Pan-Seared Lamb Loin Chops

Plate with seared lamb chops and serving tongs.

5 from 1 vote

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.

Prep Time30

Cook Time20

Total Time50

Course: Entree, Lamb

Cuisine: Mediterranean, Puerto Rican

Servings: servings

Calories: 344kcal

Author: Zoé Forestier

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

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 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.

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.

Nutrition