Pan-Seared Lamb Chops with Chimi-Verde Sauce
Mastering Pan-Seared Lamb Chops with Chimi-Verde Sauce: Tips & Tricks for Success
If you’ve ever wondered how to cook lamb chops to juicy, restaurant-quality perfection, you’re not alone. This cut of meat can feel intimidating, but with a few insider tips, you’ll be pan-searing like a pro in no time. Especially when paired with a vibrant chimi-verde sauce, these chops become a next-level dinner that feels fancy but is surprisingly simple.
Whether you’re new to lamb or a seasoned home cook, these expert tricks will help you cook the best lamb chops ever, crispy on the outside, tender inside, and packed with flavor.
🧂 Tip #1: Season Generously (and Early)
Lamb has a bold flavor that holds up well to seasoning. Don’t be shy with salt and pepper, and consider using a marinade with Dijon mustard, garlic, or herbs to infuse even more depth. Ideally, season your chops at least 30 minutes ahead of cooking, or even better, let them marinate in the fridge for a few hours.
🌡️ Tip #2: Let Lamb Chops Come to Room Temperature
This is a crucial step that many skip. Taking your lamb chops out of the fridge about 30 minutes before cooking ensures they cook evenly. Cold meat straight into a hot pan often results in a charred exterior and an undercooked center.
🍳 Tip #3: Use a Cast-Iron Skillet for the Best Sear
A heavy-bottomed pan like cast iron is your best friend for pan-seared lamb chops. It holds heat well and gives you that irresistible golden crust. Preheat the pan until it’s hot enough that a drop of water sizzles immediately—then add oil and sear away!
⏱️ Tip #4: Don’t Overcook
Lamb chops are at their best when tender and slightly pink in the center. Use a meat thermometer for precision:
- 135°F for medium-rare
- 140°F for medium
- 145°F for medium-well
Remember: Lamb continues to cook after it’s removed from the heat, so factor in a few degrees of carryover cooking.
🛑 Tip #5: Let Them Rest
Always rest your chops for at least 5–10 minutes before serving. This allows the juices to redistribute so you don’t lose that tenderness when you cut in. Place them on a plate, loosely tented with foil, and try to resist the urge to dive in immediately!
🌿 Tip #6: Brighten It Up with Chimi-Verde Sauce
Lamb is rich, and pairing it with something fresh, tangy, and herb-forward makes all the difference. That’s where chimi-verde sauce shines. A mix of fresh mint, fresh cilantro or parsley, garlic, vinegar, and olive oil, this vibrant green sauce cuts through the richness and adds a burst of flavor. Pro tip: make it ahead of time, the flavor only gets better as it sits.
🔁 Bonus Tip: Double the Sauce & Use It Elsewhere
Once you taste this chimi-verde, you’ll want to drizzle it over everything, roasted vegetables, grilled chicken, even eggs. Make a double batch and keep it in the fridge for a few days. It’s the kind of sauce that instantly elevates any dish.
Final Thoughts
Pan-seared lamb chops with chimi-verde sauce may sound gourmet, but with the right technique, they’re totally doable at home. Follow these tips, and you’ll end up with a stunning dish that’s perfect for dinner parties, holiday meals, or a casual Friday night splurge.
Searching for easy lamb recipes or looking to level up your weeknight meals? This is one dish that checks all the boxes: flavorful, foolproof, and full of flair.
Pan-Seared Lamb Chops with Chimi-Verde Sauce
Ingredients
- 8 to 12 bone-in baby lamb chops
- 2 tablespoons stone-ground mustard
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon canola or grapeseed oil
Chimi-Verde:
- ½ cup fresh mint leaves, finely chopped
- ½ cup fresh parsley, finely chopped
- 1 garlic clove, minced
- 1 teaspoon honey
- ¼ cup red wine vinegar
- ¾ teaspoon kosher salt
- pinch red pepper flakes
- 2 teaspoons capers, (optional)
- ½ cup olive oil
Instructions
- Chimi-Verde:
- In a medium bowl or glass jar, combine all ingredients really well; season with additional salt and pepper if needed. Store in the refrigerator until ready to use.
- Lamb Chops:
- Remove lamb chops from the refrigerator and allow them to sit at room temperature for 30 minutes before cooking.
- In a small bowl, combine the mustard, olive oil, salt, and black pepper. Brush the mixture over the chops; cover and chill for 30 minutes or up to 4 hours.
- Preheat a large cast-iron skillet over medium-high heat. Add canola or grapeseed oil and swirl to coat. Place the chops in the hot pan and sear for 2 to 4 minutes per side, or until the lamb reaches your desired doneness (135°F for medium-rare, 140°F for medium, 145°F for medium-well).
- Transfer the chops to a platter and let rest for 10 minutes.
- Serve with chimi-verde sauce and enjoy!