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A white plate with several grilled lamb loin chops garnished with rosemary and sliced garlic.

Lamb Loin Chops

Mandy Applegate
Every time I make Lamb Loin Chops, my family acts like I spent all day in the kitchen. Each chop comes out with a deep, golden crust on the outside while staying perfectly tender and juicy inside, all infused with the most incredible garlic, rosemary, and butter that fills your kitchen with the best aroma. Surprisingly quick to make, which makes them just as perfect for a weeknight as they are for Easter Sunday, dinner parties, or holiday gatherings. Leftovers keep well in the fridge for up to 3 days and in the freezer for up to 2 months.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 277 kcal

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

Here are a few tips I've picked up that make a real difference when making lamb loin chops:
  • 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

Calories: 277kcalCarbohydrates: 1gProtein: 24gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 90mgSodium: 78mgPotassium: 323mgFiber: 0.1gSugar: 0.02gVitamin A: 190IUVitamin C: 1mgCalcium: 20mgIron: 2mg
Keyword Lamb Loin Chops
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