Recipes

Pan Fried Lamb Chops with Peppercorn Sauce

by StudioLink's Diet.
July 07, 2025
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Created by Kal’s Cooking Pot

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Elevate your next dinner with this rich and flavorful dish. These pan-fried lamb chops are perfectly seared and served with a bold peppercorn sauce that’s restaurant-worthy yet easy enough for a weeknight indulgence.

Ingredients:

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Lamb Chops
  •   1 kg lamb chops
  •   1 tsp salt
  •   1/2 tsp oregano
  •   1/2 tsp rosemary
  •   1 tsp smoked paprika
  •   1 tsp parsley
  •   1 tsp garlic granules
  •   1/2 tsp black pepper
 
Sauce
  •   1 medium onion
  •   4 large garlic cloves
  •   300 ml cream
  •   1/4 - 1/2 tsp salt
  •   1.5 tbsp black pepper
  •   1/4 chicken stock cube
  •   1 tbsp water

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Directions

  1. Marinate the lamb chops in the herbs and spices and olive oil. Leave overnight for best results or at least for 30 mins.
  2. Heat some olive oil in a pan. Once the pan and oil are hot, place your chops one by one, making sure not to overcrowd the pan. You may need to do this in batches.
  3. On medium-high heat, cook on one side for 2-3 minutes pressing down on the chops, turn and cook for 2-3 minutes on the other side, pressing down. If you want them well-cooked, you can increase the time, but they won’t be as moist. Adjust the heat if needed.
  4. Add 1 tbsp of butter to the pan with 4-6 chops. Move the chops around, cooking them in the butter for 2-3 further minutes on medium heat.
  5. Set your chops aside.
  6. To make the sauce, in the same pan, saute garlic and diced onions until golden.
  7. Add the cream, cook for a minute, mixing through. Add the ground peppercorns.
  8. Mix through, add salt and smash in the stock cube. Pour in a little water, depending on how thin or thick you want the sauce.
  9. Bring to a slight boil then simmer for 1 or 2 minutes.
  10. Try for seasonings and adjust if needed.

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