This cast iron lamb chop recipe is easy to impress and only takes a few minutes of cooking time. You'll love these tender, seared lamb chops and their tangy balsamic pan sauce. These lamb chops taste like an expensive restaurant entree but are quick and easy to make.
This recipe can be made with lamb rib chops (as pictured, and preferred) or lamb loin chops (tiny T-bone chops). Please not that this recipe is written for rib chops, and that the thicker cut lamb loin chops may require a few extra minutes of cooking time.
I cut my own chops from a rack of lamb. If having the butcher cut them for you, ask for the chops to be "frenched" and they will clean the bones so that the chops can be eaten like lollipops. They look beautiful this way and can make for a sophisticated main course or a fancy hors d'oeuvres.
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Ingredients
We made this recipe with Spring lamb which is small in size, mild in flavor and tender in texture. In the United States, mutton and lamb are often sold interchangeably. Check out our article on Understanding Coking with Lamb verses Mutton to better understand what you are buying from your market or butcher.
- Lamb chops - I prefer using lamb rib chops (I cut mine from a full rack of lamb). You can also use lamb loin chops, but may need to increase the cooking time for thicker cut chops. I don't recommend using lamb shoulder chops as they tend to have striations of tough connective tissue.
- Orange Rosemary Salt - Optional - You can use any plain or seasoned salt you like.
- Black pepper
- Cooking oil - Use a high heat oil such as vegetable, blended olive oil or avocado oil.
- Shallot
- Balsamic vinegar
- Chicken stock
- Butter
Ingredient quantities can be found in the recipe card at the bottom of this post.
Seasoning The Lamb
I recommend seasoning the lamb 30 - 60 minutes before cooking. This time frame allows the lamb to temper for even cooking while providing time for the salt to be drawn into the meat. When the salt is drawn into the chops, the juices are reabsorbed and allow for a nice, crisp sear.
Orange Rosemary Salt
Making a flavored salt for this recipe is optional, but it is a quick way to add layers of flavor. Leftover orange rosemary salt is delicious on most proteins, Winter vegetables and homemade focaccia bread.
- To make orange rosemary salt, simply add 1 Tablespoon (or more) of coarse salt to a coffee grinder. Add about 1 teaspoon of orange zest and 1 Tablespoon, or so, of fresh rosemary leaves. Grind until the rosemary is well distributed.
The salt may be a bit moist, at first. If you are storing any leftovers, allow the salt to dry before jarring and saving. It can make a nice gift.
- For the lamb, start by patting the meat dry with a paper towel. Season with the orange rosemary (or plain) salt and black pepper. Set the chops aside on a rack for at least 30 minutes.
Cast Iron Lamb Chops
- In a large cast iron skillet, heat a splash of cooking oil over high heat. When the oil is hot, add the seasoned chops to the pan.
Avoid overcrowding the pan during cooking, I had 8 small chops and cooked them in two batches. Cook undisturbed for 2 - 4 minutes (depending on the size of your chops) or until the first side has a golden crust. - Flip the chops and finish cooking for 2 - 4 minutes or until your desired doneness.
- Once cooked to your liking, transfer the lamb chops to a side plate and tent with foil. Continue cooking remaining batches of lamb and when finished, begin making the balsamic sauce in the same pan.
Lamb Temperature Guidelines
I recommend using an instant read thermometer to ensure you are cooking your lamb chops to your exact preference. Remember that the chops will continue to come up a few degrees after they are done cooking, while they are resting.
Like a steak, lamb chops can be prepared rare, medium rare, medium, medium well or well done. How you like them done is your personal preference. Proteins cooked to medium well and/or well done will be more dry.
Personally, I recommend enjoying lamb chops in the medium-rare to medium temperature range.
| Rare | 115° - 120° |
| Medium Rare | 125° |
| Medium | 130° |
| Medium Well | 145° |
| Well Done | 150° |
Balsamic Pan Sauce
- For the balsamic sauce, add a small splash of cooking oil to the cast iron lamb pan, if necessary. If the pan is still screaming hot, remove it from the heat for a moment to cool. Add the shallots and sauté 1 - 2 minutes until softened.
- Once reduced, whisk in a few cubes of cold butter. Whisk vigorously until the butter is melted and the sauce is emulsified.
- Deglaze the pan using chicken stock. Add in the balsamic vinegar. Bring to a steady simmer, stirring occasionally. Reduce the sauce until thick enough to coat the back of a spoon, about 3 - 5 minutes.
