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You are here: Home / Recipes / Dinner

Pan Seared Lamb Loin Chops

📋 Modified: Mar 16, 2025 Published: Jun 21, 2024 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · Leave a Comment

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These Pan-Seared Lamb Loin Chops are tender, juicy, and packed with the bold flavors of rosemary and garlic. Ready in minutes, they’re perfect for a quick weeknight meal or an elegant dinner without the fuss.

We love to serve this dish with a Chopped Greek Salad and Rainbow Roasted Carrots for a complete meal.

Pan seared lamb loin chops feature image over a bed of rice

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Pan-seared lamb loin chops are a tender cut of meat that is easy to prepare. Taken from the loin of the lamb, these chops are perfect for searing in a cast iron skillet to lock in the juices and then finishing in the oven for an evenly cooked result.

If you like this lamb recipe, you may also love our grilled Lamb Kabob or our Greek Lamb Meatballs.

Jump to:
  • Why We Love This Recipe
  • Pan Seared Lamb Loin Chop Ingredients
  • Substitutions & Variations
  • How to Make Pan Seared Lamb Loin Chops
  • Expert Tips for Success
  • Storage
  • Recipe FAQs
  • More Recipes You'll Love ♥️
  • 📖 Recipe
  • 💬 Share Your Thoughts

Why We Love This Recipe

  • Quick Cooking Time: Ready in under 30 minutes, making it perfect for weeknight dinners.
  • Flavorful: The combination of garlic and rosemary creates a delicious dish.
  • Healthy: Lean lamb loin chops are a great source of protein and essential nutrients.
  • Versatile: Can be paired with various sides to suit any occasion, from casual family dinners to elegant entertaining.

Pan Seared Lamb Loin Chop Ingredients

A labeled photo of everything needed to make pan seared lamb loin chops.
  • Lamb Loin Chops: Choose fresh, high-quality chops for the best flavor and tenderness.
  • Olive Oil: Helps to sear the chops to a perfect golden brown.
  • Garlic: Fresh garlic adds a savory flavor.
  • Fresh Rosemary: Flavors the lamb.
  • Butter: Adds richness and helps to create a delicious pan sauce.
  • Salt and Pepper: Season to taste for a well-balanced flavor.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

  • Lamb Loin Chops: You can substitute with rib chops or shoulder chops; just adjust the cooking time accordingly.
  • Olive Oil: Use avocado oil or grapeseed oil for a different flavor.
  • Fresh Rosemary: Substitute with thyme or oregano if preferred.

How to Make Pan Seared Lamb Loin Chops

Seasoned lamb loin chops being patted dry.

STEP ONE: Prepare the Lamb Chops

Preheat your oven to 400°F (200°C). Pat the lamb loin chops dry with paper towels. Season both sides of the chops with sea salt and freshly ground black pepper.

Lamb loin chops searing in cast iron skillet.

STEP TWO: Sear the Lamb Chops

Heat the olive oil in a cast iron skillet over medium-high heat until shimmering. Add the lamb loin chops to the skillet and sear for 2-3 minutes on each side until they develop a golden-brown crust.

Spooning garlic and rosemary infused butter over lamb loin chops.

STEP THREE: Add Flavor:

Reduce the heat to medium and add the crushed garlic, a sprig of rosemary, and butter to the skillet. Tilt the pan and spoon the melted butter mixture over the chops for 1-2 minutes.

Lamb loin chops removed from oven and resting.

STEP FOUR: Bake the Lamb Chops

Remove the garlic and rosemary, then transfer the skillet to the preheated oven. Bake for 8-10 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Expert Tips for Success

👩‍🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!

✔️ DO Bring lamb chops to room temperature before cooking to ensure even cooking.
✔️ DO Make sure the skillet is hot before adding the chops to get a good sear.

Storage

Store leftovers in an airtight container for up to 3 days. Freeze the cooked chops for up to 2 months. To reheat, wrap the chops in foil and warm in a 350°F oven for 10 minutes or until heated through.

Recipe FAQs

How do you know when lamb loin chops are done cooking?

To determine if lamb loin chops are done, use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be 145°F (63°C). If you prefer medium, aim for 160°F (71°C). Let the meat rest for a few minutes after cooking to allow the juices to redistribute.

Can I marinate lamb loin chops before cooking?

Yes, marinating lamb loin chops can enhance their flavor. A simple marinade of olive oil, garlic, rosemary, lemon juice, and black pepper works well. Allow the chops to marinate for at least 30 minutes, or up to 24 hours in the refrigerator, to let the flavors absorb into the meat.

What are some good side dishes to serve with Pan Seared Lamb Loin Chops?

Pan-Seared Lamb Loin Chops pair well with many side dishes. Some excellent options include roasted vegetables, mashed potatoes, and a salad.

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Did You Like This Pan Seared Lamb Loin Chops Recipe?

  • Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if think these rosemary lamb loin chops are amazing!

📖 Recipe

Pan seared lamb loin chops feature image over a bed of rice

Pan Seared Lamb Loin Chops Recipe

Jami Powell
These Pan-Seared Lamb Loin Chops are tender, juicy, and packed with the bold flavors of rosemary and garlic. Ready in minutes, they’re perfect for a quick weeknight meal or an elegant dinner without the fuss.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Greek
Servings 4
Calories 445 kcal

Equipment

  • Cast iron skillet
  • Oven
  • Meat thermometer
  • Tongs
  • Cutting board

Ingredients
  

  • 4 lamb loin chops
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic crushed
  • 1 sprig fresh rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • parsley (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C). Pat the lamb loin chops dry with paper towels.
  • Season both sides of the chops with sea salt and freshly ground black pepper.
  • Heat the olive oil in a cast iron skillet over medium-high heat until shimmering.
  • Add the lamb loin chops to the skillet and sear for 2-3 minutes on each side until they develop a golden-brown crust.
  • Reduce the heat to medium and add the crushed garlic, a sprig of rosemary, and butter to the skillet.
  • Tilt the skillet and spoon the melted butter mixture over the chops for 1-2 minutes.
  • Remove the rosemary and garlic, then transfer the skillet to the preheated oven. Bake for 8-10 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
  • Remove from the oven and let it rest for 2-3 minutes before slicing. Add chopped parsley if desired.

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Notes

Storage Store leftovers in an airtight container for up to 3 days.
Freeze Freeze the cooked lamb loin chops for up to 2 months. Thaw in the refrigerator before reheating.
Reheat  Wrap the chops in foil and warm in a 350°F oven for 10 minutes or until heated through.
Substitutions
  • Lamb Loin Chops: You can substitute with rib chops or shoulder chops; just adjust the cooking time accordingly.
  • Olive Oil: Use avocado oil or grapeseed oil for a different flavor.
  • Fresh Rosemary: Substitute with thyme or oregano if preferred.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.
Nutrition information is only an estimate

Nutrition

Calories: 445kcalCarbohydrates: 7gProtein: 19gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.02gCholesterol: 84mgSodium: 699mgPotassium: 264mgFiber: 0.3gSugar: 3gVitamin A: 18IUVitamin C: 1mgCalcium: 41mgIron: 2mg
Did you make this recipe?Tag @powell.family.cooking on Instagram

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