Looking to add some excitement to your dinner? Give my spiced pan-fried lamb chops (also known as lamb cutlets) with zesty, tangy mint vinaigrette a try. This lamb recipe is perfect for those following a gluten-free, paleo, Whole30, low-carb, or keto-friendly diet and can be paired with a variety of side dishes.
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Lamb Chops Recipe
My family absolutely adores lamb chops! While we don't have them every week due to their cost, we do treat ourselves occasionally. I love preparing these pan-fried lamb chops with a flavorful spice rub, and I'm thrilled to finally share the recipe with you.
I enjoy pairing lamb with a bold and fresh condiment like mint vinaigrette, salsa verde, or chimichurri to balance out the richness of the meat. If you're not a fan of mint, feel free to use basil or parsley instead.
How To Make Pan-Fried Lamb Chops Step-By-Step
Step 1. Combine the spices in a bowl and rub them onto each side of the lamb chops. Let them sit at room temperature for 10-15 minutes before pan-frying. For enhanced flavor, refrigerate them in a container for a few hours or overnight.
Step 2. Heat oil in a large frying pan or skillet over medium-high heat. Once hot, add the lamb chops and cook for 5 minutes on one side, then 3-4 minutes on the other side. Allow them to rest off the heat for a few minutes.
Making Mint Vinaigrette
You can prepare the mint vinaigrette ahead of time or while the lamb chops are cooking.
If you don’t have red onion, white onion or scallions work well too. Mint pairs beautifully with lamb, but basil or parsley can be used as alternatives. Capers provide a touch of saltiness, but you could also use finely diced gherkins or anchovies. This vinaigrette can be stored in the fridge for up to 3 days.
What To Serve With Lamb Chops
I served the lamb chops with roasted pumpkin, steamed garlic green beans, and a side of quinoa. For a low-carb option, try mashed cauliflower. Roast vegetables, salads, stir-fried greens, or rice are also great accompaniments.
Here are some side dishes that pair well with grilled or pan-fried lamb chops:
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Learn how to make succulent pan-fried lamb cutlets (lamb chops) with zesty capers and mint vinaigrette. This delicious lamb recipe can be served with roasted veggies, mashed potatoes, steamed greens, or a salad. It's gluten-free, paleo and Whole30 friendly, low-carb, and keto.
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.
- We served with green beans, pumpkin, and quinoa.
- I used French-trimmed lamb 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.
Serving: 2chops | Calories: 467kcal | Carbohydrates: 2g | Protein: 46g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 149mg | Sodium: 674mg | Potassium: 646mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 4mg
Lamb Chops FAQS
Which Lamb Chops Should I Use For This Dish?
For this dish, French-trimmed lamb cutlets or those with some fat on the bone work best. While lamb chops can be pricey, they are a delightful treat. French-trimmed cutlets offer more meat, but untrimmed chops are a more economical option.
