These tender lamb loin chops are seared to perfection in a buttery sauce of fresh herbs & garlic. The perfect way to spice up your weeknight dinner rotation!
Who said that lamb loin chops are only a dish you can order at a fancy restaurant? This simple recipe will teach you all that you need to know to make them in the comfort of your own home for a fraction of the cost. Get ready to droll…
What Exactly are Lamb Loin Chops?
Before we dive into the recipe, let’s cover off on what a lamb loin chop is. This cut of lamb is taken from the waist of the animal, so it doesn’t contain the long rib bone you see on lollipop lamb chops. Appearance-wise, they almost look like mini t-bone steaks. When it comes to their flavor profile and texture, they’re tender, gamey, and wonderfully savory.
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!
While we 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.
- Rare: 140°F
- Medium-rare: 145°F (recommended)
- Medium: 150°F
- Medium-well: 155°F
- Well-done: 160°F+
Note: For the most accurate temperature read, stick an instant-read meat thermometer into the thickest part of the chop.
3 Tips for Perfectly Tender Lamb Loin Chops
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.
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.
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
- Leg of Lamb – Fancy whole leg of lamb
- Lamb Shoulder Chop Recipe – Tender lamb shoulder chops with herbs
- Easy Pan-Fried Lamb Chops – Bone-in lollipop lamb chops
- The Best Grilled Lamb Kabobs – Lamb, pepper, and onion kabobs
- 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 chopped
- 1 tbsp thyme chopped
- 5 garlic cloves sliced
- Season the lamb loin chops on both sides with salt and pepper.
- Preheat a pan with oil over medium-high heat. Brown the lamb on both sides until golden (about 2-3 minutes).
- Lower the heat to medium-low and add the herbs, butter, and garlic to the pan.
- Cook the lamb for 10 more minutes, or until the internal temperature reaches 145°F. Enjoy!
This was my first time making lamb chops. Very tasty. I didn't have any thyme in my window garden so I used basil and rosemary with the garlic. I will make this again!
Hi Kimi, I am thrilled that you loved this recipe! Thank you for sharing your feedback with me. Enjoy!
This is exactly how I cook my steaks if I don't grill them outside. Yumm
Hi Rena, I am so glad you found a recipe that you love. Thank you for sharing your feedback with me.
Check your temperatures for doneness. They are way off! 125 for med rare. At 145 they are med well and ruined.
Tom is right...145 degrees wouuld make them far too over-cooked since they would keep cooking. Took them out of the pan at 130 degrees and let them sit for a couple of minutes.
I followed the directions and let them sit for 20 minutes at room temperature.
Also, I seasoned them w/a Savory Spice product: Limnos Lamb Rub.
Served them with steamed, smashed red potatoes and peas and Stonewall Kitchen's mint jelly. Delish.
Hi Susan, Thank you so much for that tip and sharing your process with me. I appreciate your feedback!
Hi Tom. Thank you for the great tips! I agree, you want to keep a close eye on it to get the desired done-ness.
Can you cook them in a slow cooker?
Hi Charlotte, I am sure you can, but I have not tried it. If you give it a try, I would love to know the result!
I tried this recipe for the first time last night; it was also my first time ever cooking lamb at home. DELICIOUS! Absolutely tasty!! The recipe was clear and easy to follow and the outcome was perfect. Can’t wait to try this again and will check out your other recipes.
Hi Ellysia, I am thrilled to hear that this recipe was a success! Thank you for sharing your feedback. Enjoy!
After ten minutes on medium heat the loin chops were gray throughout, tough and flavorless except the outside crust. Tried again at 4 minutes a side. Result: tough, gray throughout, flat and unappetizing. Go figure. Chops were thick, fresh packaged at a major supermarket.
Hi dear, if the cuts were thick, they may not have enough flavor because the outside only gets seasoning. How thick were they? Also, you can cook to your desired doneness, we have a chart with temperature for reference. Not sure why the meat was gray but possibly over cooked?
