Go Back
–+ servings
Print

Pan Seared Lamb Loin Chops

Try this delicious pan-seared lamb loin chops recipe with olive oil, garlic, and thyme. Perfectly cooked and ready in under 30 minutes!
Course Main Dish
Cuisine Global
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 437kcal
Author Meghan Birnbaum

Ingredients

  • ¼ cup olive oil — divided
  • 8 lamb loin chops
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder — or fresh minced garlic
  • ½ teaspoon thyme — optional
  • Equipment
  • Oven-safe skillet
  • Tongs
  • Meat thermometer
  • Cutting board
  • Knife

Instructions

  • Take out the lamb chops from the fridge and let them sit at room temperature for 20 minutes.
  • Preheat the oven to 400 F.
  • Drizzle olive oil on both sides of the lamb chops and season with salt, black pepper (optional), garlic, and thyme.
  • Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  • Add the chops and cook for 2-3 minutes per side, until brown.
  • Transfer the skillet to the preheated oven and cook for at least 10 minutes for rare, 15 minutes for medium, and 20-22 minutes for well done.
  • Remove the skillet from the oven, and let the chops rest in the pan for 5 minutes.
  • Serve the lamb loin chops hot and enjoy!

Notes

  • Lamb loin chops are a lean cut of meat, so be careful not to overcook them as they can become tough and dry. Aim for an internal temperature of 125-155°F, depending on your desired level of doneness.
  • You can use either garlic powder or fresh minced garlic in this recipe, depending on your preference. If using fresh garlic, use 2-3 cloves and mince them finely.
  • If you don't have an oven-safe skillet, you can transfer the lamb chops to a baking sheet and bake them in the oven instead. Make sure to preheat the baking sheet in the oven before adding the lamb chops to prevent them from sticking.
  • If you prefer a stronger herb flavor, you can increase the amount of thyme or add other herbs such as rosemary or oregano.
  • If you want to reduce the amount of oil used in this recipe, you can use a non-stick skillet or spray the skillet with cooking spray instead of using additional olive oil.
  • Letting the lamb chops rest in the pan after cooking is an important step as it allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final product.
  • Leftover lamb chops can be stored in an airtight container in the fridge for up to 3-4 days. They can be reheated in the microwave or in a preheated oven at 350°F for 10-15 minutes.

Nutrition

Serving: 1 | Calories: 437kcal | Carbohydrates: 1g | Protein: 44g | Fat: 27g | Saturated Fat: 6g | Sodium: 630mg