20 mins
+ waiting

Ingredients for Herb Roasted Lamb Loin Chops



Currently displaying quantities in US Imperial Measurements
How to Cook Herb Roasted Lamb Loin Chops
- Peel and crush the garlic cloves. Gently crush the thyme and rosemary leaves to extract more flavour. Mix the garlic, thyme, rosemary, salt and 1 tablespoon of olive oil in a large bowl. Add the lamb and turn it to coat in the herbs. Leave it to marinate at room temperature for at least 30 minutes (and up to 1 hour.)
- Heat the remaining 1 tablespoon of olive oil in a heavy ovenproof skillet over high heat. Add the lamb and brown on both sides (about 3 minutes per side). Transfer the skillet to a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) and roast the lamb chops to desired doneness (about 10 minutes for medium-rare). Transfer the lamb to a platter, cover, and let rest 5 minutes before serving.

If you don't have an ovenproof skillet, brown the lamb in a regular frying pan then transfer the chops to an ovenproof dish with a little oil at the bottom.
Reviews of Herb Roasted Lamb Loin Chops
![]() Easy and full of flavour. Crushing the herbs makes big difference. I agree a little with the previous reviewer (Julia_carolina) about cooking them a little less in the oven but that does depend on two things. (1) get your oil up to temperature so it is almost smoking before you brown the chops, otherwise, your cooking them, not just browning the outside. (2) Get good, thick chops. The ones ny local butcher cuts are about one-and-a-quarter inches thick, and 8 minutes in the oven brings them out really pink in the middle. Sandra (4 reviews) |
![]() This recipe is unbelievably delicious and simple - EXCEPT - do not put them in the oven for more than 5/6 minutes if you truly want medium rare! I followed the recipe the first time and put them in for 10 minutes and they were medium well. Last time I cut the oven time in half and they were perfect! Julia_carolina (1 review) |
What To Eat Tonight

When the winter chill sets in, there's nothing like a plate of hot comfort to make you feel good about the world outside.

Pork, beef, turkey, it doesn't matter - a sausage is a great way to get protein on you plate quickly and easily with maximum pleasure!

These are our editorial choices that we have tried and really enjoyed. A real mixture of recipes but all of them certain to please.
Other Lamb Recipes

Haggis, Neeps and Tatties is the Scottish "national dish" and, though some people scoff at its simplicity, it's actually darn good.

An interesting and delicious way to use breast of lamb, which is a relatively inexpensive cut of meat. A great family favourite.

This is basic cuisine with extraordinary results. It doesn't have to be complicated to be tasty. Pan Fried Lamb chops are easy to cook and taste great