Jump to Recipe

These tender lamb loin chops are pan-seared in a buttery garlic and herb sauce—simple, flavorful, and perfect for switching up your weeknight dinner routine.

Browned Lamb Loin Chops in a pan with herbs

You really don’t need to hit a fancy restaurant for bougie lamb loin chops. This easy recipe shows you how to make them at home for a fraction of the cost. I love that they come together so fast—no marinating, no fuss. My boys are in a protein-loving season, and I try to switch it up every night. This lamb has been in our rotation for years!

Before we jump in, quick note: lamb loin chops come from the waist and look like mini T-bone steaks. They’re super tender and full of rich flavor.

Pan Seared Lamb Loin Chops Ingredients

How to Pan Sear Lamb Loin Chops

To make these restaurant-worthy chops, all you need is some fresh herbs, garlic, and a simple seasoning.

  • Season the Lamb: First, season the chops on both sides with salt and black pepper.
  • Pan-Sear the Lamb: Next, preheat the pan over medium-high heat and sear the chops on both sides until golden.
  • Add in the Seasoning: Bring the heat down to medium-low and add the fresh thyme, fresh rosemary, and sliced garlic cloves.
  • Finish the Lamb: Cook the lamb on low for around 10 more minutes. Enjoy!
Pan Seared Lamb Loin Chops Ingredients
Seasoned Lamb Loin Chops
Lamb Loin Chops in a pan
Browned Lamb Loin Chops in a pan

Temperature Guide

While I find a medium-rare chop to be the most flavorful and tender, find the internal temperature that works best for you in our handy guide below.

  • Medium-Rare: 130-135°F — The center will be pink and warm. This is the most popular and recommended temperature for lamb.
  • Medium: 135-140°F — The center will have just a little pink.
  • Well-Done: 145°F and above — Very little to no pink in the center.

Note: For the most accurate temperature read, stick an instant-read meat thermometer into the thickest part of the chop.

5 Tips You Need for Lamb Loin Chops Recipe

A couple of pro tips will have you whipping up a lamb chop that’s worthy of a spot on the fanciest of dinner menus.

  • Allow refrigerated chops to sit at room temperature. Pull the lamb chops out of the fridge for 15-20 minutes before you sear them to prevent burning the outside.
  • Pan sear the chops in a cast-iron skillet. A cast-iron skillet is hands down the best kind of pan to sear chops in. It not only retains such an even heat, but it also helps the chops develop a beautiful crust.
  • Don’t overcrowd the hot skillet. Give the chops enough space in between one another so they can develop a nice crust. If you try to jam too many into the pan at once, they’ll cook unevenly. If you have to, cook them in a couple of batches.
  • Finish with Fresh Herbs: A reader favorite tip! I love the idea of topping them off with your favorite fresh herbs—or go with a chimichurri drizzle for that bright, herby flavor. You can also add a few sprigs of rosemary to the pan while the lamb is cooking.
  • Use a Screaming-Hot Pan: A hot skillet (cast iron is fantastic for this) is essential for a deep brown crust. Make sure your oil is shimmering before you add the lamb.

Great Side Dishes for Lamb Chops

Lamb loin chops pair best with a side of crispy smashed potatoes or creamy mashed potatoes. For a well-rounded meal, tack on a side of air fryer asparagus or brussels sprouts salad. You can also serve the chops on top of a berry spinach salad for a tasty, low-carb meal.

Storing & Reheating Tips

Find all the tips you need here to store and reheat your leftover chops.

  • Storing: To keep the chops on hand for up to 5 days, store them in an airtight container in the fridge. This will keep them from drying out and help them retain moisture in between snacking.
  • Reheating: Since lamb is prone to drying out, the best way to reheat the chops is in the oven. To do so, pop them in a baking dish covered with a couple layers of aluminum foil in the oven at 300°F for 10 minutes, or until warmed through.

FAQ

What is the difference between lamb rib chops and lamb loin chops?

Lamb rib chops feature the long, thin rib bone, while lamb loin chops are cut from the waist and feature a small t-bone. Additionally, lamb rib chops are much less meatier than lamb loin chops and are a bit more tender.

Are lamb loin chops tough?

When cooked properly, lamb loin chops should be tender, succulent, and juicy. If they are cooked at too high of a heat for too long, they will almost always turn out tough. This is why dropping the temperature down low is so crucial!

Can lamb loin chops be pink?

Yes, it’s perfectly normal for lamb loin chops to be a little pin in the middle. The rarer you cook them, the more pink the center will be.

Should you marinate lamb loin chops?

Marinating your lamb loin chops isn’t super necessary if you sear them and finish them low and slow. However, you can marinate them overnight if you wish in a simple marinade of extra-virgin olive oil, lemon zest, lemon juice, herbs, minced fresh garlic cloves, salt, and pepper.

More Tasty Lamb Recipes

Recipe

Browned Lamb Loin Chops in a pan with herbs

Pan Seared Lamb Loin Chops

Print Pin
Servings
8 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Recipe contributed by: Natalya Drozhzhin
These pan-seared lamb loin chops are seared until golden brown with butter, herbs, and fresh garlic. Crazy easy, so decadent, and 100% restaurant-worthy!

Ingredients

  • 3 lb lamb loin chops
  • 1 tbsp kosher salt adjusted to taste
  • 1 tsp ground black pepper
  • 1 tbsp oil avocado or olive oil
  • 3 tbsp unsalted butter
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 5 garlic cloves sliced
US Units – Metric

Instructions

  • Season the lamb loin chops on both sides with salt and pepper.
    Seasoned Lamb Loin Chops
  • Preheat a pan with oil over medium-high heat. Brown the lamb on both sides until golden (about 2-3 minutes).
    Browned Lamb Loin Chops in a pan
  • Lower the heat to medium-low and add the herbs, butter, and garlic to the pan.
    Browned Lamb Loin Chops in a pan with herbs
  • Cook the lamb for 10 more minutes, or until the internal temperature reaches 145°F. Enjoy!
    Browned Lamb Loin Chops in a pan with herbs
Nutrition Facts
Pan Seared Lamb Loin Chops
Amount Per Serving
Calories 586 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 23g115%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Cholesterol 137mg46%
Sodium 968mg40%
Potassium 384mg11%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 182IU4%
Vitamin C 2mg2%
Calcium 39mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Updated June 4, 2025

About Author

Avatar photo

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.