Opting for the right pan is essential to properly; searing lamb loin chops. A heavy-duty (ideally cast iron) skillet retains and distributes heat well so you can achieve the ultimate sear. Things may not get the same level of caramelization and texture on non-stick pans. Again, you want to use a pan that fits the quantity of lamb loin chops without crowding, so that they bubble away more evenly.
Choosing good lamb loin chops is the other key factor. Choose fresh, well-marbled chops that are similar in size. This helps them cook evenly to ensure a tender, juicy result. Choose loin chops that are deep red in color and have some creamy white fat — the fat adds flavor and moisture.
Required spices and oils are also a big part. So use a high smoke point oil, which canola or grapeseed oil would work to not burn at high heat. Key seasonings are kosher salt and freshly ground black pepper. You may want to kick the flavor up a notch with a few slivers of minced garlic or sprigs of fresh rosemary or thyme. These have a classic, aromatic profile that works well with the deep flavor of lamb.
Prepping the Lamb Loin Chops
And trimming excess fat from the lamb loin chops will reduce flareups in the pan, and create a cleaner, more polished entrée. Trim off any thick hunks of fat but leave a thin layer to keep the meat flavorful and moist.
A well-seasoned chop is all about generously salting the meat. Pat the loin chops dry with paper towels to get rid of excess moisture, then season both sides liberally with kosher salt and freshly ground black pepper. For more flavor, rub the meat with minced garlic and fresh herbs, and let the seasonings sink in.
Allowing your meat to rest at room temperature for 20-30 minutes before cooking is often an overlooked step but it’s vital for cooking evenly. It also allows the seasoning to get deeper into the meat, adding to the overall flavor.
Perfect Searing Technique
The most important thing when searing lamb loin chops is probably making sure the pan is good and hot. Heat the pan on medium-high until piping hot. A very hot pan gets that thick, brown, caramelized crust, and it won’t overcook the inside. To test the heat, drizzle a few drops of water onto the pan; if they hiss and evaporate immediately, the pan is hot enough.
Part of that is positioning the lamb in the pan correctly; it’s key to getting an even sear. Once the pan gets hot, you add just a thin layer of oil, then gently add your seasoned lamb chops (not too crowded). Crowding the pan steams rather than sears the meat. Give the chops time to cook undisturbed for 3-4 minutes per side to achieve good rich, golden-brown crust. Don’t be tempted to turn the meat too early; it stops the crust from forming.
There’s a good bit of timing and temperature control that goes into making the perfect sear. Just to avoid burning, make sure to regulate the fire well and keep cooking it thoroughly. More time may be required depending on thickness. The goal is a nice brown crust on the outside and an internal temperature of 135 degrees for medium-rare to 145 degrees for medium.
Finishing Touches and Serving
For perfectly cooked lamb loin chops, checking the internal temperature is essential. Use an instant-read thermometer, and cook to avoid over or under-cooking. Spike it in the thickest spot of the chop without hitting the bone, and until you reach 140 for medium-rare or to your liking.
Letting the cooked chops rest is key to juiciness and flavor.” Move chops to a plate and cover loosely with aluminum foil; let rest for about 5 minutes. The resting time encourages the juices to carry back into the meat, making the chop more tender and flavorful.
Serving suggestions and pairings take the dish gourmet. Think of classic pairings like a night of red wine reduction sauce, mint pesto or garlic butter. Serve with sides of roasted vegetables, creamy mashed potatoes, or a fresh mixed green salad to round out the rich flavors of the lamb! A full-bodied red wine like a Cabernet Sauvignon or Shiraz would work great with the savory chops and complement the overall meal.