Loin lamb chops are a great choice for a fast weeknight dinner as they’re readily available in most supermarkets, perfectly portioned and easy to prepare. This super-simple recipe produces tender, juicy chops with barely any effort by giving them a quick sear on top of the stove, then finishing them in a hot oven to a perfect degree of doneness.
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Pan-Seared Lamb Chops
Simply seasoned with a bit of olive oil, salt and pepper, these bone-in, loin lamb chops are pan-seared and finished in a hot oven for tender and juicy results every time.
- 4 to 6 loin lamb chops, 3 to 4 ounces each
- Olive oil
- Salt and freshly ground black pepper
- Pinch of garlic powder, optional
- Preheat the oven to 400°F.
- Rub the lamb chops with olive oil on both sides and season with salt, pepper and a pinch of garlic powder if desired. Set aside for 10 minutes to come to room temperature.
- Film the bottom of an oven-proof frying pan with a small amount of olive oil and heat over medium-high heat. Add the lamb chops and sear for 1 minute on each side.
- Finish the chops in the oven for 5 to 7 minutes or until they reach an internal temperature of 130 to 135°F for medium rare. Allow to rest for 5 minutes before serving.
Shopping for Lamb Chops:It’s easy to recognize loin lamb chops in the store by their small T-shaped bone. When shopping, look for chops that are approximately 1-inch thick, weigh between 3 and 4 ounces each and have been reasonably well-trimmed of fat around the outside.
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