Pan-Seared Lamb Chops - For the Carnivore Diet
These pan-seared lamb chops are all about crisp exterior, juicy center, and pure animal-based flavor. A hot skillet, a little tallow, and a butter baste are all you need. Salt generously, sear hard, and rest briefly for tender, pink results.
For the best crust, pat the chops very dry and don’t crowd the pan. Render the fat edge first to get extra flavor into the skillet. Basting with foaming butter during the final minute adds gloss and richness without masking the lamb’s natural taste.
Cook to your preferred doneness: medium-rare is around 125°F/52°C after resting; medium is about 135°F/57°C. Resting 5 minutes keeps the juices where they belong. If you want a simple, carnivore-compliant pan sauce, splash in a spoon or two of beef or lamb broth (or melt a knob of bone marrow), reduce briefly, and whisk in butter—then pour over the chops.
Leftovers keep well for a day or two; rewarm gently in a skillet with a bit of tallow or butter to preserve tenderness.
Ingredients
- 4 lamb loin or rib chops (1 to 1.25 inches thick, about 600–700 g total)
- 1 to 2 teaspoons fine salt, to taste
- 1 tablespoon beef tallow (or ghee or butter) for searing
- 1 tablespoon unsalted butter for basting
- Optional: 2 to 3 tablespoons beef or lamb broth or 1 tablespoon bone marrow for a quick pan sauce
Instructions
- Pat lamb chops very dry. Season both sides and edges evenly with salt. For deeper seasoning, salt 30–60 minutes ahead and refrigerate uncovered (optional).
- Heat a heavy skillet (cast iron preferred) over medium-high until very hot, 2–3 minutes.
- Add tallow. When shimmering, place chops in the pan without crowding. Hold the fat edges against the pan for 30–60 seconds to render.
- Sear the first side 2–3 minutes until well browned. Flip; add the butter and baste continuously with the foaming fat for 1–2 minutes while the second side cooks.
- Cook to desired doneness: about 125°F/52°C for medium-rare or 135°F/57°C for medium. Total pan time is usually 5–7 minutes depending on thickness.
- Transfer chops to a warm plate, spoon pan fat over, and rest 5 minutes.
- Optional pan sauce: Return skillet to low heat, add broth or bone marrow, simmer until glossy, then whisk in a small knob of butter. Spoon over chops and serve.