These Pan Seared Lamb Chops take less than 10 minutes on your stove! You can happily stop there, but the Feta Mint Sauce and freshly toasted flatbread take this lamb chop recipe over the top. 

An overhead photo of pan seared lamb chops in a cast iron skillet surrounded by small bowls of salt, pepper and za'atar, some mint, and a bowl of the yogurt sauce.
Photo Credits: Katherine Irwin

People often think of lamb as a weekend-only treat and though I love a big, slow-roasted leg of lamb or parchment-wrapped lamb for a special occasion, lamb doesn’t get enough credit for being the quick-cooking, full-flavor, weeknight-friendly meat that it is. You just need the right cut!

Slender lamb chops cook quickly in a hot pan, becoming juicy and tender in minutes. Fresh herbs, garlic, and lemon in this pan seared lamb chops recipe give the meat an aromatic quality. I serve everything family-style for a casual, communal spirit. While you can pick your own sides, I love the combination of a refreshing refreshing Feta Mint sauce included in this recipe.

Dressing up store-bought or homemade Pita Bread with aromatic za’atar and a quick toast in your oven means a full meal is on your table in 30 minutes or less. 

Table of Contents
  1. Ingredients for Pan-Seared Lamb Chops
    1. The Lamb Chops
    2. For the Feta Mint Sauce 
    3. For the Flatbread
  2. Tips For Choosing Lamb Chops
  3. How Long to Pan Sear Lamb Chops
  4. How to Make Pan Seared Lamb Chops With All The Fixings 
    1. Get Your Sides Ready
    2. Pan-Sear the Lamb Chops
    3. Finish and Serve
  5. What to Serve with Pan Seared Lamb Chops
  6. More Lamb Chop Recipes
  7. Try Our Za'atar!
  8. Pan Seared Lamb Chops with Feta Mint Sauce and Za’atar Flatbread Recipe
Ingredients for pan seared lamb chops including lamb chops, salt, pepper, oregano, olive oil, garlic, thyme, rosemary, lemons, pita bread, za'atar, feta, greek yogurt and mint.

Ingredients for Pan-Seared Lamb Chops

The ingredients for this easy pan-seared lamb chops recipe are likely already in your pantry, or easy to find. You’ll need:

The Lamb Chops

  • Olive oil: Used to pan-sear the chops for extra flavor. Use a high-quality extra virgin variety. For more info, see our guide: Cooking with Olive Oil: Everything You Need To Know! And find our selection of top-quality Mediterranean-style olive oils at our shop
  • Garlic: Instead of mincing them, simply smash them with the side of a knife. (unpeeled is okay). This way they will flavor the oil without burning.
  • Fresh herbs (thyme and rosemary): both pair well with lamb and help build an incredible flavor layer as it cooks.
  • Lamb rib chops: Also known as “lamb pops'' or lollipops, this thin and slender cut cooks quickly and stays tender and juicy. If you cannot find these you can use lamb loin chops, but you will have to adjust cooking time as loin chops are thicker and take longer to cook.
  • Seasonings: Plenty of salt, freshly ground black pepper, and dried Greek oregano season the lamb.
  • Lemons: Both the zest and juice cut through the richness of the lamb, lightening the dish.

For the Feta Mint Sauce 

  • Greek Feta cheese: Preferably the block feta preserved in brine as it tends to be higher quality and creamier.
  • Greek yogurt: Plain whole milk yogurt or with a 2% fat content will do.
  • Olive oil: Extra virgin olive for the best flavor.
  • Lemon: The zest and the juice
  • Garlic: Grated through the microplane for easy blending
  • Fresh herb: Fresh mint adds a refreshing quality, or substitute with fresh dill–or a mixture of both if you’d like!
  • Seasonings: Salt and freshly ground black pepper enhance the flavor. 

