We are lucky enough to live near a butcher that sells boneless lamb loin chops that are rolled and tied. If you cannot find boneless chops you can simply use bone in loin chops in this recipe. I love lamb cooked rare with a golden brown crust and find this cooking method where we sear the chops very well first and then finish cooking them in the oven works perfectly!
The cooking times are general as it depends on the thickness of your lamb and if it is bone in or boneless. I serve these lamb loins with a side salad of bitter greens dressed in a zesty orange vinaigrette. Alternatively, you could grill these lamb chops over medium high heat for about 5 minutes on each side.
Deborah Mele 2011
- 4 Large Boneless Lamb Loin Chops
- 1/4 Cup Olive Oil
- 1 Tablespoon Fresh Thyme, Chopped
- 1 Tablespoon Fresh Parsley, Chopped
- 2 Teaspoons Fresh Mint, Chopped
- 2 Cloves Garlic, Minced
- Zest Of 1 Lemon
- 1 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- Mix together all of the marinade ingredients and place in a shallow casserole dish along with the lamb ensuring the marinade coats the lamb well.
- Refrigerate for at least two hours or up till 6 hours.
- Remove from the refrigerator 45 minutes before you are ready to cook to allow the meat to come to room temperature.
- Preheat the oven to 400 degrees F.
- Heat a heavy oven-proof frying pan at medium high heat.
- Sear the lamb very well one both sides until golden brown.
- Place the pan in the hot oven until the lamb is cooked to your desired doneness.
- We find 5 to 6 minutes will cook our 2 inch lamb chops to a nice warm rare.
- Serve hot.