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.
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
I don’t understand the good reviews when the garlic sauce burns on one side….
Made this with tiny loin chops from Lidel. Came out perfect. My first time having lamb. Delicious
I looked for a recipe for lamb loin chops for our Christmas dinner and came across your recipe. They turned out fantastic! I served them with sauteed spinach and mashed potatoes. Thank you so much!
I make this every couple weeks. I serve it with a baked sweet potato. My husband loves it! If you follow the directions it comes out perfect. I do flip it once more when I turn it on low, then rest the 10 minutes. Thank you for this awesome recipe!
Cindy, you are very welcome! I am glad you liked this recipe. Thank you so much for such a positive comment!
Unless these sirloin chops are very thick they will be ruined by overcooking if you follow this recipe. I suggest 3 minutes per side over a medium hot grill. Let rest for 5-10 minutes.
Thank you, William, – I welcome any feedback!
I see why you have all positive reviews, you do not allow any criticism. Your recipe is ok, but your cooking times are extreme. The lamb is dry, as it is overdone. Shame you can’t be honest and present all constructive comments.
It was super. Thanks!! I cook a leg of lamb for Christmas as my late hubby didn’t care for the traditional turkey. Been cooking the lamb for the past seven years. What I add to the marinade is lime. Gives it a unique flavour and helps with the taste when roasted. Thanks once again. God bless and have a wonderful Christmas surrounded by love ones.
Sandy, I am so glad you enjoyed this recipe! I love cooking a leg of lamb and have done it a couple of times for the holidays. The leg of lamb has an amazing flavor, as does lamb in general. Love your addition of lime – will have to try it out! Thank you for your kind wishes. Have an amazing Christmas and Happy New Year! 🙂
Thank you for helping me learn how to cook lamb loin chops. My family likes it much better now. This recipe comes out perfect. If you find this not the case for you, you may need to make time adjustments for stove top and cookware (electric vs. gas AND stainless vs. non-stick vs. iron) I found the suggestion to have meat sit to room temp and marinade to be key. Enjoy!
You know what Mary……your Mom should have named you KAREN. What a bitchy useless review you have written and I, who am about to try this recipe for the first time am not even thinking twice about your opinion…..just the fact that you could be so crass as to post what you did…. take my Gramma’s advice, have some manners and if you can’t say something constructive (vs destructive) DON’T SAY ANYTHING AT ALL! Signed Lynne Bloom
We found 145 is well done. We suggest 125 for med. rare, amd 130 for medium.
Thanks for your feedback!
Awesome simple recipe. Dont cook any longer than instituted.
Thank you, Stephanie! Glad you enjoyed the recipe!
Thank you for helping me know how to cook lamb. My family likes it much better now. Recipe comes out perfect. I find the suggestion of room temp and marinade are key. If you have difficulty, you may need to make cook time adjustments for cooktop(gas vs electric) or your cookware(stainless vs iron)
Quick! Easy! Delicious
Happy to hear that! Glad you liked it, Rob!