For the Flatbread

  • Flatbread: Mediterranean-style pocketless pita bread (or, any other flatbread like Mlewi or Taboon.
  • Olive oil: Extra virgin olive oil, as always!
  • Dried herbs: Za’atar is bright, aromatic, savory and delicious–you can read all about this wonder-blend in our guide: What Is Za'atar And How To Use It and order some from our shop. Any favorite herb combination will do, such as oregano, red pepper flakes, and garlic powder.
Pan seared lamb chops on a serving platter. This is surrounded by a plate of herbed flatbread, a bowl of yogurt sauce, a small bowl of za'atar, a kitchen towel and some mint.

Tips For Choosing Lamb Chops

The two most-popular types of lamb for pan seared lamb chops recipes do not require long cooking times. They are loin chops and rib chops. These are often interchangeable in recipes, but will require different cooking time because of the thickness of the chops:

  • Lamb Loin Chops: Consists of both the loin and the filet and look like mini-T-bone steaks. They are thicker than the rib chops.
  • Lamb Rib Chops: From a rack of lamb, which is often sold as whole and sliced into individual servings. 
  • Frenched Lamb Rib Chops: For a better appearance, the lamb rib chops can be trimmed from the meat and the fat from the last 1-inch along the bone, leaving only the tender meat at the other end. This trimming is called “Frenching” and it is not absolutely necessary for a simple dish like this. If you have a butcher who can do it for you, by all means ask them to do it for you!
Pan seared lamb chops in a cast iron skillet.

How Long to Pan Sear Lamb Chops

Have a good meat thermometer ready. The correct internal temperature will ensure you don't overcook lamb, allowing you to achieve the best flavor and texture of the meat. Lamb chops cook fast and the internal temperature will rise during resting time. Pull them off the heat when the internal temperature is about 10°F lower than the desired doneness:

  • For medium-rare (preferred for lamb), the temperature after cooking should be 135°F. After 3 minutes resting time, it will be between 140°-145°F
  • For medium, the temperature after cooking should be 150°F. After 3 minutes resting time, it will be close to 160°F
  • For well, the temperature after cooking should be 160°F. After 3 minutes resting time, it will be close to 170°F
An overhead photo of two plates, each with a pan seared lamb chop, some seasoned flatbread, yogurt sauce and a fork. Next to this is a plate with more of the flatbread and bowls of za'atar and yogurt sauce.

How to Make Pan Seared Lamb Chops With All The Fixings 

Get Your Sides Ready

  • Get ready. Preheat your oven to 350°F. Line a sheet tray with parchment paper. 
  • Make the yogurt sauce. In a medium bowl, crumble 4 ounces of feta cheese and mash it up with the help of a fork. Add ½ cup Greek yogurt, 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 ½ tablespoons lemon juice, 1 grated garlic clove, and 1 tablespoon minced mint leaves. Season to taste with salt and pepper. Cover and set aside in your fridge while you season the pita and prepare the lamb. The ingredients for the yogurt sauce in a bowel just before being mixed together with a spoon. Next to this is a juiced lemon half, some mint, olive oil and small bowls of salt and pepper.
  • Prep the herbed pita bread. Place the pita on the prepared baking sheet and brush the top with a thin layer of olive oil. Sprinkle with a big pinch or two of za’atar. Set aside. seasoned flatbread on a parchment lined baking sheet with a bowl of za'atar.

