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.
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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.
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
- 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 and 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
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.
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.
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.
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.
How Should I Store and Reheat this Recipe?
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
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.
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.
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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📖 Recipe
Pan Seared Lamb Loin Chops Recipe
Equipment
- Cast iron skillet
- Oven
- 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.
Notes
- 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.
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