Lamb Loin Chops
Lamb loin chops are tender, juicy, and full of flavor. Searing them on the stovetop and finishing in the oven creates a golden crust and perfectly cooked, succulent meat. Ideal for weeknight meals or special occasions.
Servings 4 chops
Calories 298kcal
Equipment
Ingredients
- 4 lamb loin chops (approximately 1 pound total)
- 1 tablespoons olive oil
- 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
- 1/8 teaspoon black pepper (more or less)
- 1 tablespoon olive oil (for sauteeing)
Instructions
Make it!
- In the gallon bag, add lamb loin chops, olive oil, rosemary, thyme, garlic powder, onion powder, cumin, garlic paste, salt, and pepper.4 lamb loin chops, 1 tablespoons olive oil, 1 sprig fresh rosemary, 3 sprigs fresh thyme, 2 teaspoons garlic paste, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper
- Massage bag, making sure the chops are covered. Leave on the counter for 30 minutes.
- Preheat oven to 350℉.
- Heat the cast iron pan on medium heat. Add the olive oil, and once it heats up, add lamb loin chops and sear for 2 minutes on each side.1 tablespoon olive oil
- Place pan in the preheated oven and bake for 8 - 9 minutes. I like it medium rare, so mine took 8 minutes. The internal temperature should be at least 130℉ - 135℉.See notes for other internal doneness temperatures.
- Pull pan out of oven and let rest for 5 minutes before serving.
- Eat, smile, and enjoy.
Notes
Internal doneness temperatures
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- Rare: 120–125°F (49–52°C) – Very red in the center, soft, and slightly cool.
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- Medium-rare: 130–135°F (54–57°C) – Warm, red center with a tender, juicy texture.
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- Medium: 140–145°F (60–63°C) – Warm pink center, slightly firm, still juicy.
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- Medium-well: 150–155°F (65–68°C) – Slightly pink center, firmer texture.
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- Well-done: 160°F+ (71°C+) – Fully cooked through with no pink, firmer and drier texture.
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.
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