Tender lamb loin chops seared to perfection, infused with fresh rosemary, thyme, and garlic, creating a flavourful and aromatic dish perfect for any occasion.
8 lamb loin chops (2–3 cm thick)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp lemon zest
4 garlic cloves, thinly sliced
2–3 sprigs fresh rosemary
2 sprigs fresh thyme
1 tbsp butter (optional, for finishing)
Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat.
Pat the lamb loin chops dry with a paper towel. Rub both sides with olive oil and season generously with salt, black pepper, and lemon zest.
Once the skillet is hot, add the lamb loin chops. Sear for 3–4 minutes on each side, until a golden crust forms. Use tongs to hold the chops upright and sear the fat cap for about 1 minute.
Reduce the heat to medium, then add the garlic, rosemary, and thyme to the pan. Let the aromatics cook for 1–2 minutes, releasing their flavours.
For a richer finish, add butter to the pan. Spoon the melted butter over the chops as they cook. Continue cooking until the lamb reaches your desired doneness. For medium-rare, the internal temperature should be 60°C.
Remove the lamb chops from the pan and let them rest on a plate, loosely covered with foil, for 5 minutes.
These lamb loin chops pair beautifully with roasted vegetables, creamy mashed potatoes, or a fresh green salad. For a Mediterranean twist, serve with a side of couscous and tzatziki sauce. For a refreshing balance, serve with a glass of chilled sparkling water infused with lemon slices.