These Pan Seared Lamb Loin Chops are made with fresh rosemary and thyme, aromatic garlic, and delicious butter. These lamb chops are so flavorful but also simple to prepare. All you need is your cast iron pan to achieve that wonderful crust you get at a fancy restaurant, from the comfort of your own home!
Table of Contents
- Why we love these Pan Seared Lamb Chops
- What you’ll need for this Lamb Loin Chops Recipe
- Pan-seared Lamb Loin Chop substitutions and variations
- How to cook Lamb Loin Chops
- What do I serve with this Lamb Loin Chop Recipe?
- FAQs for Cast Iron Lamb Chops
- More Dinner Recipes Like This
- Cast Iron Lamb Chops Recipe
- More States I Have Visited in my American Eats Series
Lamb is one of my favorite meats because its flavor is rich and complex, but it is also simple and easy to cook. This recipe makes perfectly succulent lamb chops in a cast iron skillet in just over 20 minutes!
We love Grilled Lamb Chops and also a delicious Oven Roasted Rack of Lamb, but cooking lamb in a screaming-hot skillet on the stovetop is another one of my favorite tried-and-true methods for serving up a dinner that can rival any high-end restaurant.
I really feel like more Americans would be as obsessed with lamb as I am if they would give these pan-seared lamb chops a try. If you are a fan of a juicy, medium-rare steak, then I promise you are going to rave about these perfectly cooked lamb chops. Lamb loin chops even look like little mini t-bone steaks!
If you love cooking with your cast iron skillet, be sure to check out my Crispy Skillet Chicken Thighs, this Cast Iron Pan Pizza, and my Pan Seared Scallops!
Why we love these Pan Seared Lamb Chops
- Customize this recipe with your favorite lamb seasonings and herbs.
- This recipe is so versatile, it’s great to make for special occasions or for busy weeknights.
- Quick and easy, this recipe takes just over 20 minutes to make!
What is a lamb loin chop?
A lamb loin chop is like a little T-bone steak cut of lamb. It is made up of the lamb loin muscle on one side and the lamb tenderloin on the other side. They cook quickly and are supremely juicy and tender when not overdone.
What you’ll need for this Lamb Loin Chops Recipe
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Lamb Chops – I used bone-in lamb loin chops because they fit well in the pan although you could also use lamb rib chops. If there is a thick layer of fat around your lamb chops, you may want to trim it before cooking since most of it won’t render.
- Salt & Pepper – Coarse ground kosher salt and freshly ground black pepper is the way to go here.
- Olive Oil – A couple of tablespoons of good olive oil are added to the hot pan before the lamb chops.
- Butter – The butter adds such wonderful flavor to the crust that develops on the lamb chops.
- Garlic – Smash some fresh garlic cloves to add to the pan. They will flavor the butter that gets spooned over the top of the lamb chops toward the end of cooking.
- Fresh Herbs – These are optional, but I love adding a few sprigs or rosemary or thyme to the pan to add additional flavor to the pan sauce.
Pan-seared Lamb Loin Chop substitutions and variations
- Lemon. Squeeze a little bit of fresh lemon juice or sprinkle lemon zest over the lamb chops to serve for an added citrusy flavor.
- Marinade. You can marinade the chops by storing the seasoned raw lamb chops in an airtight container or Ziploc bag in the refrigerator for up to 24 hours before preparing them. It will make the meat more flavorful but isn’t necessary for a great dish.
How to cook Lamb Loin Chops
Prepare chops. Pull the lamb chops out of the fridge and let them sit on the counter for 30 minutes before you plan to cook them. This allows them to come up to room temperature and cook much more evenly.
Season. Rub the lamb chops with coarse salt and freshly ground black pepper on both sides.
Prepare the pan. Heat the pan over medium-high heat until it is good and hot. Add the oil so it can get hot before placing the lamb chops in, making sure not to crowd the pan. You can allow the meat to sizzle immediately when it hits the pan so it develops a wonderful crust.
Cook. Cook the lamb chops for 3-4 minutes without moving them so that they can sear on one side. Then, use the tongs to flip and cook on the other side for another 3-4 minutes.
Add other ingredients. Reduce the heat to low and add the butter, garlic, and fresh herbs to the pan. As the butter melts, spoon it over each of the lamb chops for about 5 minutes.
Let it rest. Remove the pan from the heat and let the lamb chops sit for about 10 minutes until they reach an internal temperature of 125 degrees F when tested with a digital meat thermometer (affiliate link) for medium-rare (see below for other levels of doneness info). Plate up with side dishes, and serve.
How long do you cook loin lamb chops?
The amount of time that the lamb chops need to cook will depend on the type of pan, the temperature of the meat before adding it to the pan, and the thickness of the lamb chops. The best way to approach any meat cooked with this method is by using a reliable digital meat thermometer (affiliate link).
The degree of doneness of your lamb will depend on its internal temperature.
