Lamb Loin Chops
Servings: 3 servings
Lamb Loin Chops are easy to make and a less expensive cut with the same great flavor as traditional lamb chops. Give them a try!
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Ingredients
Garlic oil
- 3 cloves garlic, minced
- ¼ cup avocado or olive oil
- Kosher salt & black pepper
- red pepper flakes (optional)
- 7-8 lamb loin chops
- Kosher salt & black pepper
- fresh rosemary or thyme
- 1 TBS butter
Instructions
- Combine all ingredients for garlic oil in a small bowl or ramekin and let it hand out for 20-30 minutes for the flavors to mingle. If you are in a rush, use the back of a spoon to "mash" the garlic into the oil a bit.
- Pull chops from the fridge, place in a sallow dish or plate, pat dry with paper towels and coat with the garlic oil. Let sit for 30 minutes at room temp.
- When ready to cook, heat a heavy bottom pan or cast iron pan. Once searing hot, add in a bit of avocado oil/olive oil or some of the oil you made (without the garlic pieces or they will burn)
- Place chops in pan one by one and cook until seared on one side, flip and cook to your desired temperature (see notes).
- After couple minutes after flipping chops over, add butter and fresh herbs (if using), baste tops using a spoon. Add more butter if necessary.
- Allow chops to rest for 5-8 minutes before enjoying.
Notes
7-8 lamb loin chops may serve 2 or 3, depending on their size and the person as well. To be safe, assume 3-4 per person.
For fresh herbs, feel free to add whole sprigs. All you want to do is add flavor. You can also chop whichever herbs you enjoy and garnish with those as well.
Always let your meat rest for at least 5-8 minutes. Temperature will continue to rise.
For medium-rare look for 135 degrees internal. For medium look for 140 degrees internal.
When using your digital thermometer, be sure you don't hit the bon or you'll get a false temperature read (higher).
Nutritional value of sodium level will depend on how much you choose to use. Me? I am heavy handed with seasoning.
Nutrition
Serving: 3servings