Recipes — lamb loin chops

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    8 lamb loin chops

Marinade:

    •    2 tbsps olive oil
    •    juice of 1 lemon
    •    3 cloves garlic, crushed
    •    225g haloumi, cut into 4 slices
    •    lemons and crusty bread, to serve
    •    400g punnet heirloom tomatoes, halved
    •    1 red and 1 yellow capsicum, large wedges
    •    baby spinach leaves, washed and spun dry
    •    1 tbsp chopped fresh oregano, plus extra to serve

Method

1. Place lamb on a large plate or tray. Combine marinade ingredients in a small bowl with freshly cracked black pepper. Place capsicum and haloumi in a large bowl and add a little of the marinade, toss to coat evenly. Brush remaining marinade over the lamb.
2. Heat a BBQ to medium hot and grill lamb for 4 minutes per side. Remove lamb to a clean plate and allow to rest.
3. Grill haloumi for 1-2 minutes per side, grill capsicum until char marks appear.
4. Return haloumi and capsicum to the bowl and squeeze lamb and vegetables generously with lemon. Serve with salad leaves, tomato and bread.

TIPS:

1. Once you've cooked the lamb on both sides, stack them up next to each other on their sides so the edges can get crisp as well. Stacking them next to each other means they hold each other up.
2. Cook haloumi just before serving as its best while still warm and soft. It will firm up on cooling. You can also put it back on the BBQ to soften up again if need be.
3. Try with lamb cutlets or lamb rump steaks.

This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/greek-saganaki-style-lamb/#

If you love lamb loin chops, bookmark this recipe. The flavor of these Roasted Lamb Chops is unmatched by any other recipe I’ve tried – each bite just melts in your mouth. Need more convincing? You can have them on the table in less than half an hour with just 5 minutes of prep and the recipe can easily be scaled; they’re a perfect date night recipe for two or dinner party recipe for eight!

These chops are so rich that I usually just serve them with a vegetable and often skip the starch. But if you’re serving them for a dinner party, they’re wonderful with mashed red potatoes.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    8 lamb loin chops

For the Dijon Herb Paste:

    •    generous pinch salt
    •    2 tbsps Dijon mustard
    •    2 cloves garlic minced
    •    2 tbsps extra virgin olive oil
    •    serveral grinds black pepper
    •    2 tbsps dried herbes de provence

Method

1. Preheat oven to 425°F.
2. Line a baking dish with parchment paper and arrange chops in a single layer, leaving space between them.
3. Season chops lightly with salt and freshly ground black pepper.
4. Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste.
5. Spoon 1/8 herb paste on to each chop and spread to coat the top evenly.
6. Bake until internal temperature of the lamb reads 140°F (about 15 minutes).
7. Remove from oven and tent with foil 5 minutes. Serve.

This great family recipe is thanks to Pinch and Swirl Recipes at https://pinchandswirl.com/roasted-lamb-chops/

Tender, flavorful lamb chops don't get any easier than these lamb loin chops marinated in herbs, garlic, and lemon juice, then roasted in the oven, for an easy lamb chops recipe that cooks in about 15 minutes. Feel free to use fresh or dried herbs for this recipe. Add at least 1 hour and 20 minutes to the prep time to include time to marinate in the fridge and then come to room temperature.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp sea salt
    •    2 tbsps olive oil
    •    1/4 cup lemon juice
    •    1 tsp rosemary leaves
    •    4 inch lamb loin chops
    •    1 dash cayenne pepper
    •    2 tsps finely chopped garlic about 4 cloves

Method

1. Mix ingredients, except for lamb, in a bowl.
2. Place the chops in a zip top bag and pour ingredients over chops. Seal the bag, after squeezing the air out, and squish the bag around to get the chops well covered on both sides.
3. Let marinate in the fridge overnight. The longer the better, but give them at least one hour.
4. Remove the chops and let them come to room temperature (approximately 20 minutes) before cooking.
5. While the chops sit out, move an oven rack to the top position beneath the broiler, and preheat the oven on broil.
6. Place the chops (with the marinade) in a single layer in an oven proof skillet, and place the skillet in the oven directly beneath the broiler.
7. Broil for 5-8 minutes on each side, using tongs to flip the chops, until they are seared on the outside and register around 145 degrees with a meat thermometer.
8. Drizzle with the pan juices before serving.

This great family recipe is thanks to Eating Richly Recipes at https://eatingrichly.com/easy-lamb-chops-recipe-oven/

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 8

Ingredients

    •    1/4 cup olive oil
    •    1 tsp kosher salt
    •    3 thin lemon slices
    •    1 tsp dried oregano
    •    2 medium garlic cloves, crushed
    •    1/2 tsp fresh ground black pepper
    •    8 medium lamb chops, around 700 grams

Method

1. In a large freezer bag or glass dish, mix together salt, pepper, olive oil, lemon slices, garlic, and oregano. Add lamb chops and marinate for 20 minutes to 4 hours.
   
   
2. Preheat oven to 400° F.
   
   
3. Heat a large oven-proof skillet (cast iron, steel, etc.) over medium-high heat. Remove lamb chops from marinade (toss any residual oil, lemon, garlic, etc. from marinade). Add chops to skillet and cook each side for 3 minutes to brown.
   
   
4. Place pan in oven for 8-10  minutes (or until chops are 140° F in the thickest part).
   
   
5. Remove from oven and let rest for 2 minutes. Serve immediately.

This great family recipe is thanks to My Kitchen Love Recipes at https://www.mykitchenlove.com/how-to-bake-lamb-chops/

These Grilled Hoisin Lamb Loin Chops are marinated in hoisin sauce then grilled. Feel free to use a grill pan or broil them if grilling isn’t available to you due to weather, too. They caramelize beautifully and are served with chopped cilantro and rice. Super quick to make, I think these are a great mid-week dinner when time is tight!

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 12 minutes
    •    Yield: Serves 4

Ingredients

    •    1/4 tsp sesame oil
    •    1 cup hoisin sauce
    •    2 cloves garlic minced
    •    pinch red pepper flakes
    •    1/2 tsp cracked black pepper
    •    1/4 cup lightly packed cilantro chopped (divided)
    •    1-1/2 pounds lamb loin chops 1 to 1-1/2 inches thick

Method

1. In a shallow bowl whisk together the hoisin sauce, diced garlic, sesame oil and red and black peppers. Add lamb loin chops and half of chopped cilantro. Turn to coat or place all in a plastic bag and turn to coat. Allow to marinate at least 30 minutes or longer.
2. Reheat grill to 350°F (medium heat). Clean and oil your grill.
3. Grill 3 minutes, turn each chop 90 degrees for that nice char grill look, and cook for another 3 minutes. Turn the chops over and baste with any remaining hoisin sauce. Cook for about 6 more minutes, turning halfway through. They should still be pink inside. Remove the chops from the grill and place on a warm plate to rest. Sprinkle with remaining chopped cilantro.
4. Serve with steamed rice and vegetables.

NOTES: 10 to 12 chops total, depending on size.

This great family recipe is thanks to Kevin Is Cooking Recipes at https://keviniscooking.com/grilled-hoisin-lamb-loin-chops/