Juicy pan fried lamb chops seasoned with sumac and sesames served with whipped feta and caramelized lemon. A simply spectacular dinner recipe.

Table of Contents

Ingredients

Full recipe with amounts can be found in the recipe card below.

Lamb chops. I used rib chops but lamb loin chops or shoulder chops will also work.
Sumac. Sumac is a tangy spice that adds aromatic acidity to food. It can be found in most supermarkets. If you can’t find sumac, you can use Z’atar which contains sumac and other herbs and spices.
Sesame seeds.
Olive oil.
Lemon juice.
Garlic powder.
Mixed dried herbs. I use a shop-bought mix containing thyme, rosemary, parsley and oregano.
Honey.
Salt and pepper.
For serving: Whipped feta, coriander/cilantro, flatbread.

How to make pan fried lamb chops

Season the lamb: Place the lamb chops in a dish suitable for marinating. Stir together the olive oil, lemon juice, sumac, sesame seeds, garlic powder, herbs, salt and pepper. Pour over the lamb and marinade for at least 10 minutes but up to 24 hours covered in the refrigerator.
Pan fry the lamb chops: Heat a large frying pan over medium-high heat. Add the lamb chops and cook for 3-4 minutes per side, depending on thickness. Flip onto the fat cap and cook for another 2-3 minutes until the fat is golden brown and crisp. Add the lemon slices and cook for a minute per side. Turn the lamb chops back onto their sides then drizzle over the honey and allow to caramelize for a minute or two.
Make the whipped feta: Place the feta in the bowl of a food processor and pour in the cream. Blend until smooth.
Serve: Dollop the feta onto a serving platter and smear across the plate with the back of a spoon. Top with the lamb chops then add the lemon slices and scatter over the coriander/cilantro. Serve with flatbread or naan.

Juicy pan fried lamb chops seasoned with sumac and sesames served with whipped feta and caramelized lemon. A simply spectacular dinner recipe.

5 from 3 votes

Course: Dinner

Cuisine: Mediterranean, Middle Eastern

Keyword: lamb chops, lamb rib chops, Pan fried lamb chops

Prep Time: 10

Cook Time: 15

Total Time: 25

Calories: 228kcal

Servings:

Place the lamb chops in a dish suitable for marinating.
Stir together the olive oil, lemon juice, sumac, sesame seeds, garlic powder, herbs, salt and pepper.
Pour over the lamb and marinade for at least 10 minutes but up to 24 hours covered in the refrigerator.
Heat a large frying pan over medium-high heat.
Add the lamb chops and cook for 3-4 minutes per side, depending on thickness.
Flip onto the fat cap and cook for another 2-3 minutes until the fat is golden brown and crisp.
Add the lemon slices and cook for a minute per side.
Turn the lamb chops back onto their sides then drizzle over the honey and allow to caramelize for a minute or two.
Place the feta in the bowl of a food processor and pour in the cream. Blend until smooth.
Dollop the feta onto a serving platter and smear across the plate with the back of a spoon. Top with the lamb chops then add the lemon slices and scatter over the coriander/cilantro. Serve with flatbread or naan.