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A plate with two cooked lamb chops, a lemon wedge, and a salad of tomato, cucumber, and red onion, with a fork and a green napkin beside the plate.
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Greek Pan-Seared Lamb Loin Chops

Lamb loin chops are the T-bone of the lamb world, and all sumac and a screaming-hot cast iron need is eight minutes to prove it. Pull at 130 for medium-rare and try not to eat them off the cutting board.
Prep Time10 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Servings: 4 servings (1–2 chops per person depending on size)
Calories: 593kcal
Author: Abi Gunasekaran

Equipment

Ingredients

6 bone-in lamb loin chops

  • 6 6 bone-in lamb loin chops at least 3/4 inch thick
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sumac
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice for finishing
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Fresh oregano, chopped for garnish

Instructions

Dry and Season

  • Pat lamb loin chops completely dry with paper towels. Combine olive oil, minced garlic, dried oregano, sumac, lemon zest, kosher salt, and black pepper in a small bowl.
    A bowl of seasoned Greek lamb marinade with a spoon, sitting on a table next to a tray of raw meat and a green cloth.
  • Coat both sides of the chops evenly with the paste. Rest at room temperature for 15 to 20 minutes.
    Raw lamb loin chops coated in a Greek lamb marinade are arranged in a brown bowl on a beige surface, with a green cloth partially visible nearby.

Preheat the Pan

  • Heat a cast iron skillet over medium-high heat until smoking, 3 to 5 minutes.

Sear

  • Place chops in the skillet without crowding. Sear undisturbed 3 to 4 minutes until a deep golden-brown crust forms and chops release cleanly. Flip and sear the second side 3 to 4 minutes. Pull at 130°F internal for medium-rare or 140°F for medium.
    Laamb chops sizzling in a black cast iron skillet, with a seared brown exterior and visible crust.

Rest and Finish

  • Transfer to a plate and rest 5 minutes. Drizzle with fresh lemon juice, scatter chopped fresh oregano, and serve immediately.

Notes

  • Pat chops completely dry before seasoning. Surface moisture prevents a proper sear.
  • Pull at 130°F for medium-rare; carryover heat brings it to 135°F during rest. USDA minimum is 145°F.
  • Do not crowd the pan. Cook in batches if needed.
  • Sumac substitution: 1 teaspoon extra lemon zest plus a small squeeze of fresh juice.
  • Reheat in cast iron only. Microwave destroys the crust.

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 1g | Protein: 28g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 125mg | Sodium: 532mg | Potassium: 383mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 3mg