Loin lamb chops are simply delicious
To me they are like these little mini T-Bone steaks that just have so much flavor
Now originally, my wife was not a fan of lamb and it was this recipe that changed her mind
It is a simple dish that will make a lamb lover out of almost anyone!
I’m starting with a pack of 12 loin lamb chops
Aren’t they beautiful… 🙂
Now even though the butcher did a fine job trimming them, I’m going to cut off some of the excess fat
Once trimmed drizzle them with some extra virgin olive oil and rub it in
Now for the seasonings
I like to use kosher salt, ground black pepper, garlic powder and onion powder
I also love the way coriander tastes with lamb so I’m using 1 teaspoon that I will grind in a mortar and pestle, plus 1 sprig of fresh rosemary
Remove the rosemary leaves and chop them, discard the stem
Sprinkle the chops with half the seasonings and herbs
Preheat the oven to 350 F
Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat
Once the oil is lightly smoking add in the chops trying not to over crowd them
Sprinkle the other side with the rest of the seasonings and fresh herbs
Allow the lamb to sear for 3-4 minutes then flip
Place the whole pan in the oven and cook for another 10 minutes for around medium done
Take the pan out of the oven
Remove the lamb from the pan and set aside to rest for at least 10 minutes prior to serving
Place the pan with the meat juices back on a burner over medium heat and bring to a simmer scraping up the bottom of the pan with a whisk
Next we will need 1 cup of beef stock and 1 tablespoon of Gravy Master
Click on the link below to make your own beef stock
Add in the stock and Gravy Master and whisk together
Bring to a boil then reduce heat and simmer 2-3 minutes
In another pan melt 2 tablespoons of butter
Stir in around a 1/4 cup of flour and cook until it’s bubbly and starting to brown lightly
Whisk the roux mixture into the gravy and cook 1-2 minutes or until thickened slightly
Salt and pepper the gravy to taste
Gravy looks good!
We served the loin chops with some herbed orzo with kalamata olives and of course, our delicious gravy!
Enjoy!!!
Simply Sundays! ~ Lamb Loin Chops
Ingredients
12 loin lamb chops
kosher salt
ground black pepper
garlic powder
onion powder
1 teaspoon of coriander (crushed)
1 sprig of fresh rosemary
2 tablespoons of extra virgin olive oil (plus some to drizzle on the chops)
1 cup of beef stock
1 tablespoon of Gravy Master
2 tablespoons of butter
1/4 cup of flour
Directions
Trim 12 loin lamb chops of any excess fat then drizzle them with some extra virgin olive oil and rub it in. Season the first side of the lamb with some kosher salt, ground black pepper, garlic powder, onion powder, crushed coriander and chopped fresh rosemary
Preheat the oven to 350 F. Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat. Once the oil is lightly smoking add in the chops trying not to over crowd them. Sprinkle the other side with the rest of the seasonings and fresh herbs
Allow the lamb to sear for 3-4 minutes then flip. Place the whole pan in the oven and cook for another 10 minutes for around medium done. Take the the pan out of the oven. Remove the lamb from the pan and set aside to rest for at least 10 minutes prior to serving
Place the pan with the meat juices back on a burner over medium heat and bring to a simmer scraping up the bottom of the pan with a whisk. To the pan add 1 cup of beef stock and 1 tablespoon of Gravy Master. Whisk together and bring to a boil then reduce heat and simmer 2-3 minutes
In another pan melt 2 tablespoons of butter. Whisk in around a 1/4 cup of flour and cook until the bubbly and starting to brown lightly. Whisk the roux mixture into the gravy and cook 1-2 minutes or until thickened slightly. Salt and pepper the gravy to taste
Serve the lamb with the gravy
Tools used to make this recipe
Architec Gripperwood Cutting Board
Wilton Recipe Right 3 Piece Cookie Pan Set
© Simply Sundays 2017
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