Lemon Thyme Lamb Loin Chops

Tender Lamb Loin Chops are pan seared until golden and seasoned with fresh lemon and thyme. Perfect for weeknights or holidays.

What You Need

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 olive oil. Add 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 cook remaining lamb chops.


 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.


Garnish lamb loin chops with extra fresh thyme and serve immediately.



Refrigerate leftover lamb loin chops in an airtight container or tightly wrapped in plastic wrap for 4 days. Reheat in a hot skillet for a few minutes per side to get those crispy edges again.

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