Pan Seared Lamb Loin Chops
In the three years when I was a personal chef, my client requested lamb chops every week. Needless to say I have tested and perfected this recipe, and I am psyched to share all my pro tricks and tips so you can enjoy restaurant-quality pan seared lamb loin chops in your own home! No personal chef required!
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Table of contents
Why we love this Pan Seared Lamb Loin Chops Recipe
When you’ve sprung for lamb chops, you want a recipe you know will be five stars! Without a doubt this recipe is the one you’re looking for. Along with Pan Seared Salmon, and Roasted Rack of Lamb this Lamb Loin Chop recipe was a client favorite from my time as a personal chef. Read on so you’ll be confident you have the chops to cook lamb chops like a pro!
Recipe Highlights
- Made on stovetop
- Uses kitchen staples and fresh herbs for a big flavor
- The juicy lamb and garlic herb butter go with a wide variety of side dishes.
- These bone-in lamb loin chops are perfect for Christmas, Easter, or another special occasion or holiday celebration.
Key Ingredients for this Lamb Loin Chop Recipe
- Lamb Loin Chops: We used bone-in lamb loin chops as we love how juicy and tender they are, but feel free to use lamb rib chops if that is what is available at your local grocer. We tested this with one-inch thick chops. If yours have a lot of excess fat around the outside, feel free to trim some of it away before cooking, or you can leave it on to cook it, and then let diners cut it off at the table.
- Herbs: To add additional flavor to the butter sauce and chops, we used a blend of fresh thyme, fresh rosemary, and parsley.
- Garlic: While we recommend using fresh finely chopped garlic, feel free to use pre-chopped if that’s what you have in your pantry.
- Butter: To control the salt in this dish, we recommend using unsalted butter. However, if you only have salted, reduce the amount of additional salt by 1/4 teaspoon of salt per 1/2 cup of butter.
- Extra Virgin Olive Oil: EVOO or avocado oil both work for searing these chops. Or you can choose another high-heat oil such as grapeseed or canola oil.
- Salt & Pepper: Note that we recommend coarse kosher salt for this recipe. You may use table salt instead, but you will want to half the amount.
Tip: Bring chops to room temperature for 30 minutes before cooking.
How to cook Lamb Chops
Find full measurements and printable instructions in the recipe card below.
Step 1: Prepare the Lamb Loin Chops
Allow lamb chops to come to room temperature, about 20 to 30 minutes before cooking. Then, pat dry with paper towels and sprinkle both sides with salt and black pepper.
Step 2: Sear the First Side of Lamb Chops
Brush the bottom of a heavy oven-proof skillet with oil. We prefer a cast-iron skillet for pan searing because the heat is very even. Place the skillet over high heat. When the oil barely starts to smoke, lay the chops in the skillet. Sear undisturbed for 3 to 4 minutes. Leave them on the first side until the bottom is browned and they have a nice crust in spots.
Tip: If you have a fume hood, set it to high, as pan-fried lamb chops always make a bit of smoke.
Step 3: Sear the Second Side of the Chops
Flip over the chops and continue cooking them until they are golden brown and an instant-read thermometer registers 135°F for medium rare or 140°F for medium when inserted horizontally into the center of the chop (without touching the bone), about 2 to 3 minutes. Transfer the chops to a plate and allow them to rest. See more info below for our guide to knowing when to pull the chops out of the skillet for getting perfectly cooked lamb chops.
Step 4: Make the Garlic Herb Butter
Turn off the heat. (The cast iron skillet will hold enough heat for the final steps.) To the skillet, add 2 tablespoons butter along with the chopped garlic and herbs. Constantly stir to ensure that the butter melts quickly. Cook until it is just melted and the garlic is fragrant.
Step 5: Coat the Pan Seared Lamb Chops in the Butter Sauce
Return the lamb chops to the skillet, turning them over in the garlic herb butter several times to coat. Return to the plate and scrape the garlic butter sauce over the top of the chops. Enjoy!
Variations To Try
This lamb chop recipe is very versatile and cab be adapted for alternative flavor profiles, sauces and spices.
- Instead of the garlic herb butter, serve with Garlic Yogurt Sauce or Mint Sauce.
- Finish off with a little lemon zest or lemon juice.
- Rub with dry rub (like the one I used in this Dry Rub Chicken) or use Garam Masala to season the lamb instead of the garlic herb butter. Take note: use medium-high heat to prevent the spices from burning.
Serving Suggestions
How to store Lamb Loin Chops
How do I store lamb loin chops?
Store any leftover lamb chops in an airtight container in the refrigerator for up to 4 days or place them in a freezer-safe container and freeze them for up to 3 months.
How do I reheat pan-seared lamb chops?
To reheat, place a skillet on the stove over medium-high heat, adding a pat of butter to help re-add moisture back into the cooked chops. Once the skillet is hot, place the lamb chops in the skillet and heat each side for 1 to 2 minutes or until the internal temperature reaches 165°F.
How to cook Lamb Chops FAQs
Lamb Loin Chops
Lamb loin chops are a delicious and tender cut of meat. While generally more expensive, this cut is taken from the section between the lamb’s ribs and sirloin and look like mini t-bone steaks. Perfect for grilling or pan-frying, the chops are cooked individually.
Lamb Rib Chops
On the other hand, a rack of lamb is when the lamb’s rib section is left intact. Racks of lamb are usually sold in sets of 8 ribs, but a butcher can cut them into smaller sections if needed.
