Nothing says impressive comfort food like a perfectly cooked lamb chop! Every bite tastes like a rich indulgence, but this dish is easier than it looks! Give this Lamb Loin Chops Recipe a try and see what you think. If you can cook a steak, you can cook a lamb chop!
Lamb chops are a familiar favorite for so many people, yet a lot of people save enjoying them for restaurant dining because it can be a little intimidating. What if I told you that was all a misconception?
Lamb is actually super easy to cook!
My husband always looks for lamb chops on a menu when we are out and yet he, and my son, are both super excited when we have them at home for dinner.
When you learn to make this easy lamb recipe you can build a gourmet-inspired menu that's easy to execute. So grab your pan and get ready to make the easiest lamb loin chops and impress your friends and family with flavor as well as an easy lamb recipe!
Table of Contents
Choices for cuts of lamb chops
- When it comes to lamb chops, there are 3 varieties. Different looks, similar taste. The lamb rib chop, which is what people typically envision when thinking of a lambchop. It's super flavorful and easy to eat. The rib is its handle. It makes a fantastic appetizer for weddings and special occasions. Do the extra work and clean the rib bone or leave as is, its more of an aesthetic or personal preference. Great pan fried or grilled.
- The lamb loin chop is like a mini porterhouse steak. Easy to cook. Same flavor and less expensive than the rib chop. This is eaten with a knife and fork typically. Great pan fried or grilled.
- The lamb shoulder chop is less common and the least expensive cut. Typical found at a butcher shops, its larger than the others. With more fat and a bit more chewiness, when cooked correctly its delicious! This is best marinated and then braised. Any muscle cut from an animal is more tough as that area is worked constantly, so slow and low is best.
What does lamb taste like?
- Depending on the area grazed, the flavor of lamb can vary. Lamb meat has a slight game taste (the chops much less vs a leg of lamb or roast IMO). Lamb picks up the flavors of the seasoning and herbs used easily.
- Similar to a steak, using rosemary / thyme, garlic, salt & pepper work very well. Some prefer mint (not me), id rather a squeeze of fresh lemon to finish.
- Lamb has a distinctive flavor and when the chops are charred its especially delicious!
Ingredients
- Lamb Loin Chops
- Salt and Pepper
- Butter
- Garlic
- Sprig of rosemary or thyme and a squeeze of lemon
Find the rest of the ingredient details on the recipe card below!
What type of lamb chops are best?
- In the world of lamb, chops actually come from a few different areas of the animal. All of them have their advantages and all make for a delicious elegant dinner, but for this recipe one reigns supreme and that is the lamb loin chop.
- Lamb loin chops come from the side of the lamb between the tenderloin and the flank. This rich and tender cut lamb tends to be a little bit more affordable than the expensive lollipop lamb chops you see in five-star restaurants. However the taste is the same.
- The lamb loin is the ideal cut for making pan-seared lamb chops. When cooked on the stove, like in this recipe, they become tender and juicy inside with a beautifully browned exterior.
- Lamb loin chops are an ideal way to bring this luscious meaty flavor home to your family and with the right cooking methods making these chops shine can be as easy as preparing a steak!
Variations
- When the weather is warm it's time to take these chops outside and throw them on the grill. When making lamb loin chops on the grill, you will use the same ingredients and preparations but then you will finish the cook on the grill.
- To cook lamb chops on the grill be sure your grill is cleaned and seasoned well, so there’s no sticking. Preheat it to about 375°F.
- Grill the chops for about 3 to 4 minutes per side or until they reach 130-135°F internally for medium-rare. Rest the chops for about 5 minutes before enjoying.
- Add red pepper flakes to the garlic oil or the pan for some kick if you like.
- Swap fresh garlic for garlic paste (it adds amazing flavor to the oil and the chops without burning like fresh may).
- Finish with fresh herbs or a compound butter.
Tips
- Don't cook your chops straight from the refrigerator. Allow them to come up to room temp for 20 minutes or so.
- Be sure to preheat the pan to help you achieve the perfect sear. You want your pan hot and the oil you add shimmering. (like little waves).
- You can use a probe thermometer to help you nail the right internal temperature. The safest temperature for lamb is 145°F, which is what the USDA recommends. However, the perfect medium-rare to medium lamb will read about 130-135°F.
- For extra flavor, add in butter and garlic to the pan shortly before you pull the chops. You can also add your favorite herb like fresh rosemary or thyme as well. My husband likes a splash of Worcestershire added as well for more caramelization.
- Allow your meat to rest for a few minutes before enjoying.
Storage
- Store cooked lamb chops in the fridge for up to 4 days. You can enjoy the leftover lamb cold or reheat it in the microwave or on the stovetop.
Meat recipes to try
Enjoy these delicious lamb chops! XO - Colleen
Lamb Loin Chops
Lamb Loin Chops are easy to make and a less expensive cut with the same great flavor as traditional lamb chops. Give them a try!
Ingredients
Garlic oil
- 3 cloves garlic, minced
- ¼ cup avocado or olive oil
- Kosher salt & black pepper
- red pepper flakes (optional)
- 7-8 lamb loin chops
- Kosher salt & black pepper
- fresh rosemary or thyme
- 1 TBS butter
Instructions
- Combine all ingredients for garlic oil in a small bowl or ramekin and let it hand out for 20-30 minutes for the flavors to mingle. If you are in a rush, use the back of a spoon to "mash" the garlic into the oil a bit.
- Pull chops from the fridge, place in a sallow dish or plate, pat dry with paper towels and coat with the garlic oil. Let sit for 30 minutes at room temp.
- When ready to cook, heat a heavy bottom pan or cast iron pan. Once searing hot, add in a bit of avocado oil/olive oil or some of the oil you made (without the garlic pieces or they will burn)
- Place chops in pan one by one and cook until seared on one side, flip and cook to your desired temperature (see notes).
- After couple minutes after flipping chops over, add butter and fresh herbs (if using), baste tops using a spoon. Add more butter if necessary.
- Allow chops to rest for 5-8 minutes before enjoying.
Notes
7-8 lamb loin chops may serve 2 or 3, depending on their size and the person as well. To be safe, assume 3-4 per person.
For fresh herbs, feel free to add whole sprigs. All you want to do is add flavor. You can also chop whichever herbs you enjoy and garnish with those as well.
Always let your meat rest for at least 5-8 minutes. Temperature will continue to rise.
For medium-rare look for 135 degrees internal. For medium look for 140 degrees internal.
When using your digital thermometer, be sure you don't hit the bon or you'll get a false temperature read (higher).
Nutritional value of sodium level will depend on how much you choose to use. Me? I am heavy handed with seasoning.
Nutrition
Serving: 3servings
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Sloane says
I never realized these tasted sooo good! You are right, just like a lollipop chop in flavor. Thanks for the great recipe!
Colleen says
They really do have great flavor, for a better price that's for sure!