Cooking lamb chops in a cast iron skillet is one of the best and easiest ways to achieve a delicious seared crust while keeping the inside tender and juicy.
With just a few ingredients and minimal prep, you can create a restaurant-quality dish in under 30 minutes. Whether you're preparing a quick weeknight dinner or an elegant meal for guests, these cast iron lamb chops are sure to impress!
Jump to:
In Palestine, lamb chops are commonly used as the base layer in dishes like grape leaves (waraq dawali) or stuffed cabbage (malfouf). Simply slice the chops rack individually, pat them dry, and place them at the bottom of the pot before layering the rolled leaves on top.
There's no need to cook the lamb beforehand—just season it with this same spice blend used in this recipe. They will cook slowly as the dish simmers, infusing everything with deep, savory flavor.
What Are Lamb Chops?
Lamb chops are tender, flavorful cuts of lamb that come from the rib of the lamb. They are small, individual portions of meat with a bone attached, making them easy to cook and serve.
Lamb chops have a rich, savory, and slightly gamey flavor that sets them apart from more common meats like beef or chicken.
Why You'll Love This Recipe?
- Perfectly Seared & Juicy – Cooking lamb chops in a cast iron skillet gives them a beautiful golden crust while locking in all the juices for a tender, flavorful bite.
- Quick & Easy – Ready in under 30 minutes, this recipe is perfect for a weeknight dinner or an impressive yet effortless meal for guests.
- Restaurant-Quality at Home – Skip the expensive steakhouse and make these elegant lamb chops in your own kitchen with minimal effort.
- Versatile & Customizable – Serve with a salad, like arugula and spinach , arugula and quinoa salad, fattoush, tabbouleh, or a side dish such as baked vegetables, mashed potatoes, or a side of freekeh.
Equipment
This post may contain affiliate links.
Ingredients
- Lamb Chops - You can buy individual lamb rib chops, but I often buy lamb rib rack (typically much less expensive per pound) and divide the individual chops with a very sharp knife.
- Olive Oil - I like to use olive oil, you can use butter or any other neutral oil.
- Spices: Nutmeg, allspice, and cinnamon Powder – These warm spices enhance the flavor of the lamb and help mellow out its strong, gamey taste.
- Salt and Black Pepper - For additional flavor.
Ingredients for Paste:
This paste adds an extra layer of flavor to the lamb chops, it's optional, but highly recommended.
- Olive Oil – I recommend using high-quality extra virgin olive oil for the best flavor.
- Garlic – Use peeled and finely minced garlic for a rich, aromatic base.
- Parsley – I prefer Italian parsley. Pick the leaves, wash them well, rinse, and finely chop.
- Jalapeño – If you’d like a bit of heat, add ¼ of a jalapeño, finely chopped.
- Lemon – Freshly squeezed lemon juice gives the paste its bright, tangy flavor.
- Salt – Just a pinch is enough to balance the flavors and enhance the overall taste of the paste. I recommend sea salt or kosher salt for better texture and flavor.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Pat the lamb chops dry with a paper towel. Using a sharp knife, carefully slice along the bone line all the way to the end of the bone.
Step 2 | In a small bowl, mix all the spices together. Using your hands, rub each lamb chop with the spice mix on both sides.
Step 3 | Heat the cast iron skillet over medium-high heat. Add olive oil and let it heat until shimmering.
Step 4 | Place the lamb chops in the skillet and sear for 3–4 minutes one side, until golden brown.
Step 5 | Flip the chops using kitchen tongs, and cook for another 3–4 minutes for medium-rare (adjust the cooking time to your preferred doneness). Be sure to sear the sides of the chops as well to achieve an even golden crust.
Step 6 | Add garlic-lemon paste on top of each lamb chop. This is optional.
Expert Tips and Storage
- Bring to Room Temperature – Let the lamb chops sit out for 20-30 minutes before cooking. This helps them cook evenly and develop a better sear.
- Pat Dry Before Seasoning – Moisture prevents a good crust, so pat the chops dry with a paper towel before seasoning.
- Use a Hot Cast Iron Skillet – Preheat your skillet until very hot before adding the chops. A properly heated pan ensures a golden-brown crust.
