Juicy pan seared lamb chops with Greek garlic pesto and rosemary are one of those meals that feels fancy but is actually incredibly easy to make at home. Tender lamb chops develop a deep golden crust in a hot skillet, then get finished with a vibrant Greek-style herb pesto loaded with garlic, lemon, and fresh herbs.
The addition of fresh rosemary pairs beautifully with lamb and adds that classic Mediterranean flavor. Combined with the bold garlic pesto, these pan seared lamb chops come out juicy, flavorful, and perfect for an easy weeknight dinner or an impressive meal for guests.
If you love Mediterranean-inspired recipes, this easy lamb chop recipe with garlic, rosemary, and pesto will quickly become a favorite.
Why You’ll Love These Pan Seared Lamb Chops
This easy lamb chop recipe focuses on simple ingredients that create big flavor.
• Ready in about 20 minutes
• Crispy golden seared lamb chops
• Bold garlic and rosemary flavor
• Fresh Greek herb pesto sauce
• Perfect for weeknight dinners or entertaining
The Greek garlic pesto with rosemary and lemon brightens the rich flavor of the lamb and makes this dish feel special with very little effort.
Ingredients for Pan Seared Lamb Chops
Lamb Chops
8 lamb chops (rib or loin chops)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried oregano
1 tablespoon butter
Greek Garlic Pesto
1 cup fresh parsley
½ cup fresh basil
1 teaspoon finely chopped fresh rosemary
6 cloves garlic
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons crumbled feta cheese
1 tablespoon pine nuts (optional)
pinch salt
pinch black pepper
This Greek-style pesto is slightly looser than traditional pesto so it drizzles perfectly over the lamb chops.
How to Make Pan Seared Lamb Chops
1. Bring the Lamb to Room Temperature
Take the lamb chops out of the refrigerator about 15–20 minutes before cooking so they cook evenly.
Pat the lamb chops dry with paper towels.
Season both sides with:
salt
pepper
oregano
minced garlic
chopped rosemary
2. Heat the Skillet
Place a heavy skillet over medium-high heat. A cast iron skillet works especially well for pan searing lamb chops.
Add olive oil and let it heat until shimmering.
3. Sear the Lamb Chops
Add the lamb chops to the hot skillet in a single layer.
Cook for:
3–4 minutes on the first side
3 minutes on the second side
This creates a beautiful golden crust on the lamb chops.
Add the butter during the final minute and spoon the melted butter over the lamb.
Remove from the skillet and allow the lamb chops to rest for 5 minutes.
How to Make Greek Garlic Pesto
While the lamb chops rest, prepare the Greek garlic pesto.
In a food processor combine:
parsley
basil
garlic
rosemary
feta
pine nuts
lemon juice
Pulse a few times.
Slowly drizzle in olive oil while blending until the pesto becomes smooth and pourable.
Season with salt and pepper.
This pesto should be loose enough to drizzle over the lamb chops rather than thick like a spread.
Assemble the Lamb Chops
Arrange the pan seared lamb chops with rosemary on a serving platter.
Drizzle generously with the Greek garlic pesto.
Finish with:
fresh rosemary sprigs
lemon slices
extra feta if desired
Serve immediately.
What to Serve with Lamb Chops
These Greek lamb chops with pesto pair beautifully with simple Mediterranean sides like:
• roasted potatoes
• lemon rice
• grilled vegetables
• Greek salad
• warm pita bread
Tips for Perfect Pan Seared Lamb Chops
Use a hot pan
A very hot skillet helps create the golden crust that makes lamb chops so delicious.
Don’t overcrowd the pan
Cook the lamb chops in batches if needed.
Let the lamb rest
Resting keeps the lamb chops juicy and tender.
Easy Pan Seared Lamb Chops with Greek Garlic Pesto
- Total Time: 30 minutes
- Yield: 4 SERVINGS 1x
Description
These easy pan seared lamb chops are juicy, flavorful, and finished with a vibrant Greek garlic pesto made with fresh herbs, lemon, olive oil, and lots of garlic. A simple Mediterranean-inspired lamb chop recipe ready in about 20 minutes.
Ingredients
Lamb Chops
8 lamb chops (rib or loin chops)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried oregano
1 tablespoon butter
Greek Garlic Pesto
1 cup fresh parsley
½ cup fresh basil
1 teaspoon fresh rosemary, chopped
6 cloves garlic
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons crumbled feta cheese
1 tablespoon pine nuts (optional)
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Remove lamb chops from the refrigerator about 15–20 minutes before cooking to bring them closer to room temperature.
Pat the lamb chops dry with paper towels. Season both sides with salt, pepper, oregano, garlic, and chopped rosemary.
Heat olive oil in a heavy skillet over medium-high heat.
Add lamb chops to the hot pan in a single layer and cook for about 3–4 minutes on the first side until a golden crust forms.
Flip the lamb chops and cook another 3 minutes.
Add butter to the skillet during the final minute and spoon the melted butter over the lamb chops.
Remove lamb chops from the skillet and allow them to rest for about 5 minutes.
To make the pesto, add parsley, basil, rosemary, garlic, feta, pine nuts, and lemon juice to a food processor.
Pulse a few times, then slowly drizzle in olive oil while blending until the pesto becomes smooth and pourable.
Drizzle the Greek garlic pesto over the lamb chops and serve immediately.
Notes
For the best flavor, use fresh herbs and allow the lamb chops to rest before serving so the juices redistribute.
- Prep Time: 10 MINUTES
- Cook Time: 20 MINUTES
- Category: Dinner, DINNER | LAMB
- Method: Grilling, Pan Seared
- Cuisine: Mediterranean, MEDITERRANEAN INSPIRED
Frequently Asked Questions
What temperature should lamb chops be cooked to?
For tender lamb chops, cook to:
• 125°F rare
• 130–135°F medium rare
• 140°F medium
Medium rare works best for pan seared lamb chops.
Can I make the Greek pesto ahead of time?
Yes. The garlic rosemary pesto can be made up to 3 days ahead and stored in the refrigerator.
Can I grill the lamb chops instead?
Absolutely. This recipe also works great for grilled lamb chops with Greek pesto.
Grill over medium-high heat for about 3–4 minutes per side.
Final Thoughts
These pan seared lamb chops with Greek garlic pesto and rosemary are proof that simple ingredients can create incredible flavor. The crispy seared lamb, bright herb pesto, and fresh lemon make this an easy Mediterranean-inspired dish that feels special without being complicated.
If you’re looking for an easy lamb chop recipe packed with garlic, herbs, and bold flavor, this one is hard to beat.
