How to Cook Lamb Loin Chops
Bringing you another recipe of lamb loin chops that is well seared from outside and juicy and perfectly cooked from inside. Lamb is one of our family favorite proteins because of it’s rich flavor and easy to cook property.
This recipe might looks fancy but is super easy to make with simple seasoning. I cooked them on stovetop but you can easily bake or grill them. Do give this simplest recipe a try and let me know your feedback in comments.
How to serve these lamb chops?
Serve with pasta salad, avocado salad, steak fries, garlic sauce and steak sauce. Sprinkle with freshly ground black pepper before serving. This black pepper grinder is my absolute favorite.
How can you store these lamb chops?
- The leftovers can be stored for later use in refrigerator up to 3 days or in the freezer up to 2 months in freezer bag or airtight container.
- You can even marinate them in advance and store in fridge up to 2 days or in freezer up to 2 months in a sealed container. Be sure to thaw them out in the fridge and then cook them off according to the instructions below.
What cuts of lamb to select?
You can cook any kind of lamb chops with this recipe. Rib chops, shoulder chops, sirloin chops or the whole rack of rib can be easily cooked using this recipe.
Recipe Notes:
- Pat the chops dry with paper towel before seasoning them.
- I didn’t remove the extra layer of fat but if you don’t like them fatty then trim the excess fat from the edges of the chops.
- Overcooking the chops will just make them tough so make sure not to overdo.
- Cooking time may vary depending upon the type of chop you are using.
- You can also use grill pan to cook them or grill them on charcoal grill or bake them in the oven.
- Feel free to adapt the recipe by adding the spices and herbs of your choice.
Video Instructions:
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