Do you love lamb? What will be your favourite cut from the lamb? Do you like shoulder, leg, shank or ribs or loins? If you are a familiar to the taste of lamb, you will know each part has its own taste. While it is still not the season to start doing open grills, I have got this lamb loin chops recipe, which can be made anytime of the year. The strong flavours of garlic and rosemary added on the loin chops makes them so much desirable to eat. This recipe is oven baked loin chops, however have given guidance on how to cook lamb chops on stove top and bbq/ grill too.
My hubby is huge fan of lamb meat and rib chops had been his favourite. Lately he has found love for loin chops. Lamb loin chops inherently posses massive flavours, these are so easy to make with minimal of flavouring.
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What is lamb loin chop
Loin chops are cut from Lambs back, just like rib chops. Lion is the area behind rib part of the lamb. Loin chops are more meatier and thick than rib chops. The meat of lamb loin chops is tender and suitable for searing, grilling, baking or even in curry. Because loin chops are part of waist, these parts do not have much bone as you will find in rib chops.
As much as cooking vegetables, cooking lamb requires knowing the meat well. When you buy lamb look for lighter pink / red color lamb, that normally would mean its the meat from young lamb. Young or spring lamb tastes more juicer than grown up. Grown up lambs have mature body parts. These parts become rigid due to age and movement of the lamb. Touch the piece of lamb and see if it feels soft and juicer. Soft and juicy lamb will offer better taste in food.
In UK the average age of slaughter for a lamb is from 6-7 months, though you may be able to get lamb as young as 10 weeks, depending on the area, breed and the production system.
Rosemary and Garlic Lamb Lion Chops
Rosemary has its own distinct taste and flavour, however when coupled with another strong tasting agent like garlic, the flavours get into a awesome flavoursome formation. Now when soft tender and strong tasting loin chops gets the combination of rosemary and garlic, it gives a punch of amazing flavours in mouth.
In my recipe I have used lamb loin chops, however, you can use rib chops too here. Note that the ribs chops may be less meatier, hence you will need to adjust baking time accordingly. You may as well use other chops from lamb with this same recipe, but loin chops offer most tender cuts and probably the best taste.
Beauty of loin chops is that you can add whatever flavouring and these taste equally fabulous. In past I have shared recipe of mutton chops made in Indian style. You can use that recipe too with loin chops. I will share here how to make loin lamb chops with rosemary and garlic. This is another easy recipe. In my recipe I have used marination to enhance the flavours, you may skip marination to save time, however for best flavours, I will recommend marinating the loin chops for couple of hours.
Method
- Wash the lamb chops and keep aside. In a mixing bowl, add 4 cloves of garlic(grated or minced), 10 gram of rosemary(chopped), 5 gram of thyme, 1/4 teaspoon of pepper powder and 1/2 teaspoon of salt to it. Mix well and add 1 tablespoon of oil to it. Mix again and let it marinate for 2 hours minimum.
- Preheat the oven on 180 degree for 10 minutes. Place the chops on an oven tray and cook them for 15 minutes. After that, flip them and cook again for 10-12 minutes.
- In a pan, heat rest of 1 tablespoon of oil on medium heat. Add rest of grated garlic and sauté for a minutes. Now add flour now and roast for a minute. Add rest of rosemary and thyme and sauté again.
- Add rest of salt, pepper powder, soya sauce and chilli sauce to it. Add 1/4 cup of water and let it boil for 1-2 minutes. Switch off the heat and add lemon juice to it. Mix well. Our gravy is ready.
- Now place the cooked chops on a serving plate and pour gravy on them. Serve them hot.
Pro Tips for best lamb chops
- Look for fresh and young lamb. These lamb cuts will be tender, juicier and tastier. The chops should be meatier, fine texture and some white fat.
- Do not keep these lamb chops in oven for long. Loin chops are best enjoyed when they are cooked medium, if you over cook the meat will become hard. There are parts of lamb which require slow and long cooking, however when baking loin chops, do not over cook, it will make the meat chewy and hard. When oven cooking, use a fork or skewer to piece through the lamb to see if the lamb is soft enough to avoid over cooking.
- In this recipe I have used 20 grams of rosemary for roughly about 600 grams of lamb, adjust the quantity of rosemary according to the weight of chops.
- As I always insist, use fresh herbs. Nothing beats the taste and aroma of fresh herbs, get fresh rosemary and thyme.
- You can add meat / vegetable broth to the gravy to enhance its taste.
- If gravy is little runny, add little cornflour to it.
- Skip the chilli sauce if you are not into hot/ spicy gravies.
- The more time you keep them marinated, more juicy the chops will turn out.
How to cook lamb loin chops – Other ways
Apart from this oven baked recipe, you can make lamb loin chops in stove top, or a grill or bbq.
Stove Top
You can make these lamb chops in a pan by searing. Keep the heat to medium to high heat and flip them regularly to avoid them getting burnt. Lamb loin chops are very tender cut of lamb and will cook swiftly. Cook these chops on the stove top on for 3 -5 minutes on one side, and then flip. Likewise, cook for another 3 -5 minutes on the other side. This should be enough.
Grilling / BBQ
You can bbq or grill these lamb chops. Make sure grill is hot enough and cook by flipping the chops. Do not cook on very low heat, this will make the chops meat hard.
These rosemary garlic lamb loin chops
- Are extremely easy to make and brilliant in taste.
- Acts as great starter on its own and is very filling.
- Since the chops have gravy / sauce poured on it, these can also be served with a bread.
- Contains unique flavours, which is nice fusion of American, Mediterranean and Indian flavours.
Serving suggestion
Serve these lamb chops hot by pouring rosemary garlic sauce on its own, or pair it with green salad or mashed potatoes.
Recipe Card
Rosemary and garlic lamb loin chops
Ingredients
- 8 Pieces Lamb chops I have used loin chops, but you can use other parts
- 20 grams Fresh Rosemary
- 6 pieces Garlic Cloves Minced/grated
- 1 teaspoon salt
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Chilli Sauce
- 2 tablespoon Olive oil
- 1 tablespoon Flour
- 1/2 teaspoon soya sauce
- 1/2 teaspoon Lemon juice/Vinegar
- 10 grams Thyme
- 3-4 Basil leaves Optional
Instructions
- Wash the lamb chops and keep aside. In a mixing bowl, add 4 cloves of garlic(grated or minced), 10 gram of rosemary(chopped), 5 gram of thyme, 1/4 teaspoon of pepper powder and 1/2 teaspoon of salt to it. Mix well and add 1 tablespoon of oil to it. Mix again and let it marinate for 2 hours minimum.
- Preheat the oven on 180 degree for 10 minutes. Place the chops on an oven tray and cook them for 20 minutes. After that, flip them and cook again for 10-15 minutes.
- In a pan, heat rest of 1 tablespoon of oil on medium heat. Add rest of grated garlic and saute for a minutes. Add flour now and roast for a minute. Add rest of rosemary and thyme and saute again.
- Add rest of salt, pepper powder, soya sauce and chilli sauce to it. Add 1/4 cup of water and let it boil for 1-2 minutes. Switch off the heat and add lemon juice to it. Mix well. our gravy is ready.
- Now place the cooked chops on a serving plate and pour gravy on them. Serve them hot.
Notes
- You can add meat/vegetable broth to the gravy to enhance its taste.
- If Gravy is little runny, add little cornflour to it.
- Skip the chilli sauce if you are not into hot/ spicy gravies.
- The more time you keep them marinated, more juicy the chops will turn out.
- You can cook them in an open pan too. Keep the heat to low-medium and flip them regularly to avoid them getting burnt.