Seared Lamb Loin Chops


Get dinner on the table in minutes with these seared lamb loin chops.

Seared Lamb Loin Chops
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.


  • 8 loin lamb chops, each 1-inch thick (about 2 pounds total)

  • Coarse salt and freshly ground pepper

  • 2 tablespoons safflower oil


  1. 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.

  2. 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.

  3. Rest meat and serve:

    Transfer chops to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.

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