Tender Lamb Loin Chops are pan seared until golden and seasoned with fresh lemon and thyme. Perfect for weeknights or holidays.
What Are Lamb Loin Chops?
Lamb loin chops are very tender with a rich and gamey flavor. This cut of lamb comes from the waist, looks like a mini T-bone steak and is meatier than rib chops.
Ingredients for Lamb Loin Chops Recipe
A short list of simple ingredients enhances the natural, rich flavors of this restaurant quality lamb loin chops recipe.
- Lamb: I used 2 pounds of bone-in lamb loin chops which gave me 8 mini steaks.
- Fresh garlic: Use freshly minced garlic for the most aromatic taste.
- Fresh thyme: Compliments the lambs natural flavor and adds a pop of color. Fresh rosemary, mint, parsley, and oregano are also excellent options.
- Fresh lemon juice: Is mixed with the oil and fresh herbs, so it infuses into the lamb as it cooks and brightens up every bite.
- Olive oil: To season the lamb loin chops and give them a gorgeous sear.
- Seasoning: Salt and ground black pepper is all you need for this simple lamb loin chop recipe.
How to Cook Lamb Loin Chops
Follow these easy steps on how to cook lamb loin chops recipe at home that are perfectly juicy.
- Make marinade: Add thyme, lemon juice, and olive oil to a small bowl and stir. Set aside.
- Season lamb: Use paper towel and pat each loin chop dry to help the seasoning stick. Season both sides with salt and pepper.
- Pan-sear lamb: Preheat your large skillet on medium heat and add 1 tablespoon oil. Working in batches, add 4 lamb loin chops and pan fry each side. Use a meat thermometer to check your desired level of doneness, I cooked mine for 3-5 minutes per side. Transfer to a platter and repeat with the remaining lamb chops.
- Add seasoning: Bring the heat down to low and add all lamb chops into the skillet. Evenly distribute lemon thyme sauce on top and turn twice to coat both sides. Sauté for 30 seconds until garlic becomes fragrant.
- Garnish: Add more fresh thyme and serve immediately with your choice of side dish.
How Long to Cook Lamb Loin Chops?
For the most tender, mouthwatering lamb I recommend a rosy medium-rare where the internal temperature is 135 degrees F.
Here is a handy guide to show you how long to cook lamb loin chops. Use an instant read thermometer to check for your desired doneness.
|Desired lamb doneness||Internal Temperature|
|Medium rare||130F – 135F|
|Medium well||140F – 145F|
|Well done||150F – 155F|
Tips for Best Results
Use this lamb loin chop recipe and my tried-and-true tips for restaurant-quality flavors in your very own kitchen.
- Bring lamb loin chop to room temperature: Pull lamb out of the fridge 20-30 minutes before cooking. This allows the meat to relax and cook evenly.
- Use cast iron skillet: A cast iron skillet gets screaming hot and stays hot making it the best kind of pan for searing meat until crusted, golden, and delicious.
- Make sure the skillet is hot: It’s best to preheat your skillet on low to medium heat until it’s evenly heated. Once a few drops of water sizzle and dance the pan is hot enough.
- Pan sear lamb loin chops in batches: To cook more evenly and create a beautiful crust, leave a bit of space between each chop.
- It’s important to use meat thermometer: When lamb is overdone it will be tough and dry, and undercooking will be chewy. Insert a meat thermometer to the center of the thickest part to ensure it reaches your desired internal temperature.
What to Serve Lamb Loin Chops With?
Pan-seared lamb loin chops recipe is an elegantly flavored, easy main dish and best served with healthy, flavor-packed side dishes.
Potatoes: We love making creamy mashed potatoes for a complete fancy dinner.
How to Store and Reheat
Store: Tightly wrap any leftovers with plastic wrap and set in the refrigerator for up to 4 days. Then reheat in a hot skillet to re-crisp the edges on both sides.
Freeze: Freeze for up to 3 months in an airtight container or individually wrapped, then placed in a freezer safe bag.
Loin chops are cut form the waist with a small T-bone left inside. The lamb rib chops have the longer, thin rib bone and have less meat.
No. You don’t have to when you are pan-searing them quickly. I don’t recommend to marinate lamb loin chops in the lemon thyme sauce because acid will “cook” the meat.
Yes. Just like steak, it is OK for the inside to be a bit pink. The more pink the center is, the rarer it is cooked.
Most agree that medium-rare is the most flavorful and tender, and recommended at 145 F. Keeping in mind the internal temperature will rise when you let it rest for 3-5 minutes, therefore cook until the it reads 135 F.
More Lamb Recipes to Try
Lamb Loin Chops Recipe
- Pat dry lamb loin chops with paper towels and season with salt and pepper on both sides. Set aside.
- In a small bowl, add thyme, lemon juice and 1 tablespoon olive oil. Stir and set aside.
- Preheat large cast iron skillet on medium heat and add 1 tablespoon olive oil. Add 4 lamb loin chops and pan fry for 3-5 minutes per side using a meat thermometer to check for desired level of doneness. Transfer to a platter and pan fry remaining 4 lamb chops. Transfer to a platter.
- Reduce heat to low and add previously cooked lamb chops back into the skillet. Spoon lemon thyme sauce on top and turn each lamb chop twice to coat both sides in it. Saute on low heat for 30 seconds to let garlic become fragrant a bit.
- Garnish lamb loin chops with extra fresh thyme and serve immediately.