Pan-Seared Lamb Loin Chops, indulge in the rich and savory taste of perfectly seared chops. From the first bite, you'll experience a burst of flavor that will leave your taste buds wanting more. This post will show you the secrets to perfectly searing lamb chops or any similar cut of meat.
Lamb loin chops would be a delicious and elegant treat for your mom or mother figure this upcoming Mother's Day. Their juicy, tender texture and rich flavor make them perfect for a special occasion or a festive holiday feast. Whether grilled, roasted, or pan-seared, these succulent chops will impress your guests and leave a lasting impression. This recipe pairs well with my zucchini en escabeche as a ketogenic option or its equally delicious guineos en escabeche for a summer cookout meal, cauliflower yellow rice, or Arroz con gandules.
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Why this recipe works
- Easy: You will indulge in these delicious chops in less than 20 minutes. These little cuts of lamb cook quickly and pack a lot of flavors.
- Juicy: My cooking method for lamb chops always renders juicy, not dry, chops. Once you learn this method, you can utilize it on Pork chops and chicken thighs.
- Delicious: Lamb is quite a popular meat in the Mediterranean and Middle Eastern cultures. Lamb is typically seasoned with curries, cinnamon, nutmeg, or allspice. I am giving it my Puerto Rican twist with a light layer of Adobo.
Ingredients
If you can purchase your lamb from your local farmer, please do. You will taste the difference.
- Lamb Chops: Lamb loin chops have a distinct and robust flavor that is savory and slightly sweet. The meat is tender and juicy, with a rich, earthy taste that is often described as gamey. When cooked correctly, lamb loin chops have a delicate texture that complements their bold flavor, making them a favorite among meat lovers.
- Cumin: Cumin is a popular spice used to season lamb loin chops, adding a warm and earthy flavor with a slightly bitter and smoky undertone. The spice complements the bold flavor of lamb and enhances its natural sweetness, creating a well-balanced and delicious dish. When combined with other herbs and spices, such as garlic, rosemary, and paprika, cumin can elevate the taste of lamb loin chops to new heights, making it a staple in many lamb recipes.
- Adobo: Puerto Rican adobo is a flavorful blend of garlic, herbs, and spices commonly used in the Caribbean and Spanish descendant cultures to marinate and season meat. The seasoning can be adjusted to suit individual preferences. Some recipes include additional ingredients such as vinegar or citrus juice to add a tangy and acidic element. Overall, Puerto Rican adobo is a delicious and versatile seasoning that can add depth and complexity to lamb loin chops.
For a complete list of ingredients, please see the recipe card.
Variations/Substitutions
- Pork or Beef: The technique I used to cook the lamb loin chops can be used to cook other types of meat, including pork, beef, and chicken.
- Spices: Adjust your spices to make your lamb taste of a different region. Use cinnamon, nutmeg, and curries to transport your lamb to a land far away.
- Middle Eastern - add chili pepper flakes, curry, turmeric, cumin, coriander, cinnamon, nutmeg, and allspice to infuse the far east flavors.
- Herbs: Consider crusting your lamb with herbs such as parsley, rosemary, thyme, and mint. These herbs contain natural oils that will impregnate the meat with a floral bouquet in contrast to the game-like natural flavor of the lamb.
- Greek twist- use my adobo paste recipe, add lemon juice, oregano, parsley, and mint
Instructions
Preheat the oven to 350℉.
- Combine all spices in a bowl and mix thoroughly.
- Lightly sprinkle the chops with olive oil, then cover the lambs with seasoning, creating a crust. Let the lamb chops rest for at least 30 minutes at room temperature. If prepping the night before, refrigerate overnight, and remove from refrigerator at least 30 minutes before cooking.
- Heat a frying pan or skillet on the stove. You want it hot but not smoking for about 3-4 minutes. Add olive oil to coat the pan, and swirl the pan to cover it with oil—the option is to use a ghee and olive oil mixture to enhance the flavor.
- Place each lamb chop one at a time onto the pan. Here is the hardest part of the process. Do not touch the chops for the next two to three minutes!!! If you want that beautiful crispy sear, you MUST let it cook. Flip to raw side and place in the oven for 5 to 10 minutes, depending on doneness.
- After five to ten minutes, check for doneness. If you like your red meats rare do not place them in the oven, just remove them from heat and let rest. For medium-rare, five or six minutes would be enough. For medium leave oven up to 8 or 10 minutes, and well up to 12 to fifteen minutes. Once you pull them out of the oven allow the chops to rest for five minutes before serving and cutting into them.
