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Making Lamb Loin Chops at home is easier than I expected, and one of the best things to come out of my kitchen. There’s something about garlic and rosemary sizzling in a hot, buttered skillet that just tells you dinner is going to be special. Each chop comes out beautifully browned, tender and juicy inside, and so rich with butter and rosemary that every bite feels absolutely irresistible.
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I make these for Easter Sunday, dinner parties, and romantic date nights at home because they look and taste like something from a fine dining menu but it’s surprisingly quick to pull together. And honestly, it’s just as good on a regular weeknight when you want something a little special. Leftovers keep well in the fridge for up to 3 days and in the freezer for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lamb Loin Chops with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Once you’ve got your ingredients ready, here’s exactly how to cook lamb loin chops from pan to plate. These simple steps will have delicious lamb chops on the table in under 30 minutes.
Bring the Lamb to Room Temperature and season
Remove the lamb chops from the refrigerator and let them sit at room temperature for about 20 minutes. Pat them dry with paper towels. A reusable Swedish dishcloth works just as well and is a great eco-friendly alternative to disposable paper towels.
Season the lamb on both sides generously with kosher salt and black pepper. You can also add a pinch of onion powder to the seasoning mix for extra depth, or use a flavorful marinade with fresh garlic and lemon zest if you have time to prep ahead.
Sear the Lamb Chops
Preheat your oven to 400°F (200°C). I always use an oven thermometer to confirm my oven is running at the right temperature so the lamb cooks perfectly every time.
Heat an oven-safe skillet over medium-high heat, then add the extra-virgin olive oil. Sear the lamb chops in a cast-iron pan for 2–3 minutes per side, until golden brown. I use this cast-iron skillet, which gives me the best sear and goes seamlessly from stovetop to oven.
If you prefer, you can also place lamb loin chops on a hot grill instead for a smoky, charred finish.
Add the Garlic Butter Baste
Reduce the heat to medium and add the minced garlic or garlic paste, fresh rosemary or fresh thyme, and butter to the pan. As the butter melts, spoon it continuously over the flavorful chops to baste them.
Finish the Pan-Seared Lamb in the Oven
Transfer the skillet to the oven and roast for 5–7 minutes, or until the lamb is cooked properly and reaches your desired doneness (medium or medium rare). You can check with a meat thermometer. A reliable instant-read meat thermometer takes all the guesswork out of nailing the perfect internal temperature.
A squeeze of fresh lemon juice brightens all those rich, savory flavors beautifully.
Serve the Lamb Loin Chops
Remove the lamb chops from the oven and transfer them to a plate. Let the lamb chops rest for 5 minutes to keep them juicy and tender, then spoon the pan juices over the top and serve warm.
If you’re bringing these to a dinner party or gathering, transfer them to a shallow dish, spoon the pan juices over the top, and cover tightly with a lid or foil. Tuck them into an insulated casserole carrier to keep them warm and juicy on the way there.
Lamb Loin Chops
Ingredients
- 4 lamb loin chops about 1-inch thick
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 garlic cloves minced
- 2 sprigs fresh rosemary or thyme
- 2 tablespoons unsalted butter
Instructions
- Remove the lamb chops from the refrigerator and let them sit at room temperature for about 20 minutes. Pat them dry with paper towels. Season both sides generously with salt and black pepper.4 lamb loin chops, Salt and black pepper
- Preheat your oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat and add the olive oil. Sear the lamb chops for 2–3 minutes per side until nicely browned.2 tablespoons olive oil
- Reduce the heat slightly and add the garlic, rosemary, and butter to the pan. As the butter melts, spoon it over the lamb chops to baste them.2 garlic cloves, 2 sprigs fresh rosemary, 2 tablespoons unsalted butter
- Transfer the skillet to the oven and roast for 5–7 minutes, or until the lamb reaches your desired doneness (about medium).
- Remove the lamb chops from the oven and transfer them to a plate. Let them rest for 5 minutes, then spoon the pan juices over the top and serve warm.
Notes
- Let the lamb come to room temperature: Taking the chops out of the fridge 20 minutes before cooking helps them cook more evenly and gives you a better sear.
- Pat the chops completely dry: Moisture is the enemy of a good crust. The drier the surface, the better the browning when they hit the hot skillet.
- Don’t move the chops during the sear: Let them sit undisturbed for the full 2–3 minutes per side so a proper crust can form instead of steaming.
- Baste continuously and generously: Keep spooning the melted garlic-rosemary butter over the chops throughout the cooking time. The more you baste, the more flavor builds up on the surface.
- Use a meat thermometer for perfect doneness: For medium, aim for an internal temperature of about 145°F (63°C). Pull them just before they hit the mark, since they’ll carry over and cook slightly.
- Freeze them the smart way: Let the cooked lamb cool completely, then wrap each chop individually in plastic wrap before placing it in a freezer-safe bag. This keeps them from sticking together and preserves texture for up to 2 months.
Nutrition
How to Store Leftovers
Let the cooked lamb cool to room temperature before storing, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm them gently in a skillet over low heat with a splash of water or broth to keep them from drying out, or microwave in 30-second intervals covered with a damp paper towel.
For longer storage, wrap each chop individually in plastic wrap before placing them in a freezer-safe zip-top bag or airtight freezer container. They’ll keep well in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
What to Serve With Lamb Loin Chops
They pair beautifully with creamy sides that can soak up all those garlicky pan juices. Mashed potatoes, creamy polenta, or a simple risotto all work wonderfully alongside them. Roasted vegetables, such as asparagus, green beans, or Brussels sprouts, add a nice balance to the richness of the lamb for a truly flavorful, gourmet meal.
For a lighter spread, a fresh tabbouleh, a simple Greek salad, or warm pita with hummus complement the fresh herbs and garlic flavors really well. A drizzle of fresh lemon juice or a wedge of fresh lemon on the side also complements the fresh herbs and garlic flavors really well. A glass of bold red wine rounds out the meal and makes even a weeknight feel like a proper occasion.
More Easy Recipes for You to Try at Home
If you enjoyed these tender lamb loin chops, I think you’ll also love these other recipes perfect for Easter and anytime you want something special.
