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.
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 Chop Directions:
- 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
- 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
- Marinade the lamb loin chops in this marinade for about 4 hours, or overnight if possible.
- Prehead oven to 400 degrees F
- Heat a few glugs of olive oil in a frying pan on medium-high heat
- 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:
- 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.
- Remove the chops from the oven and allow to rest for 5 minutes
- 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).
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:
- In a blender, combine egg yolks, lemon juice, rosemary, salt and pepper, garlic, and mustard.
- Turn on the blender, and allow everything to fully incorporate, ensuring that the rosemary leaves are finely chopped
- 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
- Add the full amount of olive oil and continue blending until the aioli thickens to a mayonnaise-like consistency
- Stop the blender, and scoop the aioli into individual serving dishes for dipping, much like I’ve plated here:
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:
- Bring water to a boil in a large stock pot of well-salted water
- 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)
- While beans are boiling, melt butter in large frying pan on medium heat, and fry bread crumbs in butter for 1 minute
- Drain green beans though colander and add to the frying pan, like so:
- Toss the green beans in frying pan to evenly coat green beans with butter and bread crumb mixture
- sprinkle with salt and pepper, toss evenly, and serve hot as a side dish
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.”