Pan-Seared Lamb Loin Chops With Garlic Sauce

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 that 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.

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.

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.

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.

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