Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Servings
4-6
Ingredients
For the Lamb Loin Chops
- 8 American lamb loin chops (about 1 inch thick)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
For the Mediterranean Bean Salad
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- ½ English cucumber, quartered and sliced
- 1½ cups cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ¾ cup Kalamata olives, pitted and halved
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley leaves, torn
- ¼ cup fresh mint leaves, torn
For the Herby Lemon Dressing
- Zest and juice of 2 lemons
- â…“ cup extra virgin olive oil
- 1 garlic clove, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon honey
- 2 tablespoons fresh dill, chopped
- Salt and freshly cracked black pepper, to taste
Directions
- Marinate the Lamb: Pat the American lamb loin chops dry with paper towels. In a small bowl, combine the olive oil, garlic, thyme, salt, and black pepper. Rub the mixture evenly over the chops and let them marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- Make the Herby Lemon Dressing: In a small bowl, whisk together the lemon zest, lemon juice, garlic, Dijon mustard, dried oregano, honey, and fresh dill. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Season with salt and freshly cracked black pepper to taste.
- Build the Bean Salad: In a large bowl, combine the garbanzo beans, kidney beans, cucumber, cherry tomatoes, red onion, and Kalamata olives. Pour half of the dressing over the salad and toss to coat. Let the salad marinate for at least 15 minutes while you cook the lamb.
- Grill the Lamb: Preheat a grill or grill pan to high heat. Grill the lamb loin chops for 4 to 5 minutes per side for medium doneness (145°F internal temperature). Avoid moving the chops while they sear so a flavorful crust can develop.
- Rest the Lamb: Transfer the grilled chops to a cutting board and loosely tent with foil. Let them rest for 5 minutes before serving to allow the juices to redistribute.
- Finish the Salad and Serve: Fold the feta cheese, parsley, and mint into the bean salad. Taste and adjust the seasoning, adding more dressing if desired. Serve the grilled lamb loin chops alongside the salad and enjoy.
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
How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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