Recipes Ingredients Meat & Poultry Lamb Recipes Seared Lamb Loin Chops 4.3 (6) 2 Reviews Get dinner on the table in minutes with these seared lamb loin chops. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 4, 2023 Rate PRINT Share Close Credit: Bryan Gardner Jump to recipe For a satisfying meal that's ready in minutes, consider lamb loin chops. While roasting a showstopping leg of lamb for a holiday feast can take hours, choosing lean chops makes preparing lamb an easy, weeknight go-to. Lamb loin and lamb rib chops are two tender and fast-cooking cuts of lamb. Popular lamb rib chops are rib cuts sold as a rack, crown, or individual chops. Lamb loin chops, from the loin between the ribs and the sirloin, include a T-shaped bone, and come in 3- to 4-ounce portion serving sizes. Our seared lamb loin chops are simply delicious. Searing these 1-inch thick chops on medium-high heat in a cast-iron pan adds caramelization in about 8 minutes. Enjoy them alongside roasted asparagus for a delectable springtime meal. Cook Mode (Keep screen awake) Ingredients 8 loin lamb chops, each 1-inch thick (about 2 pounds total) Coarse salt and freshly ground pepper 2 tablespoons safflower oil Directions Heat skillet and season lamb chops: Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Cook chops: Place in skillet and cook until chops reach 130 degrees Fahrenheit on an instant-read thermometer for medium-rare, about 4 minutes per side. Rest meat and serve: Transfer chops to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving. Rate PRINT