20-Min Lamb Loin Chops with Lemon and Thyme
Whip up juicy Lamb Loin Chops with Lemon and Thyme tonight! Our easy, pan-seared recipe is perfect for a fast, flavorful dinner that comes together in just 20 minutes. A simple pan sauce elevates this dish to gourmet status.
Ingredients
- 4 lamb loin chops (about 1-inch thick) approximately 1 lb total
- 2 tbsp olive oil divided
- 2 cloves garlic minced
- 1 tbsp fresh thyme leaves chopped, plus extra sprigs for garnish
- 1 lemon zested and juiced
- ½ tsp kosher salt
- ¼ tsp black pepper freshly ground
- 2 tbsp unsalted butter
- ¼ cup chicken broth or dry white wine
Instructions
- Pat the lamb loin chops completely dry with paper towels. In a small bowl, combine 1 tablespoon of olive oil, minced garlic, chopped thyme, lemon zest, kosher salt, and black pepper. Rub this mixture evenly over all sides of the lamb chops.
- Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, carefully place the lamb chops in the pan, ensuring not to overcrowd it. Cook for 3-4 minutes per side for medium-rare (135°F / 57°C), or until your desired level of doneness is reached.
- Transfer the seared chops to a plate and tent loosely with foil to rest for 5-7 minutes. This is a crucial step to keep them juicy.
- While the chops rest, reduce the heat under the skillet to medium. Add the butter to the pan. Once melted, pour in the chicken broth and the juice from the lemon. Scrape the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Simmer for 1-2 minutes until the sauce has slightly thickened.
- To serve, place the rested lamb chops on plates and drizzle the warm pan sauce over the top. Garnish with fresh thyme sprigs and lemon wedges if desired.
Notes
Chef's Tips: For the best crust, ensure your skillet is very hot before adding the lamb, and make sure the chops are patted completely dry.
Don't Skip the Rest: Allowing the lamb to rest after cooking is essential for the juices to redistribute, resulting in a tender, flavorful chop.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Don't Skip the Rest: Allowing the lamb to rest after cooking is essential for the juices to redistribute, resulting in a tender, flavorful chop.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
