Recipe by 

"Homemade"

Prep Time

25 min

Cook Time

10 min

Total Time

35 min

Servings

4-6

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

For the loin chops: 

● 6 American Lamb loin chops, about 1 inch thick 

● 2 tablespoons garam masala 

● 2 tablespoons olive oil 

● 2 cloves garlic, minced 

● Salt and pepper to taste 

● Fresh cilantro leaves for garnish (optional) 

● Lemon wedges for serving 

 

For the mint raita: 

● 1 cup plain yogurt 

● 1/2 cup cucumber, grated and squeezed to remove excess moisture 

● 2 tablespoons fresh mint leaves, finely chopped 

● 1 tablespoon fresh cilantro leaves, finely chopped 

● 1/2 teaspoon ground cumin

● Zest and juice of 1 small lemon 

● 1/2 teaspoon sugar 

● Salt to taste

Directions

1. Prepare the marinade: 

In a small bowl, mix together garam masala, olive oil, minced garlic, salt, and pepper to create a marinade. 

2. Marinate loin chops: 

Rub the marinade all over the American Lamb loin chops ensuring they are evenly coated. Let them marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for maximum flavor. 

3. Grill: 

Preheat your grill to medium-high heat. 

Once the grill is hot, place the loin chops on the grill and cook for about 4-5 minutes per side, or until they reach your desired level of doneness. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium*. 

Once cooked, remove the loin chops from the grill and let them rest for a few minutes before serving. 

4. Prepare the mint raita: 

In a bowl, combine plain yogurt, grated cucumber, chopped mint leaves, chopped cilantro leaves, ground cumin, lemon zest and juice, sugar, and salt. Mix well until everything is evenly incorporated. 

Taste the raita and adjust the seasoning with more salt if needed. 

Cover the bowl and refrigerate the mint raita for at least 30 minutes to allow the flavors to meld together. 

Serve the chilled mint raita alongside the grilled garam masala loin chops as a refreshing and cooling accompaniment. 

5. Serving: 

Arrange the grilled garam masala loin chops on a platter and serve with a bowl of mint raita on the side.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Recipe by 

"Ni Nguyen"

Prep Time

25 min

Cook Time

35 min

Total Time

1 HR

Servings

4

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

Smashed Cucumber Sesame Salad:

1 English cucumber

1 teaspoon salt

2 tablespoons chopped garlic

1 tablespoon Maggi seasoning

1 tablespoon sesame oil

1 tablespoon sesame seeds

1 tablespoons chili flakes

1/4 teaspoon sugar

American Lamb Loin Chops:

2 tablespoons cumin

2 tablespoons Szechuan peppercorn

1 tablespoon gochugaru

1 tablespoon sugar

1 tablespoons salt

4 lamb loin chops

4 tablespoons neutral oil

2 peeled garlic cloves

2 (2-inch) pieces scallion whites

1 peeled shallot, halved lengthwise

 

Directions

Slice cucumber in large chunks, and smash with the back of your knife after cutting. Add salt and let sit for 10 minutes. Drain off excess liquid. Add garlic, Maggi, sesame oil, sugar, sesame seeds, and chili flakes. 

Mix together the cumin, Szechuan peppercorns, gochugaru, sugar and salt. Sprinkle evenly over the American Lamb Chops and rub the spices into the meat. Set aside. 

Heat the oil in a large saute pan over medium heat. When the oil is hot, add garlic, scallion whites and shallot and saute just until fragrant, 2 to 4 minutes. Increase the heat to medium-high and sear each side of the lamb loin chops until golden brown, about 2 minutes per side. Baste with the aromatic oil until cooked to desired temperature, about 2 to 4 additional minutes. Let rest for 10 minutes before serving.

 

 

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Prep Time

10 min

Cook Time

20 MIN

Total Time

30 min

Servings

2

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

For the American Lamb:

4 American Lamb Loin Chops

1 tablespoon fresh thyme leaves, roughly chopped

Salt and freshly cracked pepper

2 tablespoons neutral oil, like grapeseed

1⁄4 cup butter, divided

1⁄4 cup minced shallots

1⁄2 cup red wine

1 cup beef broth

 

For the Fennel and Feta Salad:

2 tablespoons lemon juice

1 tablespoon olive oil

1 teaspoon sumac

Pinch red pepper flakes

1⁄4 teaspoon kosher salt

Pepper to taste

1 head of fennel

1 blood orange, peel cut off and sliced into rounds

1⁄4 cup feta cheese, sliced or crumbled

2 tablespoons toasted pine nuts

1 tablespoon chopped parsley

Directions

1. Make the salad:

In a mixing bowl combine the lemon juice, olive oil, red pepper, sumac, salt and pepper, and whisk to combine. Cut the fronds off of the fennel, saving the feathery leaves for garnish. Cut the fennel bulb in half vertically, and very thinly slice them lengthwise (a mandolin is great for this). Add the fennel and parsley to the bowl with the lemon dressing, and toss to combine. Arrange the salad on a serving dish and top with the orange slices, feta, pine nuts and extra parsley and sumac if desired.

