Bring steakhouse-worthy flavor home with these Garlic and Herb Lamb Loin Chops. Marinated in a simple five-ingredient blend, then pan-seared to a beautifully golden crust, these chops are tender, juicy, and irresistibly flavorful. And they’re on your table in under 20 minutes!
January 6, 2026
Garlic and Herb Lamb Loin Chops
Ingredients
- 4 lamb loin chops
- 2 cloves garlic pressed
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 lemon
Instructions
For fresh loin chops, remove from refrigerator half hour before cooking. Place lamb loin chops on a work board and pat them dry with a paper towel.
Meanwhile add the garlic, salt, pepper and oregano to a mortar and pestle and mash it until it becomes paste. This will yield about 1 tbsp of garlic and herb paste.
Season the lamb loin chops with olive oil and garlic & herb paste on all sides. If you can please allow the lamb to marinate for up to 30 minutes on the counter or refrigerated overnight.
Heat remaining 1 tbsp of olive oil in a cast iron skillet or stove top griddle until very hot. Add lamb loin chops and allow it to cook for about 4-5 minutes on each side, top and bottom. Additionally cook the three sides for 2-3 minutes (lamb loins are thick triangle-like shaped with one fatty side). To be sure the lamb is thoroughly cooked use a kitchen thermometer to make sure the internal temperature is at least 145F for rare meat up to 165F for well done.
When done, allow lamb to sit for 10-15 minutes before serving. When ready to serve, squeeze fresh lemon and garnish with fresh rosemary or oregano.
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