Marinated Lamb Loin Chops

You will love these delicious Marinated Lamb Loin Chops. Tender and succulent, they are full of flavour, easy to prepare and quick to cook. A Mediterranean inspired herb and spice marinade transforms plain lamb loin chops into a special meal which the whole family will enjoy. Dinner is made easy with this recipe.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 10

Marinating 4

Total Time 4 20

Servings loin chops

Calories 463kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

Lamb Marinade:

8 loin lamb chops - about 3 cm (1 inch) thick – approximately 1 kilo (2.2 lb) See Note 1
⅓ cup (80 ml) extra virgin olive oil
1 tablespoon lemon juice - freshly squeezed See Note 2
½ teaspoon sugar
1 teaspoon sea salt - not table salt
1 tablespoon fresh rosemary leaves - roughly chopped
4 cloves garlic - roughly chopped
4 tablespoon fresh mint - roughly chopped
2 teaspoon freshly ground black pepper

Yoghurt Sauce:

½ cup (120ml) Greek yoghurt
1 small garlic clove – finely grated or chopped
1 teaspoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon fresh mint – finely chopped
⅛ teaspoon sea salt See Note 3

Instructions

For the Lamb Marinade:

Add all marinade ingredients to a small food processor and blend to combine.
Tip into a glass or ceramic dish, large enough to hold the 8 chops.
Add the chops and turn once or twice to thoroughly coat both sides.
Cover and refrigerate for a minimum of 4 hours (or up to 24 hours), turning the chops in the marinade several times.
Remove the chops from the fridge about 30 minutes before cooking.
Heat a ribbed grill pan or heavy based frying pan over medium-high heat. Cook in two batches if necessary so you don't overcrowd the pan.
When hot, add the chops and cook for about 3-4 minutes each side for medium or until cooked to an internal temperature of 63 degrees C (145 F).
When cooked, remove to a platter and set aside to rest for 4 minutes.
Serve with the Garlic Yoghurt Sauce.

For the Minted Garlic Yoghurt Sauce:

In a small bowl, combine all the ingredients and mix well. Check that the seasoning is to your liking. Chill until you are ready to serve.

Notes

Lamb loin chops: come from the loin area of the lamb, situated along the back of the lamb between the ribs and the hip. It is a prime cut, producing tender meat and sometimes called the lamb equivalent of the T-bone steak.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Proper seasoning is essential for a delicious dish that is well flavoured.
Make-ahead: the chops should marinate for a minimum of 4 hours or overnight.
Storage: once cooled, store them in an airtight container in the fridge for up to 3 days. If you prefer, you can freeze them, wrapped well in cling wrap and then foil to prevent freezer burn, for up to 2 months. Be sure to label and date them.

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