Lamb loin chop can be tricky to cook- if you’re using a thermometer to measure the temperature make sure you don’t measure too close to the fat or bone, but right at the middle of the thickest part of the chop.

I like this method of pan searing and finishing in the oven as it is pretty forgiving, and easy to get the temperature correct. I like to use an Instant Read Thermometer to make sure I get the meat perfectly cooked to a medium rare temperature. For a thicker roast you can just increase the time in the oven.

  • 2 servings
  • 10 mins
  • 20 mins
  • 30 mins


  • 1 pound lamb loin chops
  • 3 sprigs rosemary
  • butter


  • Heat the oven to 400 degrees.
  • Melt 1 tablespoon of butter in a cast iron pan over high heat.
  • Dust the lamb chops with salt and pepper and sear the lamb loin chops for 2 minutes on each side.
  • Transfer to the oven and cook for 8 minutes, or when an internal thermometer reads 115 degrees at its thickest point.
  • Transfer back to the stove and melt 2 more tablespoons of butter in the pan on low heat and add the rosemary. Baste the chops with the butter rosemary mixture for 1 minute.
  • Transfer to a wire rack and let rest for 5 minutes before serving.