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Loin Lamb Chops

posted Mar 17, 2013, 8:26 PM by Sam Hunt   [ updated Apr 8, 2013, 8:08 AM ]
Lamb chops are similar to miniature T-bone steaks; they may look small, but they are packed with flavor! Cooking lamb chops is not a complicated process. These chops are served medium but can also be served rare or well done. The chops don't require trimming and can be cooked frozen, unlike other meats. The thicker the lamb chop, the more time it needs to cook. They are meant to be served medium with an internal temperment of 150 degrees. The cost may be higher for lamb chops than for other cuts of meat, but people who buy them say they are worth every penny.
There are 320 calories in a 4 oz serving of Lamb Loin Chops. There is also: 26 g of fat, 80 mg of Cholesterol, 70 mg of Sodium, and 19 g of Protein.

Lamb Loin Chops with Mint Pesto


2 pounds lamb loin chops, about 8 to 10 chops, cut individually

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon freshly ground black pepper

1/2 teaspoon salt

Mint pesto, recipe follows


Preheat grill on high.

Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.

While chops are resting, prepare the Mint Pesto.

Grill the lamb chops 2 to 3 minutes per side, for medium rare.

Serve the lamb chops with the Mint Pesto.

Mint Pesto:

2 cloves garlic

1/4 cup pine nuts

3/4 cup fresh basil leaves

1 1/2 cups fresh mint leaves

3/4 cup fresh flat-leaf parsley

1/2 cup grated Parmesan

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.

Lamb Loin Chops with Fresh Herbs & Cognac Butter Sauce


3-4 Lamb loin chops
kosher salt
1 Tbls. olive oil
2 tsp. fresh oregano, chopped
2 tsp. fresh tarragon, chopped
2 tsp. fresh parsley, chopped
2 Tbls. butter
1/4 cup cognac
freshly cracked black pepper


Serves 2 for dinner or 3-4 as an appetizer.


Season your lamb loin chops generously with kosher salt.

Put the olive in a non-stick pan. Heat it for a minute or two over medium-high heat. When the oil is hot (it will simmer a little), drop the lamb loin chops into the pan.

They should start to sizzle right away. Let them cook undisturbed for about 3-4 minutes. If the pan starts to smoke, drop the heat a little.

After 3-4 minutes, they should have a nice brown crust on the bottom. Flip them over and cook them again for 3-4 minutes on the other side.

After they’ve cooked for 3-4 minutes on this size, drop the heat to medium. Add the cold butter to the pan.

Pour in the cognac. (Be careful, there will be a big poof of steam and the cognac will immediately start to boil dramatically).

Drop in the chopped herbs. Grind on a little fresh black pepper. Stir to combine everything. As you stir, the butter will finish melting. Flip the chops over once or twice to coat them in the pan sauce. Cook for a minute or two.

When the meat is cooked to your liking, transfer the chops to a serving platter and drizzle with pan sauce. Serve immediately.