Lamb chops have quickly turned into one of my favorite easy weeknight dinners. Until this past year, I never really ate lamb on a regular basis I think because it always felt more like a foreign delicacy than an attainable Tuesday night dinner. I’m not really sure why I felt this way except that I’d never really tried cooking it. To be honest, I was intimidated by this new-to-me, seemingly foreign ingredient.
I know I’m not alone in feeling that way either, as I hear from readers who are also intimated to try cooking this amazingly delicious protein. Well, I’m here to tell you that lamb is actually incredibly easy to cook. While it tastes much richer than beef, it cooks very similarly. So if you can pan sear a steak, you can make these lamb chops. What’s even better, this dish comes together in under 20 minutes. I’m serious. Pair this with my Instant Pot Braised Red Cabbage and you can have a restaurant quality dinner on the table in 30 minutes flat.
Pan Seared Lamb Chops with Zesty Chimichurri
Cook Time: 20 Minutes
Pan Seared Lamb Chops Ingredients
6 lamb chops
1 tsp salt
½ tsp black pepper (omit for elimination-phase AIP)
Add coconut oil or avocado oil to a skillet and bring to medium heat. While waiting for the pan to heat, pat the lamb chops dry with a paper towel. This will help create a nice, brown crust on the outside of the chops while cooking. Season each side with the salt and pepper. Once the pan is hot, almost smoking, add the lamb chops and sear for 10-15 minutes, flipping halfway through.
1 garlic clove, minced
1 TBS finely chopped red onion
½ cup of basil, finely chopped
1 cup of cilantro, finely chopped
Zest of half a lemon
Juice from a whole lemon
3 TBS olive oil
1 tsp salt
Add all the ingredients in a small bowl and stir to combine. The sauce is best when left to set at room temperature for about 20 minutes before serving. Serve over the lamb chops.