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    Recipes — lamb loin chops

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    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/

    Char Grilled Lamb Chops with pumpkin and pea frittata

    As char-grilling is quick cook method the end result will be better if the lamb is at room temperature before cooking. Take the lamb from the fridge about 10 minutes before you cook (no longer).

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 2


        •    6 lamb loin chops
        •    roasted tomatoes and gravy to serve (optional)
        •    1-2 cups vegetables—diced carrots, corn, peas

        •    1 1/2 lbs ground round beef
        •    1/2 cup beef broth
        •    1 teaspoon Worcestershire sauce
        •    Salt, pepper, other seasonings of choice

    Pumpkin and pea frittata

        •    6 lamb loin chops
        •    200 g peeled pumpkin, cut into 1.5cm cubes
        •    2 tbsp flour
        •    4 eggs
        •    1 cup milk
    ¼ cup grated Parmesan
    ¼ cup frozen peas, defrosted


      1. Brush the lamb lightly with a little oil. Season each lamb chop with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
      2. Cook on one side until the first sign of moisture appears. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving.
      3. To serve, cut the frittata into wedges and serve with the chops. Accompany with roasted tomatoes and gravy if desired. To make Pumpkin and pea frittata: preheat the oven to 200°C. Line the base of a 20cm round ovenproof dish with non-stick baking paper. Steam or microwave the pumpkin until tender. Place the flour into a large bowl, whisk in the eggs until smooth. Stir in the milk and Parmesan, fold through the cooked pumpkin and peas. Season with salt and black pepper. Pour into the prepared dish and bake in the oven for 30-35 minutes or until puffed and golden.

    Note: This frittata will feed 4, so you can double the loin chops and serve 4.

    Suggested variations:

    • Replace the lamb loin chops with lamb eye of shortloin/backstrap or lamb round or topside steaks.
    • You can use a brush to lightly oil the meat - or you can use a light spray of oil.
    • Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.


    This great family recipe is thanks to Beef And Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Char-grilled-lamb-chops-with-pumpkin-and-pea-frittata