Weeknight Lamb Loin Chops (Edit recipe)

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!

5 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This 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
Calculated per serving.

by Masala Paleo

Serves: 4

Ingredients

2 lb Lamb Chops

For marination

4 Tbsp Parsley, Finely Chopped
2 Tbsp Paprika
1 tsp Ground Fresh Black Peppercorns
1 tsp Cayenne Pepper, optional, depending on how hot you like it
5 cloves Garlic, minced/chopped
2 tsp Apple Cider Vinegar
2 Tbsp Extra Virgin Olive Oil
0.5 whole Lemon, juiced
1 tsp Salt

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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