For a little dinner vavavoom, try my spiced pan-fried lamb chops (also known as lamb cutlets) with zesty, tangy mint vinaigrette. This lamb chop recipe is gluten-free, paleo, Whole30, low-carb and keto-friendly and can be served with a variety of side dishes.
Jump to: ℹ️ Overview | 📷 How To Make | 🍃Mint Vinaigrette | 🍠 Serving Suggestions | 📝 Full Recipe Card | ❓ Lamb Chops FAQs | 🍽 More Healthy Lamb Recipes
We love love love lamb chops in our family! Not a weekly protein choice as they are expensive but we treat ourselves from time to time. I often make these pan-fried lamb chops with a delicious spice rub and I’ve been meaning to shoot the recipe for you for a long time. I am delighted to finally share it here.
I love pairing lamb meat with a zesty, tangy condiment like mint vinaigrette, salsa verde, or chimichurri. You want something bold and fresh to cut through the richness of the lamb. If you don’t like mint, you can use a different herb like basil or parsley.
👩🍳 You might also like these recipes: lamb shoulder roast, Greek lamb souvlaki with Greek salad, these lamb burgers with feta, or this hearty Moroccan-inspired lamb stew recipe.
How To Make Pan-Fried Lamb Chops
You can find the full list of ingredients in the recipe card below. Here are some step-by-step photos for how to make this lamb chops recipe.
Step 1. Mix the spices in a bowl and sprinkle over the lamb chops, on each side. Use your hands to rub the meat. I usually leave them out for 10-15 minutes to come to room temperature before pan-frying. If using later, refrigerate in a container for a few hours or overnight for extra flavor.
Step 2. You can use a large frying pan, a skillet, or a BBQ grill. Heat a little oil over medium-high heat and once sizzling, add the lamb. Cook for 5 minutes on one side, then 3-4 minutes on the other side and rest for a few minutes off the heat.
Making Mint Vinaigrette
You can prepare this mint vinaigrette ahead of time or while the lamb cutlets are cooking.
If you don’t have red onion, white is also fine or you can use spring onions (scallions).
Mint is fabulous with lamb but you are welcome to use basil or parsley. Capers add a little salt here, you could also use some finely diced gherkins or a couple of small anchovies. This vinaigrette will keep in the fridge for up to 3 days.
What To Serve With Lamb Chops
I prepared a side of roasted pumpkin and steamed garlic green beans, plus a little quinoa. For a low-carb version, make a batch of this amazing mashed cauliflower (as good as regular mash). Any roast vegetables will work well as will a good salad or stir-fried greens. You can also make rice.
Here are some side dishes that would work well with grilled or pan-fried lamb chops: roasted garlic sweet potatoes, roasted parsnips, mashed cauliflower and sweet potato, crispy smashed potatoes, green beans and mushrooms, or this beet and carrot salad.
Lamb Chops FAQS
For this dish, you can use French-trimmed lamb cutlets (lamb chops) or with some fat on the bone. Lamb chops are quite expensive so this is not an everyday dinner BUT if they are ever on special or I feel a little fancy, they are my favorite cut of lamb (and possibly red meat in general). I prefer buying French-trimmed because I get more meat for my buck, so to speak, but having a little fat on adds to the flavor. You can get regular untrimmed chops, which tend to be a little cheaper.
Absolutely! The spice rub will work with any cut of lamb that’s suitable for grilling – loin chops, steak, loin, neck, ribs and so on. It will also work with beef. The mint vinaigrette is a condiment that works with any red meat.
Hell yeah! These would be sensational if grilled outdoors as that slightly smoky chargrilled flavour will work well with the vinaigrette.
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Ingredients
- 10-12 lamb chops lamb cutlets or lamb rib chops, see notes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ½ teaspoon sweet paprika
- ½ teaspoon coriander seed powder
- A pinch of ground chili optional
- Oil for cooking olive, coconut, macadamia or ghee
For Mint Vinaigrette
- 15 mint leaves ~2 tablespoons, chopped
- ¼ red onion very finely chopped
- 1 teaspoon chopped long red chili a mild one
- 1 tablespoon capers chopped
- 1 teaspoon marinade from the capers juice/brine
- 1.5 tablespoons lemon juice
- 3 tablespoons olive oil
Instructions
- Spice rub the meat: Place the lamb chops on a cutting board and season each side with salt, pepper, and spices. If using later, refrigerate in a container for a few hours or overnight for extra flavour.