I did not have fresh herbs this time, so I substituted with dried Mediterranean Blend Italian Seasoning - still yummy!!!
Hi Orlando, thank you so much for that feedback! Your tips will help our readers in the future and that is very appreciated! I am thrilled that this recipe was a success! Enjoy!
I like this better than the recipe I was using before, which involved making a sauce for the lamb. Totally unnecessary, the chops are just like this.
Hi David, I am thrilled you found a recipe that you love! Thank you for your feedback, enjoy!
These were yummy! Our chops were on the big side so the lower heat cooking took longer and our garlic, herbs and butter were a bit too cooked to eat. So if you have big chops, maybe wait a few minutes to add the garlic and herbs after turning down the heat.
Hi Allison, Thank you so much for the helpful tips! I hope you loved how the pork chops turned out otherwise. Thank you for your feedback. Happy holidays!
So delicious! We felt like gourmet cooks last night. We used a tablespoon of cornstarch in the pan to make a sauce after the lamb was taken out, and put it on the smashed potatoes. Simple ingredients made the best dish! Thank you for sharing.
Hi Kristen, So glad to hear the recipe was a success!! The Sauce sounds like it was amazing! Thanks for the feedback. Enjoy!
I have a question. I am not crazy about the wild taste. Same way with deer meat. I soak deer to get rid of the wild taste. Is there a way I could soak the loin chops to get rid of the little wild taste.
Hi Marilyn, I have not tried that, it's a great question. If you give it a try, I would love to know how it turned out and what you soaked the meat in.
Buttermilk, soak meat in buttermilk to get rid of the 'wild' taste. I don't usually do this, as I like the 'wild' taste.
Hi David, I have heard of that before. Thank you for reminding me of that neat trick!
written recipe says to chop herbs but photos show herbs are left whole
Hey Lucille- you're correct, I did leave the herbs whole in the photos, it's more visually appealing and makes it clear that the recipe includes those two herbs. You are welcome to leave them whole or chop. Enjoy! 🙂
can I use dry spices instead of fresh
Hi Catherine, You absolutely can, I have not tried it myself, so I can imagine the taste would be a little different. If you give it a try, Please let me know the result!
Simple, fast and delicious!
Hi Ella, Thank you so much for your feedback! Have a great day!
Good stuff !
Hi Lorenzo, It really is quite tasty!
These sound delicious, will cook them tonight!
Judith, hope you loved them! My favorite for a busy weeknight meal or for a fancy weekend dinner.
This is a $$$ restaurant quality dish! I subbed avocado oil for cooking the chops, used minced “jar” garlic in the absence of fresh, and for sides I did petite red potatoes ala microwave, then smashed (quite easily!) with butter and a dollop of sour cream, and made air fryer skinny asparagus, avocado oil and a pinch of kosher salt.
Drizzled the potatoes with the herb butter sauce from the cast iron pan (fresh herbs, unsalted butter, kosher salt, fresh ground pepper)…
Sounds like an AMAZING meal, Nancy! Thanks for sharing 😀
These lamb loin chops were DELICIOUS! I paired them with grilled zucchini squash onions and mushrooms and they were the BOMB!!!!!!!?
That sounds like a delicious pairing, Jennifer! Thanks for sharing. 🙂
So delicious! Before this I'd only cooked lamb in one other way - as a roast in wine & rosemary. I really like your version. Makes it so much more like a steak but better! Absolutely delicious! YUM!
Hi Betsy- thanks for the feedback, I'm so glad you enjoyed my take on it!
This was so comforting and delicious!
Thanks Allyson, it's nice to jazz up a weeknight meal time and again!
I'm drooling over here!! They are the right size, tender, juicy, & tasty!! Thanks for the inspiration!! Time to go get some meat!
You're welcome, Kristyn! They really are drool-inducing haha.