Meaty and tender, thick cut lamb loin chops are a popular choice for a special meal. Because they are so tender, loin chops can be prepared using a variety of methods. Whichever way you choose -- seared and broiled are especially straightforward -- the chops will prove a succulent and well-received dish at your family’s dinner table.
Prepare the chops by seasoning with your favorite herbs and spices, or by using a marinade. Whichever you use, coat the chops with the mixture and allow to sit in the refrigerator -- covered -- for 30 minutes to 4 hours. Allow the chops to sit out at room temperature 20 minutes prior to cooking. The chops will get a more even sear if they are closer to room temperature.
Heat the olive oil in the skillet over medium-high heat. You may use canola or vegetable oil, but olive oil works especially well with lamb. When the oil is hot, carefully place the chops in the pan and cook to the desired doneness, turning once during the cooking time.
Cook until the lamb has reached desired doneness, approximately 10 to 14 minutes. To check the temperature, pick up the chop with a pair of tongs. Turn the chop so the side is facing out, and insert an instant read thermometer into the center. 130 degrees Fahrenheit indicates a chop that is medium-rare, 140 degrees F. indicated medium. Lamb may be consumed medium-rare, medium, or well-done -- though anything over medium will yield a less tender and juicy chop.
Remove the chops from the pan and serve with your family’s favorite accompaniments, such as roasted potatoes and a green salad.
Broil for Easy Clean-Up
Coat the chops lightly with olive oil. Season or marinate the chops, and place in the refrigerator, covered, for 30 minutes to 4 hours. Take the chops out of the refrigerator 20 minutes prior to cooking.
Position an oven rack approximately 6 inches from the broiler in your oven. Arrange the chops on a baking sheet or pan lined with foil. Place the pan on the rack and broil the chops. Once the chops are well browned, which should take 6 to 8 minutes, turn them over and continue to broil another 3 to 4 minutes, or until the chops have reached the desired doneness.
Remove the chops from the oven to check the temperature. Insert an instant read thermometer into the center of the chop, 130 degrees F. indicates medium rare. For medium, broil until the temperature reaches 140 degrees F. Do not leave the thermometer in the chop while it continues to broil.
Serve the chops with rice, potatoes, or another of your family’s favorite side dishes. Mediterranean flavors pair especially well with lamb chops, so why not try couscous?
An educator since 1998, Catherine Misener started her writing career in 2009. Her work has appeared in "NW Kids," "The Oregonian" and "Vancouver Family Magazine." She holds a Bachelor of Arts from St. Mary’s University and a Master of Arts from the University of Michigan. After working in the food industry for years, she opened a small batch bakery.
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