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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!

A deep plate with a lamb chop with a vegetable and potato

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.

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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.

A small green plate with raw lamb chops, with fresh herbs, a plate of spices and salt in back

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.

A ziplock back with the chops in it marinating

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.

Lamb chops seared in a pan

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.

Three chops on a small green plate with fresh rosemary in front of a plate

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

Higher view of a plate with fresh herbs with a lamb chop, green beans and potato

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

A deep plate with a lamb chop with a vegetable and potato

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!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

square photo of a lamb chop on a plate with green beans and half a potato

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!
5 from 19 votes
Print Pin Rate
Course: Dinner
Cuisine: Lamb
Keyword: lamb chops, lamb loin chops
Prep Time: 5 minutes
Cook Time: 12 minutes
Marinating time: 30 minutes
Total Time: 47 minutes
Servings: 4 chops
Calories: 298kcal

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
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Notes

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.

Nutrition

Serving: 1chop | Calories: 298kcal | Carbohydrates: 2g | Protein: 19g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 84mg | Sodium: 356mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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50 Comments

  1. The only word for these is…succulent! I’ll keep an eye out for the spice, it sounds wonderful…and good job scoring those rugs!!

  2. We happen to LOVE lamb. These chops looks great, and that seasoning sounds amazing. Perfect for company too.

  3. That lamb looks is mouthing watering good! I have not heard of Mom’s Magic Masala but I am going to look out for it. I love trying new spices. PS Your photos look great!

  4. The lamb looks absolutely fantastic! I will need to get some of that spice mix! Thanks for sharing a great recipe!

  5. This recipe and picture looks SO delish! And I LOVE that you linked out to https://www.momsmagicmasala.com/! What amazing spices! i’m all about new spices and creating new dishes with new spices! Thank you for posting this. Oh – and I can’t believe you just found that rug!! You have to be the luckiest person!!! Your pictures are beautiful btw!

  6. We love lamb and chops are the best. Your dinner looks wonderful and the seasoning sounds like it really complimented the flavor of the lamb. To me, this would be a great dinner for a special occasion.

  7. The last time we ordered lamb at a restaurant, it was less than tasty. Yours looks super yummy, and I think the seasoning would be really nice to try. We’ve been reluctant to buy lamb just in case we didn’t like it, but maybe we should give it another try! 🙂

    1. It’s one of my favorite meats I think. I love all meats but lamb reminds me of childhood. Give it a go Kimberly!! 🙂

    1. Julie! Thanks. I usually don’t do blends either, preferring to make them myself. But it was FREE! And I can’t turn down FREE! 😉

  8. This was my first time cooking lamb and it’s easier than I thought! The seasoning on these is spot on! This will be my go to recipe from now on!

  9. This would be such an impressive and elegant dish to make for Valentine’s Day dinner. It looks amazing! 🙂

  10. These lamb chops turned out perfectly! They were tasty, juicy and super satisfying – the spices and herbs in the marinade added so much flavor!

  11. I love lamb loin chops! I tend to only order them at a restaurant, and have never made them at home! I saved this recipe to give it a try!

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