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Lamb loin chops are one of those cuts I come back to whenever I want something that feels special without spending hours in the kitchen.
They take about 30 minutes from start to finish — seared on the stovetop to get that golden crust, then finished in the oven so the inside stays juicy and tender.
Simple seasoning: salt, pepper, garlic, and thyme.
That’s really all they need.
I make these most often around Easter, but honestly they’re just as good on a random weeknight when you want something a little different.
Serve them with roasted potatoes, tzatziki, or a simple salad and dinner is done.
Table of Contents
What Are Lamb Loin Chops?
Lamb loin chops are often described as mini T-bone steaks cut from the waist of the lamb.
Each chop includes:
- A tender loin section
- A small fillet section
- A T-shaped bone in the center
They are extremely tender and cook quickly.
Lamb Loin Chops vs Rack of Lamb
Rack of lamb
- Larger cut
- Often roasted whole
- More dramatic presentation
- Higher price
Lamb loin chops
- Individually portioned
- Faster cooking
- Easier for weeknight meals
- Great for searing + roasting
Both are excellent for Easter, but loin chops are simpler and more practical.
Ingredients
- Olive oil
- Lamb loin chops
- Salt
- Black pepper
- Garlic powder or fresh garlic
- Dried thyme (optional)
That’s it. Clean, simple, classic.
How To Make Lamb Loin Chops In The Oven
- Remove chops from the fridge and let sit at room temperature for 20 minutes.
- Preheat oven to 400°F (200°C).
- Drizzle with olive oil and season generously with salt, pepper, garlic, and thyme.
- Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil.
- Sear chops for 2–3 minutes per side until golden brown.
- Transfer skillet to the oven.
- Bake:
- 8–10 minutes for medium rare
- 12–15 minutes for medium
- 18–20 minutes for well done
- Rest for 5 minutes before serving.
How To Cook Lamb Loin Chops In The Oven
Start by bringing the chops to room temperature for about 15 minutes — this helps them cook evenly.
Pat them dry, season generously with salt, pepper, garlic, and thyme, then sear in an oven-safe skillet over high heat for 2–3 minutes per side until you get a deep golden crust.
That sear is what builds the flavor.
From there, the oven does the work. At 400°F (200°C), plan on 8–10 minutes for medium rare, 12–15 for medium, or 18–20 for well done.
Thickness varies, so use a meat thermometer rather than going purely by time — 145°F (63°C) for medium rare, 160°F (71°C) for medium.
Let them rest 5 minutes before serving. thickness, so always check the internal temperature for accuracy.
How To Tell When Lamb Loin Chops Are Done
The most reliable way is a meat thermometer — lamb cooks fast and there’s a fine line between perfectly juicy and overdone.
Here’s what to look for:
- 135°F (57°C) — medium rare, pink and very juicy
- 145°F (63°C) — medium, USDA recommended minimum
- 160°F (71°C) — medium well, less pink
Insert the thermometer into the thickest part of the chop, away from the bone.
I personally pull them at 145°F and let them rest for 5 minutes — the temperature will rise a few degrees as they sit, and the juices redistribute.
Don’t skip the rest. It makes a real difference.
FAQ
Lamb has always been the traditional Easter meat, and loin chops are honestly one of the easier ways to serve it — no whole rack to carve, much faster to cook, and every person gets their own portion.
It’s become my go-to when I want something that feels like a proper holiday meal without the stress.
Highly recommended. Searing creates flavor and a caramelized crust.
Can I marinate lamb loin chops?
Yes. A simple olive oil, garlic, and lemon marinade for 30–60 minutes works well.
Yes. Continue cooking in the skillet over lower heat until internal temperature is reached.
What to serve these lamb loin chops with?
I have several side dishes to suggest. These go well with salads and potatoes.
- Potato Salad – no mayo, but still creamy and delicious. Perfect as a side for grilled lamb, chicken or fish.
- Tzatziki – Bulgarian style Tzatziki (dip/salad). Light, low-calorie, fresh and delicious, this is the best creamy cucumber yogurt salad you can make.
- Grilled Zucchini Salad – zucchini sliced lengthwise, lightly charred, but still crunchy, chopped and served with simple, tangy and fresh dressing made of olive oil, vinegar, balsamic, salt, parsley and fresh dill.
Lamb Loin Chops In The Oven
Equipment
Ingredients
- 1/4 cup olive oil, divided
- 8 lamb loin chops
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder or fresh minced garlic
- 1/2 tsp dried thyme, optional
Video
Instructions
- Remove lamb chops from refrigerator and let rest at room temperature for 20 minutes.
- Preheat oven to 400°F (200°C).
- Drizzle chops with olive oil and season with salt, pepper, garlic, and thyme.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Sear chops for 2–3 minutes per side until golden brown.
- Transfer skillet to oven.
- Bake:
- 8–10 minutes for medium rare
- 12–15 minutes for medium
- 18–20 minutes for well done
- Remove from oven and rest for 5 minutes before serving.
Notes
- Use a thermometer for best results.
- 145°F internal temperature is recommended for medium.
- Resting prevents juices from escaping.
- Do not overcrowd the skillet.
- Great for Easter dinner.
- Naturally protein-rich and satisfying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was easy and delicious.
This recipe was very delicious.
This recipe helped us take the guesswork out of cooking the lamb loin chops. They were delicious and I will use your recipe a lot!
Glad you liked these!
Very good.
Hey chica🤗 Thanks for this recipe it is super easy to follow and super easy to execute. The results were phenomenal. I cooked it in a cast iron and I did not grease the chops. The lamb skeptic even liked it and asked for another bite!
I’ve been going to a favorite restaurant and dropping $34 on a lamb chop dish when I get the urge when I saw this cut at Costco for $7/lb. I’m making this utterly easy and excellent dish for a second time because it’s special but there’s almost no hands on or prep involved so we can have it on busy weeknights.
Hi Lily, I always get them from Costco and they are pretty good!
Never made lamb before and tried this for Easter… They were perfectly cooked, juicy, easy prep and well seasoned! Served with mashed potatoes and Greek Maroulosalata for a fantastic meal. Thank you for making me look good!
I’m trying to remember the stuffed Lamb chops that were breaded and I think had a light tomato kinda flavor to them that my Mom used to make back in the 1950’s. The smooth sweetness and tender moist meat made a real mark in my heart. Want to bring this memory to my Daughter now. I love Your approach to cooking and Your spirit behind it. Not sure if You can help .. but Thank You for hearing me.
Hi James,
I’m going to ask around and try to make these lamb stuffed chops. Going to share the recipe, if I’m able to recreate it.
I’ve never cooked lamb in any way shape or form and I fully expected it to be the biggest pain. But this recipe was literally SO easy and SO good! It got the stamp of approval both from my husband and my 9mo son. This’ll definitely be a staple!
Please could you provide the ovem temperatures in degrees Celsius for non-Americans? Thank you
Yes, I’ll correct the post and add them. In the mean time, if you decide to use the recipe, please use a converter online. Thanks!
Perfect recipe and so easy. Followed exactly and the chops at medium timing were tender and flavorable. Served with a baked sweet potato and salad for New Year’s Eve. HNY🥳
Thank you! Happy New Year!