My suya lamb chops are simply seasoned with Nigerian yaji spice and pan-fried to perfection. I promise you've never had lamb chops like these! And once you taste them, you'll want to remake this recipe over and over--which will be easy because they're...well, easy.
And if you enjoy this recipe, you'll love my suya baby back ribs, too!
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❤️ Why You'll Love this Recipe
Simple to Make - This is one of my favorite dishes for impressing friends and family because it looks fancy but is actually so easy. Just marinate the meat, sear it on both sides for a quick and easy cook, then serve--dassit! Follow my step by step photos below, and you'll have it nailed.
Satisfying Flavor - You'll taste savory, nutty, fiery, smoky, and bright flavors that complement the meaty lamb flavor perfectly. The inside is tender, and the outside has a nice seared crust. Suya is most traditionally made as ram meat skewers or kabobs, so it makes sense that these suya pan-fried marinated lamb chops would work.
Save Your Money - I'm from Houston, where Nigerian food fusion is on many restaurant menus, but with this easy pan fried lamb chop recipe, we got restaurant-quality food at home for a fraction of the price!
If you like flavorful main dishes with cultural flair, check out my grilled curry salmon fillets, Cajun roasted turkey wings, slow-cooked Moroccan chicken thighs, and Tex-Mex stuffed peppers next.
What You'll Need for this Recipe
Bone-In Lamb Chops are what we need here. Ask for lamb rib chops if you're unsure, though; lamb loin chops can actually work in this recipe, so don't fret if you get the wrong cut.
Yaji Spice, also called suya spice or suya pepper, is a West African dry rub that gives this dish classic Naija flavor. Making yaji at home is quick and easy, or you can purchase it from an African market or online.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Marinate - You can marinate the meat in as little as 30 minutes or up to overnight. Either way, you won't need a sauce for this recipe as the chops come out juicy!
Cooking Oil - Use a neutral cooking oil with a high smoke point like avocado oil or grape seed oil. Peanut oil can also work here, too, since the spice blend has peanut in it.
Cook Time - Like steak, lamb can be cooked to your preferred internal temperature, ranging from rare to well done. Check my tips on estimated cook times below.
Hungry for more lamb recipes? Try my oven-roasted herb-crusted frenched rack of lamb, braised lamb meatballs, Mediterranean smash tacos, or ground lamb shepherd's pie next!
How to Pan-Fry Lamb Chops with Suya Spice
- Step 1: Toss the chops in oil and yaji seasoning, then set aside to marinate.
- Step 2: Add to heated skillet with oil and cook one side.
Pro Tip #1
You can marinate the meat for up to one hour at room temperature or up to overnight in the refrigerator for deeper flavor.
- Step 3: Then flip and cook the other side until the lamb chops reach your desired temperature.
- Step 4: Let the meat rest for 10 minutes before serving.
Pro Tip #2
Use a set of kitchen tongs to handle the lamb chops and make flipping and removing them from the hot pan easy.
How long should lamb chops be pan fried?
Lamb chops are often served medium rare, but the USDA recommends cooking them to an internal temperature of 145° Fahrenheit, which is approximately. Here are some guidelines to get your desired cook:
- 120-125° Fahrenheit is rare (reddish pink, soft, and juicy)
- 130-135° Fahrenheit is medium-rare (deep pink, tender, and juicy)
- 140-145° Fahrenheit is medium (light pink, tender, and moist)
- 150-155° Fahrenheit is medium well (slightly pink and moist in the middle)
- 160° Fahrenheit is well done (fully gray-brown color and firm throughout)
Use a meat thermometer to measure the temperature. I recommend pulling the lamb off the heat once it gets within five to 10 degrees of your desired final temp. This is because the meat will continue to cook some as it rests.
Make it a Meal!
Make those Sides: While the lamb chops marinate, you can sauté or oven roast vegetables like lemon zucchini squash, crispy maple brussels sprouts, or lemon garlic spinach. If you want to make a pot of jollof, start that before you begin working with the meat so that they'll be ready around the same time.
Remix Leftovers: Build power bowls for lunch (or a savory breakfast) with chops plus a grain and a couple of veggie options. I recommend reheating the meat in the air fryer or oven.
Frequently Asked Questions
Store in an airtight container in the refrigerator for up to four days.
To freeze, cool to room temperature, then wrap in freezer paper, aluminum foil, or plastic wrap, and place in an airtight, freezer-safe container, before transferring to the freezer. Keeps for up to six months.
How to Serve
Serve your pan seared lamb chops hot with onions and tomatoes sliced thinly for classic suya presentation. Lay them over a bed of fluffy white rice, or catch one of the vibes below.
Nigerian-Inspired Dinner Menu: On a bed of authentic jollof rice with dodo fried plantain.
Mediterranean-Inspired Menu: Over yellow rice with chopped cucumber salad and hot honey carrots with hummus.
More Favorite Suya Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this lamb suya recipe soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Pan-Fried Suya Lamb Chops
Equipment
- 1 large cast iron skillet or large frying pan
Ingredients
- 1 pound bone-in lamb rib chops
- 2 tablespoons suya spice plus more for serving
- 3 tablespoons cooking oil divided
Instructions
- Marinate the Meat: Add lamb chops, one tablespoon of avocado oil, and the yaji spice to a bowl and toss until evenly coated. Set aside to marinate at room temperature for 30 minutes (or up to overnight in the refrigerator for more flavor).1 pound bone-in lamb rib chops, 2 tablespoons suya spice, 3 tablespoons cooking oil
- Cook the Chops: Heat remaining avocado oil in a large skillet over medium high flame until shimmering. Add four or five lamb chops to the pan and cook for 3-4 minutes. (The pan should not be crowded and each chop should be able to lie completely flat.)
- Flip the lamb chops and cook for another 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit or your desired level of doneness. (See recipe notes for temperature guidelines.)
- Finish and Serve: Repeat the cooking process with remaining lamb chops, adding more oil to the pan, if necessary. Let chops rest for 5-10 minutes before serving for the best bite! Serve with more yaji spice sprinkled over top.
Notes
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- 120-125° Fahrenheit is rare (reddish pink, soft, and juicy)
-
- 130-135° Fahrenheit is medium-rare (deep pink, tender, and juicy)
-
- 140-145° Fahrenheit is medium (light pink, tender, and moist)
-
- 150-155° Fahrenheit is medium well (slightly pink and moist in the middle)
-
- 160° Fahrenheit is well done (fully gray-brown color and firm throughout)
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