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Best Lamb Loin Chops in a Skillet

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This lamb loin chops recipe is delicious, easy to prepare, and a wallet-friendly option when looking for fancy dinner ideas. Lamb loin chops cook quick on the stove top, so serve chops with side dishes that cook up quickly as well; it will make for a memorable meal with minimal effort in the kitchen. A little fresh rosemary and garlic elevate this recipe to tasty heights, so give this simple loin chop dish a try and let me know what you think.
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I like to use an affordable Lodge Cast Iron Skillet, check current prices on Amazon using our affiliate link

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Ingredients for Lamb Loin Chop Recipe

1 lb. LAMB LOIN CHOPS
8-10 cloves GARLIC freshly chopped
1 Tbsp fresh ROSEMARY minced
2-3 Tbsp BUTTER
SALT and PEPPER to taste
OIL for cooking

How to Cook Lamb Loin Chops

Take the loin chops out of the fridge an hour prior to cooking.
Season both sides of the lamb to taste with salt and pepper.
I like to cook lamb loin chops on the stove top in a heavy bottomed skillet. Heat the skillet on medium high heat until hot. I like to use an affordable Lodge Cast Iron Skillet, check current prices on Amazon using our affiliate link
Add oil to the skillet, and then place chops in the pan, but do not crowd the skillet. The chops should sizzle when they hit the pan. You want a hot skillet to seal in the flavor.
Leave chops alone to cook 2-3 minutes before turning. You can adjust this cooking time depending on personal taste and the size of the chops. This is the time I like to use for 1” chops.
After 2-3 minutes, turn the chops. Use tongs or a method of turning that does not puncture the meat, because you don’t want to release the juices and flavor.
Cook for another 2 minutes, then cut off the heat.
Add butter to the skillet, then finely chopped garlic and rosemary to the melted butter.
Tilt the skillet to pool the butter, then baste the chops with garlic, rosemary, and butter.
Remove the chops from the pan to a plate, then allow them to rest for 7-10 minutes.

That’s it! Serve with your favorite sides for a decadent, fancy lamb dinner.

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Written by The Chef's Circle

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