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!
Temperature Guide
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.
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
- 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
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Recipe
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 chopped
- 1 tbsp thyme chopped
- 5 garlic cloves sliced
Instructions
- 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!
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.