- Don’t Overcrowd the Pan – Cook in batches if needed. Overcrowding lowers the pan temperature and prevents proper searing.
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a little butter or olive oil to avoid drying them out. Avoid microwaving, as it can make the meat chewy.
- Use meat thermometer to check the internal temperature.
Frequently Asked Questions
Absolutely! Follow the same steps—preheat the grill to high heat, follow the same preparation instructions and sear for 3-4 minutes per side.
No, you don't. Cuts like lamb chops are already tender, so marinating to break down fibers isn’t necessary. Just a hot pan and a good sear will do the trick.
Use a meat thermometer to check the internal temperature:
Rare: 125°F (51°C)
Medium-Rare: 130-135°F (54-57°C)
Medium: 140°F (60°C)
Medium-Well: 145°F (63°C)
For the best flavor and tenderness, medium-rare to medium is recommended.
Lamb pairs well with fresh, light salads, like arugula and spinach or arugula and quinoa salad fattoush or tabbouleh salad, baked vegetables, mashed potatoes, or a side of freekeh.
Click here to subscribe to my newsletter and receive free and new recipes right into your inbox!
If you made the cast iron lamb chops I would love it if you could give me a 5-star rating and leave a comment below.
I also would like to hear about your experience making it, snap a picture and tag me on Instagram, Facebook, or Pinterest.
More Lamb Recipes
Cast Iron Lamb Chops
- Prep Time: 10 minutes
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Cuisine: Mediterranean
Description
Cooking lamb chops in a cast iron skillet is one of the best and easiest ways to achieve a beautifully seared crust while keeping the inside tender and juicy.
With just a few ingredients and minimal prep, you can create a restaurant-quality dish in under 30 minutes. Whether you're preparing a quick weeknight dinner or an elegant meal for guests, these cast iron lamb chops are sure to impress!
Ingredients
- 1 lamb chops rack (about 8 pieces)
- 1-2 tablespoons olive oil
- ¼ Cinnamon Powder
- ⅛ Nutmeg Powder
- ½ teaspoon allspice powder
- ¼ teaspoon sea salt (adjust to taste)
- ⅛ teaspoonPepper (adjust to taste)
Garlic-Lemon Paste
- 2 garlic cloves crushed
- 1 juice of freshly squeezed lemon
- ¼ of Jalapeno finely chopped
- 4 ounces finely chopped parsley
- 1 tablespoon extra virgin olive oil
- Salt to taste
Instructions
Preparing Lamb Chops
- Pat the lamb chops dry with a paper towel.
- In a small bowl, mix the salt, black pepper, and all the spices.
- Rub each lamb chop with about ¼ teaspoon of the spice mix on each side.
- Heat a cast-iron skillet over medium-high heat.
- Add olive oil and let it heat until it shimmers.
- Place the lamb chops in the skillet and sear for 3-4 minutes on one side until golden brown.
- Flip the chops using tongs and cook for another 3-4 minutes for medium-rare (adjust cooking time for preferred doneness).
- Remove the chops from the skillet and let them rest for 5 minutes before serving.
Garlic-Lemon Paste (Optional)
- Peel and crush the garlic.
- In a small bowl, combine the crushed garlic with lemon juice, salt, and finely chopped parsley.
- Drizzle in olive oil and mix well until it forms a paste.
- Rub the paste over the lamb chops just before serving, or serve it on the side as a flavorful dip.
Notes
- Bring to Room Temperature – Let the lamb chops sit out for 20-30 minutes before cooking. This helps them cook evenly and develop a better sear.
- Pat Dry Before Seasoning – Moisture prevents a good crust, so pat the chops dry with a paper towel before seasoning.
- Use a Hot Cast Iron Skillet – Preheat your skillet until very hot before adding the chops. A properly heated pan ensures a golden-brown crust.
- Don’t Overcrowd the Pan – Cook in batches if needed. Overcrowding lowers the pan temperature and prevents proper searing.
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a little butter or olive oil to avoid drying them out. Avoid microwaving, as it can make the meat chewy.
- Use meat thermometer to check the internal temperature.
Dahlia says
This is the best easy recipe that I've had with lamb, turned out so delicious and everyone loved it.
Wafa Shami says
Hi Dahlia, thanks for the review. Glad to hear.