2. Cook the lamb:

Season your American Lamb Chops with the thyme leaves, salt, and a generous amount of pepper, pressing the thyme and pepper into the chops. Melt 1 tablespoon butter with the oil in a large stainless steel skillet over medium-high heat. When the pan is hot, add your lamb loin chops and sear until crusty, browned, and fat is rendered, about 3 minutes. Flip and sear the other side for 2 minutes, or until the internal temperature reaches 145oF.

3. Make the red wine sauce:

Transfer the lamb to a cutting board to rest. Pour off the fat from the pan, reserving the browned bits. Melt 1 tablespoon butter in the skillet. Add the minced shallots and cook, stirring often, until shallots are softened, about 2 minutes. Add the red wine and simmer until the mixture is reduced by half, about 3 minutes. Add the broth and continue to simmer until the sauce has thickened enough to coat the back of a spoon. Add the remaining 2 tablespoons of butter to the sauce and gently stir to incorporate butter as it melts.

4. Plate and serve:

Slice your lamb and divide the slices between 2 plates. Drizzle lamb with pan sauce and serve alongside the fennel and feta salad.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Servings

12

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 12 American Lamb loin chops
  • 1-1/2 cups extra virgin olive oil
  • 1/4 cup flat leaf parsley, leaves only, finely chopped
  • 1 tablespoon rosemary sprigs, finely chopped
  • 1/4 cup oregano leaves, fresh, finely chopped
  • 8 garlic cloves, chopped
  • 1/4 cup lemon juice
  • Sea salt and cracked black pepper, to taste 

Salad:

  • 1/2 cup feta cheese crumbles
  • 1 cup teardrop or grape tomatoes
  • 1/2 cup Kalamata olives
  • 1/2 cup red onion, sliced
  • 1 cup cucumbers, halved lengthwise, thinly sliced
  • 1 tablespoon mint leaves, torn or rough chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • Sea salt and black pepper, to taste
  • 3 heads Boston bibb, romaine or red leaf lettuce, separated into leaves

Directions

For the Lamb:  Brush lamb lightly with olive oil; season with salt and pepper.  Grill until marked; brush on a thin coat of mustard.  Press herb crust mixture onto lamb; roast at 350°F to 400°F for about 10 minutes until medium-rare. 

For the Crust:  In a bowl, combine parsley, rosemary, mint, thyme, lavender, garlic, bread crumbs and olive oil; mix together well, until there are no “clumps.” 

For the Huckleberry Sauce:  In a hot saucepan, add port; reduce by half.  Add stock; reduce by about one-third over medium heat.  While reducing, add thyme, bay leaf and sage; season with salt to taste.  Add butter.  Before spooning sauce on plate, add huckleberries. 

Serve with roasted mushrooms and sweet potato puree.

Servings

8

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

Pecan Dukkah:

  • 1 cup pecans, chopped
  • 1/2 cup white sesame seeds
  • 1 tablespoon ground white pepper
  • 1 tablespoon coriander powder
  • Salt, as needed

Salsa Verde Marinade:

  • 2 cups olive oil
  • 1 cup parsley, chopped
  • 1 lemon, zest and juice
  • 1/2 cup cilantro
  • Ground black pepper, as needed
  • 1 shallot, brunoised
  • 1 American Lamb loin roast, cut into T-bone chops
  • Salt, as needed
  • Ground black pepper, as needed
  • 1 eggplant, halved
  • 1 bunch spring onions, whole

Directions

For Pecan Dukkah:  In a food processor fitted with a metal blade, pulse pecans, sesame seeds, pepper and coriander powder until mixture is thoroughly combined.  Season with salt to taste; set aside. 

For the Salsa Verde Marinade:  In a bowl, combine oil, parsley, lemon zest, lemon juice, cilantro, pepper and shallot.  Cover lamb chops with marinade, reserving some for vegetables.  Season with salt and pepper; marinate for 4 to 24 hours. 

In a bowl, combine eggplant and onions; marinate with Salsa Verde Marinade. 

Heat grill.  Place lamb chops, eggplant and onion on grill; grill until charred and done to preference.  Remove eggplant and onion; put back into bowl.  Mix with Salsa Verde Marinade; sprinkle with Pecan Dukkah.  Take lamb off grill; let sit for 5 to 10 minutes. 

