Cast Iron Lamb Chops: Indulge in the rich and savory taste of perfectly seared chops. In this recipe, we use Adobo to create a Puerto Rican-forward flavor that will make you ask for more.
Lamb loin chops cooked in a cast-iron pan make a delicious, elegant treat for any special occasion, yet they are easy enough as a weeknight meal. 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 with 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'll enjoy these delicious chops in under 20 minutes. These little cuts of lamb cook quickly and pack a lot of flavor.
- Juicy: My lamb chop cooking method always yields 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 chops also works for other meats, including pork, beef, and chicken. I use a bit more oil for my Chuletas Fritas, but the method stays the same.
- Spices: Adjust your
spices to make your lamb taste as if it came from a different region. Use cinnamon, nutmeg, and curry to transport your lamb to a faraway land.- 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
How to make Cast-Iron Lamb Chops
Preheat the oven to 350℉.
- Combine all
spices in a bowl and mix thoroughly.
- Lightly sprinkle the chops with olive oil, then cover with seasoning to form 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 the 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 and swirl to coat the pan. You can also use a ghee and olive oil mixture to enhance the flavor.
- Place each lamb chop onto the pan, one at a time. 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 the raw side and roast for 7 to 10 minutes, depending on doneness.
- After five to ten minutes, check for doneness. If you like your red meat rare, don't put it in the oven. You want to remove the meat about five degrees below what you are aiming for. Residual heat will carry over, which could turn a medium-rare into a medium if you don't account for it. Insert the thermometer in the thickest part of the chop without touching the bone and hold for 15 seconds. Once you reach your desired temp, remove it from the heat and let it rest for 5 to 10 minutes so the meat can relax and the juices can redistribute.
Doneness temps
The best way to cook meat is to use a thermometer. Here is a quick chart of doneness and the temperatures related to them for beef, veal, and lamb:
- Rare: Cool to warm, bright red center. Very soft and tender. 120-130℉/49-54℃.
- Medium-rare: Warm, dark pink or red center. Soft with slight resistance. 130-135℉/54-57℃.
- Medium: Hot, thick pink center. Firm and springy. 135-145℉/57-63℃.
- Medium-well: Mostly gray-brown with a faint, narrow strip of pale pink in the middle. Firm. 145-155℉/63-68℃.
- Well: Uniform gray-brown from edge to edge, with no pink remaining. Completely firm and dry. 155℉ and above/68℃ and above.
Only practice will teach you how to cook meats without a thermometer, but keep in mind that each cut is different and each protein cooks differently. A good cooking thermometer will take away the guesswork and provide you with a great meal each time.
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
Can the pan-searing method be used on a grill?
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.
How long does it take to cook lamb loin chops?
Sear for 2-3 minutes, then flip and transfer to the oven and cook for at least 7 to 10 minutes for medium-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.
What seasonings go well with Lamb chops?
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.
More Beef, Lamb, and Pork Recipes
- Biftec Encebollado (Puerto Rican Steak and Onions)
- Sancocho, Puerto Rican Stew
- Chuletas Fritas, Puerto Rican Fried Pork Chops
- Puerto Rican-Style Dutch-Oven Corned Beef
See more Beef, Lamb, and Pork →
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📖 Recipe
Cast Iron Lamb Chops
Cast Iron Lamb Chops: Indulge in the rich and savory taste of perfectly seared chops. In this recipe, we use Adobo to create a Puerto Rican-forward flavor that will make you ask for more.
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
Marinating and Seasoning: I use a dry rub for my lamb loin chops, which I consider seasoning. If using herbs, I would use extra virgin olive oil to help release the natural oils from the herbs and facilitate the flavors infusing 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.
Secrets to Searing:
- Have a Hot Pan: You may invest in a fancy surface thermometer, but your hands can accurately tell you how hot your pan is without the expense. Be comfortable hovering your hand over the pan's cooking surface to gauge the heat before adding oil, and feel the heat it radiates. Please do not touch the pan itself. Another way to tell is by the oil. The oil will ripple as it coats the bottom of the pan. You want the pan hot but not smoky. 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. Allow the meat to 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.
Nutrition
Serving: 2chopsCalories: 86kcalCarbohydrates: 3gNet Carbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 0.2mgSodium: 1937mgPotassium: 60mgFiber: 1gSugar: 0.2gVitamin A: 265IUVitamin C: 0.3mgCalcium: 16mgIron: 1mgPhosphorus: 15mg
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