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 15 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.
Remove the chops from the marinade, allowing it to drip off, but don't pat dry. Discard the marinade.
When the grill pan is 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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