These Lamb Loin Chops are super tasty, tender, and succulent! The perfect lamb recipe for a special day, smeared in a sweet fig and rosemary lemon butter. Follow the step by step and video below and make sure you try this delicious lamb recipe!
If you’ve been here for a while, you’ll know that every special occasion in our life involves Lamb 🙂 So for this Valentine’s Day, here’s another succulent lamb recipe for you!
Lamb Loin Chops are a succulent cut, easy to make at home and cooks in less than 30 mins. Let’s make it together and skip the fancy restaurant order this time.
So What Are Lamb Loin Chops?
While Lamb Chops are the most familiar cut of lamb, and we’ve made a few recipes using them. The lamb loin chop comes from the waist of the lamb, so you’ll not find the long rib bone.
When you look at the chop, it feels like a mini t-bone steak with a pretty heart shape. When it comes to taste, well, it’s the BEST because we use American Lamb, always.
Why American Lamb?
The quality of American lamb is unlike any other in the market, and I can assure you of that because I’ve tried them all. American lamb is fresh and raised locally which is definitely a contributing factor to the delicious taste.
But that’s not all it is. I’ve been lucky to visit a few local ranches, and I was blown away each time.
American farmers and ranchers are raising sheep using high standards, and this reflects on the quality of lamb when you buy it.
As cheesy as this sounds, it’s so true—You taste the love and hard work our ranchers put in everyday when you buy American lamb. And you’ll be supporting so many families when you buy local!
I choose American lamb because of all of these factors. On top of that, in my opinion, American Lamb doesn’t taste gamey. It has a distinct sweet buttery flavor. So if you’re experimenting with adding more lamb to your diet, make sure you buy the best!
Ingredients You’ll Need
- American Lamb Loin Chops
- Fig Rosemary Butter : Dried Figs, Rosemary, Butter, lemon zest, salt, pepper, chilli flakes.
- Seasoning: Salt, Pepper, Fresh Rosemary, Granulated onion powder,
How to Cook Lamb Loin Chops
- The first step is to make the fig rosemary butter. You’ll need room temperature butter so it can blend in easily for you.
- We love using a mini food processor for this recipe, you can alternatively chop everything finely by hand if you’d like. Once blended, you’ll have a smooth compound butter.
- Now it’s time to cook the lamb loin chops. When buying any cut of lamb, always ask your butcher or meat department. Make sure you’re buying American lamb, as sometimes the labels don’t show.
- Now season the lamb generously on both sides with the simple seasoning blend listed. You don’t need to marinade or wait around for this recipe. So once seasoned you’ll proceed right away.
- We love using a heavy cast iron pan to get a nice sear on our lamb chops. We also love searing lamb in butter, although you can opt for a neutral oil like avocado oil if you’d like.
- Start on a medium high heat, add in the lamb chops in a single layer. Avoid overcrowding the pan so the lamb can cook well. Flip the lamb when golden, which is about 7-8 minutes.
- Cook on the other side over medium heat for another 5-7 minutes, depending on the thickness of your chops. The USDA recommends cooking lamb to an internal temperature of 145 degrees F.
- You can use a meat thermometer to check. That temperature is for a good medium rare which is ideal for tender lamb chops.
- When cooked, simply smear some of that fig rosemary butter right over the hot lamb loin chops. Watch as the butter melts and seeps into the lamb. SO GOOD!
What to Serve with Lamb Loin Chops?
We Love serving this recipe over creamy Parmesan mashed potatoes. The textures pair so well, and it feels like you’re at a 5 star restaurant!
You can alternatively serve it with any potato or veggie side dish. For a lighter meal, serve it with a nice hearty salad. If you’re a pasta or rice enthusiast, try a simple pesto pasta with this lamb recipe.
On a different note, using the same lamb loin chops, you can make my grandma’s one pot Lamb and rice dinner—it’s a DREAM!
Lamb Loin Chops Recipe Tips
- Ask for American Lamb before buying. Using quality lamb will make a difference with any recipe, including this one.
- Have the lamb cold in the fridge until you begin the seasoning process. This will allow for a nice deep sear on the outside without overcooking the meat.
- Feel free to season the lamb with extra spices if you love a heavily spiced chop.
- It’s best to use a heavy duty cast iron for searing as it retains heat evenly.
- We love a butter sear, however you can use any neutral tasting oil.
- The fig and rosemary butter may be prepared up to 5 days in advance and stored in the fridge. You may alternatively freeze it for unto 3 months. This is a great butter to use for your veggies too!
- Storing Leftovers: Leftovers can be stored in air tight container for upto 5 days.
- To Reheat: While you can microwave the lamb loin chops for sure, we prefer another way. We wrap the chops in foil really well and either oven heat (350 degrees F for 10 mins) or air fry them (350 degrees F for 5 minutes).
What’s the difference between Lamb rib chops and lamb loin chops?
Lamb rib chops come from the rib, so the front of the sheep. Those chops feature a rib bone with a piece of meat attached at the end of it. The lamb loins are mainly from the waist, so the bone is centered. The loin has more meat.
