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
- 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
- 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.
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.
I marinated my lamb chops with some garlic, so I didn’t add more during cooking. I used a cast iron skillet & found they were perfectly done after only 5 min with the lid. I’ll definitely be making this recipe again!
Lara, thank you for such helpful feedback - I appreciate it!!! And glad you enjoyed this recipe and will be making it again. Making these in a cast-iron skillet is a good idea.
This is a great recipe! Too cold out to grill so I went searching for a stove top recipe for my lamb chops. So happy I found this one. I followed it exactly and had perfect lamb chops for dinner. So good and easy! Thank you!
Debra, I am happy the recipe was a success! Thank you for sharing such a positive and enthusiastic comment and thank you for the 5-star review! 🙂
SFC… medium high heat or a 7, 2 minutes/side, remove from heat, cover and set for 10 minutes. Lamb really shouldn’t go over 130-135 max internal temp.
Great tips! Especially about letting the lamb rest after cooking for about 10 minutes. Then, use a meat thermometer - the internal temperature should register 145 F after the meat rested for 5 or 10 minutes. The meat will be at medium-well doneness.
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.
Garlic powder is no good
Use fresh garlic always and later on
Yes, fresh garlic is the best!
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!
Felicia, I am so glad you liked them!
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.
Barry S Fagin
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?
I agree with your wife… try cutting the time to 2 minutes/side on medium heat, or #7 on electric stove, add garlic to the top AFTER the first flip and don’t folio the second time
I made this tonight and it came out wonderfully! Gas burners vary on heat output so medium-high is not equal for all, even on the same stove. I used medium on my largest burner and the garlic turned out fine with nice color on the meat. Thanks Julia!
Jessy, thank you for such a helpful and insightful comment - I really appreciate it!! The gas burners do vary on different ovens which does affect the outcome!