Lamb Loin Chops Recipe

Three lamb loin chops served with asparagus and lemon slices on white plate.

5 from 4 votes

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

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 770kcal

Author: Olena Osipov

Ingredients

2 pounds lamb loin chops
2-3 large garlic cloves minced
1 tablespoon fresh thyme finely chopped + more for garnish
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil divided
3/4 teaspoon salt
1/2 teaspoon ground black pepper

US Customary - Metric

Instructions

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.

Notes

Store: 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.

Freeze: Freeze in an airtight container or wrap individually in plastic wrap then store in a freezer safe bag. Freeze for up to 3 months.

Nutrition