- Adjust seasoning with salt, black pepper and a sprinkle of msg, if you cook with it. The finished sauce should be thick and glossy.
- On medium-low heat, return the lamb chops to the cast iron pan. Use tongs to flip and cover the chops in balsamic glaze. Cook for 1 - 2 minutes, swirling the chops in the sauce, or until evenly glazed and warmed. Serve immediately.
Serving Suggestions
These balsamic glazed lamb chops can be served as a fancy appetizer or entree. They're great for grazing tables at a New Year's Eve soiree, a sit down main course for Easter dinner, or for a quick but delicious weeknight dinner.
I like to serve these chops with potatoes. They eat well with roasted potatoes, mashed potatoes or our potatoes lyonnaise. Other starches like rice pilaf or cous cous make a nice alternative pairing. For vegetables, I am always a fan of a green salad with vinaigrette. Roasted carrots, parsnips, asparagus or French green beans make for a classic rounded meal.
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For more home cooked entree recipes, check out our entire collection of Main Courses.
Recipe
Cast Iron Lamb Chops with Rosemary and Balsamic
ADJUST SERVINGS
Special Equipment
- Cast Iron Pan (or similar thick bottomed cooking pan)
- Instant Read Thermometer (optional, but recommended)
Ingredients
Orange Rosemary Salt (Optional)
- 1 Tablespoon sea or kosher salt
- 1 spring fresh rosemary leaves
- 1 teaspoon orange zest
Lamb Chops with Balsamic Pan Sauce
- 8 lamb chops
- Orange Rosemary Salt OR plain kosher salt, to taste
- Freshly-ground black pepper to taste
- 2 Tablespoons cooking oil as needed
- ½ small shallot minced
- ¾ Cup chicken stock
- 1 ½ Tablespoons balsamic vinegar
- 2 Tablespoons butter cold, cubed
Instructions
Orange Rosemary Salt
- In a spice grinder, combine salt, rosemary and orange zest. Blend for 30 seconds or until the rosemary is finely ground throughout. Use immediately or air dry before storing for future use.1 Tablespoon sea or kosher salt + 1 spring fresh rosemary leaves + 1 teaspoon orange zest
Lamb Chops with Balsamic Pan Sauce
- Pat the lamb chops dry with paper towels. Season the chops on all sides with Orange Rosemary Salt (or kosher salt) and black pepper, to taste. (You will have some leftover Orange Rosemary Salt, if using.) Set the chops aside to temper for 30 - 60 minutes.8 lamb chops + Orange Rosemary Salt + Freshly-ground black pepper
- After tempering, heat a cast iron pan over medium high heat. Add a couple teaspoons of cooking oil, as needed. Once hot, sear the lamb chops undisturbed for 3 - 5 minutes or until the first side has developed a golden crust. Do not overcrowd the pan, you may need to cook the chops in batches.2 Tablespoons cooking oil
- Flip the lamb chops and continue cooking to your desired doneness. I recommend using an instant read thermometer. Set the cooked chops aside and tent with foil.Remember that the lamb chops will continue to cook and will come up a few degrees while resting. I take mine off the stove at about 123° Fahrenheit, and they come up to be a nice medium for serving.
- For the balsamic sauce, add another small splash of cooking oil to the pan. If the pan is still very hot, remove it from the heat for a minute before proceeding. Add the shallot and sauté for 1 - 2 minutes or until soft and aromatic. Add chicken stock to deglaze by scraping and browned bits from the bottom of the pan. Add balsamic vinegar and bring the sauce to a steady simmer. Reduce until thickened, about 3 - 5 minutes. Once thick, reduce the heat and whisk in butter, one cold cube at a time, until the butter is melted and the sauce is thick and glossy. Adjust seasoning with additional salt and pepper, as needed.½ small shallot + ¾ Cup chicken stock + 1 ½ Tablespoons balsamic vinegar + 2 Tablespoons butter
- Return the lamb chops to the pan over medium low heat. Glaze, flipping the chops a few times, until the lamb is coated in balsamic sauce and gently warmed. Serve immediately.
Notes
* A Note About Salt
Unless otherwise noted, all recipes on The Sage Apron are developed using Diamond Crystal Kosher salt. It is a great all-purpose salt for cooking and baking. If using table salt, reduce quantities by about half.
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