Recipe by 

"Homemade"

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Servings

4

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

Ingredients

For the Lamb:

  • 4 American Lamb loin chops

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • Salt and pepper to taste

For the Pomegranate Molasses BBQ Sauce:

  • 1/4 cup pomegranate molasses

  • 2 tablespoons ketchup

  • 2 tablespoons dark soy sauce

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon honey

  • 1 tablespoon olive oil

  • 1 teaspoon dijon

  • 1 teaspoon ground smoked paprika

  • 2 garlic cloves, minced

  • Salt and freshly ground black pepper to taste

  • Pinch of chili flake

To Serve: 

  • 2 cups cooked cous cous

  • Chopped cilantro

  • Pomegranate seeds

Directions

1. Marinate the lamb:

Place the lamb in a bowl.  Add olive oil, minced garlic, curry powder, ground cumin, ground coriander, salt, and pepper.

Rub the seasonings all over the lamb loin chops, ensuring they are evenly coated.

Let the lamb marinate for at least 30 minutes in the refrigerator, or ideally overnight for maximum flavor.

2. Prepare the BBQ Sauce:

In a bowl, whisk together pomegranate molasses, soy sauce, ketchup, rice wine vinegar, honey, olive oil, dijon, smoked paprika, garlic, sea salt, black pepper, and chili flake to make a smooth paste.

3. Grill the Lamb:

Preheat your grill to medium-high heat.

Cook the BBQ sauce over the grill for 3-4 minutes until bubbling and thickened.  Remove from heat. 

Grill the lamb loin chops for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your preference and the thickness of the chops.

4. Brush on the BBQ Sauce:

When the lamb is just about done grilling, brush on the BBQ sauce and cook until the sauce is caramelized.  Remove the chops from the grill and let rest.

5. Serve:

Serve the lamb chops with remaining BBQ sauce and garnish with cilantro and pomegranate seeds (optional).

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 

"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 

"Homemade"

Prep Time

10min

Cook Time

20min

Total Time

30min

Servings

4

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

Ingredients

For the Lamb Chops: 

● 4 American Lamb sirloin chops, about 1 inch thick 

● 1 teaspoon kosher salt 

● ½ teaspoon freshly ground black pepper 

● 2 tablespoons olive oil 

 

For the Creamy Mushroom Gorgonzola Sauce: 

● Splash of red wine to deglaze the pan 

● 2 tablespoons butter 

● 2 tablespoons olive oil 

● 1 shallot, finely chopped 

● 8 oz mushrooms, sliced 

● 1 teaspoon finely chopped rosemary 

● ¾ cup heavy cream 

● 4 oz (about 115g) Gorgonzola cheese, crumbled 

● Salt and pepper to taste 

● Chopped fresh parsley for garnish

Directions

1. Cook the Lamb Chops: 

Preheat your oven to 375°F (190°C). Season the American Lamb chops with kosher salt and freshly ground black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, sear the sirloin chops for about 2 to 3 minutes on the first side to develop a deep golden crust. Turn them over and transfer the skillet to the preheated oven for an additional 5 minutes, or until the chops reach 140ºF for medium**. They will carry over to 145ºF while they rest. Remove from the oven and set aside to rest while you prepare the sauce. 

2. Deglaze the pan 

Put the same skillet back over medium heat. Add a splash of red wine and scrape up any brown bits from the bottom. 

3. Sauté Mushrooms and Aromatics: 

Melt butter in the pan. Then add chopped shallots, sliced mushrooms and chopped rosemary and cook until the mushrooms are tender and browned, about 5 to 6 minutes. 

4. Incorporate Dairy: 

Reduce the heat to low and pour in the heavy cream. Allow the cream to simmer gently for 2 minutes. Add the crumbled Gorgonzola cheese to the skillet, stirring until the cheese has melted and the sauce has thickened slightly. Season with salt and pepper to taste. Once the sauce has reached your desired consistency, remove the skillet from heat. 

