These easy weeknight cast iron lamb loin chops are quickly becoming one of my family’s favorite meals! When purchased fresh from a local butcher, lamb loin chops taste like little rib eye steaks – rich, tender, and savory. Cooking the lamb in a cast iron skillet gives them the perfect sear, locking in those rich juices, flavorful juices.
We paired this lamb loin chops recipe with a mixture of herb-seasoned apples and onions – the perfect balance of sweet and savory flavors. Herby butter enriches the meat and caramelizes the apples and onions. The flavors in this dish work perfectly together, giving you an easy yet gourmet-level dinner that’s perfect for weeknights or dinner parties!
Key Ingredients for Cast Iron Lamb Loin Chops
- Fresh Lamb Loin Chops: these look like mini T-bone steaks, and should be readily available at your local butcher shop.
- Tart, Firm Apples: Pink Lady, Fuji, or Granny Smith apples are the perfect kind of apples to use in this dish. They’re not too sweet and sauté up perfectly in butter and herbs.
- Red Onions: just like the apples, red onions are a bit sweet with a bite, and balance the tartness from the apples.
- Thyme, Rosemary, and Garlic: thyme and rosemary are the perfect herbs to pair with lamb loin chops. Their earthy flavors complement the rich, gamey taste and texture of the meat.
- Butter: basting the lamb with an herby, garlicky butter seals in the flavor, deepening the rich and tender flavors of the loin chops.
How to Make Cast Iron Lamb Loin Chops with Apples and Onions
First, start by heating your cast iron skillet over medium-high heat. Once preheated, melt 2 Tbsp. of butter, then sear the lamb loin chops for 2 minutes per side.
Once you achieve that perfect sear, add the herbs and garlic to the pan to sauté in the butter for about 30 seconds, then baste the chops with that flavorful butter. Basting is easy – simply tilt the pan away from you until the garlic, herbs, butter and pan drippings gather along the edge. Use a spoon to repeatedly pour the mixture over the chops until they’re cooked through. The perfect medium-rare temperature is 125-130 degrees F.
Remove the chops from the pan and immediately add the apples and onions. Sauté these ingredients in all those flavorful drippings and herb butter for about 6-8 minutes, until the apples are tender and the onions start to caramelize.
Why use a cast iron pan to cook lamb loin chops?
A cast iron is an essential kitchen tool – especially for searing meats. Cast iron pans (and other heavy-bottomed pans) retain heat better than thinner pans, giving the lamb loin chops that perfect golden-brown sear that locks in flavor. Be sure not to overcrowd the pan as well. That’s why we first sear the lamb before sauteing the apples and onions. An overcrowded pan will result in steamed lamb chops, losing that ideal seared surface.
What do you serve with lamb loin chops?
This recipe pairs perfectly with simple sides like a green salad, couscous, or potatoes (try mashed or roasted – yum!).
More Recipes from Rustic Joyful Food
If you loved this cast iron lamb loin chops recipe, you’ll love any of these equally delicious and easy dinner options!
- Hearty, Healthy Fennel, Orange & Olive Ground Lamb Quinoa Bowls
- Cozy, Creamy Mushroom Cavatelli Pasta
- Birria Style Tacos
- Easy Roasted Tomato Soup & Brioche Grilled Cheese
Cast Iron Lamb Loin Chops Recipe
Equipment
- 1 cast iron skillet (or other heavy-bottomed pan)
Ingredients
- 8 American lamb loin chops
- 1 medium red onion French cut, thinly sliced
- 2 tart, firm apples cored and thinly sliced
- 2 Tbsp. butter divided
- 2 cloves fresh garlic smashed
- 1 bunch of lemon thyme 3-4 sprigs
- 3 rosemary stems
- Salt and pepper to taste
Instructions
- Heat a cast iron or non-stick heavy bottom skillet over medium to medium-high heat. Season the lamb loin chops with salt and pepper.Salt and pepper to taste
- Melt 2 Tbsp. butter in the pan and sear the lamb chops in 2 batches for 2 minutes per side.2 Tbsp. butter, 8 American lamb loin chops
- Add the herbs and garlic, lower the heat to medium, then baste the chops with herbs and garlic butter. Use a spoon to pour the juices over the chops while the pan is tilted away from you. Do not burn the butter or drippings.2 cloves fresh garlic, 1 bunch of lemon thyme, 3 rosemary stems
- Remove the chops to rest and add the onions and apples to the pan, then sauté for 6-8 minutes until the apples are tender and translucent and the onions begin to caramelize.1 medium red onion, 2 tart, firm apples
- Serve the lamb with the apples and onions alongside a green salad or couscous.