Name: Pan-Seared Lamb Chops with Lentils
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Servings
Ingredients: For the Lamb; 1 tablespoon olive oil; 1 small lemon, zested and cut in half; 1 garlic clove, minced; 1 teaspoon ground coriander; ½ teaspoon fine sea salt; 1 sprig fresh rosemary, 4 inches long, leaves stripped and finely chopped; 8 baby lamb chops, bone-in, Frenched; 1½ cups french green puy or beluga black lentils; 4 cups vegetable stock; 2 large garlic cloves; 1 rosemary sprig, 4 inches long; ½ teaspoon cracked black pepper; ⅛ to ¼ teaspoon fine sea salt; Fresh flat-leaf parsley

Mains

Pan-Seared Lamb Chops with Lentils

Author: Mary DiSomma

It’s a win-win when dinner looks like it belongs in a fancy restaurant but in reality it came together pretty quickly. This pan-seared lamb chops recipe with French lentils delivers exactly that experience. Give the lamb chops a little time to marinate, get your skillet nice and hot, and let them cook. The lemon, garlic, coriander, and rosemary in the marinade provide plenty of flavor without overpowering the lamb.

This meal is really hearty because it’s packed with protein—the French green Puy lentils hold their shape beautifully and add a textural contrast to the meat. If you’ve never tried lamb chop (the food!) because you thought it would be complicated, this recipe is a good place to start.

Ingredient Tips

Lamb loin chops and lamb rib chops come from different sections of the animal, and they look different, too. Rib chops come from the rib section and have a distinctive curved bone, like the “lollipops” described above. Loin chops come from farther back on the animal, and they tend to be meatier. Loin chops resemble a tiny T-bone. For this recipe we’ll be using bone-in rib chops.

Basically just another name for a lamb chop. It’s common to see them sold as a rack. You can always ask your butcher to separate them into individual chops for you. They’re called lamb lollipops or lollipop lamb chops because of the long, clean bone that sticks out from the end of each chop. You can also separate them yourself at home, but I’m fine with letting the butcher take a little prep work off my hands!

"Frenched" just means the bone was cleaned up. It’s mostly about presentation and making the chops easy to pick up in your hand. If you can’t find Frenched lamb chops, you can make this recipe with regular bone-in lamb rib chops. If your butcher has a rack of lamb chops, just ask them to cut it into individual chops. Some butchers will also offer to French them for you. If you’re doing it yourself, a sharp knife is important. Just remember that the bone doesn’t need to be perfectly clean. It can be delicious without being perfect!

Puy lentils are small, French green lentils with a firm texture and nutty flavor profile. Sometimes they’re just labeled “French green lentils.” French Puy lentils are great for this recipe because they hold their shape when cooked instead of turning soft and mushy. They add a little texture to an otherwise tender dish, and they make a substantial base for a filling meal.

You could use other firm lentils, like beluga black lentils. Beluga lentils also hold their shape pretty well and have a satisfying texture too. For a shortcut, you could also try a can of black beans instead. Warm them up in a saucepan and season with salt and pepper. It’s not quite the same dish, but it’s great for getting dinner on the table when you don’t have time to cook lentils from scratch.

Preparation + Preservation Tips

Don’t skip the marinade! It’s a simple mix of olive oil, lemon, garlic, coriander, salt, and fresh rosemary. This combination adds a lot of flavor without making the recipe complicated. Letting the marinated lamb chops sit for about 30 minutes also brings them up to room temperature before they hit the skillet. That way, they’ll cook more evenly and brown better, too.

No oven required! All you need is a hot skillet. Searing your lamb chops for about three minutes on each side gets them nice and brown while the inside stays tender. You can also hold them fat-side-down with tongs for another minute or two to render the fat, which will make it crispier. That’s lamb chops, frying pan style!

Yes—the thickness of any food will affect the time it takes to cook. Thinner chops will cook faster than thick ones. The cooking time in this recipe is a helpful guide, not a guarantee, and I really recommend testing for doneness with a thermometer. If your chops are particularly thick, it’s possible they will need additional time. If they’re smaller, start checking them a little earlier. Either way, it’s pretty quick, so don’t go too far from your pan!

The most reliable way to check for doneness is to use an instant-read thermometer. Insert the thermometer into the thickest part of the meat, and make sure to keep the end away from the bone. For whole cuts of lamb, 145°F is the minimum safe temperature, followed by a three-minute rest.

Because these are small chops, they cook quickly. I like to start checking before my timer goes off. Your exact cooking time will depend on the size and thickness of your chops and the temperature of your skillet.

Extra Tips

The Puy lentils already add so much to the meal, so I like to keep the side dishes fresh and simple. A radicchio and blue cheese salad with a basic vinaigrette would complement the lamb very well. The bitter radicchio and tangy cheese offer a nice contrast to the rich meat. Add some crusty bread and salted butter and you’ve got yourself a very memorable dinner.