There’s nothing quite like the satisfying sizzle of Lamb Loin Chops hitting the pan. The aroma of the garlic and fresh herbs, and a perfect nice crust - this is everything you need for a perfect dinner on a low carb diet. And just wait until you taste these lamb chops. Ready to dive into the recipe? Let's go!
This recipe is: Low Carb, Keto, Gluten Free and Paleo
Table of Contents
6 Reasons to love this recipe
This is my favorite lamb chops recipe and some of my reasons why! This recipe is:
- Minimum ingredients and maximum flavor.
- Quick to prepare and cook.
- A different protein source than beef or chicken.
- Great for special occasions or weeknight meals.
- Pairs with a massive amount of side dishes.
- Comfort food without being heavy.
Are Lamb Loin Chops Low Carb?
Yes, lamb loin chops are low carb if you prepare them with low carb ingredients. Lamb is a zero carb ingredient. The only carbs are in the garlic and rosemary, which are negligible in this recipe. Each chop will have less than 1g of net carbs, making this the perfect protein for the low carb lifestyle.
🥩 Ingredients list for lamb loin chops
To make flavorful lamb chops, you will need the following simple ingredients:
- 4 lamb loin chops (about 1 inch thick)
- 2 tablespoons clarified butter (ghee)
- 1 clove garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Ingredients Substitutions
- Clarified butter: If you don't have clarified butter, use ghee, rendered bacon fat, duck fat or avocado oil.
Ingredients Additions
Want to add some extra flavor to this lamb chops recipe? Try these additional optional ingredients. You can still enjoy the recipe as is, but if you like to experiment with food like I do, try these ingredients:
- Herbs: For a perfect herb-dressed lamb, add fresh thyme and oregano. The pairing is delicious and fills your kitchen with aroma!
- Mustard: Use Dijon mustard as a dipping sauce. It’s simple and satisfying.
- Spice it up: Add a pinch of red pepper flakes for a subtle heat that elevates the flavors.
- Lemon: Squeeze a lemon over the cooked chops for a burst of freshness and citrusy flavor.
Cooking Tools
To make the lamb loin chops recipe, you will need the following cooking tools:
- Heavy-bottomed pan or cast iron skillet
- Tongs
- Spatula
- Meat thermometer
- Paper towels
- Cutting board and knife
How to Make Lamb Loin Chops: A Complete Guide
Cooking Method
- Searing
Preparation Steps
- If you are using frozen lamb, remove the lamb loin chops from the refrigerator and let them sit at room temperature for about 30 minutes to an hour. This allows them to come to room temperature evenly before cooking.
- Pat the lamb loin chops dry with paper towels to remove any excess moisture. This helps in achieving a better sear during cooking.
- Mince the garlic.
- Chop the fresh rosemary.
Cooking Steps
- Season the lamb loin chops with salt and freshly ground black pepper on both sides.
- Preheat a heavy bottom pan over high heat until hot. Heat the clarified butter and reduce to medium-high heat.
- Once the butter is hot and shimmering, add the lamb chops to the skillet. Cook for about 2 to 3 minutes on each side for medium-rare, or adjust according to your preferred doneness.
- Halfway through cooking, add the minced garlic and chopped rosemary to the skillet. Allow the herbs and garlic to infuse the butter and lamb with their flavors.
- Once cooked to your liking (minimum 130-135F for medium-rare), remove the lamb chops from the skillet and let them rest for a few minutes before serving. This helps the juices redistribute for the juiciest chops.
Step 1: Place seasoned lamb loin chops into a heated skillet, ensuring even spacing for proper browning.
Step 2: Sear the lamb chops until a golden crust forms on one side, then flip them.
Step 3: Add minced garlic to the skillet for added flavor as the lamb cooks.
Step 4: Toss fresh rosemary sprigs into the skillet to infuse the chops with a fragrant aroma.
Step 5: Spoon the sizzling juices over the chops, coating them for extra flavor before serving.
Step 6: Plate the lamb loin chops and drizzle with pan juices. Serve alongside roasted zucchini slices and garnish with fresh parsley for a vibrant finish.
💡 My Pro Tip
Browning to perfection: Make sure that you use a heavy-bottom pan that will retain the heat when the cooking starts. Thin pans lose heat quickly and will not brown the chops. Be sure not to overcrowd the pan, either, as this will steam the chops rather than sear them to a golden brown crust. With these two concepts in mind, you’ll get perfectly browned lamb chops every time.
⏲️ Time-Saving Tips
- Prep ingredients ahead of time. Measure and chop everything in advance and store in the fridge until you’re ready to cook.
- Once the chops are done, add in some zucchini and onions for a perfect side dish ready in minutes.
- Set the meat out ahead of time since the preparation of the ingredients is short for this recipe.
