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 Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2023 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner 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. 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 it Print