Weeknight Lamb Loin Chops
A fancy dinner or a simple everyday meal - these lamb lion chops work both ways! These are exquisite and delicious, and so easy to make. The best part about it is that you can prep ahead for a fancy dinner or for meal prep for those busy week day meals. This recipe tastes the best with at least 6 to 24hrs of marination of the meat. I usually marinate the day ahead and toss it in the fridge . The lamb chops pair well with some roasted vegetables or a refreshing salad. Or have them both for a fancy meal!
Ingredients
- 2 lb2 lb2 lb Lamb Chops
- 4 Tbsp4 Tbsp4 Tbsp Parsley, Finely Chopped
- 2 Tbsp2 Tbsp2 Tbsp Paprika
- 1 tsp1 tsp1 tsp Ground Fresh Black Peppercorns
- 1 tsp1 tsp1 tsp Cayenne Pepper, optional, depending on how hot you like it
- 5 cloves5 cloves5 cloves Garlic, minced/chopped
- 2 tsp2 tsp2 tsp Apple Cider Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 0.5 whole0.5 whole0.5 whole Lemon, juiced
- 1 tsp1 tsp1 tsp Salt
For marination
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Take a mixing bowl or a gallon ziplock bag and add all the ingredients for marination like paprika, garlic, parsley, olive oil, pepper, vinegar, salt and lemon juice. Give it all a good mix
- Toss the lamb chops in and mix so that all the pieces get a good coating of the marinade. Refrigerate till you are ready to cook.
- To a heavy bottomed hot pan add a drizzle of oil.
- Sear the lamb on both sides by placing the lamb chop on the hot pan and flip to the other side couple of minutes later. This way the lamb will stay tender and juicy.
- Once seared, bake the chops at 450 for 25 to 30 mins or till the meat is fully cooked, for a medium rare. Adjust the cooking time and temp as per your oven and preference. Make sure that the juice from the lamb runs clear when poked with a fork to make sure the meat is fully cooked.
- Serve with roasted vegetables and a salad
Notes
I have used the zip lock bag for this recipe so that it would be easy to refrigerate. This recipe tastes the best with at least 6 to 24hrs of marination. I usually marinate the day ahead and toss it in the fridge. These can be refrigerated for upto 4 days You can make this recipe using regular lamb chops as well but might need to adjust the baking time based on the thickness of the chop
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Meat Nut Free Paleo Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 818 |
Fat: | 71 g |
Carbohydrates: | 3 g |
Protein: | 48 g |
Cholesterol: | 160 g |
Sodium: | 660 mg |
Fiber: | 2 g |
Sugars: | 0 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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