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    Recipes — lamb loin chops

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    Grilled Hoisin Lamb Loin 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


        •    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


    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/

      Grilled Lamb T-bone Chops with Tomato and Mozzarella Salad

      Looking for a delicious lamb recipe? Try out this tasty recipe for Grilled Lamb Loin Chops w/ Tomato & Mozzarella Salad from the Australian Lamb experts!

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 6 minutes
          •    Yield: Serves 4


      For the Lamb:

          •    olive oil
          •    oregano leaves
          •    salt and freshly ground pepper
          •    8 Australian Lamb T-bone Chops, trimmed

      For the Salad:

          •    1 pound cherry or grape tomatoes, halved
          •    1 cup diced fresh mozzarella
          •    4 radishes, very finely sliced
          •    6 leaves fresh basil, torn

      For Tomato Mustard Dressing:

          •    3 tbsps olive oil
          •    2 tbsps sherry vinegar
          •    1 tsp wholegrain mustard


      1. Grill 3-4 tomatoes until just soft and place in a blender with 2 tablespoons of olive oil, 1 tablespoon sherry vinegar and mustard. Pulse to combine. Set aside.
      2. In large bowl, combine tomatoes, cheese, radishes, and basil. Toss with remaining oil and vinegar. Season to taste and set aside.
      3. Brush chops generously with oil and season to taste. Cook over medium to high heat on a barbecue or grill for 2-3 minutes each side for medium rare, or until cooked as desired.
      4. Serve chops with the salad and drizzle with tomato mustard dressing.

      This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/grilled-lamb-t-bone-chops-with-tomato-and-mozzarella-salad/#

      Oven-Baked Lamb Chops with Onion and Rosemary Sauce

      This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. I like to serve this at home with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and some freshly snipped chives, with some young fresh shelled peas or broad beans.

      Prep Time

          •    Prep time: 30-45 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4


          •    8 lamb loin chops
          •    1 small onion, peeled and chopped
          •    salt and freshly milled black pepper

      For the sauce:

          •    1 large onion, peeled and chopped small
          •    1 rounded tbsp rosemary leaves
          •    1 oz 25g butter
          •    1 oz 25g plain flour
          •    6 fl oz (175ml) milk
          •    6 fl oz (175ml) vegetable stock
          •    2 tbsps cream, whipped or double
          •    salt and freshly milled black pepper

      To garnish:

          •    sprigs of watercress


      1. First of all, place the lamb chops in a shallow roasting tin with the onion tucked around them.

      2. Season with salt and pepper then place them on the highest shelf of the oven to bake. How long you cook them for is up to you – I personally don't mind the centres being cooked since I like the skins crisp, but if you like your lamb pink give them 30 minutes, if not, 45 minutes.

      3. Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 minutes. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook gently, uncovered, for a further 15 minutes without letting the onions colour too much.

      4. Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk.

      5. Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream. Taste to check the seasoning, then pour it into a warmed serving bowl or jug and cover the surface with clingfilm until the chops are ready.

      6. Serve the chops with a garnish of watercress and the sauce poured over.

      * ADDITIONAL: Pre-heat the oven to gas mark 6, 400°F (200°C).

      This great family recipe is thanks to Delia Online Recipes at https://www.deliaonline.com/recipes/international/european/british/oven-baked-lamb-chops-with-onion-and-rosemary-sauce

      Lamb Loin Chops with Heirloom Tomato Salad

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 4


          •    8 x lamb loin chops, trimmed
          •    1 tbsp olive oil

      Heirloom Tomato Salad:

          •    800g mixed heirloom tomatoes, sliced
          •    400g can of chickpeas, rinsed
          •    ¼ cup extra virgin olive oil
          •    2 tbsp red wine vinegar
          •    Pinch of caster sugar
          •    1 cup fresh ricotta
          •    1 cup small basil leaves


      1. Preheat a chargrill to moderately high. Brush the lamb with oil and season with salt and pepper. Cook for 4 minutes on each side or until cooked to your liking. Cover and set aside to rest for 5 minutes.
      2. For the salad, combine oil, vinegar and sugar. Season with salt and pepper. Lay tomatoes in a single layer on a platter and scatter with chickpeas and ricotta.
      3. Drizzle the dressing over the salad and top with basil leaves. Serve with lamb.

      This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-loin-chops-with-heirloom-tomato-salad/#

      Cast Iron Lamb Loin Chops with Cognac Butter Sauce

      Lamb seasoned with fresh rosemary and oregano and seared in a cognac butter sauce in a cast iron skillet.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 2-4


          •    4 lamb loin chops
          •    1 tbsp extra virgin olive oil
          •    2 garlic cloves, minced
          •    2 tsps fresh oregano, finely chopped
          •    2 tsps fresh rosemary, chopped
          •    2-3 tbsps butter

          •    1/4 cup cognac or brandy
          •    salt and pepper to taste


      1. Remove loin chops from the fridge 20-30 minutes before cooking. Season liberally with salt and pepper.
      2. In a large skillet, heat the olive oil on high until hot. Place the loin chops in the skillet and cook undisturbed for 3-4 minutes. It’s important not to touch or adjust the lamb so the sides can sear up in the skillet. Flip and cook for an additional 3-4 minutes.
      3. Add the butter, cognac, garlic, and fresh herbs to the skillet and swirl/stir until fully melted. Simmer for an additional 1-2 minutes, occasionally turning the loin chops in order to soak up cognac butter sauce. For medium rare, the lamb is done. Sear for an additional minute for each level of doneness; about 3-4 minutes for medium/medium well.
      4. Remove from heat, place on plate and drizzle with Cognac butter sauce. Garnish with butter and fresh herbs if desired and serve.

      This great family recipe is thanks to Kitchen Swagger Recipes at https://kitchenswagger.com/cast-iron-lamb-loin-chops-cognac-butter-sauce-recipe/