Serving up lamb chops intimidates many people since they can be a little pricey and have a strong flavor. But if you know how to cook lamb, that gamey flavor becomes very mild, and the meat is really enjoyable. In addition, if you cook lamb at home, you’ll pay way less than ordering it at a fancy restaurant.  Lamb is also surprisingly easy to prepare. After a little searing, these chops go straight in the oven with a delicious red gravy-like sauce and some tasty veggies. It cooks up fast and comes out fork-tender to boot. My point? Don’t let lamb chops intimidate you! You’ve got this! 😉

Recipe Ingredients

How to Make Lamb Loin Chops

Sear the Lamb

Season your lamb loin chops with salt and pepper. Set aside. (Photo 1)Heat Oil – Heat the oil in a large cast-iron or Dutch oven over medium-high heat. Sear the chops in the hot oil, turning to brown on all sides. Remove and set aside. (Photos 2-3)

The Sauce

Saute Veggies – Add the celery, garlic, thyme, rosemary, onion, and bay leaf to the same pan. Cook, stirring frequently, until the onion wilt and lightly brown. Next, add carrots and tomato paste and continue stirring for about a minute. (Photos 4-7)Add the Liquids – Finally, pour in the wine and stock, followed by Worcestershire sauce and beef bouillon powder. Lightly season with salt and pepper because you can adjust the salt halfway through cooking. (Photos 8)

Braise

To the Oven – Return the lamb loin chops to the pot, bring the liquid to a boil, then cover with the lid and place in the oven. (Photo 9)Breathe – Allow the lamb to braise slowly for two hours or until it’s tender and succulent. Check on it once or twice while braising. Add more stock if needed and adjust seasonings to taste. (Photo 10)Serve – Turn the oven off, remove from heat, throw out the bay leaf, and serve.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

You could make this recipe ahead, but why? These guys are best hot out of the oven (with 10 minutes of rest time). However, you can season them a day ahead of time, then bring them back to room temperature before searing and baking them.

Serving and Storage Instructions

Serve piping hot lamb loin chops straight out of the oven on a warm bed of rice or mashed potatoes, and you’re good to go.  Store leftover lamb loin chops in the fridge for up to four days in a sealable container and then reheat them in a 300℉/150℃ oven. You can also freeze them in airtight containers for three months. Simply thaw them in the fridge the night before you’re ready to reheat them in the oven. 

What to Serve With Lamb Loin Chops

Lamb loin chops go well with many sides. Turnip greens are excellent flavor companions to lamb, as are bacon-wrapped asparagus, collard greens, and sauteed Brussels sprouts. I also serve these chops with seasoned rice or green beans and potatoes. They are ideal for drizzling with the sauce the chops braise in. Oh! And don’t forget a glass of dry red wine with these chops. That’s what I call a perfect meal. 😍

More Fabulous Lamb Recipes to Try

Conclusion

Get ready to get fancy with these five-star braised lamb loin chops. They’re super easy and taste absolutely amazing! Have you made this recipe? If so, please share your fave tips and techniques below. I always love hearing from my fellow home cooks and foodies. ✌️

Watch How to Make It

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