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Pan-roasted lamb chops with herbs and lemon


  • 6 lamb loin and rib chops (about 90 grams each)
  • Sea salt and freshly cracked black pepper
  • 1 teaspoon of Greek dried oregano or rosemary
  • Fresh chopped parsley
  • 1/2 lemon, juiced


  1. Season the lamb with salt and pepper. Sprinkle with chopped herbs and Greek oregano. 
  2. Heat a dry cast iron pan over medium heat until hot. Stand the chops on the back end, fat side and brown in the pan to render fat.  Do not add any extra fat.. Using tongs, turn the chops so fat cap is equally browned.  
  3. Lay chops down into the pan on meat side and brown on medium heat for about three to five minutes per side  (depending on how you like them done).
  4. Sprinkle with fresh chopped parsley and a squeeze of lemon, then serve on a platter.

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