Lamb Loin Chops
This lamb loin chops recipe is juicy, succulent, and ready in under an hour. Pair the lamb chops with your sides of choice and enjoy the best meal you’ve had in awhile!
My favorite way to eat lamb is roasted leg of lamb, but my second favorite way is these lamb chops.
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.
Otherwise, it’s easy peasy lemon squeezy and the taste is out of this world. Want a great side to go with the chops? Try my air fryer twice-baked potatoes.
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Love stew? Try my Guinness lamb stew!
Helpful tips
- Because you are going to make these chops both on the stove top and in the oven, I recommend cooking them with a cast iron skillet, which can be used in both places.
- I use fresh herbs like rosemary and thyme, but if you don’t have fresh, dried are fine as well.
- If you haven’t tried garlic paste, you don’t know what you’re missing. I do use fresh garlic in my cooking as well, but in marinades, I love to add the paste as it melds into the meat easily. If you can’t find garlic paste, add crushed garlic cloves (as many as you like).
- Even though I don’t really like to use plastic, I almost always marinate meat in a zip lock gallon bag. Mainly because I can massage the meat through the bag as it marinates.
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 (about 1 pound), fresh rosemary, fresh thyme, garlic paste, garlic powder, onion powder, cumin, olive oil and kosher salt.
Step two
Add the chops to the gallon bag. Add oil, sprigs of fresh rosemary and thyme, garlic paste, garlic powder, onion powder, cumin, and salt.
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 half an 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. Add olive oil to the hot skillet and once the oil comes to a shimmer, place the lamb chops in the pan and sear them for 2 minutes each side. I use metal tongs to flip each chop.
Step six
After the chops are seared, place the pan into the oven, and bake them for 8 – 9 minutes.
Step seven
Once the timer dings, take the chops out of the oven and let them 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.
Let’s take a closer look at this succulent lamb loin chop.
Yum.
So, I hope you enjoyed this juicy lamb loin chops recipe!
Please feel free to leave me a comment. How do you like to cook your lamb and what you use to spice it up?
And as always, may all your dishes be delish!
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Lamb Loin Chops
Ingredients
- 4 lamb loin chops (approximately 1 pound total)
- 2 tablespoons olive oil (divided)
- 1 sprig fresh rosemary (or scant teaspoon dried rosemary)
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 2 teaspoons garlic paste (or 2 cloves of garlic, crushed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
Instructions
Make it!
- In the gallon bag, add lamb loin chops, 1 tablespoons of oil, rosemary, thyme, garlic powder, onion powder, cumin, garlic paste, and salt.
- Massage bag, making sure the chops are covered. Leave on the counter for 30 minutes.
- Preheat oven to 350 F
- Heat sauté pan on medium heat, add 1 tablespoon olive oil and once it heats up, add lamb loin chops and sear for 2 minutes each side
- Place pan in oven and bake for 8 – 9 minutes. I like it medium rare, so mine took 8 minutes.
- Pull pan out of oven and let rest for 5 minutes before serving
- Eat
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Because you are going to make these chops both on the stove top and in the oven, I recommend cooking them with a cast iron skillet, which can be used in both places.
- I use fresh herbs like rosemary and thyme, but if you don’t have fresh, dried are fine as well.
- If you haven’t tried garlic paste, you don’t know what you’re missing. I do use fresh garlic in my cooking as well, but in marinades, I love to add the paste as it melds into the meat easily. If you can’t find garlic paste, add crushed garlic cloves (as many as you like).
- Even though I don’t really like to use plastic, I almost always marinate meat in a zip lock gallon bag. Mainly because I can massage the meat through the bag as it marinates.