To finish:  Place lamb, eggplant and onion on plate; drizzle with remaining Salsa Verde Marinade and sprinkle with Pecan Dukkah.

Servings

12

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 12 American Lamb rib chops, frenched
  • 1-1/2 cups extra virgin olive oil
  • 30 cloves garlic, crushed
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1/2 cup mint leaves
  • 1/4 cup rosemary sprigs
  • 1/4 cup Italian parsley leaves
  • 1/4 cup lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 3 heads Radicchio, quartered
  • 6 heads Belgian endive, halved lengthwise
  • Lemon juice, as needed
  • Grated lemon peel, as needed
  • Olive oil, as needed

Directions

In a blender or food processor, combine olive oil, garlic, wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper, salt and pepper.  Blend until a smooth consistency is reached.  Set aside 1/2 cup for later use.  Pour a thin layer of the blended mix into a non-reactive container.  Place the rib chops in the mixture.  Pour the rest of the mixture over the chops.  Refrigerate for at least 1 hour. 

30 minutes prior to cooking, remove lamb from refrigerator.  Grill chops over high heat until rare or medium-rare.  Briefly grill radicchio and endive. 

For each serving, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive.  Squeeze lemon juice over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil. 

Use the 1/2 cup of reserved marinade as a plate sauce.  Garnish with mint.

Servings

12

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 6 pounds American Lamb blade chops
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Kosher salt, to taste
  • Crushed red pepper flakes, to taste
  • 18 stalks fresh rosemary

Caesar Dressing:

  • 3 garlic cloves, minced
  • 9 white anchovy filets
  • Salt and pepper, pinch
  • 6 tablespoons pasteurized egg yolks
  • 6 tablespoons fresh lemon juice
  • 6 tablespoons water
  • 1 tablespoon mint
  • 3/4 cup Greek yogurt
  • 1-1/2 cups extra virgin olive oil

Pitas:

  • 12 pita breads
  • Kosher salt and pepper, to taste
  • 6 ounces clarified butter

Romaine:

  • 3 heart of romaine

Parmigiano Cookies:

  • 3/4 cup Parmigiano-Reggiano, finely grated 

Salad Mix:

  • 6 tablespoons tomatoes, diced
  • 6 tablespoons Kalamata olives, diced
  • 6 tablespoons feta cheese, crumbled
  • 6 tablespoons extra virgin olive oil 

36 white anchovies

Directions

For the Lamb:  Trim lamb of any extra fat and remove bones.  Pound lamb chops between 2 pieces of paper until thin; cut into 12 cutlets.  Season with oil, lemon juice, salt and pepper flakes.  Place one-half of the rosemary on a baking dish; place lamb cutlets on the rosemary.  Place remaining rosemary on top; marinate for 20 minutes.  Grill lamb cutlets over high heat for 2 minutes on each side; reserve. 

For Caesar Dressing:  In a small food processor, add garlic, anchovy filets and a pinch of salt and pepper.  Puree until smooth.  Add the pasteurized yolks, lemon juice, water, mint and yogurt; process for 30 seconds.  While the processor is running, slowly add the oil to form an emulsion.  Remove the mixture from the processor and place in a small bowl.  Adjust the seasoning with salt and pepper if needed.  Reserve for service. 

For the Pitas:  Season each side with kosher salt and pepper and drizzle with melted clarified butter.  Place bread onto a wire rack then onto a baking sheet.  Toast at 350ºF until golden brown.  Reserve for service. 

For Romaine:  Place dressing in a squirt bottle.  Holding the heart of romaine lettuce upright, dress the inside and outside of the lettuce.  Wrap the dressed romaine heart in plastic wrap tightly to form a cylinder.  Refrigerate 1/2 hour to hold its shape. 

For Parmigiano Cookies:  Place silicone mat onto a baking sheet.  Using a 4-inch round mold to keep a circular shape, sprinkle cheese onto mat, repeating 12 times.  Bake at 350°F for 5 to 7 minutes or until cheese has slightly browned.  Allow to cool; remove from mat. 

For Salad Mix:  Mix tomatoes, olives, feta cheese and olive oil well. 

To Assemble:  Place a pita in the center of each plate.  Top with grilled lamb cutlet.  Cut each head of romaine into 4 equal slices about 1-1/2 to 2 inches thick.  Place a romaine round on top of each lamb slice.  Top each romaine with the salad mix.  Top with Parmigiano cookie.  Roll each anchovy and place 3 on each plate.  Drizzle with remaining Caesar dressing and extra virgin olive oil.

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