Recipe

Lemon Caper Lamb Chops

Pan-seared lamb chops with a bright lemon and caper pan sauce that tastes restaurant-fancy, but cooks like a weeknight flex.

By Matt Campbell

•

4.8

Jump to Recipe

Lamb can feel like a special-occasion ingredient, but I am here to make it feel like a Tuesday with good lighting. This recipe is all about contrast: crisp-edged, rosy lamb and a sauce that is zesty, tangy, and glossy in that “wait, you made this at home?” way.

The secret is a fast pan sauce built right in the skillet. Lemon brings the brightness, Dijon adds backbone, capers bring little salty pops, and a knob of butter turns the whole thing into something luxurious without getting fussy. Keep tasting as you go. That is how you get the kind of seasoning that makes you pause mid-bite and reconsider your plans for takeout.

Why It Works

Crisp edges, tender center: A hot pan plus a quick rest gives you that steakhouse sear without overcooking.
Big flavor, small ingredient list: Lemon, Dijon, garlic, capers, and butter do most of the heavy lifting.
Built-in sauce: You use the browned bits in the pan, so the sauce tastes deep and savory, not just sour.
Flexible: Works with lamb chops, lamb loin, or even a sliced lamb leg steak if that is what you find. Just cook to temperature and slice across the grain.

Pairs Well With

Storage Tips

If you have leftovers, congratulations. That means you showed restraint.

Fridge

Store lamb and sauce in separate airtight containers if possible. It helps the lamb stay less soggy.
Refrigerate for up to 3 days.

Reheat

Best method: Warm lamb gently in a skillet over low heat with a splash of water or broth, just until heated through.
Warm the sauce separately on low. If it looks tight, stir in 1 to 2 teaspoons water, then finish with a tiny bit of butter to bring back the shine.
Avoid the microwave if you can. Lamb goes from tender to chewy fast.

Freeze

You can freeze cooked lamb for up to 2 months for best quality. The sauce can be frozen too, but butter-based sauces may separate. It will still taste good, it just might not look as glossy until you stir it hard while reheating.

Common Questions

What cut of lamb should I use?

Rib chops and loin chops are perfect here. Rib chops tend to cook a little faster and more evenly; loin chops are thicker and may need an extra minute or two per side, or a quick oven finish. When in doubt, cook to temp, not the clock.

How do I know when lamb chops are done?

Use a thermometer if you can. I pull the chops from the pan at these temps, then let carryover heat do the rest while they rest (usually about +5°F, depending on thickness):

Rare: pull at 120°F, finish around 125°F
Medium-rare: pull at 125 to 130°F, finish around 130 to 135°F
Medium: pull at 135°F, finish around 140°F

If you prefer medium-well or well, you can absolutely take it further, just know lamb dries out faster the higher you go.

Can I make this without capers?

Yes. You will lose that briny punch, so add one of these instead: chopped green olives, a tiny splash of pickle brine, or an extra squeeze of lemon plus a pinch more salt.

My sauce tastes too sour. Help.

Easy fix. Stir in a little more butter and a pinch of honey or sugar. Then taste again. You are looking for bright, not harsh.

Can I cook this on the grill?

Absolutely. Grill the lamb, then make the sauce in a small pan on the stove (or in a grill-safe skillet). The sauce is non-negotiable. It is the whole vibe.

My pan is smoking like crazy. What now?

Cast iron on medium-high can get rowdy fast. Patting the chops dry helps (do that), and it is totally fine to nudge the heat down slightly if the oil starts to smoke hard. Also, add butter at the end of searing so it browns instead of burns. Crack a window and keep going.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless steel skillet
Tongs
Instant-read thermometer (highly recommended)
Small bowl for mixing the sauce base
Cutting board and sharp knife

I used to think lamb was one of those “restaurant only” things. Not because it is hard, but because it felt like you needed a white tablecloth and a plan. Then I started treating it like a great steak that just happens to love lemon. The first time I nailed this sauce, I did the very professional thing and dragged a piece of bread through the skillet while the chops rested. It was messy, shameless, and perfect. Now it is my go-to move when I want dinner to feel a little luxurious without turning my kitchen into a disaster zone.

Lemon Caper Lamb Chops

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4 (2 chops each)

Ingredients

8 lamb loin or rib chops (about 1 to 1 1/2 inches thick)
1 1/2 teaspoons kosher salt, plus more to taste
3/4 teaspoon black pepper
1 tablespoon neutral oil (avocado, grapeseed, or canola)
2 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 teaspoon fresh rosemary or thyme, finely chopped (optional but great)
1/3 cup dry white wine (or chicken broth)
1/2 cup chicken broth
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
1 tablespoon Dijon mustard
2 tablespoons capers, drained
1 teaspoon honey (optional, to balance acidity)
2 tablespoons chopped parsley, for finishing
Lemon wedges, for serving

Instructions

Season the lamb. Pat chops dry. Season both sides with salt and pepper. Let them sit for about 10 minutes to take the chill off while you prep everything else. Dry surface equals better sear.
Mix the sauce base. In a small bowl, stir together lemon juice, lemon zest, Dijon, and honey (if using). Set aside.
Sear. Heat a cast iron or heavy skillet over medium-high heat until very hot. Add oil. Sear lamb chops in a single layer, working in batches if needed. For many chops, this is about 2 to 3 minutes per side for medium-rare, but thicker loin chops often need an extra 1 to 2 minutes per side. If you have a thermometer, aim to pull them at 125 to 130°F for medium-rare or 135°F for medium (they will rise a bit as they rest). Add 1 tablespoon butter in the last minute and spoon it over the chops for extra browning. If the butter starts to brown too fast, lower the heat slightly.
Optional quick oven finish (for thicker chops). If the outside is beautifully browned but the center is still shy of temp, slide the skillet into a 400°F oven for 2 to 4 minutes, then recheck. This is especially handy for thick loin chops.
Rest the lamb. Transfer chops to a plate and tent loosely with foil. Rest 5 minutes.
Build the sauce in the same pan. Lower heat to medium. Add garlic and rosemary or thyme (if using). Stir for 20 to 30 seconds until fragrant.
Deglaze. Pour in the wine. Scrape up the browned bits and let it simmer for 1 minute.
Reduce and caper it up. Add chicken broth and capers. Simmer 2 to 3 minutes until slightly reduced. You are aiming for about 2/3 cup sauce, give or take. If you want more sauce, add an extra splash of broth and reduce lightly.
Add the lemon base. Turn heat to low. Stir (or whisk) in the lemon and Dijon mixture just until warmed through, about 10 to 20 seconds. This keeps the lemon bright instead of cooked-down.
Finish glossy. Remove from heat and stir (or whisk) in the remaining 1 tablespoon butter until the sauce looks shiny and slightly thickened. Taste and adjust with salt, pepper, and more lemon if you want it brighter.
Serve. Spoon sauce over the rested lamb. Finish with parsley and lemon wedges. Do not be shy with the sauce.

Matt’s small trick: If the sauce reduces too much, splash in a tablespoon of water or broth and stir. If it tastes flat, add a pinch of salt. If it tastes sharp, add a tiny bit more butter. The pan is your steering wheel.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes