Pan Seared Rosemary Lamb Loin Chops

The smell of this pan seared rosemary lamb loin chop recipe mingling with the scent of  roasted vegetables will make you and your family or guests think they’ve stepped into a tiny French Bistro. But, you won’t have to foot the bill for air fare, or the restaurant sticker price.

Pan Seared Rosemary Lamb Loin Chops close up pictured on a plate next to roasted vegetables.
Pan seared lamb loin chops look like mini t-bone steaks.

The loin chop is a quick cooking cut of lamb and often over-looked, but they’re delicious and don’t need special kitchen tricks, spice blends, or special ingredients. As Chef Alan Bergo says:

“People always ask me what I did to the lamb or goat chops, and more often than not it was just salt and pepper, and maybe a little fresh rosemary or thyme. When your ingredients are of the highest quality, all you truly need to taste the flavor is salt, pepper, and a good, hot sear.”

The roasted root vegetables make a great side dish for any rich meat, especially when kissed with a touch of home-rendered lamb fat–the perfect accompaniment to any vegetable garnish you might serve alongside our lamb. (See Chef’s post on rendering lamb fat here). The blend of vegetables is up to you, and Chef recommends using whatever looks good and is available.

scarlet turnip, carrots, parsnip, sunchoke, lavender radish, rutabaga on a cutting board ready to be cleaned and roasted.
Root vegetables. Top clockwise, scarlet turnip, carrots, parsnip, sunchoke, lavender radish, rutabaga

Chef Alan Bergo
Chef Alan Bergo

This lamb recipe is by James Beard Award-winning Chef Alan Bergo. He’s a chef from Minnesota and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan at 

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

How to Cook Lamb Loin Chops

The most important thing to know is that you season lamb chops a few hours before cooking them to help them brown. The images below describe the process.

Roasting Root Vegetables

Roasted root vegetables are a great winter accompaniment.

More Goat and Lamb Chop Recipes

Pan Fried Goat Chops with Herb Butter

Grilled Goat Chops

Roast Rack  of Goat with Green Cakes and White Beans 

cooked grass fed lamb or goat loin chops with roasted root vegetables
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5 from 1 vote

Pan Seared Rosemary Lamb Loin Chops

Rosemary crusted lamb chops and roasted root vegetables makes for an easy, delicious dinner. Assume 2 chops per person for a modest entree.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: lamb loin chop recipe, Loin Chops, recipe with lamb loin chops, Root Vegetables
Servings: 4 People
Calories: 701kcal
Cost: 20


  • 1 Baking pan or cookie sheet
  • 1 12 inch cast iron pan


Lamb or Goat Chops

  • 8 lamb loin chops 2 packages from Shepherd Song Farm
  • Small handful of fresh rosemary sprigs, plus 2 teaspoons chopped

Root Vegetables

  • 5-8 cloves of fresh garlic
  • 3 lbs assorted winter vegetables rutabaga, parsnips, carrots, sunchokes, squash, potatoes, etc (this will make enough for 4 people, or leftovers if serving two)
  • Kosher salt and fresh ground black pepper to taste
  • 3 tablespoons rendered lamb fat
  • Lemon wedges optional


Dry Marinate the Lamb Chops

  • Pat the lamb chops dry, then make a few, shallow slices in the fat cap to help it render and crisp. Season the lamb chops with salt, pepper and the chopped rosemary on all sides. Refrigerate the lamb for an hour or two, and up to 24 hours, uncovered, turning once or twice to help dry them out and help them brown.

Root Vegetables

  • Peel all the vegetables except carrots, sweet potatoes and parsnips. Melt the lamb fat, then toss the vegetables in it, and season with salt and pepper. Whack the garlic cloves with the back of a knife, and pick the rosemary sprigs into 3 inch segments.
  • Toss the garlic and rosemary with the vegetables, spread on a baking sheet and bake at 475 for 20 minutes, or until browned on the top and just cooked through. The vegetables can be roasted ahead of time and reheated from here.
  • If you don't have a hood vent in your kitchen, open a window and turn on a fan to get some air circulating to prevent the fire alarm going off, as home ovens can often be a little smoky from residual cooking debris left from previous meals.

Cook the Lamb Loin Chops

  • Heat a cast iron skillet (or grill in a pinch) to medium-high, and put the lamb chops, fat-side down in the pan.
  • Cook until the fat is golden brown, about 3-4 minutes, then flip and cook the remaining sides until browned, about another 8 minutes (turning on a fat or opening a window as searing meat inside can get a little smoky. If the lamb chops threaten to fall down when searing the fat side, rest them against each other to keep them vertical.
  • The chops can also be grilled if it's warm outside, or if you prefer. When the lamb chops are done to your liking, remove them to a warm place to rest for a minute, then heat the vegetables, put a serving on each plate, and garnish with two hot cooked lamb chops and lemon wedges.


  • Loin chops are small and will cook quickly. If you want medium rare lamb chops, make sure to take them off when the internal temperature reaches 135 F. 
  • This recipe can be made with rack of lamb cut into lamb rib chops too. 
  • Rosemary loves lemon, so don't skip the drizzle of lemon juice before you eat. 


Serving: 2chops | Calories: 701kcal | Protein: 37g | Fat: 23g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 167mg | Sodium: 127mg | Potassium: 484mg | Calcium: 34mg | Iron: 4mg

Get Cooking

cooked grass fed lamb chops