- Pan-fry the lamb chops: Heat a tablespoon or two of oil or ghee in a large frying pan or a skillet over medium-high heat. Once sizzling hot, add the cutlets and cook for 5 minutes on the first side and about 3-4 minutes on the second side. Remove to a plate and rest for a minute or two.
- Make the vinaigrette: While the lamb chops are cooking or ahead of time, prepare the condiment. Chop all the ingredients very finely and combine with lemon juice and olive oil.
- Serve lamb chops with the vinaigrette on the side and some drizzle over the meat.
Notes
- We served with green beans, pumpkin, and quinoa.
- I used French-trimmed lamb chops (cutlets/lamb rib chops) but you can use the ones without fat removed around the bone. Other cuts of lamb can be used with the same spice rub and grilled.
- Nutritional information is calculated for 12 lamb chops with each serving being 3 lamb chops. Actual calories will vary based on weight and cut of lamb used.
- Storage tips: To store pan-fried lamb chops, first, let them cool completely to avoid condensation and sogginess. For short-term storage, place them in an airtight container or wrap them tightly in aluminum foil or plastic wrap, then refrigerate at for up to three days. If you plan to freeze them for up to three months, wrap each chop individually in plastic wrap, followed by aluminum foil, and place them in a freezer-safe bag, removing as much air as possible to prevent freezer burn. When ready to eat, thaw frozen chops in the refrigerator overnight. To maintain their tenderness, reheat them in a skillet over medium heat or in a 300°F (150°C) oven rather than using a microwave, which can make them rubbery.
- Make-ahead tips: You can rub the chops ahead of time and store in the fridge for 24 hours (they will get even more flavorful); the mint sauce can also be made a day in advance but it will start to lose color and freshness if stored for longer.
Hi. Just wondering if I can bake the lamb chops?
Hey Aalia, you can but the general recommendation is to steal sear the chops in the skillet first to get some browning going. Here are the instructions:
Preheat the oven to 400°F and heat a cast iron skillet over medium-high heat. When heated, use tongs to transfer the lamb chops to the cast iron skillet.
Cook on one side for 3 minutes, flip, and immediately transfer to the oven to finish cooking. Bake in a pre-heated oven until a thermometer inserted into the centre reads 5 degrees below desired final temperature (4-5 minutes for 135 degrees F, which will rest up to 140°F after resting for a medium temperature).
Remove chops from the oven and the cast iron skillet and let rest for 5 minutes.
I made these lamb chops for Easter and they were amazing! Definitely our new go to lamb recipe!
I’ve never made lamb chops before, and this looks like a great recipe to get started! I love the mint sauce — something special and out-of-the-ordinary flavor! Wonderful! Can’t wait to try this!
I’ve never had lamb chops with such aromatic spices. The flavors sound marvelous and I know everyone will love this.
I have made these a few times now and we all thought they were delicious. Love the spice!
Thanks, Donalyn 🙂
Wow, what an amazing dish! I really enjoyed it with the mint! Can’t wait to make it again! Thank you!
Thanks, Ned. Glad you enjoyed it.
What a lovely simple lamb chop recipe. I was gifted some homekill from the family and I’m not a huge eater. I devoured 2 whole chops with a lovely rocket and courgette salad and the mint vinaigrette over it all. Delicious!
Literally shared this with everyone!! It is amazing and I’m not much of a meat eater – even my fussy 5 year old demolished this!! Thankyou for all your amazing recipes
I just made this tonight and it was amazing! My husband can’t stop eating them lol! Great recipe and we will definitely make these again and again!
Thanks, Beth 🙂
This was amazing! My 4 year old, 1 year old and hubby absolutely devoured it and I usually don’t enjoy lamb but this was delish! Thankyou!
Thank you, Sue. So happy to hear it was a family-favourite!