Shoulder Chops
Shoulder chops are mostly boneless chops cut from the shoulder of the lamb. They often contain small sections of the shoulder bone. They are usually about 3/4-inch thick and look more like a small steak, and less like a chop. They have some intermuscular marbling as well as connective tissue. They are chewier than loin chops and rib chops and are less expensive. Shoulder chops are best for high heat cooking.
NOTE: Lamb loin chops and rack of lamb cut into individual rib chops can be used interchangeably. However, loin chops are usually cut into chops that range from about 3/4-inch thick to 1 1/2-inch thick. Conversely, the thickness of lamb rib chops is determined by the amount of space between each rib. Take note because the timing on this recipe is based on 1-inch thick chops.
According to American Lamb, lamb is best served from medium rare to well done. And remember that the internal temperature of meat will continue to rise when removed from heat, so always remove lamb when it’s about 10 degrees lower than desired doneness.
Medium Rare: Pull off the heat at 135˚F. It will rise to 145˚F as it rests.
Medium: Pull off the heat at 150˚˚F. It will rise to 160˚F as it rests.
Well: Pull off the heat at 160˚F. It will rise to 170˚F as it rests.
Additional Lamb Recipes To Try
- These simple Middle Eastern-inspired Grilled Lamb Kofta Kebabs are a grain-free and paleo entree that is ready in under 30 minutes and the perfect main course for grilling season.
- Our juicy Lamb Burgers are grilled and seasoned with Garlic and Herbs and come with tangy whipped feta.
- Slow Cooker Moroccan Lamb Shanks are full of lemon and cinnamon fragrances while utterly delicious and fall-off-the-bone tender.
- This Lamb Tagine with Prunes is a gluten-free savory stew with a touch of sweetness from the prunes and cinnamon.
- Moroccan Lamb Meatballs are full of warm Moroccan spices and simmered in a sweet-savory sauce for one easy and comforting meal.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Pan Seared Lamb Chops
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This restaurant-quality pan-seared lamb loin chops with buttery garlic herb sauce are the perfect main course for a special occasion, holiday, or entertainment. Ready in just 25 minutes, they are fast enough to serve on the weeknight, too!
Ingredients
- 8 lamb loin chops, 1-inch thick, about 2 pounds
- 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon avocado oil or extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh herbs, such as thyme, rosemary, and parsley
Instructions
- Remove lamb chops from the refrigerator 20 to 30 minutes before cooking.
- Lay chops on a plate or work surface and pat dry with paper towels. Sprinkle on both sides with salt and pepper.
- Brush oil in the bottom of a large heavy oven-proof skillet (preferably cast iron.) Place over high heat. Lay the chops in the skillet when the oil just barely starts to smoke. Sear undisturbed for 3 to 4 minutes.
- Flip the chops over and continue cooking until an instant read thermometer registers 135 degrees F for medium rare or 140 for medium when inserted into the chop but doesn’t touch the bone, 2 to 3 minutes.
- Transfer the chops to a plate to rest.
- Turn heat off and add butter, garlic and herbs and stir constantly until the butter is melted and the garlic is fragrant.
- Add in lamb chops (and any juice from the plate) and turn over in the garlic herb butter several times to coat. Immediately return them to the plate and scrape the garlic butter sauce over the chops. Enjoy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 2 chops
- Calories: 363
- Sugar: 0 g
- Fat: 19 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 30 g
I have never cooked lamb. I followed this recipe and everything turned out perfectly and tasted delicious.
Thank you Shannon!
These were fantastic. Easy recipe and they were so tender and flavorful. Definitely will make again.
Thank you, Teri. I am happy to hear you liked the lamb chop recipe. Please let me know what you try next!
Excellent
Could you possibly reheat in the oven which would be easier if you are serving it for company?
Again, thank you for your help, Katie.
I do not recommend that if serving to guests. If you were wanting to do this type of thing that’s a totally different method, where you very quickly sear in the very hot skillet (use extra fat so the process is really fast and you get good contact with the hot skillet) you want the center to be rare for this to work and then chill the seared chops up to 12 hours. Then you can bring to room temp for about 20 mins and cook in a hot oven (450) until the desired doneness.
I would like to try this recipe. Can I cook lamb chops ahead of time and reheat?
To reheat, place a skillet on the stove over medium-high heat, adding a pat of butter to help re-add moisture back into the cooked chops. Once the skillet is hot, place the lamb chops in the skillet and heat each side for 1 to 2 minutes or until the internal temperature reaches 165°F.
Thank you for your reply. If I reheat in skillet to 165 degrees will that not be over done? I’d like them to be medium rare – 135 degrees.
Thank you!
I’m sorry I misunderstood. I was talking about reheating leftovers. If serving to company I absolutely recommend cooking from raw. You will be able to control the inner temp much better. To make ahead you can chop the garlic and herbs in advance and trim the excess fat. Measure your ingredients and set it all on a sheet pan in your fridge ready to go. Then when the time comes it will be much easier to cook (even with the distraction of guests.)
very easy and turned out great
Thank you for coming back to rate and review!
we used a blend of fresh thyme, fresh rosemary, and parsley.
There was dill in the picture.
Rosemary and parsley.
Love it! Thanks so much for coming back by!
I’m not a huge fan of lamb, but OMG, the lamb loin chops were so delicious! Followed recipe only difference was only had light olive oil. I will be making these again and again! Thanks Katie for this amazing recipe!
Hey Monica, Thanks so much! I am so happy you liked it!