Pan-Sear the Lamb Chops

  • Infuse the oil. Place a large, heavy-bottomed, 12-inch skillet (or better, a cast-iron skillet if you have it) over medium heat. When the skillet is hot, add ¼ cup olive oil, 3 smashed garlic cloves, and 2 sprigs each thyme and rosemary. Cook for 1 minute to infuse the oil with garlic and herb flavor.garlic, thyme and rosemary cooking in olive oil in a cast iron skillet. Surrounding this is some mint, and small bowls of salt, pepper and za'atar.
  • Prepare and pan-sear the lamb chops. Season the lamb chops well with salt, pepper and ¼ teaspoon dried oregano. Increase the heat under the skillet to medium-high. Add the lamb chops to the skillet, nestling them between each other so they are in a single layer. Cook for about 2-3 minutes on the first side, so they get a nice golden-brown color. Turn on the other side and cook for another 2 minutes, until the internal temperature reaches 135°F with an instant-read thermometer. If your chops are thick you may need an additional minute or two. If your garlic and herbs start to burn while the lamb chops are cooking, spoon them on top of the lamb chops as they cook. Uncooked lamb chops in a cast iron skillet with the garlic, rosemary and thyme. Surrounding this is some mint, and small bowls of salt, pepper and za'atar.
  • Rest. Transfer to a platter, drizzle with the pan juices, scatter the garlic and the herbs over them, and cover with foil. Set aside to rest. During this time the internal temperature will increase to a final internal temperature of at least 5°F and up to 10°F. Pan seared lamb chops in a cast iron skillet surrounded by small bowls of salt, pepper and za'atar, some mint, and a kitchen towel.

Finish and Serve

  • Meanwhile, finish the herbed flatbread and sear the lemon. Place the prepared flatbread in the oven to lightly toast until just warmed through, about 5 minutes. Return the skillet to medium heat and add the lemon slices. Sear for a couple of minutes on each side, then add them to the platter with the lamb chops. 
  • Finish and serve. Remove the yogurt sauce from the fridge and drizzle with olive oil. Depending on the size of the flatbreads, cut them into large wedges, about 8 pieces per flatbread. Sprinkle the lamb chops with the lemon zest and serve warm, passing around the flatbread and yogurt sauce for spooning over everything.Pan seared lamb chops on a serving platter. This is surrounded by a plate of herbed flatbread, a bowl of yogurt sauce, small bowls of za'atar, salt and pepper, a kitchen towel and some mint.

What to Serve with Pan Seared Lamb Chops

You already have plenty of color and flavor with the lamb chops, feta sauce, and pita bread so you don’t need to make any more sides, but a fresh seasonal salad is never a bad idea.

When the tomatoes are singing, go with the classic Mediterranean Cucumber Tomato Salad. In the cooler months, try a Fresh Fennel Orange Salad.

More Lamb Chop Recipes

Browse all Mediterranean recipes.

Visit Our Shop.

Try Our Za'atar!

This exotic blend of wild thyme, toasted sesame seeds, sumac and oregano will transform your cooking. There are so many delicious ways to use it!

a jar of za'atar spice blen by zandz.
5 from 2 votes

Pan Seared Lamb Chops with Feta Mint Sauce and Za’atar Flatbread

Marilena Leavitt
Pan seared lamb chops in a cast iron skillet surrounded by small bowls of salt, pepper and za'atar, and a kitchen towel.
To make pan-seared lamb, I use lamb rib chops from the rack–not to be confused with lamb loin chops, which look like mini-T-bone steaks. The rib chops' tender and flavorful meat requires little fuss, and their extra small size means they cook in mere minutes.
Prep – 20 minutes
Cook – 15 minutes
Total – 35 minutes
Cuisine:
Greek/Mediterranean
Serves – 4
Course:
Entree

Ingredients
  

For the Yogurt, Feta, and Mint Sauce (optional)

  • 4 ounces feta cheese, crumbled
  • ½ cup plain Greek yogurt
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 teaspoon lemon zest
  • 1 ½ tablespoon fresh lemon juice
  • 1 garlic clove, grated
  • 1 tablespoon fresh mint, minced
  • Kosher salt
  • Freshly ground black pepper

For the Seasoned Flatbread (optional)

For the Lamb Chops

  • 8 lamb rib chops (¾-1-inch thick), trimmed
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • Extra virgin olive oil, for pan-searing
  • 3 medium garlic cloves, smashed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 medium lemons, one sliced, one zested

