Lamb Loin Chops – Perfectly seared outside and tender and juicy inside, these lamb loin chops are insanely rich and succulent. Plus, the herby sauce they cook in is spectacular. This is the perfect dish for a stay-in date night or a special treat for the whole family. 🤩
Serving up lamb chops intimidates many people since they can be a little pricey and have a strong flavor. But if you know how to cook lamb, that gamey flavor becomes very mild, and the meat is really enjoyable. In addition, if you cook lamb at home, you’ll pay way less than ordering it at a fancy restaurant.
Lamb is also surprisingly easy to prepare. After a little searing, these chops go straight in the oven with a delicious red gravy-like sauce and some tasty veggies. It cooks up fast and comes out fork-tender to boot. My point? Don’t let lamb chops intimidate you! You’ve got this! 😉
What’s the Best Way to Cook Lamb Loin Chops?
While grilled and pan-fried lamb is scrumptious, I love this lamb loin chop recipe because it’s pretty much fail-safe. After searing the lamb chops and then whipping up the sauce in the same pan (also ridiculously easy), we’ll slowly braise them in the oven. The result is a saucy dish and chops guaranteed to be fall-off-the-bone tender. Truly, there’s not much that can go wrong here. 😅
Recipe Ingredients
- Lamb Loin Chops – These mouthwatering chops are a prized cut of lamb and the star of our show. Loin chops look like mini T-bone steaks, not lollipop-style rib chops.
- Veggies – Celery, onion, carrot, and minced garlic add wonderful flavors and textures to our dish.
- Seasonings – We’re using herbs galore for the win in this recipe! Plenty of rosemary and thyme complement these lamb chops just beautifully. 🫶
- Sauce – Tomato paste, dry red wine, Worcestershire sauce, and beef broth make a delectable sauce to slowly roast the chops in.
How to Make Lamb Loin Chops
Sear the Lamb
- Season your lamb loin chops with salt and pepper. Set aside. (Photo 1)
- Heat Oil – Heat the oil in a large cast-iron or Dutch oven over medium-high heat.
- Sear the chops in the hot oil, turning to brown on all sides. Remove and set aside. (Photos 2-3)
The Sauce
- Saute Veggies – Add the celery, garlic, thyme, rosemary, onion, and bay leaf to the same pan. Cook, stirring frequently, until the onion wilt and lightly brown. Next, add carrots and tomato paste and continue stirring for about a minute. (Photos 4-7)
- Add the Liquids – Finally, pour in the wine and stock, followed by Worcestershire sauce and beef bouillon powder. Lightly season with salt and pepper because you can adjust the salt halfway through cooking. (Photos 8)
Braise
- To the Oven – Return the lamb loin chops to the pot, bring the liquid to a boil, then cover with the lid and place in the oven. (Photo 9)
- Breathe – Allow the lamb to braise slowly for two hours or until it’s tender and succulent. Check on it once or twice while braising. Add more stock if needed and adjust seasonings to taste. (Photo 10)
- Serve – Turn the oven off, remove from heat, throw out the bay leaf, and serve.
Recipe Variations
- You can braise lamb shanks the same way for a more economical meal.
- Swap lamb for beef. This recipe was thought out for lamb loin chops, but the same process would work well with many beef cuts.
Tips and Tricks
- Go easy on the salt at the beginning of this recipe because the beef bouillon may add some extra saltiness. About halfway through the cooking, give the sauce a taste test and add more salt if needed.
- A couple of things about searing you should know so that you get that nice brown crust on the outside of your chops. First, make sure the pan and oil are hot before adding the lamb chops. If the oil is shimmering, getting a nice sear on each side will only take a few minutes. Plan on 2-4 minutes for each side. The temperature of your oven is also essential, so get your oven good and hot before putting your lamb loin chops in.
Make-Ahead Instructions
You could make this recipe ahead, but why? These guys are best hot out of the oven (with 10 minutes of rest time). However, you can season them a day ahead of time, then bring them back to room temperature before searing and baking them.
Serving and Storage Instructions
Serve piping hot lamb loin chops straight out of the oven on a warm bed of rice or mashed potatoes, and you’re good to go.
Store leftover lamb loin chops in the fridge for up to four days in a sealable container and then reheat them in a 300℉/150℃ oven.
You can also freeze them in airtight containers for three months. Simply thaw them in the fridge the night before you’re ready to reheat them in the oven.
FAQs
Depends on your appetite (and the size of the chops). One lamb loin chop per person is usually enough of this rich meat, especially if you have lots of sides, but if you’re inviting guests with big appetites, then two per person will be plenty.
Braising uses moist and dry heat, while roasting uses only dry heat. Since we’re cooking these lamb chops in a sauce, technically, they’re braised.
As a rule, you cook lamb until an instant-read thermometer reads 145℉/63℃ for medium rare, 160℉/70℃ for medium, and 170℉/77℃ for well done. However, you don’t need to worry about temperatures in this recipe since we’re braising them low and slow. They’ll be tender and well done after two hours in the oven. I told you, it’s a fail-safe recipe! 😆
What to Serve With Lamb Loin Chops
Lamb loin chops go well with many sides. Turnip greens are excellent flavor companions to lamb, as are bacon-wrapped asparagus, collard greens, and sauteed Brussels sprouts.
