So, you’re at a fancy restaurant and looking through the menu. You’ve heard they make exquisite lamb loin chops and asked to try some. And when you do, the blend of aroma, flavor, and appearance blows your mind.
So, you get home believing only hands of magic could’ve whipped such a delicious dish. But you can, too, if you are know-how. And these pan-fry lamb loin chops are one of the quickest ways to do it. Lamb is known for its tenderness and juicy flavor, which explains why most people are keen to have it. So, it’s a plus to know there’s a familiar technique of cooking it that matches the gourmet levels.
Lamb Loin Chops
Why Pan-fry Lamb Loin Chops?
Surely, you must’ve wondered why the pan-frying method is considered. And you may doubt if it’ll match the impressive recipes sold at gourmet restaurants. But simplicity can offer splendid results, and the following are some reasons you’d want to jump at this recipe.
It’s Easy: Pan-fry lamb loin chops are so straightforward, anyone can do it. Plus, the ingredients are few, familiar, and quick to memorize.
It’s Tasty: Lamb welcomes many flavors, meaning you can use different seasonings, spices, and herbs for this recipe.
It’s Versatile: The perk of being welcoming to flavors means you can prepare this dish in different ways. And with each experiment comes a new flavor experience.
It’s Quick: Using this stovetop method doesn’t take time. Once the meat has been seasoned, it’ll cook in less than 10 minutes.
Making Pan-fry Lamb Loin Chops
Pan-fried lamb loin chops are a tasty experience for anyone. And they’re a great way to add an exotic feel to any menu. So, if you’re sold on the idea of making a dish for your needs, follow these tips;
Preparing the Lamb Loin Chops
Bone-in is the best way to go for this recipe. The bone adds more flavor and holds the meat for better cooking on the skillet. Also, consider choosing chops with fewer fat layers for this purpose. And if you find any fatty layer, trim it off as it won’t cook.
If the lamb loin chops have been kept in the fridge, you’d need to bring them to room temperature before cooking. Do so by setting the chops on the counter around 30 minutes before the cooking starts. Note that using lamb loin chops straight from the fridge won’t let it evenly cook. And it’ll affect the planned time for preparing the recipe.
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Seasoning the Lamb Loin Chops
Lamb is welcoming to a ton of flavors, and loin chops are no exceptions. You can stick with a simple combo of black pepper and salt if you’re in a rush. You can also include other dry spices to the mix like cumin, hinge powder, garlic powder, dried thyme, and oregano. And if you prefer a wet seasoning mix, a marinade of your favorite flavorful ingredients can also work.
The key is to rub the seasoning mix over the lamb loin chops, ensuring every inch is covered. You are also advised to wait for 30 minutes for the best results so the flavors seep into the meat. Other recipes suggest up to five hours for a dry rub or marinade, but the choice is up to you.
Searing and Flipping
A cast-iron skillet is the best tool for pan-frying lamb loin chops, as it lets the surfaces attain a rich crust without overcooking the meat. But any non-stick pan with high heat retention can also work if you don’t have this item. You want the pan or skillet to sit over medium-high heat until it’s screaming hot. Then, add some high heat cooking oil, and when it shimmers, gently put the chops.
You want the chops to develop a deep crust, so leave it undisturbed for about four minutes, then turn it over and let the other side sear for the same time.
Add a Baste
Once both sides are richly browned, add some ingredients to the pan to make a baste. Melt some butter and season with some fresh herbs, and crush aromatics. Then, spoon this liquid from the pan onto the chops as it cooks. This basting should take about five minutes.
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Doneness and Resting
The lamb chop needs to reach an internal temperature of 125 to 130F for medium-rare. And you can check for this value with a meat thermometer. To make sure you don’t cross this benchmark, try taking the lamb loin chops off the stove at five degrees early. Then, leave it be for 10 minutes so that the carryover heat will cook the chops to the remaining five degrees.Print
Pan-Fried Lamb Loin Chops (4 Servings)
- Eight lamb loin chops, one-inch thick, brought to room temperature
- Four cloves garlic, minced
- Four tablespoons salted butter
- Two tablespoons olive oil
- One tablespoon fresh thyme, chopped
- One tablespoon fresh rosemary, chopped
- Twin teaspoons kosher salt
- Blot the lamb loin chops of moisture and sprinkle with salt and pepper. Then, get a cast-iron skillet to screaming hot over medium-high. Pour the olive oil and when it shimmers, gently place the lamb loin chops.
- Cook for four minutes until the side is richly browned, flip it, and do the same with the other side for another four minutes. Once the time is elapsed, reduce the stove heat to medium-low.
- Pour the butter, herbs, and garlic into the pan and let it cook. Then, baste the chops with the herb butter mixture for five minutes, or until the internal temperature reads 125F
- Bring the lamb loin chops from heat and let it rest for 10 minutes before serving.
More ideas can be found here.