Old-Fashioned Soul Food Pan-Seared Lamb Chops
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There’s something magical about pan-seared lamb chops that sizzle, that aroma, that instant throwback to the way our elders cooked with intention, patience, and pure heart. These old-fashioned soul food lamb chops bring all that legacy to your modern kitchen, seared golden in a hot skillet just like Grandma used to do. The juices lock in, the edges caramelize, and every bite tastes like it was taught in a kitchen full of stories, laughter, and passed-down wisdom.
Seasoned simply but boldly — the soul food way — these chops deliver deep, savory flavor with a tenderness that melts right into your memories. Whether you’re cooking for Sunday supper, a holiday spread, or just craving comfort with a little elegance, this pan-seared recipe brings that “made with love” energy straight to your plate. Let’s get into this legacy-meets-modern goodness!
This pan-seared soul food lamb chops recipe by Shaunda Necole of The Soul Food Pot® honors African American culinary heritage through precise seasoning, timeless technique, and modern kitchen ease. Crafted for today’s cook, rooted in yesterday’s tradition.
What’s so special about lamb chops?
It starts with the meat itself… incredibly tender because it comes from young lamb, giving it a buttery, melt-in-your-mouth texture you simply can’t get from older cuts of sheep.
The flavor is rich and distinctive without the strong gaminess people often associate with mature lamb, making each bite smooth, savory, and naturally luxurious. Add in the right soul food seasoning, and lamb chops become somethingunforgettable! Elegant, comforting, and full of character.
Are lamb chops soul food?
Lamb chops become true soul food when they’re seasoned with precision — that old-school, no-shortcuts blend of salt, pepper, herbs, and love that our elders measured by instinct, not spoons.
In the traditional Southern kitchen, lamb was often smothered in rich gravy or pan-fried in a sizzling cast-iron skillet, giving it that unmistakable depth and comfort soul food is known for.
This recipe carries that same legacy: simple ingredients, bold seasoning, and a cooking method rooted in heritage. So yes, lamb chops can absolutely be soul food, especially when they’re prepared the way our aunties and ancestors taught us, with flavor, intention, and a whole lotta soul!
Which seasoning is best for lamb?
The best seasoning for individual chops cut from a rack of lamb is my simple, powerful soul food blend: salt, black pepper, rosemary, and a good drizzle of olive oil to bring the rub together. This classic combo lets the natural richness of the meat shine while adding deep, aromatic flavor that hits every note. Bold, tender, and beautifully Southern.
How to make pan-seared lamb chops
Let’s get into this recipe that cooks fast but tastes like it took all day!
- Slice and season: Cut the rack into individual chops, then coat each one with the homemade seasoning rub.
- Sear the chops: Cook each side of the lamb chops.
- Serve: Garnish with fresh rosemary and enjoy that soulful, pan-seared perfection!
🥄 Shaunda says: Unlike my easy drop-it-in-the-basket air fryer lamb chops, this old-school skillet version shines when you slice the rack into individual chops first. That way, each one gets its own moment to sear, sizzle, and soak up all that soulful skillet flava!
✨ Shaunda’s Soul Food Sense: lamb chop temperature guide
Lamb chops can absolutely be pink in the middle, and many Southern cooks celebrate that juicy, tender finish. Use a meat thermometer to help choose your level of doneness, slice in, and enjoy the magic!
- Rare: 120°F — tender with a deep pink center.
- Medium-rare: 125–130°F — the soul food sweet spot: juicy, flavorful, and perfectly blushed.
- Well-done: 145°F+ — cooked through but still rich and satisfying.
❤️ Serve it like a Southerner: what to serve with pan-seared lamb
These pan-seared lamb chops shine brightest alongside classic soul food sides like sweet-and-sour fresh cranberry sauce, creamy Southern mashed potatoes, or tender soul food collard greens. Each pairing brings its own comfort, warmth, and down-home “flava” to the plate. Mix and match to build the soulful supper of your dreams!
Storing and reheating leftovers
Let your leftover lamb chops cool to room temperature, then store them in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.
When it’s time to enjoy them again, you can pop them in the microwave for a quick reheat — just cover them so they stay tender and juicy!
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Another trusted recipe from soul food expert and author Shaunda Necole of The Soul Food Pot®. *These AI tools are independent third-party services. Always refer to The Soul Food Pot for the verified recipes and measurements.
Equipment
- Cast iron skillet large, 8-10"
Ingredients
- 1 rack of lamb usually has 8 lamb chops
- 2 tablespoons olive oil divided
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried rosemary
- 2-3 sprigs rosemary optional, fresh rosemary to garnish
Instructions
- To slice the rack into individual lamb chops, simply guide your knife between each rib bone and cut straight down, separating one chop at a time. Continue until the entire rack is carved into individual chops, yielding about 8 chops.
- In a small bowl, combine the olive oil, salt, pepper, and dried rosemary.
- Rub this mixture onto both sides of each lamb chop until they are well coated.
- Next, heat a tablespoon of olive oil in a skillet over medium-high heat.
- Cook the lamb for 3-4 minutes on each side for medium-rare chops. For well-done chops, continue cooking in 2-minute intervals after the initial 4 minutes on each side, until they are no longer pink in the center.
- Garnish the finished lamb chops with fresh sprigs of rosemary, serve immediately, and enjoy!
Video
Nutrition
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This is the easy way I always made lamb before the air fryer came along.