Pan Seared Lamb Loin Chops
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!
Servings: 4 Servings
- 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
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 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.
- Storage: Store cooked and cooled lamb loin chops in an airtight container or sealed Ziploc bag in the refrigerator for up to 2 days.
Calories: 871kcal | Carbohydrates: 2g | Protein: 37g | Fat: 79g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1390mg | Potassium: 520mg | Fiber: 1g | Sugar: 1g | Vitamin A: 451IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 4mg