I also serve these chops with seasoned rice or green beans and potatoes. They are ideal for drizzling with the sauce the chops braise in. Oh! And don’t forget a glass of dry red wine with these chops. That’s what I call a perfect meal. 😍
More Fabulous Lamb Recipes to Try
Conclusion
Get ready to get fancy with these five-star braised lamb loin chops. They’re super easy and taste absolutely amazing! Have you made this recipe? If so, please share your fave tips and techniques below. I always love hearing from my fellow home cooks and foodies. ✌️
Watch How to Make It
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Lamb Loin Chops
Ingredients
- 8-9 bone-in lamb loin chops, about 1-inch thick
- Salt and pepper to taste
- 2 tablespoons cooking oil
- 2 large stalks celery, chopped (about ½ cup)
- 1 tablespoon garlic, minced
- 2 teaspoons rosemary, minced
- 2 teaspoons thyme, minced
- 1 large onion, diced
- 2 bay leaves
- 1 large carrot (peeled and diced)
- 2 tablespoons tomato paste
- 1 cup dry red wine (or sub with extra beef broth)
- 1 tablespoon Worcestershire sauce
- 1-2 teaspoons beef bouillon powder (optional)
- 2-3 cups beef broth (or water)
- Salt and pepper to taste
Instructions
- Season chops with salt and pepper. Set aside.
- Heat your oil over medium-high heat in a large cast-iron or Dutch oven. Sear the lamb loin chops in the hot oil, turning to brown on all sides. Remove and set aside.
- Add the celery, garlic, thyme, rosemary, onion, bay leaf, and tomato paste to the same pan. Cook, stirring frequently, until the onions are wilted and lightly browned. Add carrots and tomato paste and continue stirring for about a minute.
- Pour in wine and stock, followed by Worcestershire sauce and beef bouillon powder. Lightly season with salt and pepper. Remember, you can adjust the salt as you go halfway through cooking.
- Return lamb loins to the pot, bring to a boil, then cover with the lid and place in the oven. Braise slowly at 275-300℉/135-150℃ for 2 hours or until the lamb is tender and succulent. Check on the lamb loin once or twice, adding more stock if needed. Adjust seasonings to taste.
- Turn the oven off, remove from heat, throw out the bay leaf, and serve.
Tips & Notes:
- Go easy on the salt at the beginning of this recipe because the beef bouillon may add some extra saltiness. About halfway through the cooking, give the sauce a taste test and add more salt if needed.
- A couple of things about searing you should know so that you get that nice brown crust on the outside of your chops. First, make sure the pan and oil are hot before adding the chops. If the oil is shimmering, getting a nice sear on each side will only take a few minutes. Plan on 2-4 minutes for each side. The temperature of your oven is also essential, so get your oven good and hot before putting your lamb loin chops in.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Chris says
Made this for two – four nice meaty chops. Everything else scaled 1/2
Accompanied with ricotta mashed potatoes and sweet peas. The braising liquid was incredible over everything!
OMG
Imma says
Amazing! Thanks so much for sharing the sides you served. I’m so happy you loved it.
Aracelis says
Don’t know what happened cause l followed your recipe to the tee.But along the way the lamb loin lost its taste ? The lamb tasted like l just seared it without salt it just tasted like lamb not seasoned at all.I’ve done many of your recipes and this didn’t work for me.
Imma says
I’m so sorry to hear that. Salt is probably one of the hardest seasonings to calculate. It may be that it just needed a little more.
Lorraine says
Sounds great. I will have to make this. In step 3 it adds the tomato paste two times. Is that correct? If so is it 1 tablespoon at a time.
ImmaculateBites says
Hi Lorraine,
I apologize for the confusion in the recipe. You should add the tomato paste just once to deepen the flavor and color and it is two tablespoons of tomato paste.
Thank you for catching that mistake, and I appreciate the opportunity to clarify. I hope you enjoy making the dish! ✨
Eric Gaul says
I made this tonight, and WOW, it’s incredible! I made one small change and that was to strain off the braising liquid at the end and reduced it down a bit, added a little butter to round it out, then nestled the lamb back into it for serving. My family raved about it. Will for sure be making again! Thanks for a great addition to our dinner rotation!
ImmaculateBites says
Great!! Thanks so much for the suggestions.
Edith B says
This was excellent! My first time cooking lamb, even the picky eater of the family enjoyed it. My oven is out of order so finished cooking in a Dutch oven on the stove and it was perfect. Thank you!
ImmaculateBites says
That’s fantastic to hear! Cooking lamb for the first time can be a bit intimidating, so kudos to you for taking the plunge—and even winning over the picky eater in the family!
Hi Edith,
Adapting the cooking method to a Dutch oven on the stove is a great example of culinary resourcefulness. Dutch ovens are excellent for even heat distribution, making them a perfect alternative when an oven is out of commission.
Thank you for sharing your experience and your creative solution to the oven issue. I’m thrilled the recipe was a hit, and I hope this inspires you to try more new dishes in the future. Happy cooking! ️✨
Ali says
Dang this was delicious! Pretty easy too! I halved it caus it was just for 2 of us. Took it out in about an hour and a half and it was perfect, falling off the bone. Yum.
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Liz says
This was delicious! Hearty and really complimented the lamb. I paired it with rice and it was tender and flavorful! Will definitely save to make again. I didn’t have the beef bullion cubes and used chicken stock but I thought it was excellent.
Imma says
Thank you, . Stay tuned for more amazing recipes.
Jackie says
What do you set the oven on?
Imma says
To braise, 275-300℉ works best. I’ll add that to the recipe. Thanks:heart_eyes:
Tony S says
Please advise on oven temp for these lamb chops as I cannot see it. Thanks
ImmaculateBites says
HiTony!
It is 275-300℉/135-150℃.
Crystal F. says
Two days ago I passed up on buying some lamb loin chops because I didn’t know how to cook them. Now here you go with a delicious looking recipe. I will have to go back to the store to pick up some chops. Thank you for sharing!
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Jodee Schumacher Schumacher says
Have you ever done this recipe in a slow cooker?
Imma says
I have not, but don’t see why it would be great. If you do so, please let me know how it went.