Lamb Loin Chops with Garlic Sauce
Pan-seared lamb loin chops with a creamy garlic sauce make a quick and easy midweek meal. Make this restaurant-quality lamb dish at home in just 20 minutes.
Servings: 8 servings
Calories: 449kcal
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
Storage tips: Cooked lamb chops and garlic sauce can be stored in an airtight container in the refrigerator for 3 days. I suggest storing the sauce and chops in separate containers. I don't recommend freezing them.
Rest the lamb: Make the sauce while resting the lamb and both will be ready at the same time.
Stir continuously: When making a roux-based sauce, make sure to stir it continuously with a whisk to prevent any lumps.
Nutrition
Calories: 449kcal | Carbohydrates: 2g | Protein: 19g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 730mg | Potassium: 273mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg
