Easy pan-seared Lamb Loin Chops Recipe with Garlic and Olive Oil. Delicious, Mediterranean-style dinner that takes only 30 minutes to make!
Ever wondered how to cook lamb chops? It’s surprisingly easy and quick. Because lamb loin chops naturally have so much amazing flavor, you don’t have to add too much to enhance it. In this easy recipe, I use lots of garlic, salt & pepper, and olive oil – just to bring out the natural savory flavor of the lamb.
If you do want to add some extra flavor, a little bit of something both sweet and tart goes really well, such as pomegranate seeds:
What is the difference between lamb chops and lamb loin chops?
Lamb loin chops (this is what I am using in this recipe) look pretty much like small T-bone steaks, with the lamb loin on one side and the small fillet on the other, just like what you would see on a regular T-bone steak. They are very tender. Loin chops are cut from the waist of the lamb, and they don’t have the rib bone.
Lamb chops are generally rib chops, which are cut from the ribs of the lamb, and they often have the rib bone. Both kinds of chops are great pan-seared, sauteed or prepared on the grill.
What is a good sauce for lamb chops?
Something very simple! Here, I just combined olive oil, garlic, salt and ground black pepper. Doesn’t get any easier than that!
Then, reduce the heat to low and let the lamb chops cook on low heat for about 5 more minutes. Next, remove the pan from the heat, cover with lid, and leave the chops in the skillet for 10-15 more minutes – they will continue cooking. After 10 minutes, check for doneness to make sure they are medium-rare to medium. You can use instant meat thermometer to check – it should register 145 F. If not, cover with lid, and let the chops sit for 5-10 minutes longer – they will continue cooking, off heat.
How long do I cook lamb loin chops? And how do you know when lamb chops are cooked?
Lamb chops are best when cooked medium, when the internal temperature of meat reaches 145 F on the instant thermometer. Avoid lamb chops being well done, even though they are still delicious that way, too.
Keep in mind, lamb loin chops are very tender cut and they cook relatively quickly. It’s really enough just to cook them on the stove top on high heat for 3 minutes on one side, flip them and cook for another 3 minutes on the other side. Then let them rest off heat, covered, in the hot skillet for about 10-15 minutes. It’s not necessary to put them in the oven, but if you want them on a more done side, you can cook them longer on low heat on the stove top or put them in the oven at 350 F for 10 extra minutes (after searing for 3 minutes on each side as described in this recipe).
What goes well with lamb chops? What is a good side dish for lamb chops?
Something creamy and savory always goes really well with lamb, such as these easy scalloped potatoes. You will also want to serve something fresh and green, such as simple sautéed spinach.
Mediterranean-style dinner that you can make in 30 minutes! Lamb loin chops naturally have so much savory flavor, you don't have to add too much to enhance it.
- 4 lamb loin chops
- 3 tablespoons olive oil
- 5 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- fresh parsley chopped
- 1/4 cup pomegranate seeds
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Allow lamb loin chops sit on the counter at room temperature for 30 minutes before cooking. In other words, take them out of refrigerator 30 minutes prior to cooking.
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Combine 3 tablespoons olive oil, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper in a small bowl, and mix. Rub lamb loin chops with this mixture.
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Heat 1 tablespoon olive oil in a large skillet (I used stainless steel skillet) until hot. Add lamb loin chops and cook on high heat about 3 minutes on one side, then turn over and cook for 3 minutes on the other side. Use splatter screen, if needed.
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Then, reduce the heat to low, flip the lamb chops back to the other side, and let them cook on low heat for about 5 more minutes.
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Remove the skillet from heat, cover with lid. Leave the chops in the skillet, off heat, covered for about 10-15 minutes.
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After 10 minutes, check the lamb loin chops for doneness. They should have a nice pink color when cut in the center (not raw). The internal temperature of chops should register at 145 F. If the lamb chops are still raw, continue cooking, covered, on medium heat for another 5-10 minutes, until they are properly cooked.
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Garnish with chopped fresh parsley before serving. Garnish with pomegranate seeds, if desired.
Define “hot.” Putting the stove to high resulted in a brief fire when I put the first chop in.
10 minutes…. I should have started checking at 5. They came out at 165 after 10.
Maybe I’ll give it another try next week.
Your recipe looks delicious and simple to make-Ive never cooked Lamb before but you look Sooooo cute I’m sure it will be fine!!
Wow– Julia!! The recipe looks great–Ive never cooked Lamb before-and I’m about to try it tonight– but I just wanted to let you know that you look Sooooo cute!! It’s got to be good!!
My garlic burnt and also chops overcooked. Only after I made this did my husband tell me never to add garlic early to a recipe because it will burn fast. A different lamb recipe has the meat marinated first and then garlic scraped off. I am going to try just adding garlic later or use garlic powder instead.
I’ve made these twice and they’re delicious! The first time I didn’t have the fire high enough and I had to put them back on. The second time I had the fire a little too high, and the garlic got a little too done. I didn’t use the pomegranate either time. I use an instant read thermometer to make sure they are cooked thoroughly. You should try them, they’re so good!
I’m not sure what I did wrong. I followed recipe but the garlic was burnt and meat was way overcooked. I do have a strong stovetop so maybe I should have had on a medium heat, but how do you stop garlic from burning?
I would change this to 2 mins on high heat a side and then lower. I would just flavor the oil with garlic and maybe add the mince at the end to keep it from browning. Definitely use a digital instant thermometer.
So when I followed the recipe, the lamb was cooked to perfection, but the garlic was burned. Too much oil? Garlic not minced fine enough? Pan too hot? Not sure how to reconcile these two, but there must be a way since lots of people liked this recipe.
Note that my wife is Ukrainian, where garlic is a national dish. According to her, it should never be cooked more than a few minutes. Maybe Americans don’t care? Perhaps this is a cultural thing?
–BF