Pan-Seared Lamb Loin Chops

Our garlic and rosemary marinade creates a crispy marbled crust while infusing every last bite of tender, juicy lamb. You would have never thought lamb would so easily make it into your weekly rotation, until now!

Jump to:

• What are Lamb Loin Chops?
• How to Cook Lamb Loin Chops
• Reasons to Make This Recipe Tonight
• Ingredients
• Tips for Success
• Detailed Preparation Instructions
• Storage and Reheating Instructions
• Pan-Seared Lamb Loin Chops

For reasons unbeknownst to us, lamb remains relatively underappreciated and undiscovered in the United States, despite its rampant popularity in Ireland, Asia, and New Zealand. But since Ireland is home to more than 4 million sheep, it is no wonder that it is the number one animal-based protein in the nation (as opposed to beef in the United States). Fortunately, both types of meat follow the same cooking temperatures and guidelines, thus eliminating any learning curve!

What are Lamb Loin Chops?

This cut of meat sits between a lamb's ribs and the hips, is widely available in grocery stores internationally, and can be a great substitute for rib chops. Although small in size, this cut is worthwhile in its succulent tenderness and mild flavor which lends itself to a wide array of dishes that can be enjoyed by all.

How to Cook Lamb Loin Chops

As seen in this recipe, there are many ways to cook lamb: pan-frying, roasting, grilling, or simmering in a stewed. Our recipe utilizes the beautiful sear that cast iron achieves on the stovetop to lock in the juices while giving a crisp exterior before roasting in the oven for just a few minutes until medium-rare (our preferred temperature).

If you prefer a different level of doneness, refer to the table below:

Level of Doneness	Cook Until Thermometer Reads	Temperature After Resting (15 Minutes)
Rare	115-120 F (46-48 C)	120-125 F (48-51 C)
Medium-rare	120-125 F (48-51 C)	125-130 F (51-54 C)
Medium	130-135 F (54-57 C)	135-140 F (57-60 C)
Medium-well	140-145 F (60-62 C)	145-150 F (62-65 C)
Well Done	150-155 F (65-68 C)	155-160 F (68-71 C)

Reasons to Make This Recipe Tonight

• Lamb loin chops are relatively inexpensive -- unlike an entire rack of ribs, these chops are budget-friendly while still feeding your entire family.
  
• They go from pan to plate in under 30 minutes -- lamb cooks super quickly, making this an ideal meal for busy weeknights.
  
• Mild flavor equals big impact -- these chops are perfect all by themselves, but are versatile enough to be added to wraps or tossed in a salad!
  
• Great to impress your guests -- once you discover just how easy and accessible lamb can be, you'll feel confident enough to whip these up at your next dinner party where everyone will think you spent hours laboring in the kitchen. But don't worry, we won't tell how effortless these were to make. 😉

Ingredients

These fancy lamb chops are actually incredibly simple to make, comprising of a handful of ingredients, including:

Lamb Loin Chops -- ensure the chops are about 2-3 ounces each, and 2 inches thick. The added thickness allows for the chops to be seared on both sides, but still medium-rare and juicy in the middle. Additionally, piercing the meat with a fork allows for the oil and seasoning to penetrate through the middle for all-around tenderness and flavor.

Olive Oil-- olive oil is a complementary flavor with the garlic and rosemary, and acts as a binder for the garlic, rosemary, and spices to adhere to the meat as it marinates.

Fresh Garlic -- use fresh garlic rather than garlic powder for heightened flavor.

Fresh Rosemary -- finely-chopped fresh rosemary provides freshness and flavor to the overall dish. If you don't have fresh rosemary on hand, you can use dried (hint: use ⅓ of dried herbs as their fresh counterparts. So, if a recipe calls for 1 tablespoon of fresh herbs, you can substitute using 1 teaspoon dried herbs).

Salt and Pepper -- add enough salt and pepper, to taste.

Tips for Success

1. Pricking holes in each chop will allow the marinade to penetrate all the way through, making every bite positively scrumptious.
   
2. To test if your cast iron pan is hot enough, splash a few droplets of water in the pan. If they sizzle, your pan is ready to use. If there's no sound, wait another minute or two and retest.
   
3. When searing the lamb, make sure not to overcrowd the pan, otherwise the chops will steam rather than fry.

Detailed Preparation Instructions

Take a fork and prick holes all around the front and back of each chop. Season with salt and pepper on both sides.

In a large Ziploc bag, combine olive oil, garlic, rosemary, and the lamb. Close the bag and massage the marinade with your fingers to evenly distribute the ingredients and coat each piece. Refrigerate between 2 hours to overnight.

Preheat the oven to 425 F. Turn the burner on to medium heat and add 3 tablespoons of olive oil to the cast iron skillet. When the pan is ripping hot, add the lamb to the skillet. Fry for 2 minutes per side.

Bake the lamb chops for 8 minutes in the oven, until the internal temperature registers 130F for medium-rare. Cover the chops with tin foil and let them rest for 15 minutes.

Storage and Reheating Instructions

Store leftovers in an airtight container in the fridge for 3-5 days. Or, store in an airtight container in the freezer for 6-9 months.

To reheat, you can use a nonstick frying pan turned on to low heart and gently warm the entire chop. If your loin chop is already sliced, take note that those slices will most likely become medium to medium-well during the frying process.