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Lamb Loin Chops with Rosemary and Garlic Aioli

Lamb Loin Chops are like mini T-bone steaks.  They have a loin side that’s full of flavor, and a tenderloin side that’s soft and extremely tender.

Lamb Loin Chops with Rosemary and Garlic Aioli

Lamb Loin Chops with Rosemary and Garlic Aioli

In this recipe, I show you how to create a marinade for lamb loin chops, and use it to impart flavors that compliment lamb’s unique and bold taste.  And for even more indulgence, I’ll show you how to make a Rosemary and Garlic Aioli for dipping each and every morsel of these delicious lamb loin chops.  I’ll serve it with roasted root vegetables, and a side of Sauteed Green Beans.  Click the link for the high definition video and complete step-by-step cooking instructions.

High Definition Video on how to make Lamb Loin Chops with Rosemary and Garlic Aioli:

Lamb Loin Chops Recipe:

Prep Time: 20 Minutes
Cooking Time: 5 minutes per side, 10 minutes in the oven, 20 minutes total
Rest time: 5 Minutes
Servings: Four normal people or two really hungry people

Lamb Loin Chops and Marinade Ingredients:

  • 1 teaspoon of mustard seeds
  • 4 – 6 anchovies (trust me on this!  It won’t taste ‘fishy’)
  • 2 garlic cloves
  • Peel (rhind) of one lemon
  • 6 glugs of olive oil
  • 1 tablespoon of balsamic vinegar (optional)
  • 1 teaspoon of honey
  • 8 Lamb loin chops, cut to 1 – 1 1/2″ (3 cm) thickness1 teaspoon of cumin seeds, fat removed from loin side:
Lamb Loin Chops

Lamb Loin Chops

Lamb Loin Chop Directions:

  1. If you have a mortar and pestle, combine the seeds and ground them into a fine powder.  If not, then use cumin powder and mustard powder instead
  2. If you’re using a mortar and pestle, add anchovy filets, garlic, lemon peel, olive oil, balsamic vinegar, honey, and grind together until all of the ingredients are mixed together to make a fine marinade.  If you don’t have a mortar and pestle, use a blender.  combine all of the above ingredients and blend together for 30 seconds
  3. Marinade the lamb loin chops in this marinade for about 4 hours, or overnight if possible.
  4. Prehead oven to 400 degrees F
  5. Heat a few glugs of olive oil in a frying pan on medium-high heat
  6. Place the lamb chops in the frying pan, and allow to sear on each side for 3 – 5 minutes, or until each side is golden brown, like so:
  7. Seared Pork Loin Chop

    Seared Pork Loin Chop

  8. Place the frying pan with the loin chops in the oven for 7 minutes for medium-rare chops, 10 minutes for medium done chops, and13 minutes for medium to well done chops.
  9. Remove the chops from the oven and allow to rest for 5 minutes
  10. Plate the lamb chops and serve with a side dish of the rosemary and garlic aioli (recipe below), it’s like a flavored mayonnaise for dipping the lamb loin chops.

Consider serving with roasted root vegetables (pictured here) and a side of green beans (recipe below).

Roasted Root Vegetables

Roasted Root Vegetables


Rosemary and Garlic Aioli Recipe:

Servings: Makes four servings of 1/4 cup each for dipping

Rosemary and Garlic Aioli Ingredients:

  • 2 egg yolks
  • Juice of 1/2 a lemon (seeds removed)
  • 1/2 stalk of fresh (not dried) rosemary, stalks removed
  • 1 clove of garlic
  • 1 pinch each of salt and pepper
  • 1 teaspoon of mustard
  • 3/4 cup (188 ml) of olive oil

Rosemary Garlic Aioli Directions:

  1. In a blender, combine egg yolks, lemon juice, rosemary, salt and pepper, garlic, and mustard.
  2. Turn on the blender, and allow everything to fully incorporate, ensuring that the rosemary leaves are finely chopped
  3. Once all of the ingredients are fully incorporated, slowely (with the blender on) begin adding a steady but slow stream of olive oil through the top of the blender
  4. Add the full amount of olive oil and continue blending until the aioli thickens to a mayonnaise-like consistency
  5. Stop the blender, and scoop the aioli into individual serving dishes for dipping, much like I’ve plated here:
Rosemary and Garlic Aioli

Rosemary and Garlic Aioli

Important Note: the mustard acts like an emulsifying agent.  You can pay with the flavors and add different herbs and spices to this aioli, but don’t leave the mustard out!

Serve with a side of green beans.


Green Beans Ingredients:

  • 2 pounds green beans, ends trimmed
  • 1/4 cup of butter
  • 1/2 cup of bread crumbs
  • Salt and pepper

Green Beans Directions:

  1. Bring water to a boil in a large stock pot of well-salted water
  2. Add the green beans to the water and boil until bright green in color and tender crisp, roughly 3 minutes (taste one to be sure they’re done)
  3. While beans are boiling, melt butter in large frying pan on medium heat, and fry bread crumbs in butter for 1 minute
  4. Drain green beans though colander and add to the frying pan, like so:
  5. Sauteed Green Beans

    Sauteed Green Beans

  6. Toss the green beans in frying pan to evenly coat green beans with butter and bread crumb mixture
  7. sprinkle with salt and pepper, toss evenly, and serve hot as a side dish

Wine Pairing:

I paired this with a wine appropriate for rich meat such as lamb: Hardys Bankside Shiraz.  If you read any of my other wine pairing suggestions, you’ll know that I’m a big fan of medium to full-bodied wines that are bold in flavor and easy on the wallet.  There are some incredible wines out there that offer tremendous value ($15 – $25), and this is one of them.

Tasting Notes (from Toronto Life):

“A drier, more savoury Aussie shiraz with peppery, meaty character that’s reminiscent of French syrah. It’s medium-full bodied, a bit sinewy, but filled with fruit and some tobacco on the finish. Very good length.”

Score: 88
Price: CAD$15

Hardys Bankside Shiraz 2010

Hardys Bankside Shiraz 2010

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