Easy pan-seared Lamb Loin Chops Recipe with garlic and olive pil. Delicious, Mediterranean-style dinner that takes only 30 minutes to make!
Basic lamb loin chop recipe
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.
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! Just rub the lamb loin chops with this sauce, on both sides. And, get ready to cook them!
How do you cook lamb chops on the stove in a skillet?
- First of all, allow lamb chops to reach room temperature before cooking. That means taking them out of the refrigerator and letting them sit on the counter for about 30 minutes.
- Then, rub them with the sauce as described above.
- Next, heat 1 tablespoon of olive oil in a large skillet until hot.
- Add the chops and cook on medium-high heat for about 3 minutes on one side, then turn over and cook for another 3 minutes on the other side.
- Then, reduce the heat to low, add minced garlic, and let the lamb chops cook on low heat for about 10 more minutes.
- Next, remove the pan from the heat, cover it with a lid, and allow the chops to rest in the skillet for about 10 more minutes - they will continue cooking.
- After 10 minutes, check for doneness to make sure they are medium-rare to medium. Use an instant meat thermometer to check - the internal temperature 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 the 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 stovetop 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 stovetop 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).
How to add extra flavor
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 goes well with 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.
What is a good side dish for lamb chops?
Green vegetables are a great side dish for lamb loin chops. Green veggies provide a beautiful color contrast with lamb and create a gorgeous presentation. Try these recipes:
- Green Beans with Pine Nuts
- Baked Asparagus with Gruyere cheese, Garlic, and Bacon
- Asiago Cheese Roasted Brussels Sprouts
Lamb Loin Chops with Garlic
Ingredients
- 4 lamb loin chops
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 5 garlic cloves minced
- fresh parsley chopped
- ¼ cup pomegranate seeds
Instructions
- Bring lamb loin chops to room temperature. That means taking them out of the refrigerator 30 minutes prior to cooking and allowing them to reach room temperature before cooking.
- Combine 3 tablespoons olive oil, 1 teaspoon salt, and ½ 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) on medium-high heat. Add lamb loin chops and cook on medium-high heat for 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, add minced garlic around and underneath the lamb chops, and cook the chops on low heat for about 10 more minutes.
- Remove the skillet from heat, cover with lid. Let the lamb loin chops rest after cooking, 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.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Andre
when I sear the chops 3 min on each side my garlic always ends up burned, I usually scrap the burned garlic of and the recipe turns out fine..... how do I keep the garlic from burning
Andrew
Hi I had the same experience - burned black garlic between the loin chop and the pan.
Evanz
I would love to try this recipe. Looks so delicious
Julia
Thank you!
Cameron
This recipe is bangin! I seared on medium high as well but only because I’m a notorious over cooker
Julia
So happy you liked this recipe!
Noor
Hi can you please share the videos instead of the literature of the recipe?
Courtney
This was amazing! I usually finish my lamb chops off in the oven after searing but came across this recipe and this will be my new go to recipe. So delicious and the simple flavorings are excellent. Great job Julia!
For those who burned their garlic and/or chops, I was a little worried (cooking in a cast iron pan) so I heated it up over high heat, then turned down to medium-high for searing, then down to low to finish off. My garlic was perfectly crispy... my family was fighting over picking all the bits out of the pan when dinner was done!
Julia
Thank you for such a thoughtful and kind comment! I am glad you enjoyed this recipe! And, thank you for your tips about the garlic and the cast iron pan.
Ken Taylor
I’ve always wanted to try to make Lamb chops, but the price of lamb chops and the risk of messing it up has always deterred me. I finallly found the courage to try it when I found a package that was marked down. This looked like an easy method to try out. Turned out awesome! My wife loved them, and I did as well. Franks earlier comment/tip helped a lot. The chops I had were close to an inch thick, so 3 minutes one side, 2 1/2 minutes on the other & then I pulled the pan from the heat & let them sit covered for another 6 minutes before serving them. Thanks for the great recipe.
Julia
Thank you, Ken, for such a kind comment! I am so glad you finally cooked the lamb chops and glad that you found my recipe useful. Thank you for providing your thoughtful and detailed feedback - I really appreciate it!
Brittany
Perfectly simple, and my first time cooking lamb. It turned out great, however I put the garlic in at the last step of covering and letting cook off heat. It made a really nice gravy for my potatoes, too. Thank you!
Julia
Thank you for such a wonderful comment! I am glad you enjoyed the lamb!
Joe
Just cooked lamb loin chops for the first time.
Yes the garlic may have been a little over done but so what.
It was all delicious!
Thanks Julia for posting the recipe.
I’ll definitely be making it again.
Julia
Thank you, Joe! I am so glad you enjoyed the recipe! 🙂
John
My chops were just shy of 3/4" thick. Put my burner on high, used a cast iron pan and used a timer for 3 minutes. Flipped them and they were burnt. Garlic was black. However, the inside of the thicker pieces was pink. Less thick pieces were well done. Would do for 2 minutes and then flip or use less heat and add the garlic towards the end. I don't see how your garlic did not burn when cooking it on high for 6 minutes then 5 on low. Maybe a SS pan would have been better.
Frank Filtrante
I have made these 3 times so far with perfect results but NOT ON HIGH HEAT!. Bring the oil (good olive or forget it), to shimmering hot THEN set heat to med high. 3 min each side, remove from heat cover 12min = perfection. i use rosemary and thyme leaves with the garlic. USE GOOD OIL!
Julia
Great tips. Thank you, Frank!
Livit
John, what do you consider good olive oil?
Kate Cox
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
Julia
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.
Livit Callentine
Julia I'm surprised you didn't discuss thickness in the recipe. I'm cooking 2 inch Australian lamb loin chops, and to determine time & temp, I need to know how thick your chops were.
Julia
The lamb chops I cooked were about 1.5 inches thick.
David
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?
Julia
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.
Swati
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!
Sheree
Have you tried marinating first? First time making them. Your recipe sounds great.
Julia
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.
Leslie
Perfect for my Easter dinner. Can this be done in a cast iron skillet?
Julia
Yes!
Wai
Love the pomegranate. Great bit of extra flavour.
Julia
Thank you!