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Close up of lamb loin chops seared and cooked, served with the fig rosemary butter and served over mashed potatoes

Lamb Loin Chops

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 butter. Follow the step by step and video below and make sure you try this delicious lamb recipe!
Course Main Course, Main Dish, Valentine's Day
Cuisine Mediterranean
Keyword Lamb Chops, lamb dinner, lamb loin, lamb loin chops, Lamb recipes, Valentine's Day
Prep Time 10 minutes
Cook Time 15 minutes
Servings 3
Calories 310 kcal
Author Mahy

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

  1. 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.
    The ingredients for the butter added in a food processor to make the rosemary butter
  2. Season the lamb generously on both sides with salt, pepper, onion powder and fresh rosemary.
    Lamb loin chops on a parchment paper seasoned on both sides with salt, pepper, onion flakes and fresh rosemary
  3. 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.
    One hand flipping the lamb loin chops in the pan to show the golden crust
  4. 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.
    Lamb loin chops flipped and golden on the top now cooking in the pan until ready
  5. You can use a meat thermometer to check. That temperature is for a good medium rare which is ideal for tender lamb chops.
    A hand using a spoon to spread some of the rosemary butter of each lamb loin chop and showing how the butter melts over the lamb
  6. 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.
    A hand cutting the lamb loin chops showing how perfectly cooked they are

Recipe Video

Recipe Notes

Lamb Loin Chops Recipe Tips

  1. Ask for American Lamb before buying. Using quality lamb will make a difference with any recipe, including this one.
  2. 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.
  3. Feel free to season the lamb with extra spices if you love a heavily spiced chop.
  4. It’s best to use a heavy duty cast iron for searing as it retains heat evenly. 
  5. We love a butter sear, however you can use any neutral tasting oil. 
  6. 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!
  7. Storing Leftovers: Leftovers can be stored in air tight container for upto 5 days. 
  8. 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. 

Nutrition Facts
Lamb Loin Chops
Amount Per Serving
Calories 310 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.4g3%
Trans Fat 0.01g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 2mg1%
Sodium 587mg26%
Potassium 80mg2%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 63IU1%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.