This thicker flavorful cut of lamb loin chops is marinated with a simple garlic and herb paste. These loin chops are simple to make and elegant to serve.
While Lamb may not be an option found in your rotational menu, I urge you to consider eating lamb for it’s tender, easier to digest and less processed option of meat. Lamb is also super easy to cook and quite versatile too!
The easiest way to cook lamb loin chops and lamb chops is pan seared, preferably using a high heat resistant skillet such as a cast iron or a griddle because it distributes heat evenly allowing the meat to cooks uniformly.
These lamb loin chops, much like these Honey Garlic Pork Chops and Filet Mignon, are super easy to cook on stovetop, and they only require a few ingredients like herbs and garlic, salt and freshly ground pepper, to enhance its natural flavors.
Whenever I make pan seared meats, I like to use my Mortar and Pestle to create a paste-like seasoning that is easier to penetrate into the meat and therefore adding more flavor, and because I found that having bigger bits of garlic and herbs tend to burn in the pan.
what’s the difference between loin chops and lamb chops?
Loin chops are located directly behind the ribs, they are more compact and and meaty. The lamb loins removed with their bones make a saddle; boneless lamb loins make delicate roasts. But most frequently you will see lamb loins cut into thick chops, which is the cut I am using in this recipe.
The lamb chops (or rib chops), are cut from the ribs just behind the shoulders along the spine. Each rack of ribs, on either side of the spine, will contain seven or eight ribs. Many cooks like their rib chops frenched (the handle is scraped of all meat, fat, and connective tissue), but leaving it on gives more flavor.
What you need to keep in mind when cooking loin chops or rib chops is that these two cuts have a significant difference and its thickness and therefore it will affect the cooking times. So if you see a recipe for lamb chops, don’t try and cook loin chops for the same duration because it will be beyond rare and perhaps unsafe to eat.
To be 100% sure if your lamb is safe to eat, use a kitchen thermometer.
what’s the safe internal temperature for lamb
Investing on a good professional grade kitchen thermometer is a must because it is the only way to ensure that the meats are safe to eat. As for lamb, the safe internal temperature is 145℉ for a rare meat with lots of pink in the middle and up to 165℉ if you prefer your meat well done.
In the picture above the lamb had reached internal temperature of 155℉ and you can see there is still a little bit of pink, even tho the lamb is golden brown on the outside.
The final touches to get the best taste out of your lamb recipe are as follows;
- Start with a very hot skillet. You should be able to hear the meat ‘sear’ when it hits the skillet.
- Resist moving the lamb around while it is cooking. Place it down with using a kitchen tongs and press it down firmly. Now leave it alone while it cooks!
- If the lamb does not stand alone on its side, help it stay in place with a kitchen tong. It is important that you also cook on the sides (all three sides)
- When done cooking, remove from heat and cover with foil. Leave it alone for 10 minutes.
- When ready to serve, squeeze a few drops of fresh lemon juice to brighten its flavor and garnish with fresh thyme or oregano.
If you make this Garlic & Herbs Lamb Loin Chops recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Easy, elegant and MEGA delicous Garlic & Herbs Lamb Loin Chops!
- 4 lamb loin chops
- 2 cloves garlic, pressed
- 2 tbsp olive oil
- 1/2 tsp each, sea salt, ground pepper, oregano
- 1/2 lemon
Allow lamb loin chops to reach room temperatura. If previously frozen, transfter to refrigerator the night before and take it out of the fridge about an hour before cooking. If you are using fresh loin chops, remove from refrigerator half hour before cooking. Place lamb loin chops on a work board and pat them dry with a paper towel.
Meanwhile add the garlic, salt, pepper and oregano to a mortar and pestle and mash it until it becomes paste. This will yield about 1 tbsp of garlic and herb paste.
Season the lamb loin chops with olive oil and garlic & herb paste on all sides. If you can please allow the lamb to marinate for up to 30 minutes on the counter or refrigerated overnight.
Heat remaining 1 tbsp of olive oil in a cast iron skillet or stove top griddle until very hot. Add lamb loin chops and allow it to cook for about 4-5 minutes on each side, top and bottom. Additionally cook the three sides for 2-3 minutes (lamb loins are thick triangle-like shaped with one fatty side). To be sure the lamb is thoroughly cooked use a kitchen thermometer to make sure the internal temperature is at least 145F for rare meat up to 165F for well done*
When done, allow lamb to sit for 10-15 minutes before serving. When ready to serve, squeze fresh lemon and garnish with fresh thyme or oregano.
*the lamb loin chops are a thicker triangle-like cut so therefore you will need to cook it longer. Additionally there are three sides, one that is very fatty and two other meaty sides which you will need to cook also.
*meat pictured reached internal temperature of 155F