Expert Tips
- Secrets to Searing:
- Have a Hot Pan: You may invest in a fancy surface thermometer, but your hands accurately tell you how hot your pan is without the expense. Be comfortable placing your hand hovering over the pan cooking surface to gauge the heat of the pan before adding oil, and feel for the heat it radiates. Please do not touch the pan itself. Another way of telling is the oil. The oil will ripple as it coats the bottom of the pan. You want the pan hot but not smokey. If the pan starts to smoke, set it aside, wait for it to cool, and start again.
- Do Not Touch It!!! Once the meat goes into the pan, please do not touch it. Allos the meat the cooked for a few minutes. If the meat gives you resistance when moving it, let it go a bit longer. Look for an opaque line from where the meat touches the pan towards the center of the meat. Once it reaches about a quarter, flip the meat.
- Marinating and Seasoning: I am using a dry rub method for my lamb loin chops, which I consider as seasoning. If using herbs, I would use extra virgin olive oil to help release the natural oils from the herbs and facilitate the flavors to infuse the meat. Either method, I would marinate or season for at least 30 minutes to an hour before cooking if I cannot do this step overnight or earlier in the day.
Recipes FAQ's
Most definitely. The only slight difference is the grill marks. To get the beautiful diamond sear while grilling, allow the meat to sear for a few minutes, then grab the meat with thongs and turn the meat 90 degrees. Use the grill rods as a marker if you would like.
Cook for 2-3 minutes per side until brown. Transfer to the oven and cook for at least 7 to 10 minutes for rare, 12 to 15 minutes for medium, and 20-22 minutes for well done. Remove from the oven, let the chops rest in the pan for 5 minutes, then serve.
Bold herbs and spices like nutmeg, cayenne, chili powder, coriander, cumin, garlic powder, mustard powder, onion powder, and paprika are among the spices that complement the rich flavor of lamb chops. These earthy herbs and spices can add depth and complexity to the dish, while chopped oregano, basil, sage, or mint can enhance the flavor even further. For a punch of flavor, spices such as coriander, cumin, garlic powder, onion powder, cayenne, chili powder, mustard powder, or paprika can be used.
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📖 Recipe
Pan-Seared Lamb Loin Chops
Ingredients
- 1 Pack Lamb Loin Chops
- 2 tablespoon Olive OIl
- 2 teaspoon Salt I used pink Himalayan salt, if you use table salt, use 1 teaspoon to a pinch
- 1 teaspoon Ground Pepper already ground is just as good
- 1 teaspoon Cumin
- 1 teaspoon Spanish Paprika
- 1 tablespoon Adobo Loisa
- 1 tablespoon Sazon Loisa
Instructions
- Preheat the oven to roast at 350℉ if you like your lamb chops well done.
- Combine all spices in a bowl and mix thoroughly.
- Lightly sprinkle the chops with olive oil, then cover the lambs with seasoning, creating a crust. Let the lamb chops rest for at least 30 minutes at room temperature. If prepping the night before, refrigerate overnight, and remove from refrigerator at least 30 minutes before cooking.
- Heat a frying pan or skillet on the stove. You want it hot but not smoking for about 3-4 minutes. Add olive oil to coat the pan, and swirl the pan to cover it with oil—the option is to use a ghee and olive oil mixture to enhance the flavor.
- Place each lamb chop one at a time onto the pan. Here is the hardest part of the process. Do not touch the chops for the next two to three minutes!!! If you want that beautiful crispy sear, you MUST let it cook. Flip to raw side and place in the oven for 5 to 10 minutes, depending on doneness.
- After five to ten minutes, check for doneness. If you like your red meats rare, do not place them in the oven, just remove them from the heat and let them rest. For medium-rare, five or six minutes would be enough. For medium leave oven up to 8 or 10 minutes, and well up to 12 to fifteen minutes. Once you pull them out of the oven allow the chops to rest for five minutes before serving and cutting into them.
Notes
- Have a Hot Pan: You may invest in a fancy surface thermometer, but your hands accurately tell you how hot your pan is without the expense. Be comfortable placing your hand hovering over the pan cooking surface to gauge the heat of the pan before adding oil, and feel for the heat it radiates. Please do not touch the pan itself. Another way of telling is the oil. The oil will ripple as it coats the bottom of the pan. You want the pan hot but not smokey. If the pan starts to smoke, set it aside, wait for it to cool, and start again.
- Do Not Touch It!!! Once the meat goes into the pan, please do not touch it. Allos the meat the cook for a few minutes. If the meat gives you resistance when moving it, let it go a bit longer. Look for an opaque line from where the meat touches the pan towards the center of the meat. Once it reaches about a quarter, flip the meat.