5. Garnish and Serve 

Spread the creamy mushroom sauce on a platter or four plates. Place the cooked sirloin chops on top. Garnish with more sauce and chopped fresh parsley for a pop of color and flavor.

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

4

Lamb Loin Chop on Plate

Ingredients

  • 2 1/2 pounds American Lamb loin chops, patted dry - 8 chops
  • 6 thick slices of bacon, cut into 1/4-inch strips 2 ½ tablespoons olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1 cup pearl onions, peeled* see note
  • 2 medium carrots, peeled, cut in half lengthwise and sliced into 1/2-inch thick pieces
  • 2 large garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 tablespoons whole-gram Dijon mustard 1 teaspoon herbes de Provence
  • 1 bay leaf
  • 2 cups red wine, divided
  • 1 3/4 cups low sodium beef stock, plus more, if needed
  • 8 ounces pearl white mushrooms or the smallest mushrooms you can find, cut in half
  • 1 tablespoon chopped fresh parsley
  • Flaky sea salt, to taste
  • Favorite mashed potatoes,to serve

Directions

Place a Dutch oven over medium heat. Add bacon and cook until most of the fat is rendered out. Remove the pot from the heat. With a slotted spoon, transfer bacon to a plate.

Preheat the oven to 300 degrees F.

Add 1 tablespoon of the oil to the bacon fat in the pot and set over medium-high heat. Season the American Lamb chops with salt and pepper. Sear lamb, cooking it in batches, until nicely browned on both sides. Remove seared lamb from the pot and set aside with the bacon.

When the lamb is seared, add the onions and carrots to the pot and cook until lightly browned about 2 minutes. Stir in garlic, flour, tomato paste, mustard, herbes de Provence and bay leaf and cook for 2 minutes more.

While stirring, slowly mix in 1/2 cup of the wine. Bring to a simmer, stirring, and when the mixture is thick, slowly mix in the rest of the wine. Mix in the 1 3/4 cups stock, return to a simmer, and then add the seared lamb and bacon to the pot.

Cover and cook the lamb in the oven for 90 minutes. Meanwhile, heat the remaining 1 1/2 tablespoons of oil in a skillet set over medium heat. Add the mushrooms and cook until tender, 6 to 8 minutes. Remove the pan from the heat.

When the lamb has cooked for 90 minutes, stir in the mushrooms. Thin the stew with a bit more stock, if you find it too thick. Cover and cook in the oven for 15 minutes more, or until the lamb is very tender. Sprinkle servings of the lamb with flaky sea salt and chopped parsley. Serve over mashed potatoes.

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 (6 ounces each) American Lamb loin chops
  • 3 tablespoons olive oil, divided
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper, cracked
  • 1 cup shallots, minced
  • 1 tablespoon garlic, minced
  • 1 cup balsamic vinegar
  • 1-1/2 cups figs, dried, diced
  • 3 tablespoons honey
  • 1 quart lamb or veal stock
  • 1/2 cup sweet butter, cold, cut into pieces
  • 1/2 cup parsley, minced
  • 3 quarts salad greens, sturdy
  • 3 cups grape tomatoes, halved
  • 3 cups seasoned croutons (optional)

Directions

Brush lamb chops with oil and season with salt and pepper; sear well on both sides in a hot skillet, 1 to 2 minutes per side.  Place chops on a full-size sheet pan.  Roast at 350°F in convection oven (or 400ºF in conventional oven) for 5 to 6 minutes to an internal temperature of 140ºF, or cover and chill until ready to use. 

Add remaining oil to skillet; heat over medium-high heat.  Add shallots and garlic; sauté 1 to 2 minutes.  Deglaze the pan with vinegar, figs and honey; simmer 1 to 2 minutes.  Add stock; bring to a boil and reduce sauce by half, stirring occasionally.  Just before serving swirl in butter pieces and parsley. 

To serve:  For each serving, plate one lamb chop over the top of 1 cup of greens; ladle with 1/3 cup of sauce.  Garnish with 1/4 cup tomato halves and 1/4 cup of croutons if desired.

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