Rare: 120-125 degrees F (very red inside still)
Medium-Rare: 125-130 degrees F (bright pink inside)
Medium: 130-135 degrees F (light pink inside)
Medium-Well: 135-140 degrees F (barely any pink left)
Well-Done: 140+ degrees F (no pink at all)
The lamb loin chops will need to rest for 10 minutes after you pull them out of the oven. This allows the juices to redistribute. During this time, the temperature can continue to rise by another 5 degrees or so.
For example, if I wanted a final temperature of 125 degrees F for a perfect medium-rare, I would need to take into consideration the rising temperature when it rests. I would take the lamb off the heat when the internal temperature reached 120 degrees F. I would then let it rise by the final 5 degrees on its own before serving.
What do I serve with this Lamb Loin Chop Recipe?
Lamb chops are so versatile, they can be served in so many ways! I have served these lamb chops with a quick and easy creamy cucumber salad in these photos. Almost any side, whether it’s for a BBQ, picnic, or fancy dinner, would be delicious with this rich cut of meat. Here are some of our other favorite sides that we serve with lamb chops:
- Salt Crusted Baked Potatoes
- Chopped Kale Salad
- Homemade French Bread
- Scalloped Potatoes
- Caesar Salad
- Roasted Cauliflower
- Roasted Green Beans
FAQs for Cast Iron Lamb Chops
Lamb loin chops are chops of lamb meat taken from the loin section. The loin is a very tender, prized section of the lamb. Lamb chops commonly come from either the rib, loin, shoulder, or sirloin part of the sheep, but each has its own unique qualities and benefits when cooking with them.
Store cooked and cooled lamb loin chops in an airtight container or sealed Ziploc bag in the refrigerator for up to 2 days.
We love lamb loin chops and think they are one of the most flavorful cuts of lamb you can buy. The meat is tender and juicy, with a delicious lamb flavor that is best highlighted with minimal seasoning of just some good kosher salt, pepper, garlic, and herbs.
Lamb chops are a great source of protein and tend to be grass-fed, compared to a lot of steak that is available at the grocery store. However, lamb has a tendency to be slightly higher in terms of calories and fat than beef.
I’m not a nutritionist and don’t like to speak too much in terms of what is more or less healthy since I feel that there is a place for most all foods in any diet. I think the takeaway is that lamb chops and steak are both red meat and fairly comparable in terms of nutrition and health benefits.
More Dinner Recipes Like This
- Grilled Ribeye Steak
- Pan Seared Scallops
- Skillet Lemon Chicken & Rice
- Lemon Chicken Piccata
- Slow Roasted Lamb Shoulder with Pomegranate Glaze
- Garlic Herb Butter Beef Tenderloin
- 15 Minute Pan Seared Salmon
- Prime Rib Roast with Horseradish Sauce
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Cast Iron Lamb Chops
Ingredients
- 8-9 bone-in lamb loin chops about 1-inch thick
- 2 teaspoons kosher salt adjust as needed
- 1 teaspoon black pepper freshly ground
- 2 tablespoons olive oil for the pan
- 4 tablespoons salted butter
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopedd
Instructions
- Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
- Heat a large cast iron skillet or another heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
- Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
- Reduce the heat to medium-low and add the butter, garlic, rosemary, and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer (affiliate link) inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare.
- Remove the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.
Notes
- Storage: Store cooked and cooled lamb loin chops in an airtight container or sealed Ziploc bag in the refrigerator for up to 2 days.
Nutrition
This post first appeared on Gimme Delicious, where I am a contributor.
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
Awesome. Easy. Even my wife loved it and she is not a big ,eat eater. Rosemary and thyme are a MUST.
Unbelievable, this was so easy and flavorful. It is a new bday favorite and we all know that bday dinner are the best! Thank you for sharing this. Freaking AWESOME❤️❤️❤️
So quick and easy! Absolutely delicious!!! Can’t wait to make again and impress guests.
This is an great recipe with excellent instructions. My family loved it.
Note to self: for the amount of chops I cook, I don’t need that much oil or garlic. I also over-salted. Otherwise, I liked them better than preparing on the grill pan.
The finished product came out well. One issue that was confusing – “For example, if I wanted a final temperature of 125 degrees F for a perfect medium-rare, I would need to take into consideration the rising temperature when it rests. I would take the lamb out of the oven when the internal temperature reached 120 degrees F. ” – since this does not call for doing anything in the oven….maybe a little copy paste issue from another post here?
I will be trying this!
What is the side dish(recipe?) in the photo with the cucumber, onions, and white sauce? Thanks!
It’s a creamy German cucumber salad! I have never actually posted that recipe but I probably should since it’s such an easy and tasty summer side dish!
I would love the recipe for the side dish German salad you have there. I’m assuming it went well with the lamb chops. Thanks so much. This is a terrific recipe and it’s on my list for tomorrow. Thanks again.
It’s a creamy German cucumber salad! I have never actually posted that recipe but I probably should since it’s such an easy recipe to make! I’ll work on that!
The lamb chops came out so well. I don’t think I’ll ever make them any other way.
Great! I am glad you love them!