Learn how to perfectly pan-sear lamb loin chops for a gorgeous crust in less than 20 minutes. Don’t forget the fresh rosemary, spices, and garlic for heaps of flavor packed into these juicy, tender chops.
Why this recipe works
These lamb loin chops are elevated with a wet rub of salt, garlic powder, smoked paprika, brown sugar, and olive oil then transferred to a skillet to sizzle and sear its way to a delicate crust that complements its tender interior.
Lamb chops are great for special occasions but are also fantastic for an elegant weeknight dinner as they come together quickly on the stovetop.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LAMB – Choose lamb loin chops that have thick ribbons of fat for the most flavor. Optionally remove your lamb from the refrigerator and allow to rest at room temperature for 30-45 minutes before cooking. Letting your lamb reach room temperature allows the meat to relax, compared to when it’s cold, it tenses up. Lamb is a meat that cooks quickly and can dry out easily, therefore it’s best to have it at room temperature so that it evenly cooks.
How to Make Lamb Loin Chops
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a medium bowl, combine salt, garlic powder, smoked paprika, brown sugar, and olive oil.
- Using gloved hands, rub oil/spice mixture all over both sides of the lamb chops.
- Heat vegetable oil in a heavy bottomed skillet over medium-high heat until shimmering. Add lamb chops to the pan, cooking for 3 minutes on one side. Turn over and cook an additional 2 minutes.
- Remove chops to plate to keep warm. Drain all but about 2 tablespoons of the oil from the pan. Over medium heat add butter, rosemary, and garlic to the pan. Stir to combine and cook for 1-2 minutes, or until butter melts.
- Return lamb chops to the butter mixture in the pan, basting the tops of the chops with the drippings in the pan. Turn off the heat and turn the chops over, just to coat both sides. It’s important to turn off the heat and not overcook the meat during this last step.
Frequently Asked Questions & Expert Tips
Lamb loin chops are considered safe to eat at 145F. I recommend cooking the loin chops to an internal temperature of 135F and allowing them to rest for 3-5 minutes. The temperature should rise around 10 degrees as it sits. An internal temperature of 145F will yield a medium-rare chop and 150F will yield medium.
Yes, enjoying lamb with some pink is perfectly fine as long as the outside is cooked – just like you can eat a rare steak.
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Lamb loin chops are meatier and typically more tender compared to a rib chop. Rib chops are most commonly served on the bone, like lollipop lamb chops. You can see more examples of rib chops through our grilled lamb chops or baked lamb chops recipes.
Serving Suggestions
Serve lamb loin chops with crispy roasted potatoes, twice baked potatoes, or mashed sweet potatoes as well as asparagus, broccoli, green beans, carrots, roasted tomatoes, or Brussels sprouts to name a few. These chops pair well with a plethora of vegetables, so go with what you enjoy most!
More Lamb Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Lamb Loin Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds lamb loin chops
- 1 ½ teaspoons salt
- ½ Tablespoon garlic powder
- ½ Tablespoon smoked paprika
- 1 teaspoon brown sugar
- 1 ½ tablespoons olive oil
- ½ cup vegetable oil
- 2 ½ Tablespoons butter
- 2 Tablespoons minced garlic
- 2 Tablespoons coarsely chopped fresh rosemary
Things You’ll Need
Before You Begin
- Optionally remove your lamb from the refrigerator and allow to rest at room temperature for 30-45 minutes before cooking. Letting your lamb reach room temperature allows the meat to relax, compared to when it’s cold, it tenses up. Lamb is a meat that cooks quickly and can dry out easily, therefore it’s best to have it at room temperature so that it evenly cooks.
- Lamb loin chops are considered safe to eat at 145F. I recommend cooking the loin chops to an internal temperature of 135F and allowing them to rest for 3-5 minutes. The temperature should rise around 10 degrees as it sits. An internal temperature of 145F will yield a medium-rare chop and 150F will yield medium.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Instructions
- In a medium bowl, combine salt, garlic powder, smoked paprika, brown sugar, and olive oil.
- Using gloved hands, rub oil/spice mixture all over both sides of the lamb chops.
- Heat vegetable oil in a heavy bottomed skillet over medium high heat until shimmering. Add lamb chops to the pan, cooking for 3 minutes on one side. Turn over and cook an additional 2 minutes.
- Remove chops to plate to keep warm. Drain all but about 2 tablespoons of the oil from the pan. Over medium heat add butter, rosemary, and garlic to the pan. Stir to combine and cook for 1-2 minutes, or until butter melts.
- Return lamb chops to the butter mixture in the pan, basting the tops of the chops with the drippings in the pan. Turn off the heat and turn the chops over, just to coat both sides. *The skillet will still be hot and the meat will continue to cook, so it’s important to turn off the heat.
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Pan Seared Chilean Sea Bass - November 19, 2024
- Poultry Seasoning - November 12, 2024
- Instant Pot Jambalaya - November 7, 2024
Carmelita says
Your recipe is off the hook. Love it!