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5.0 from 39 votes

Lamb Loin Chops

These Lamb Loin Chops are super tasty, tender, and succulent! The perfect lamb recipe for a special day, smeared in a sweet fig and rosemary butter. Follow the step by step and video below and make sure you try this delicious lamb recipe!

Prep Time
10 mins
Cook Time
10 mins
Servings: 3
Calories: 310 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

Rosemary Butter
  • 1 stick unsalted butter at room temperature
  • 2 dried figs
  • 2 sprigs rosemary fresh
  • Zest of 1 lemon
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon chilli flakes optional
  • 1 shallot
Lamb Loin Chops
  • 6 pieces lamb loin chops use American Lamb
  • 1/2 teaspoon salt and pepper or to taste
  • 1 teaspoon onion powder or 1 Tablespoon granulated onion flakes
  • 2 rosemary sprigs
  • butter for searing
  • Mashed Potatoes for serving
  • fresh figs optional

Notes

  • Ask for American Lamb before buying. Using quality lamb will make a difference with any recipe, including this one.
  • Have the lamb cold in the fridge until you begin the seasoning process. This will allow for a nice deep sear on the outside without overcooking the meat.
  • Feel free to season the lamb with extra spices if you love a heavily spiced chop.
  • It’s best to use a heavy duty cast iron for searing as it retains heat evenly. 
  • We love a butter sear, however you can use any neutral tasting oil. 
  • The fig and rosemary butter may be prepared up to 5 days in advance and stored in the fridge. You may alternatively freeze it for unto 3 months. This is a great butter to use for your veggies too!
  • Storing Leftovers: Leftovers can be stored in air tight container for upto 5 days. 
  • To Reheat: While you can microwave the lamb loin chops for sure, we prefer another way. We wrap the chops in foil really well and either oven heat (350 degrees F for 10 mins) or air fry them (350 degrees F for 5 minutes).
  • Lamb rib chops come from the rib, so the front of the sheep. Those chops feature a rib bone with a piece of meat attached at the end of it. The lamb loins are mainly from the waist, so the bone is centered. The loin has more meat. 
  • Absolutely! The trick to really tender lamb loin chops is not to overcook them. Use the trick of keeping the meat cold before searing, and avoid overcooking them. 
  • Depending on the lamb cut and recipe, you may need a marinade. This is such a straight forward day recipe made with a small cut so you won’t need any marinade. 
  • Ask for American Lamb before buying. Using quality lamb will make a difference with any recipe, including this one.
  • Have the lamb cold in the fridge until you begin the seasoning process. This will allow for a nice deep sear on the outside without overcooking the meat.
  • Feel free to season the lamb with extra spices if you love a heavily spiced chop.
  • It’s best to use a heavy duty cast iron for searing as it retains heat evenly. 
  • We love a butter sear, however you can use any neutral tasting oil. 
  • The fig and rosemary butter may be prepared up to 5 days in advance and stored in the fridge. You may alternatively freeze it for unto 3 months. This is a great butter to use for your veggies too!
  • Storing Leftovers: Leftovers can be stored in air tight container for upto 5 days. 
  • To Reheat: While you can microwave the lamb loin chops for sure, we prefer another way. We wrap the chops in foil really well and either oven heat (350 degrees F for 10 mins) or air fry them (350 degrees F for 5 minutes).
  • Lamb rib chops come from the rib, so the front of the sheep. Those chops feature a rib bone with a piece of meat attached at the end of it. The lamb loins are mainly from the waist, so the bone is centered. The loin has more meat. 
  • Absolutely! The trick to really tender lamb loin chops is not to overcook them. Use the trick of keeping the meat cold before searing, and avoid overcooking them. 
  • Depending on the lamb cut and recipe, you may need a marinade. This is such a straight forward day recipe made with a small cut so you won’t need any marinade.