Instructions
 

  • Get ready. Preheat your oven to 350°F. Line a sheet tray with parchment paper.
  • Make the yogurt sauce. In a medium bowl, crumble the feta cheese and mash it up with the help of a fork. Add the yogurt, olive oil, lemon zest, lemon juice, garlic, and mint. Season to taste with salt and pepper. Cover and set aside in your fridge while you season the pita and prepare the lamb.
  • Prep the herbed pita bread. Place the pita on the prepared baking sheet and brush the top with a thin layer of olive oil. Sprinkle with a big pinch or two of za’atar. Set aside.
  • Prepare the lamb chops and infuse the oil. Remove the lamb chops from the refrigerator, pat dry, then season on both sides with salt, oregano, and pepper. Place a large, heavy-bottomed, 12-inch skillet (or better, a cast-iron skillet if you have it) over medium heat. When the skillet is very hot, add enough olive oil to cover the pan (about ¼ cup), the smashed garlic cloves, thyme, and rosemary. Cook for 1 minute to infuse the oil with garlic and herb flavor.
  • Pan-sear the lamb. Increase the heat to medium-high. Add the lamb chops to the skillet, nestling them between each other so they are in a single layer. Cook for about 2-3 minutes on the first side, so they get a nice golden-brown color. Turn on the other side and cook for another 2 minutes, until the internal temperature reaches 135°F with an instant-read thermometer. If your chops are thick you may need an additional minute or two. If your garlic and herbs start to burn while the lamb chops are cooking, spoon them on top of the lamb chops as they cook.
  • Rest. Transfer to a platter, drizzle with the pan juices, scatter the garlic and the herbs over them, and cover with foil. Set aside to rest. During this time the internal temperature will increase to a final internal temperature of at least 5°F and up to 10°F.
  • Meanwhile, finish the herbed flatbread and sear the lemon. Place the prepared flatbread in the oven to lightly toast until just warmed through, about 5 minutes. Return the pan to medium heat and add the lemon slices. Sear for a couple of minutes on each side, then add them to the platter with the lamb chops.
  • Finish and serve. Remove the yogurt sauce from the fridge and drizzle with olive oil. Depending on the size of the flatbreads, cut them into large wedges, about 8 pieces per flatbread. Sprinkle the lamb chops with the lemon zest and serve warm, passing around the flatbread and yogurt sauce for spooning over everything.

Notes

  • Shop this Recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oils and za'atar used in this recipe.
  • Even if cooking for two people make the whole recipe. Leftovers can be refrigerated in an airtight container for up to three days and can be reheated gently in a low oven until just heated through. 
  • The Yogurt, Feta cheese and Mint sauce is a great addition to this recipe and you can make it several days in advance. If you do not have the time to make it, serve the lamb with any other creamy spread you might have on hand. You can even use some plain yogurt seasoned with za’atar and a drizzle of olive oil – it would work very well!
  • As far as the seasoned flatbread is concerned, use your favorite; homemade, store bought, pita, chapati or naan are all great accompaniments to the lamb! 
  • These thin and slender chops (also known as “lamb pops”), cook quickly in a hot cast iron pan. If you cannot find these, you can also use lamb loin chops, but you will have to adjust cooking time as loin chops are thicker than the rib chops used in this recipe.
  • The nutritional calculation does not include the pita bread.

Nutrition

Calories: 506.7kcalCarbohydrates: 2.9gProtein: 51.9gFat: 30.6gSaturated Fat: 11.7gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 12.3gTrans Fat: 0.003gCholesterol: 175.6mgSodium: 1222.3mgPotassium: 668.6mgFiber: 0.2gSugar: 1gVitamin A: 174.4IUVitamin C: 3.5mgCalcium: 200.5mgIron: 4.1mg
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Comments

  1. 5 stars
    These lamb chops were so good. Loved the mint and feta sauce too. The sauce and za’atar spiced pita bread was a nice complement to this dish. Very flavorful. Great dinner!