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Lamb loin chops are the T-bone of the lamb — loin on one side, tenderloin on the other. Grilled briefly and simply, they are one of the easiest and most satisfying cuts to cook.
Serves 2 peoplePrep 10 minCook 10 min
What to ask for
This recipe calls for Lamb Loin Chop. Can't get it where you are?
Ingredients & method
Ingredients
- 4 lamb loin chops (about 120 g each)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Juice and zest of 1 lemon
- Fresh mint leaves
- Salt and black pepper
Method
- 1Combine oil, garlic, oregano, lemon zest, salt, and pepper. Rub all over the chops. Marinate for 30 minutes at room temperature.
- 2Heat a ridged grill pan or barbecue to high heat. Pat chops dry before cooking.
- 3Grill 3–4 minutes per side for medium-rare. Lamb loin chops are small and thin — they cook quickly, so watch closely.
- 4Rest 3 minutes. The chops should still be rosy pink at the bone.
- 5Squeeze lemon juice over and scatter with fresh mint leaves before serving. Serve with a simple salad or flatbread.
Cook this well
$ · turning steaks, chops, ribs, and vegetables
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Chef's tip
Do not marinate lamb loin chops for longer than 1 hour — the acid in the lemon will begin to cook the delicate meat and change its texture.
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