Tonight, amidst the flickering candlelight and soft strains of music, I find myself drawn to a culinary masterpiece centuries in the making—lamb loin chops.

In the heart of this timeless recipe lies a symphony of flavors waiting to be awakened. The lamb loin chops, tender and succulent, evoke memories of ancient traditions and lavish banquets fit for royalty. With each chop, a story unfolds—a tale of rugged landscapes and noble flocks, where the bond between shepherd and sheep is as old as time itself.

As I prepare to embark on this culinary journey, I gather the ingredients that will transform these humble cuts of meat into a masterpiece worthy of admiration. Rosemary, with its woody aroma and delicate flavor, adds a touch of elegance to the dish, while garlic, pungent and bold, infuses each bite with warmth and depth.

But it is the simple act of seasoning that truly brings the lamb loin chops to life. A sprinkle of salt, a dash of pepper—each gesture a tribute to the artistry of cooking. And then, there it is—the pièce de résistance—olive oil, golden and fragrant, binding the flavors together in perfect harmony.

As the chops sizzle and sear in the pan, I am transported to a world where time stands still, and every meal is a celebration of life’s simple pleasures. The aroma of roasting meat fills the air, mingling with the laughter and conversation that dance around the table.

And when at last the lamb loin chops are served, glistening and golden brown, I know that I have created more than just a meal—I have crafted a moment in time, to be savored and cherished with every tender, flavorful bite.

Lamb Loin Chops

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 2 people


  • 4 lamb loin chops
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • fresh parsley chopped
  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoon cumin
  • 2 tablespoons Dijon mustard
  • 1/2 tablespoon onion powder
  • 2 sprigs of rosemary


  • Bring lamb loin chops to room temperature. That means taking them out of the refrigerator 30 minutes prior to cooking and allowing them to reach room temperature before cooking.
  • Combine 3 tablespoons olive oil, Dijon mustard, salt, pepper, cumin, garlic, and onion powder in a small bowl, and mix. Rub lamb loin chops with this mixture.
  • Heat 1 tablespoon olive oil in a large skillet (I used cast iron) on medium-high heat. Add lamb loin chops and cook on medium-high heat for about 3 minutes on one side, then turn over and cook for 3 minutes on the other side. Use splatter screen, if needed.
  • Then, reduce the heat to low, flip the lamb chops back to the other side, add minced garlic around and underneath the lamb chops, and cook the chops on low heat for about 10 more minutes.
  • Remove the skillet from heat, put in a 400 def F oven until the internal temperature reaches 145. Let the lamb loin chops rest after cooking, in the skillet, off heat, covered, for about 10-15 minutes.
  • The internal temperature of chops should register at 145 F. If the lamb chops are still raw, continue cooking, covered, on medium heat for another 5-10 minutes, until they are properly cooked.
  • Garnish with chopped fresh parsley before serving.

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