Marinated Loin Lamb Chops
We are lucky enough to live near a butcher here in Toronto 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.
- 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
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