Lamb Loin Chops

Lamb loin chops are a tender, flavorful cut of meat that’s both elegant and easy to prepare. These chops are perfect for a quick weeknight meal or a special occasion. With their rich, savory taste and juicy texture, lamb loin chops pair beautifully with fresh herbs, garlic, and simple side dishes for a truly satisfying dinner.

My absolute favorite way to enjoy lamb is with my roasted leg of lamb, but these lamb chops are a close second!

These flavorful chops take less than 15 minutes to cook. The herbs and spices bring out the flavor of the tender meat, which is simply perfect. The only thing ‘hard’ about this recipe is that you have to marinate the lamb for a half hour.

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Love stew? Try my Guinness lamb stew!

Helpful tips

• Let the lamb loin chops sit at room temperature for 30 minutes before cooking. This ensures even cooking and better searing.
• A cast iron or stainless steel skillet is ideal, as it can go from stovetop to oven without needing to transfer the chops.
• Marinate both sides of the chops with salt, pepper, and your favorite herbs or spices before cooking to enhance their flavor. I use fresh herbs like rosemary and thyme, but if you don’t have fresh, dried ones are fine.
• Heat the skillet over medium-high heat until it’s hot enough to sear. The goal is to create a golden-brown crust on each side.
• Sear the chops for 2–3 minutes per side to lock in juices, then transfer the skillet to a preheated oven to finish cooking.
• Use a meat thermometer to check for doneness. Aim for 130–135°F for medium-rare or 140–145°F for medium.
• Let the lamb chops rest for 5 minutes after removing them from the oven. This allows the juices to redistribute for tender, juicy chops.

Internal temperature doneness

I use a digital thermometer.

For the best flavor and tenderness, lamb is often enjoyed medium-rare to medium. Always let the chops rest for 5 minutes after cooking to allow the juices to redistribute.

• Rare: 120–125°F (49–52°C) – Very red in the center, soft, and slightly cool.
• Medium-rare: 130–135°F (54–57°C) – Warm, red center with a tender, juicy texture.
• Medium: 140–145°F (60–63°C) – Warm pink center, slightly firm, still juicy.
• Medium-well: 150–155°F (65–68°C) – Slightly pink center, firmer texture.
• Well-done: 160°F+ (71°C+) – Fully cooked through with no pink, firmer and drier texture.

How to make lamb loin chops

Pre-step

Get a gallon zip lock bag and a cast iron skillet.

Step one

Gather the ingredients – lamb loin chops with the bone in (about 1 pound), fresh rosemary, fresh thyme, garlic paste, garlic powder, onion powder, cumin, olive oil, kosher salt, and black pepper.

Step two

Add the chops to the gallon bag. Add oil, sprigs of fresh rosemary and thyme, garlic paste, garlic powder, onion powder, cumin, salt, and pepper.

Step three

Massage the bag for at least two minutes. You want to make sure the lamb is covered and that you’ve bruised the rosemary and thyme to release the flavor.

Let the bag rest on the counter for a half hour. You want the meat to come to room temperature.

Step four

Five minutes before the half hour is up, preheat the oven to 350 degrees Fahrenheit.

Step five

Place the cast iron sauté pan on the stove and heat it on medium-high heat. Once it has heated up fully, add olive oil to the hot skillet. Once the oil comes to a shimmer, place the lamb chops in the pan and sear them for 2 minutes on each side.

I use metal tongs to flip each chop.

Step six

After searing the chops, place the pan into the oven and bake them for 8 – 9 minutes. I check the temperature at 8 minutes.

Step seven

Once the timer dings, take the chops out of the oven, check the internal temperature, and remove the chops to a dish.

Let the lamb chops rest for 5 minutes before serving them.

I plate the lamb with baked potatoes and green beans. I also like placing fresh herbs on the plate when I serve them. I also serve them usually with a salad.

Let’s take a closer look at this succulent lamb loin chop.

Storage and reheating

Refrigerator

• Store cooked lamb chops in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
• Refrigerate for up to 3–4 days.
• To reheat, place the chops in a skillet over low heat or in the oven at 300°F, adding a splash of broth or water to maintain moisture.

Freezer

• Allow the cooked lamb chops to cool completely before freezing.
• Wrap each chop tightly in plastic wrap, then place them in a freezer-safe bag or airtight container to prevent freezer burn.
• Freeze for up to 2–3 months.
• To thaw, transfer the chops to the fridge and let them defrost overnight before reheating using the abovementioned methods.

Yum.

I hope you enjoyed this juicy lamb loin chops recipe!

Other meat chop recipes

• Air fryer pork chops
• Instant pot pork chops
• Slow cooker pork chops
• Creamy chops
• Moist pork chops

And as always, may all your dishes be delish!

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