thickest part of the meat, away from the bone.
Frequently Asked Questions About Cooking Lamb Chops
Achieving your desired doneness is key to enjoying lamb chops. Here’s a quick guide to internal temperatures (measured with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone):
- Rare: 120°F (49°C)
- Medium-Rare: 125°F (52°C) – often considered ideal for lamb.
- Medium: 130°F (54°C)
- Medium-Well: 135°F (57°C)
- Well Done: 140-145°F (60-63°C)
Remember that meat will continue to cook slightly after it’s removed from the heat (carryover cooking). For best results, pull the chops off the heat a few degrees before your target temperature. Always allow the chops to rest for 5-10 minutes after cooking to redistribute the juices and ensure maximum tenderness. Be careful not to cook lamb chops too long, or they will become tough and chewy.
For a typical 1-inch thick lollipop lamb chop, pan-searing usually takes about 3-4 minutes per side over medium-high heat to achieve a beautiful crust and medium-rare to medium doneness. Thicker chops may require an extra minute per side or a quick finish in a preheated oven if you prefer a more well-done interior without burning the exterior.
Frenching is a culinary technique where the bone end of a chop (lamb, pork, or beef) is exposed by trimming away the meat and fat. This creates a clean, appealing presentation and the “handle” effect that gives lollipop lamb chops their name. While you can ask your butcher to do this, it involves carefully scraping the bone clean with a sharp knife, usually about 1.5 to 2 inches from the tip.
Absolutely! While pan-searing creates a fantastic crust, these lollipop lamb chops can be adapted for other cooking methods.
- Grilling: Preheat your grill to medium-high heat. Season the chops as directed. Grill for 2-4 minutes per side, depending on thickness and desired doneness. The smoke from the grill will add another layer of flavor.
- Baking/Roasting: Sear the chops in an oven-safe skillet on the stovetop for 2-3 minutes per side, then transfer the skillet to a preheated oven (around 375°F / 190°C) for an additional 5-10 minutes, or until they reach your desired internal temperature. This is a great method for larger batches or thicker chops.
Leftover lamb chops should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a skillet over low heat with a touch of broth or water, or in a preheated oven at 300°F (150°C) until just warmed through. Be careful not to overheat, as this can dry out the meat and make it tough.
Delicious Serving Suggestions for Your Lamb Chops
These flavorful lollipop lamb chops pair beautifully with a variety of side dishes, making them versatile for any meal. Consider serving them alongside classic accompaniments such as creamy mashed potatoes, fluffy roasted potatoes, or a vibrant potato gratin. For a lighter touch, steamed green beans, tender asparagus, or sweet glazed carrots are excellent choices. Another fantastic option is roasted Brussels sprouts, which offer a delightful earthy counterpoint to the rich lamb. If you’re looking for something more adventurous, a fresh mint sauce or a spoonful of chimichurri can elevate the flavors even further.
For a complete dining experience, a robust glass of Pinot Noir or a full-bodied Cabernet Sauvignon would perfectly complement the rich flavors of the lamb. Whether you’re enjoying them as a sophisticated appetizer or a memorable main course, these pan-seared lamb chops are sure to be a crowd-pleaser.
More Mouthwatering Meat Recipes to Explore
- Rib Tips
- Lamb Chops
- Rack of Lamb
- Grilled Lamb Chops
- Smoked Ribeye Steak
- Veal Chops
- Veal Osso Buco
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Lollipop Lamb Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ½ pounds lamb rib chops
- 1 Tablespoon garlic salt
- 1 Tablespoon black pepper
- ½ Tablespoon brown sugar
- ½ Tablespoon smoked paprika
- 1 cup all-purpose flour
- 1 cup olive oil
- 3 Tablespoons butter
- ½ Tablespoon fresh thyme leaves
Things You’ll Need
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Large heavy bottomed skillet
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Vinyl gloves
Before You Begin
- You can ask the butcher to trim the end of the chop bone for you if you prefer.
- Be careful not to cook lamb chops too long or they will become tough.
- Depending on how you enjoy your chops, you can cook them to an internal temperature of 120F for rare, 125F for medium-rare, 130F for medium, and 140-145F for well done. Use an instant-read thermometer inserted into the thickest part of the meat to read the correct temperature.
Instructions
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To prepare the chops, rinse and pat dry with paper towels. Trim any fat or meat from the last 2-inches of the bone. This is why they are called lollipop lamb chops, so you have a handle to hold.
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To create spice mixture, in a medium bowl, mix together garlic salt, black pepper, brown sugar, and paprika.
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Season the lamb chops on both sides with the spice mixture. You may not use it all, reserve for later step.
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Dredge seasoned chops in flour.
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Heat olive oil in heavy bottomed skillet over medium heat until shimmering. Add chops to hot oil, being careful not to crowd.
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Cook chops 3-4 minutes per side, you want the chops to be nice and brown. Add butter and thyme to the skillet, sprinkling thyme over the chops. Sprinkle more of the reserved seasoning over everything in the skillet.
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Allow butter to melt, turning chops over again to cover in the butter mixture.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.