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Pan-Fried Lamb Loin Chops (4 Servings)

  • Author: Bobby


  • 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


  1. 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.
  2. 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.
  3. 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
  4. Bring the lamb loin chops from heat and let it rest for 10 minutes before serving.

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