Flavorful Cheddar Ranch Lamb Chops Recipe (Print Version)

Whip up juicy Cheddar Ranch Lamb Chops with this easy recipe! My family's favorite, these chops are packed with flavor and so simple to make.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Meat-eater

# Ingredients:

→ Main Ingredients

01 - 4 lamb loin chops (about 1-inch thick)
02 - 1 tbsp olive oil

→ Flavor Boosters

03 - 1 packet (1 oz) ranch seasoning mix
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp black pepper
08 - 1/4 tsp salt (or to taste)

→ Cheddar Kick

09 - 1/2 cup shredded sharp cheddar cheese

→ Garnish

10 - Fresh parsley, chopped (optional)

# Instructions:

01 - First things first, get those lamb chops ready. Pat them really, really dry with paper towels. I can't stress this enough – a dry surface means a good sear, not a steamy mess. Trim off any excess fat if you want, but I usually leave a little for extra flavor. Set them on a plate; they’re ready for their flavor bath. I usually get a little messy here, with bits of paper towel sticking to my fingers, but it's all part of the process, right?
02 - In a small bowl, whisk together your ranch seasoning mix, garlic powder, onion powder, smoked paprika, salt, and black pepper. Get it all mixed up well. Now, drizzle your lamb chops with olive oil, just enough to coat them lightly. Then, generously sprinkle that seasoning mix all over each chop, pressing it gently so it really adheres. I always make sure to get the sides too; every inch deserves flavor! This is where the kitchen starts to smell amazing, honestly.
03 - Heat a large, heavy-bottomed skillet—cast iron is my absolute favorite for this—over medium-high heat until it's sizzling hot. Add a tiny splash more olive oil if you need to, but not too much. Place the seasoned lamb chops in the hot pan, making sure not to overcrowd it. Work in batches if you have to. You want a good, hard sear, not a stew. Let them cook for about 3-4 minutes per side for medium-rare, or longer if you prefer them more done. Look for that beautiful, golden-brown crust!
04 - Once your chops are seared to your liking, reduce the heat to low. Now for the magic: sprinkle that shredded sharp cheddar cheese generously over the top of each lamb chop. You can cover the pan for a minute or two to help the cheese melt, or just let the residual heat do its job. I love watching the cheese get all bubbly and slightly golden. This step really brings the Cheddar Ranch Lamb Chops together, giving them that irresistible, savory crust.
05 - Transfer the cheesy lamb chops to a cutting board or plate. This is the hardest part, but so important: let them rest for at least 5 minutes. Seriously, don't skip this! Resting allows the juices to redistribute, ensuring every bite is tender and juicy. While they’re resting, chop up some fresh parsley if you’re using it. It adds a lovely green pop and a fresh counterpoint to the rich flavors. I usually sneak a tiny taste of the cheese here, oops!
06 - Once rested, your delicious Cheddar Ranch Lamb Chops are ready to be devoured! Arrange them beautifully on a platter, sprinkle with that fresh parsley, and serve them up with your favorite sides. I often serve these with roasted potatoes or a simple green salad. The aroma at this point is just heavenly, a mix of savory lamb, tangy ranch, and melted cheddar. It looks impressive, but you know how easy it was to make!

# Notes:

01 - Always pat your lamb chops super dry; it's the secret to a great sear.
02 - Leftover chops keep well in the fridge for 3-4 days, best reheated gently in a skillet.
03 - No ranch mix? Make your own with dried dill, chives, garlic, and onion powder.
04 - A squeeze of fresh lemon juice at the end brightens everything beautifully.

# Tools You'll Need:

01 - Large heavy-bottomed skillet (cast iron recommended)
02 - small mixing bowl
03 - whisk
04 - tongs
05 - meat thermometer (optional)

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 5g
Protein: 28g

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