Tossed in a buttery herb sauce, this tender Lamb Loin Recipe is simple enough for a busy weeknight yet delicious enough to serve to guests, too. It’s a savory, versatile dish the whole family will love.
You don’t need to head out to a fancy restaurant to enjoy a flavorful piece of lamb. This simple recipe is beginner-chef-friendly and, we promise, it’s better than the fanciest place in town.
So What Is A Lamb Loin Exactly?
This cut of meat is taken from the waist of the lamb and doesn’t have the signature rib bone you’ll see on lamb chops. It looks like a mini T-bone steak. It’s flavorful and tender.
What Does Lamb Loin Taste Like?
This cut has a stronger taste and a tender texture. It does have a generous amount of fat which flavors the meat quite a bit more, so the taste is more intense than lamb chops.
Ingredients You’ll Need
- lamb loin
- salt and pepper
- olive oil
- butter
- garlic cloves
- thyme
- rosemary
(Note: Full recipe is at the bottom of the post)
How to Cook Lamb Loin
Step 1: Sean the Lamb
- Pat meat dry with paper towels.
- Season both sides with salt and pepper.
Step 2: Sear the Lamb Loin
- Heat oil in a pan over medium-high heat. Brown the lamb on both sides, about 2 to 3 minutes per side.
- Reduce to medium-low heat and toss in butter, garlic, thyme, and rosemary.
- Cook for an additional 10 minutes or until an instant-read thermometer reads 145°F.
Tips and Tricks for the Best Tender Lamb Loin Chops
- Allow lamb chops to sit at room temperature for 15 to 20 minutes before cooking so that the exterior won’t be burnt when the middle is properly cooked.
- Pat the meat dry and season well before searing.
- Leave space between each chop on the skillet so they cook evenly. Do not overcrowd the pan.
Lamb Loin Doneness and Temperatures
The taste is best when cooked to a medium-rare level, but you can follow the chart below for your cooking preference.
- Rare: 140°F
- Medium-rare: 145°F
- Medium: 150°F
- Medium-well: 155°F
- Well-done: 160°F+
How Do You Know When Lamb Loin is Done Cooking?
An instant-read thermometer inserted into the thickest part of the meat will provide the most accurate reading.
How to Serve Lamb Loin
Serve alongside creamy mashed potatoes or herb-roasted potatoes. Steamed or air-fried vegetables also make an excellent accompaniment to lamb loin.
How to Store Leftover Lamb Loin Chops
Store leftovers in an airtight container in the fridge for up to 5 days. This will prevent them from drying out.
How to Reheat Lamb Loin
The best way to reheat this cut of meat is in the oven. Place them on a baking dish and cover them with aluminum foil. Cook at 300°F for 10 minutes, until warmed all the way through.
FAQ about Lamb Loin
What Is Lamb Loin Good For?
This cut is ideal for roasting since it has a generous layer of fat around it. Be careful not to overcook or it will be tough and chewy. It’s best when the center is slightly pink.
Why Are My Lamb Loin Chops Tough?
Lamb chops should be tender and juicy when they are done. If they are tough and chewy, they were likely overcooked at high heat. Lowering the temperature is the safest bet when cooking lamb loin.
Is It Safe to Eat Lamb Loin When It’s Pink In the Middle?
Yes, lamb that is slightly pink in the center is safe. It’s actually tastiest when served medium-rare.
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Perfect Lamb Loin Recipe
Ingredients
- 3 pounds lamb loin
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 4 garlic cloves sliced
- 1 tablespoon chopped fresh thyme or dried thyme
- 1 tablespoon chopped fresh rosemary or dried rosemary
Instructions
- Pat meat dry with paper towels and season both sides generously with salt and pepper.
- Heat oil in a pan over medium-high heat. Brown the lamb on both sides, about 2 to 3 minutes per side.
- Reduce to medium-low heat and toss in butter, garlic, thyme, and rosemary.
- Cook for an additional 10 minutes or until an instant-read thermometer reads 145°F. Enjoy!
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