Lamb Loin Chop Recipe

I used to think a truly great lamb chop was only possible at a restaurant. This cast iron lamb loin chop recipe changes that completely, giving you a beautiful crust and juicy interior in just minutes. It’s fast enough for a Tuesday night family dinner, but feels special enough for guests. The secret is a high-heat sear-and-roast method that creates a perfect crust while keeping the lamb incredibly juicy and tender on the inside. We pair this high-protein meal with a vibrant, cooling sumac-mint yogurt drizzle that cuts through the richness of the meat for a balanced, sophisticated flavor profile. You’ll achieve restaurant-quality results in under 30 minutes, making this specific lamb loin chop recipe a new favorite for the whole family.

Ingredients

• Lamb Loin Chops (4 count, 180-200g each, about 2.5-3 cm thick)
  Ensure chops are thick and uniform for even cooking. Choosing high-quality, grass-fed lamb for this high-protein meal provides better flavor and nutrients. Look for a slight layer of fat around the outside which adds moisture and flavor.
• Seasoning Blend
  15 ml (1 tbsp) olive oil, 5 g (1 tsp) sea salt, 2 g (0.5 tsp) freshly ground black pepper
  3 g (1 tsp) garlic powder, 2 g (0.5 tsp) ground cumin
  This simple blend enhances the lamb without overpowering its natural flavor.
• Vegetable Oil (15 ml / 1 tbsp)
  Use a high smoke point oil like vegetable, canola, or grapeseed oil for searing. A high smoke point prevents burning during the high-heat searing process.
• Sumac-Mint Yogurt Drizzle Ingredients
  240 ml (1 cup) plain full-fat yogurt (Greek yogurt also works for a thicker sauce), 15 ml (1 tbsp) fresh lemon juice
  5 g (1 tsp) sumac, 1 clove garlic minced very finely
  15 g (3 tbsp) fresh mint finely chopped, 2 g (0.5 tsp) sea salt

Instructions

1. Prep and Season the Lamb Chops
   Pat the lamb loin chops thoroughly dry with paper towels; this is essential for achieving a good sear. In a small bowl, combine the 15 ml (1 tbsp) olive oil, 5 g (1 tsp) sea salt, 2 g (0.5 tsp) black pepper, 3 g (1 tsp) garlic powder, and 2 g (0.5 tsp) ground cumin.
   Rub this mixture evenly over all sides of the lamb chops, then let them rest at room temperature for 15-20 minutes while you prepare the yogurt drizzle. Letting them rest like this is my go-to shortcut for ensuring a tender high-protein meal when I’m short on time.
2. Make the Vibrant Sumac-Mint Yogurt Drizzle
   In a medium bowl, combine the plain full-fat yogurt, 15 ml (1 tbsp) fresh lemon juice, 5 g (1 tsp) sumac, finely minced garlic clove, 15 g (3 tbsp) finely chopped fresh mint, and 2 g (0.5 tsp) sea salt.
   Whisk vigorously until the mixture is smooth and well combined. Taste and adjust seasoning if necessary, then set aside to allow the flavors to meld.
3. Sear the Chops in a Cast Iron Skillet
   Preheat your oven to 190°C (375°F). Heat 15 ml (1 tbsp) vegetable oil in a heavy-bottomed oven-safe skillet (cast iron works best) over medium-high heat until shimmering and almost smoking.
   Carefully place the seasoned lamb chops in the hot skillet. Sear undisturbed for 3-4 minutes per side until a deep, golden-brown crust forms. Avoid overcrowding the pan; cook in batches if necessary, or the chops will steam instead of searing.
4. Finish Cooking in the Oven
   Once seared on both sides, transfer the skillet directly to the preheated oven. Roast for 5-8 minutes, or until the internal temperature reaches 57-60°C (135-140°F) for medium-rare.
   Use an instant-read thermometer inserted into the thickest part of the chop, away from the bone.
5. Rest and Plate the Chops
   Remove the skillet from the oven and transfer the lamb loin chops to a clean cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes; this crucial step ensures tender and moist lamb by allowing the juices to redistribute.
   To plate, arrange 1-2 lamb loin chops on a serving plate and generously drizzle the sumac-mint yogurt over and around the chops. Finish with a delicate dusting of extra sumac and a few fresh mint leaves for color.

Getting the Right Doneness for Lamb Loin Chops

Lamb loin chops cook quickly due to their small size and thickness, making temperature control critical to prevent overcooking. The high-heat sear-and-roast method ensures even cooking and juicy results, but internal temperature is the most reliable guide. Use an instant-read meat thermometer inserted into the thickest part of the chop, avoiding the bone, for reliable accuracy. For maximum flavor and juiciness, I always aim for medium-rare when making this specific lamb loin chop recipe.

• Temperature Guide:
• Medium-Rare: 57–60°C (135–140°F) – Recommended for maximum flavor and tenderness.
• Medium: 60–63°C (140–145°F) – Slightly firmer, still juicy.
• Medium-Well: 66–68°C (150–155°F) – Firmer texture, less pink center.

Best Side Dishes to Serve with Lamb Loin Chops

Choose sides that complement the rich flavor of the lamb and the bright taste of the yogurt sauce for a complete, healthy meal. A simple roasted vegetable and fresh salad are often the perfect pairing for this kind of high-protein main course.

