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
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.
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.
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.
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.
Remove the skillet from heat, cover with lid. Leave the chops in the skillet, off heat, covered for about 10-15 minutes.
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.
Garnish with chopped fresh parsley before serving. Garnish with pomegranate seeds, if desired.
How big are your loin chops? I cooked ours for 3 min each side and they were pretty much done. Left them sitting covered while I dished up veges and they were well done. Maybe we carve up our lambs younger her in Australia.
Personal preference wouldn’t put the additional oil in the pan. Didn’t have pomegranates as they are out of season so just used lemon. Definitely needed to cut the fat. Hope I haven’t sounded too critical. Loved the idea and will adapt to use again in the future
Great input, Kate! The lamb chops I cooked were pretty large and thick. Mine definitely needed more cooking time than just 3 minutes per each side, otherwise they were too raw in the center. Good idea to use lemon for a delicious yet simple flavor that enhances the lamb flavor.
Most of the garlic was way cooked. (Was still delicious!) Should the garlic be sticking to the pan after? Maybe the pan was too hot? Any thoughts?
Some garlic will stick to the pan since you’re cooking it on high heat. But not all garlic should be burnt – it should be just nicely browned (you can see the browned bits of minced garlic on the photos). So, maybe, cook on lower heat setting next time – all stove tops and pans are different, maybe your pan did get too hot.
I have marinated the lamb loin chops overnight and followed the above instructions. It was really a great dinner for the family. Also, I have added more of the minced garlic while marinating.
Thank you Julia!
Have you tried marinating first? First time making them. Your recipe sounds great.
Marinating the lamb chops in olive oil, minced garlic, salt and pepper is a great idea! Probably use even more garlic. I would rub the marinade on all meaty sides of lamb chops and refrigerate for about 3 to 5 hours.
Perfect for my Easter dinner. Can this be done in a cast iron skillet?
Yes!
Love the pomegranate. Great bit of extra flavour.
Thank you!