Pan Seared Lamb Loin Chops Recipe

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

5 from 1 vote

Pan Seared Lamb Loin Chops Recipe is an easy lamb chop recipe perfect for quick dinners and date nights, delivering garlic rosemary butter, juicy texture, and restaurant-style results. Lamb loin chops are seared in a hot skillet, basted with butter and rosemary, then finished in the oven until tender and flavorful.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Greek

Servings:

Calories: 445kcal

Author: Jami Powell

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.

Notes

Cooking Notes

Patting the lamb dry before searing helps develop better browning. Using a meat thermometer prevents overcooking and keeps the chops tender.

Tips for Best Results:

Let the skillet heat fully before adding the lamb.
Sear both sides until deeply golden.
Spoon the butter mixture over the chops while cooking.
Rest the lamb briefly before slicing or serving.

How to Know It’s Ready:

The lamb should develop a browned crust while reaching 145°F internally for medium-rare.

Nutrition