The answer is: 3 to 4 minutes per side on high heat for moderate thickness, or until your thermometer hits 130°F. But honestly, that’s just a starting point. Your stove, your pan, your specific chop—they all have opinions. Listen to them.
Remember my story? I stopped guessing after I learned to trust the thermometer and the rest time. Now I cook lamb chops every time I want to feel like I have my life together. It’s cheap therapy with better leftovers.
Go ahead, grab a chop. Take a deep breath. You’ve got this. And if it’s slightly over? Smother it in mint jelly and call it “rustic.” Works every time.
