Imagine cutting into a perfectly cooked lamb loin chop, where the exterior is beautifully caramelized and the inside remains tender and juicy. This Mediterranean-inspired recipe transforms simple ingredients into a restaurant-quality dish that will have your dinner guests wondering if a professional chef secretly stepped into your kitchen. Whether you're looking to impress a special someone or treat yourself to a luxurious meal, these garlic-infused lamb loin chops are about to become your new culinary obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 4 lamb loin chops
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh rosemary for garnish
Instructions
- Remove lamb loin chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat lamb chops dry with paper towels to remove excess moisture, which helps achieve better browning and caramelization.
- Season both sides of the lamb chops generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Mince garlic cloves finely, creating a uniform and aromatic mixture that will infuse the lamb with flavor.
- Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until the oil shimmers and is just about to smoke.
- Carefully place lamb chops in the hot skillet, ensuring they are not overcrowded to allow proper searing and browning.
- Cook lamb chops for approximately 3-4 minutes on the first side, developing a golden-brown crust.
- Add minced garlic to the pan during the last minute of cooking on the first side, allowing it to become fragrant but not burnt.
- Flip lamb chops and cook for an additional 3-4 minutes on the second side, aiming for medium-rare doneness (internal temperature of 135°F).
- Remove lamb chops from the skillet and let them rest on a cutting board for 5-7 minutes, allowing juices to redistribute.
- Garnish with fresh rosemary leaves and serve immediately, drizzling any remaining pan juices over the chops.
Tips
- Temperature is Key: Always let your lamb chops sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Moisture Management: Thoroughly pat the lamb chops dry before seasoning. This crucial step helps achieve that coveted golden-brown crust.
- High Heat Technique: Use a heavy-bottomed skillet or cast-iron pan and heat it until the oil just starts to shimmer for the perfect sear.
- Don't Overcrowd: Give each lamb chop breathing room in the pan to promote proper browning and prevent steaming.
- Timing Matters: For medium-rare, aim for 3-4 minutes per side and use a meat thermometer to check the internal temperature reaches 135°F.
- Resting is Crucial: Allow the lamb chops to rest for 5-7 minutes after cooking to let the juices redistribute, ensuring maximum tenderness.
- Garlic Timing: Add minced garlic in the last minute of cooking to prevent burning while releasing its aromatic flavors.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 110mg