Is Lamb Loin a tender cut?
Absolutely! The trick to really tender lamb loin chops is not to overcook them. Use the trick of keeping the meat cold before searing, and avoid overcooking them.
Do you have to marinade lamb?
Depending on the lamb cut and recipe, you may need a marinade. This is such a straight forward day recipe made with a small cut so you won’t need any marinade.
Lamb Recipes
How to Cook a Rack of Lamb
Lamb Steaks
Leg of Lamb Recipe
Lamb Tacos
Lamb Stew- Ali Nazik
Boneless Leg of Lamb
Lamb Birria
How to Cook Lamb With Moroccan Spice
Lamb Loin Chops
Ingredients
Rosemary Butter
- 1 stick unsalted butter at room temperature
- 2 dried figs
- 2 sprigs rosemary fresh
- zest of 1 lemon
- 1/4 teaspoon each salt and pepper
- 1/4 teaspoon chilli flakes optional
- 1 shallot
Lamb Loin Chops
- 6 pieces Lamb loin chops use American Lamb
- 1/2 teaspoon salt and pepper or to taste
- 1 teaspoon onion powder or 1 Tablespoon granulated onion flakes
- 2 rosemary Sprigs
- Butter for searing
- Mashed Potatoes for serving
- Fresh Figs optional
Instructions
-
The first step is to make the fig rosemary butter. In a mini food processor, add all ingredients until smooth. You can finely chop all ingredients and mix them together.
-
Season the lamb generously on both sides with salt, pepper, onion powder and fresh rosemary.
-
In a cast iron pan, add the butter or oil if using. Start on a medium high heat, add in the lamb chops in a single layer. Avoid overcrowding the pan so the lamb can cook well. Flip the lamb when golden, which is about 7-8 minutes.
-
Cook on the other side over medium heat for another 5-7 minutes, depending on the thickness of your chops. The USDA recommends cooking lamb to an internal temperature of 145 degrees F.
-
You can use a meat thermometer to check. That temperature is for a good medium rare which is ideal for tender lamb chops.
-
When cooked, simply smear some of that fig rosemary butter right over the hot lamb loin chops. Watch as the butter melts and seeps into the lamb. SO GOOD! Serve over mashed potatoes.
Recipe Video
Recipe Notes
Lamb Loin Chops Recipe Tips
- Ask for American Lamb before buying. Using quality lamb will make a difference with any recipe, including this one.
- Have the lamb cold in the fridge until you begin the seasoning process. This will allow for a nice deep sear on the outside without overcooking the meat.
- Feel free to season the lamb with extra spices if you love a heavily spiced chop.
- It’s best to use a heavy duty cast iron for searing as it retains heat evenly.
- We love a butter sear, however you can use any neutral tasting oil.
- The fig and rosemary butter may be prepared up to 5 days in advance and stored in the fridge. You may alternatively freeze it for unto 3 months. This is a great butter to use for your veggies too!
- Storing Leftovers: Leftovers can be stored in air tight container for upto 5 days.
- To Reheat: While you can microwave the lamb loin chops for sure, we prefer another way. We wrap the chops in foil really well and either oven heat (350 degrees F for 10 mins) or air fry them (350 degrees F for 5 minutes).
What’s the difference between Lamb rib chops and lamb loin chops?
Lamb rib chops come from the rib, so the front of the sheep. Those chops feature a rib bone with a piece of meat attached at the end of it. The lamb loins are mainly from the waist, so the bone is centered. The loin has more meat.
Is Lamb Loin a tender cut?
Absolutely! The trick to really tender lamb loin chops is not to overcook them. Use the trick of keeping the meat cold before searing, and avoid overcooking them.
Do you have to marinade lamb?
Depending on the lamb cut and recipe, you may need a marinade. This is such a straight forward day recipe made with a small cut so you won’t need any marinade.
Love this Lamb Loin chops recipe, this is a delicious recipe, so easy to make. We love it. Thanks for sharing 🙂
I made these loin chops for dinner last night and they were delicious! Making them again for Easter!
I love lamb chops so much, and this one looks so good! Thank you so much for sharing this recipe, I am making it tonight 🙂
Just gave this sweet fig and rosemary lemon butter lamb a try and, the flavor is spot on! I love fig and never would have thought to use it in a lamb recipe.
These were delicious! I also made more of the compound butter so I can use it on other things.
They were so full of flavor and they came out amazing.
These lamb chops were so good and tender! My husband was so impressed!
My family loves lamb, so I made these loin chops for dinner last night. OMG were they delicious! So flavorful too!
What a beautiful and flavorful way to prepare lamb. Absolute perfection!
I made these lamb chops for my husband and I this weekend and absolutely loved them. We don’t eat lamb often, but may more often now!
Big fan of lamb here, so this was a great find. That fig butter is amazing, too! Gonna eat it with everything now.
This was such a delicious recipe! So much flavor and it was really approachable. Even for me, who doesn’t work with lamb often. Thank you!
These lamb chops came out so tender and flavorful, served with some beet greens and it was such a comforting meal.