Cast Iron Lamb Loin Chops Recipe
These cast iron lamb loin chops are served alongside apples and garlic, all sauteed in a savory and flavorful herb butter. This easy weeknight meal comes together fast for a gourmet-level meal any time!
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.
Notes
- Let your lamb chops sit at room temperature for about 20 minutes before cooking. This helps them cook more evenly and stay tender.
- Use a cast iron skillet if you have one. It holds heat well, giving the lamb a gorgeous golden sear and locking in the juices.
- Don’t overcrowd the pan. Sear the chops in two batches so each piece gets direct heat for that perfect crust.
- Baste the chops continuously with the melted butter, herbs, and garlic. This builds layers of flavor and keeps the meat juicy.
- Choose firm, tart apples like Granny Smith or Pink Lady. They hold their shape during sautéing and balance the richness of the lamb.
- After cooking, let the lamb rest for a few minutes before serving. This lets the juices settle back into the meat so each bite stays succulent.