What to Serve With Lamb Loin Chops?
- Baked Zucchini with Parmesan Cheese: Savor the crispy, irresistible crust on these oven-baked zucchini. They are the perfect side dish for grilled or seared meats.
- French Haricots Verts with Slivered Almonds: Indulge in the elegance of this French green bean recipe, tossed with almonds and delicious flavors. The combination creates a perfect dinner meal.
- Sizzling Cauliflower Steaks: Marinated with love and cooked to perfection, this recipe packs enough flavor to complement the golden-seared lamb chops.
- Southern Collard Greens: Want something totally different? These Southern collard greens are excellent when paired with these butter-seared lamb loin chops!
Storage And Reheating Instructions
Storage Tips
- Storage: To keep the leftover lamb loin chops fresh, cool them to room temperature within two hours after cooking, then store them in airtight containers or wrapped tightly in the fridge. This method prevents drying out and odors, ensuring they're good for up to three days.
- Freezing: Wrap each leftover lamb chop individually in plastic or foil before placing in a freezer bag or airtight container to prevent freezer burn and allow for easy single servings. Label with the freezing date; chops are best used within three months. Thaw safely in the refrigerator or use the microwave's defrost setting for quick thawing, ensuring food safety and quality.
Reheating Tips
- For the best results, gently reheat the chops either in a covered skillet over low heat with a bit of water or broth, or in a preheated 275°F oven until just warmed through. This maintains tenderness and avoids the uneven reheating that can occur in a microwave. Ensure the internal temperature reaches 165°F for safety.
Final Thoughts
These easy Lamb Loin Chops are a delightful addition to any dinner table. With minimal ingredients, quick preparation, and maximum flavor, this is a perfect beginner-friendly recipe! Plus, it's so easy to meal prep!
So, why wait? Elevate your dinner experience with this delicious and easy recipe, and treat yourself to a savory meal that's both satisfying and wholesome.
Please write in the comments any questions or suggestions you may have. You can also find us on Facebook or Instagram.
Additional Lamb Recipes To Try:
FAQs
Lamb chops can come from various parts of the lamb but are typically from the rib section. Lamb loin chops, specifically, are cut from the waist of the lamb, known for their tender meat and are often considered a premium cut due to their balance of meat and fat, often resembling a mini T-bone steak.
Your lamb loin chops might turn out tough if they're overcooked, cooked at too high a heat without proper resting, or if the meat wasn't brought to room temperature before cooking.
The best way to determine the doneness of lamb loin chops is by using a meat thermometer. For medium-rare, the internal temperature should reach 135°F, while medium doneness is achieved at 150°F. The color should be slightly pink in the center for medium-rare, and the meat should feel firm yet springy to the touch.
Pan Seared Lamb Loin Chops
Ingredients
- 4 lamb loin chops about ½" thick
- 2 tablespoons clarified butter
- 1 clove garlic minced
- 2 tablespoons fresh rosemary chopped
- Salt to taste
- Black pepper to taste
Instructions
Preparation Steps:
- If you are using frozen lamb, remove the lamb loin chops from the refrigerator and let them sit at room temperature for about 30 minutes to an hour. This allows them to come to room temperature evenly before cooking.
- Pat the lamb loin chops dry with paper towels to remove any excess moisture. This helps in achieving a better sear during cooking.
- Mince the garlic.
- Chop the fresh rosemary.
Cooking Steps:
- Season the lamb loin chops with salt and freshly ground black pepper on both sides.
- Preheat a heavy bottom pan over high heat until hot. Heat the clarified butter and reduce to medium-high heat.
- Once the butter is hot and shimmering, add the lamb chops to the skillet. Cook for about 2 to 3 minutes on each side for medium-rare, or adjust according to your preferred doneness.
- Halfway through cooking, add the minced garlic and chopped rosemary to the skillet. Allow the herbs and garlic to infuse the butter and lamb with their flavors.
- Once cooked to your liking (minimum 130-135F for medium-rare), remove the lamb chops from the skillet and let them rest for a few minutes before serving. This helps the juices redistribute for the juiciest chops.
Notes
- Thickness of the chop. Thicker chops will take longer.
- Thickness of the pan. Thin pans lose heat more quickly.
- Room temperature meat. Cold meat will take longer.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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5 Responses
Perfect recipe! Fast, easy and delicious!
Hi Max- thanks for writing! They are really fast, easy and so good. Share a pic when you make the recipe- have a great day in the kitchen-
Delicious! Can’t imagine why there would be any leftovers when the meal is so tasty!
Sooooo good! Thank you! Not a big fan of rosemary so used basil and parsley instead.
Hi Barbara:
Thanks so much and the basil and parsley sounds amazing. That's how I'm going to make it next time! Great suggestion.
Have a wonderful day in the kitchen-
Scott