Pan-Seared Lamb Loin Chops with Garlic Sauce
Pan-seared lamb loin chops with a creamy garlic sauce make a quick and easy midweek meal. The rich garlic sauce complements the rich lamb chops delivering a restaurant-quality dish in just 20 minutes at home.
Living in New Zealand, where lamb is widely available and part of the food culture, lamb chops are a popular midweek dinner in our and many other families.
Similar to pan-seared lamb shoulder chops, these loin chops cook in 6-8 minutes, depending on their thickness. A rich and creamy garlic sauce takes these humble chops to a restaurant-quality dish. Plus, loin chops are a budget-friendly alternative to more expensive fast-cooking lamb cuts such as grilled lamb cutlets or grilled lamb leg steaks.
Serve the creamy lamb chops with a simple side salad such as my Insalata Mista. The creamy garlic sauce is also delicious with pasta. Handmade pappardelle or store-bought longer pasta shapes are a great choice for the sauce to cling to.
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Lamb Loin Chops with Garlic Sauce
Ingredients
- 8 lamb loin chops
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp ground black pepper
Creamy Garlic Sauce
- 2 tbsp butter unsalted
- 4 garlic cloves minced
- 1 tbsp fresh thyme finely chopped
- 1 tbsp all-purpose flour
- 1/2 cup vegetable stock
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Pat-dry the lamb chops with a paper towel and cover them lightly all around with vegetable oil. Season them generously with salt and pepper.8 lamb loin chops, 1 tbsp vegetable oil, 1 tsp salt, 1/2 tsp ground black pepper
- Preheat a cast iron skillet or griddle on high heat. Once the skillet is very hot, add the seasoned lamb loin chops, making sure they have 3/4 inch gap in between to prevent the meat from stewing.
- Pan-sear them for 3 minutes on each side. Remove them from the skillet and let them rest on a plate covered with some aluminum foil while you prepare the sauce.
- To make the creamy garlic sauce, melt the butter in a small saucepan. Let it melt and add the minced garlic and finely chopped fresh thyme. Cook for 30 seconds until fragrant.2 tbsp butter, 4 garlic cloves, 1 tbsp fresh thyme
- Add the flour while stirring to create a roux. Cook for 1 minute while stirring continuously.1 tbsp all-purpose flour
- Pour in the vegetable stock while stirring to avoid any lumps. Bring it up to a simmer for 2-3 minutes. The sauce will thicken up during this time. Stir occasionally.1/2 cup vegetable stock
- Add the heavy cream and season with salt and freshly ground pepper to taste. Serve immediately with the pan-seared lamb loin chops.1/2 cup heavy cream, 1 tsp salt, 1/2 tsp ground black pepper
Notes
Nutrition
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Lamb loin chops – Lamb loin chops are tender, flavorful cuts from the lamb’s loin, similar to T-bone steaks, and cook quickly. You can also use lamb leg steaks or lamb shoulder chops for this quick and easy lamb recipe.
- Thyme – I recommend using fresh thyme but you can substitute it with 1 1/2 tsp of dried thyme.
- Garlic – Fresh cloves are best but you can use 2 tsp of garlic powder if needed.
- Cream – Heavy cream gives the sauce a rich taste and creamy consistency.
- Stock – Beef or vegetable stock both work well. For a stronger flavored sauce you can use homemade lamb stock as well.
Step-by-step visual instructions
See the recipe card for full information on the method.
Lightly cover the lamb chops with oil and season them generously.
Pan-sear the seasoned lamb loin chops in a hot skillet for 3-4 minutes on each side.
Cook the garlic and fresh thyme in melted butter for 30 seconds until fragrant.
Add flour to make a roux. Stir continuously to prevent lumps.
Add the heavy cream and season to taste.
Lamb chop temperature guide
Use a meat thermometer to get the chops right for you. To measure the internal temperature correctly, insert the thermometer horizontally into the thickest part of the chop, avoiding the bone.
- For medium-rare: 130-135°F (54-57°C)
- For medium: 140-145°F (60-63°C)
- For medium well: 150-155°F (66-68°C)
- For well done: 160°F (71°C) and above.
