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!

Browned Lamb Loin Chops in a pan with herbs

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. 

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!

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

About Author

Natalya Drozhzhin

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.