Foolproof Loin Chops in 30 Minutes
Awesome and Easy

Lamb loin chops are lean, tender, delicious and readily available. Never cooked them?

Follow these easy-peasy steps:

What to Look for in the Meat Case:

  • The loin chop comes from the lamb loin and usually includes a medallion of the tenderloin – think of this cut like a T-bone (only better).


  • It is the leanest, most tender and more expensive cut.


  • Look for loin chops that are a generous inch-thick to go for that crisp-on-the-outside, juicy-pink-on-the-inside medium rare deliciousness.

How to Prepare it:

  • As a tender cut of meat, all you need is a little seasoning.


  • Gently rub both sides of each chop with salt, fresh cracked pepper and chopped herbs of your choosing (fresh garlic and rosemary are classics).


  • If you’d like, they can sit in the refrigerator for 30 minutes to 4 hours but, that’s basically it—they’re ready to cook!

How to Cook it:

  • Heat about 1 tablespoon of olive oil in a heavy skillet or cast iron pan over medium-high heat.


  • Once oil is heated and shimmering, add loin chops to pan and cook for 3 to 4 minutes, then flip and cook the other side for another 3 to 4 minutes.


  • Internal temperature should reach 145°F for medium rare and 160°F for medium.


  • Or grill, following same instructions.

How to Serve it:

  • Serve your perfectly cooked lamb loin chops with your favorite side dish. We recommend steamed seasonal vegetables.


  • And if you’re feeling decadent, top your lamb with a little lemon-herb butter for a rich finish.