• Roasted Vegetables: Roasted asparagus, green beans, or sweet potatoes with a touch of olive oil and garlic pair perfectly.
• Fresh Salads: A light cucumber and tomato salad or a simple arugula salad with lemon vinaigrette provides a refreshing contrast to the richness of the meat.
• Grains: Consider serving over a bed of fluffy couscous or lemon-scented quinoa to soak up the juices from the chops.

FAQs about Cooking Lamb Chops

Can I use a different cut of lamb for this recipe?

Yes, you can substitute lamb rib chops (frenched or not) using the same sear-and-roast method. Adjust cooking time slightly based on thickness; rib chops tend to be thinner, so they may require a minute less in the oven to achieve medium-rare.

Why do I need to rest the lamb chops?

Resting allows the muscle fibers to relax and redistribute the juices throughout the meat. If you skip this step, the juices will run out when you cut into the meat, resulting in a drier chop. This step is crucial for getting a tender result with this lamb loin chop recipe.

What is sumac and where can I buy it?

Sumac is a bright red, tangy spice commonly used in Middle Eastern cuisine. It has a slightly sour, lemony flavor that adds a refreshing zing to this recipe. Find it in the spice aisle of most major grocery stores or specialty food shops.

Can I prepare the yogurt sauce ahead of time?

Absolutely. The sumac-mint yogurt drizzle can be made up to 24 hours in advance and stored in the refrigerator. The flavors will deepen overnight, making this a great make-ahead option for easy dinner ideas on busy nights.

What if I don’t have an oven-safe skillet?

You can sear the chops on the stovetop in any skillet, then transfer them to an oven-safe baking sheet to finish cooking in the oven. This two-step process achieves the same result for this simple lamb loin chop recipe.

Can I cook these on the grill instead?

Yes, grilling is a fantastic option for this high-protein meal. Grill over medium-high heat for 3-5 minutes per side (depending on thickness) until desired doneness is reached. The high heat works well for chops and creates excellent char for a simple lamb loin chop recipe.

Conclusion

This fast lamb loin chop recipe transforms a quick weeknight meal into a flavorful dining experience that the whole family will enjoy. The combination of a crispy-seared exterior and tender interior, topped with the vibrant sumac-mint drizzle, is truly hard to beat. I always find this recipe to be a perfect, healthy-ish, family dinner that everyone loves. Save this recipe for easy dinner ideas by pinning it to your favorite board.

lamb loin chop recipe

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• Author: Rachel Morgan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This recipe uses a high-heat cast iron sear-and-roast method to achieve restaurant-quality lamb loin chops with a perfect crust and juicy interior, served with a vibrant sumac-mint yogurt drizzle.

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Ingredients

Scale 1x2x3x

• 4 lamb loin chops, 180-200g each, 2.5-3 cm thick
• 15 ml (1 tbsp) olive oil
• 5 g (1 tsp) sea salt
• 2 g (0.5 tsp) freshly ground black pepper
• 3 g (1 tsp) garlic powder
• 2 g (0.5 tsp) ground cumin
• 15 ml (1 tbsp) vegetable oil
• 240 ml (1 cup) plain full-fat yogurt
• 15 ml (1 tbsp) fresh lemon juice
• 5 g (1 tsp) sumac
• 1 clove garlic, minced very finely
• 15 g (3 tbsp) fresh mint, finely chopped
• 2 g (0.5 tsp) sea salt

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Instructions

1. Prep and Season the Lamb Chops: Pat the lamb chops thoroughly dry with paper towels. In a small bowl, combine 15 ml olive oil, 5 g sea salt, 2 g black pepper, 3 g garlic powder, and 2 g ground cumin. Rub this mixture evenly over all sides of the lamb chops, then let them rest at room temperature for 15-20 minutes while preparing the yogurt drizzle.
2. Make the Sumac-Mint Yogurt Drizzle: In a medium bowl, combine the plain full-fat yogurt, 15 ml fresh lemon juice, 5 g sumac, finely minced garlic clove, 15 g chopped fresh mint, and 2 g sea salt. Whisk vigorously until smooth and well combined, then set aside.
3. Sear the Chops in a Cast Iron Skillet: Preheat the oven to 190°C (375°F). Heat 15 ml vegetable oil in a heavy-bottomed oven-safe skillet over medium-high heat until shimmering. Carefully place the seasoned lamb chops in the hot skillet. Sear undisturbed for 3-4 minutes per side until a deep, golden-brown crust forms. Avoid overcrowding the pan; cook in batches if necessary.
4. Finish Cooking in the Oven: Transfer the skillet directly to the preheated oven. Roast for 5-8 minutes, or until the internal temperature reaches 57-60°C (135-140°F) for medium-rare.
5. Rest and Plate the Chops: Remove the skillet from the oven and transfer the lamb chops to a clean cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes. Arrange 1-2 lamb loin chops on a serving plate and generously drizzle the sumac-mint yogurt over and around the chops.

Notes

Patting the chops dry is essential for achieving a good sear. Avoid overcrowding the pan; cook in batches if necessary to prevent steaming. Resting the chops after cooking ensures tenderness and moisture by allowing the juices to redistribute. Use an instant-read thermometer for accurate doneness (medium-rare 135-140°F).

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop and Oven
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 lamb chop (approx. 150g)
• Calories: 480 calories
• Sugar: 3 g
• Sodium: 850 mg
• Fat: 30 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 95 mg