Jamie Oliver’s Pan-Seared Lamb is a simple yet flavorful dish that highlights the natural richness of lamb with a beautifully seared crust and juicy interior. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Why This Recipe Is a Must-Try
- Quick and easy: Ready in under 20 minutes.
- Juicy and flavorful: Achieves a perfect crust while keeping the lamb tender.
- Versatile: Works well with various side dishes and sauces.
- Minimal ingredients: Uses pantry staples for maximum taste.
- Restaurant-quality at home: A simple technique that delivers a gourmet meal.

Other Jamie Oliver Recipes
What Is Jamie Oliver’s Pan-Seared Lamb?
This dish features lamb steaks or chops pan-seared to perfection with a simple seasoning of salt, pepper, garlic, and herbs, then finished with butter for extra richness.
Jamie Oliver Pan-Seared Lamb Ingredients
- 2 lamb steaks or lamb chops
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 teaspoon fresh rosemary or thyme, chopped
- 1 tablespoon butter
- Salt and black pepper to taste
- 1 teaspoon lemon juice (optional)
Step-by-Step Instructions to Prepare Jamie Oliver Pan-Seared Lamb
Step 1: Prepare the Lamb
- Pat the lamb dry with a paper towel to remove excess moisture.
- Season generously with salt and black pepper on both sides.
Step 2: Heat the Pan
- Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat.
- Add the olive oil and let it heat until shimmering.
Step 3: Sear the Lamb
- Place the lamb in the hot pan and sear for 3-4 minutes on one side without moving it.
- Flip and sear the other side for another 3-4 minutes for medium-rare, adjusting the time for your preferred doneness.
Step 4: Add Garlic, Herbs, and Butter
- Reduce the heat to medium-low.
- Add the crushed garlic, fresh rosemary or thyme, and butter to the pan.
- Spoon the melted butter over the lamb for 1-2 minutes to enhance flavor.
Step 5: Rest and Serve
- Remove the lamb from the pan and let it rest for 5 minutes.
- Drizzle with lemon juice for extra brightness and serve hot.
What to Serve with Jamie Oliver Pan-Seared Lamb
- Mashed potatoes: Creamy and buttery, a perfect pairing.
- Roasted vegetables: Carrots, Brussels sprouts, or asparagus add texture.
- Mint sauce: A classic accompaniment to lamb.
- Grilled flatbread: Great for soaking up juices.
- Couscous or quinoa: A light, nutritious side option.

Expert Tips for Mastering Jamie Oliver Pan-Seared Lamb
- Use room-temperature lamb: Take the lamb out of the fridge 30 minutes before cooking for even searing.
- Don’t overcrowd the pan: Cook in batches if needed to ensure a good sear.
- Rest the meat: Letting the lamb rest helps retain its juices.
- Use a meat thermometer: Aim for 130°F (54°C) for medium-rare and 140°F (60°C) for medium.
- Experiment with seasonings: Try adding chili flakes, cumin, or balsamic glaze for extra flavor.
Variations of Jamie Oliver Pan-Seared Lamb
- Garlic butter lamb: Add more butter and garlic for a richer taste.
- Mediterranean-style: Serve with olives, feta cheese, and cherry tomatoes.
- Spicy version: Rub with smoked paprika and cayenne pepper.
- Balsamic glaze finish: Drizzle with balsamic reduction for sweetness.
- Herb-crusted lamb: Coat with fresh parsley, mint, and oregano for a fragrant crust.
How to Store Leftovers Jamie Oliver Pan-Seared Lamb?
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months.
How to Reheat Jamie Oliver Pan-Seared Lamb?
- In the oven: Reheat at 150°C (300°F) for 10 minutes to retain moisture.
- On the stove: Heat over low heat with a little butter or broth to prevent drying out.
- In the microwave: Use short bursts at medium power to avoid overcooking.
Nutrition Value (Per Serving)
- Calories: 320
- Protein: 28g
- Carbohydrates: 2g
- Fat: 22g
- Fiber: 0g
FAQs
How do I know when my lamb is perfectly cooked?
Use a meat thermometer to check doneness:
- Rare: 125°F (52°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Well-done: 160°F (71°C)
What’s the best cut of lamb for pan-searing?
Lamb chops, lamb steaks, or lamb loin are ideal for pan-searing as they cook quickly and develop a beautiful crust while staying tender inside.
Can I marinate the lamb before pan-searing?
Yes, marinating the lamb for 30 minutes to 2 hours in olive oil, garlic, herbs, and lemon juice enhances the flavor and tenderness.
How do I prevent my lamb from drying out?
Avoid overcooking by searing at high heat for a short time, letting the meat rest for 5 minutes before slicing, and using a butter baste to lock in moisture.
Final Words
Jamie Oliver’s Pan-Seared Lamb is an easy yet impressive dish that delivers restaurant-quality results at home. With its juicy, tender texture and rich flavor, it’s a go-to recipe for a quick but elegant meal. Try it today and enjoy a perfectly seared lamb dish with your favorite sides!
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Jamie Oliver Pan-Seared Lamb Recipe
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Main Course
- Method: Pan-searing
- Cuisine: British
Description
Jamie Oliver’s Pan-Seared Lamb is a simple yet flavorful dish that highlights the natural richness of lamb with a beautifully seared crust and juicy interior. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients
-
- 2 lamb steaks or lamb chops
-
- 1 tablespoon olive oil
-
- 2 cloves garlic, crushed
-
- 1 teaspoon fresh rosemary or thyme, chopped
-
- 1 tablespoon butter
-
- Salt and black pepper to taste
-
- 1 teaspoon lemon juice (optional)
Instructions
Step 1: Prepare the Lamb
-
- Pat the lamb dry with a paper towel to remove excess moisture.
-
- Season generously with salt and black pepper on both sides.
Step 2: Heat the Pan
-
- Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat.
-
- Add the olive oil and let it heat until shimmering.
Step 3: Sear the Lamb
-
- Place the lamb in the hot pan and sear for 3-4 minutes on one side without moving it.
-
- Flip and sear the other side for another 3-4 minutes for medium-rare, adjusting the time for your preferred doneness.
Step 4: Add Garlic, Herbs, and Butter
-
- Reduce the heat to medium-low.
-
- Add the crushed garlic, fresh rosemary or thyme, and butter to the pan.
-
- Spoon the melted butter over the lamb for 1-2 minutes to enhance flavor.
Step 5: Rest and Serve
-
- Remove the lamb from the pan and let it rest for 5 minutes.
-
- Drizzle with lemon juice for extra brightness and serve hot.