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    Recipes — lamb loin chops

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    Garlic & Rosemary Grilled Lamb Chops

    Spring is definitely the reason for grilled lamb chops, the real truth is that if most people had a taste of good, properly cook lamb chops, they would change their tune.

    This is the most delicious, tender and perfectly seasoned lamb chop. The important thing about lamb is that you have to know what ingredients compliment it's unique flavor. Lamb is excellent when seasoned with garlic, rosemary, thyme, oregano, savory, lemon, fennel, mustard and mint, just to name a few.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2 pounds of lamb loin chops
        •    4 cloves garlic minced
        •    1 tbsp fresh rosemary chopped
        •    1 1/4 tsp kosher salt
        •    1/2 tsp ground black pepper
        •    zest of 1 lemon
        •    1/4 cup olive oil


    1. Combine the garlic, rosemary, salt, pepper, lemon, zest and olive oil in a measuring cup.
    2. Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
    3. Heat your grill to medium-high heat, then sear the lamb chops for 2-3 minutes on each side. Lower the heat to medium then cook them for 5-6 minutes, or until the internal temperature reads 150 degrees F.
    4. Allow the lamb chops to rest on a plate covered with alumnium foil for 5 minutes before serving.

    This great family recipe is thanks to Delish-D'Lites Recipes at https://www.delishdlites.com/gluten-free-recipes/perfect-grilled-lamb-loin-chops-recipe/

    Sticky Lamb Chops

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2


        •   6 lamb chops , French-trimmed (600g in total)
        •   200 g mixed-colour baby heritage carrots
        •   8 cloves of garlic
        •   3 oranges
        •   ½ a bunch of fresh thyme (15g)


    1. Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
    2. Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.
    3. Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
    4. Meanwhile, use a speed-peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.
    5. Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/lamb-recipes/sticky-lamb-chops/

    Grilled Lamb Chops with Roasted Garlic

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 4


        •   1/4 cup extra-virgin olive oil, plus more for drizzling
        •   4 thyme sprigs
        •   1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
        •   2 teaspoons chopped rosemary leaves
        •   1/4 teaspoon ground cumin
        •   8 lamb loin chops
        •   Salt and freshly ground black pepper
        •   White bean puree, for serving


    1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
    2. Preheat the oven to 350°. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.
    3. Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree.

    This great family recipe is thanks to Food and Wine Recipes at https://www.foodandwine.com/recipes/grilled-lamb-chops-with-roasted-garlic

    Grilled Lamb T-Bone Chops with Orange-Mint Gremolata

    Looking for a delicious lamb recipe? Try out this tasty recipe for Grilled Lamb Loin Chops with Orange-Mint Gremolata from the experts at Australian Lamb!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


    Gremolata is a mix of fresh herbs, garlic and citrus zest. It’s an easy way to add fragrant flavors to grilled meat. Use the leftover orange juice to simmer some sliced carrots for a side dish.

    Portion size: 2 lamb t-bones
    Alternate cut: lamb rib chops

        •   4 trimmed Australian lamb t-bone chops
        •   2 tablespoons olive oil
        •   1 bunch finely chopped fresh mint leaves
        •   2 finely grated organic oranges
        •   2 or 3 cloves minced garlic
        •   1/2 cup extra-virgin olive oil
        •   1/3 cup chopped dried cherries or cranberries


    Preheat a grill on high heat. Make sure the grates are clean. Bring the lamb to room temperature. Season the chops well with the olive oil and salt and pepper to taste. Grill the chops for 4 to 5 minutes on each side for medium-rare, or until they’re cooked to your liking. Let the lamb rest off the grill for 5 minutes before eating. In a bowl, stir together the zest, garlic, mint, and extra-virgin olive oil. Mix well to combine and season with salt and pepper. Fold in dried cherries or cranberries. Serve the gremolata on top of each grilled lamb T-bone.

    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/grilled-lamb-t-bone-chops-with-orange-mint-gremolata/

    Lamb T-bones with mint pistou

    Grilled Aussie lamb t-bones with mint pistou.

    Prep Time

        •    Prep time: 1 hour
        •    Cook time: 12 minutes
        •    Yield: Serves 4


        •    Portion size: 2 chops
        •    Alternate cuts: Lamb rack

    Marinated t-bones:

        •    8 Australian lamb t-bone (shortloin) chop
        •    ¼ cup olive oil
        •    1 lemon, zested and juiced
        •    ¼ cup fresh parsley leaves, chopped
        •    2 cloves garlic, chopped
        •    1 sprig fresh rosemary, stemmed and chopped
        •    Salt and pepper to taste

    Mint pistou:

        •    1 cup fresh mint leaves, chopped
        •    ½ cup fresh parsley leaves, chopped
        •    1 clove garlic, chopped
        •    ½ teaspoon crushed red pepper flakes
        •    ½ cup olive oil


    For the marinade:
    Place the olive oil, lemon juice, lemon zest, parsley, garlic and rosemary in a food processor or blender and process until smooth. Add a generous amount of salt and pepper as this is your seasoning for the lamb. Cover the lamb T-bones with the marinade and refrigerate for 1 hour and up to 8 hours maximum.

    For the pistou:
    Place the mint, parsley, garlic and red pepper flakes in a food processor or blender. Turn it on and slowly drizzle in the oil until you have a smooth, pourable paste. Transfer to a bowl and season with salt and pepper. Cover and refrigerate until ready to use.

    To cook:
    Preheat a grill over HIGH heat and cook the chops for 5 to 6 minutes, per side for medium doneness, or until they reach the desired doneness. Remove and rest in a warm place for 5 minutes.

    To serve:
    Top with mint pistou and serve immediately.

    This great family recipe is thanks to True Aussie Beef and Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/grilled-aussie-lamb-t-bones-with-mint-pistou/