Lamb Loin Chops Recipe

5 from 10 votes

These rosemary garlic lamb chops are tender, flavorful, and perfectly seasoned with fresh rosemary, garlic, and savory herbs for an elegant yet easy meal. Whether served for a holiday dinner, special occasion, or elevated weeknight recipe, these juicy lamb chops are rich, comforting, and packed with bold flavor in every bite.

Prep Time1

Cook Time10

Brine Lamb Chop Loins30

Total Time1 40

Course: Dinner

Cuisine: Greek, Mediterranean

Servings:

Calories: 187kcal

Author: Ebony Robinson

Equipment

Mortar and Pestle
Cast Iron Skillet

Ingredients

6 pieces lamb chop loin
6 cloves garlic minced
2 tbsp fresh rosemary chopped
4 tbsp olive oil light olive oil (higher smoke point)
2 tbsp butter
salt for seasoning & brine
pepper for seasoning

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Instructions

Brine Lamb Chops

Take a bowl and fill it with water (about 4 cups or so)
Add coarse salt to the water (about 1/4 - 1/3 cup)
Place lamb chop loins into water brine solution and allow these to sit for 30 minutes. This will open up the pores of your meat for added flavor. Making a brine for your lamb before cooking will also remove some of the blood from the meat and the gamey smell/taste.
After 30 minutes, remove your lamb chops from the brine solution and safely discard the water mixture. You are now ready to season and cook your lamb!

Marinade

Salt and Pepper your lamb chop loins to your preference
Mince garlic, and chop your fresh rosemary leaves.
Take a mortar and pestle or a bowl and spoon and combine: 6 cloves of garlic (I calculate one garlic clove per chop), 2 tbsp of fresh rosemary, and 3 tbsp of light olive oil. If you have a mortar, you can release the flavors of these ingredients by grinding them together, or you can simply mix this marinade together by using a bowl and a spoon. Spread this marinade mixture on both sides of your lamb, and allow it to rest at room temperature for 1 hour.

Cooking Lamb Chops

Take a cast iron skillet and heat the skillet until it is hot and ready. Drop in 2 tbsp of butter and 1 tbsp of light olive oil. Once the butter and oil are melted, place the lamb chop loins into the cast iron skillet. You should hear a sizzling sound. If you do not hear a sizzle, your skillet is not hot enough. After adding all of the lamb chops, add in 1 sprig of rosemary to the butter and oil mixture for additional flavor.
As the lamb chops are cooking, occasionally pick up the lamb chops with a pair of tongs and press the fat against the pan. This will render or melt the fat for additional flavor. You will start to notice a nice even brown sear on your lamb chops.
As the lamb chops are cooking, occasionally tilt your pan, and use a spoon to scoop up the butter, fat, and rosemary renderings, and drizzle these on top your lamb. This base will allow you to add these amazing flavors back into the open pores of your lamb. Repeat this process until your lamb reaches the preferred temperature:
Rare: 115 to 120°F | Medium-rare: 120 to 125°F | Medium: 130 to 135°F | Medium-well: 140 to 145°F | Well-done: 150 to 155°F. An alternative way to check the temperature of your meat is to simply remove the lamb chop that is at the center of your pan, and cut it down the middle to see if you like the color of the meat. Enjoy!

Notes

Allow the lamb chops to come to room temperature for about 20-30 minutes before cooking for more even results.
Fresh rosemary and garlic provide the best flavor and help create a rich, savory crust on the lamb chops.
Pat the lamb chops dry before seasoning to help achieve a better sear and caramelization.
Avoid overcrowding the skillet or pan while cooking. Cook in batches if needed to maintain high heat and proper browning.
Use a meat thermometer for best results. Lamb is typically cooked to 135°F for medium-rare or 145°F for medium (57°C for medium-rare or 63°C for medium).
Let the lamb chops rest for a few minutes after cooking to help keep them juicy and flavorful.
These lamb chops pair beautifully with mashed potatoes, roasted vegetables, rice pilaf, or a fresh salad.
For extra richness, finish the lamb chops with a small pat of butter or a drizzle of garlic herb sauce before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently to avoid drying out the meat.

Nutrition

Lamb Loin Chops Recipe​