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April 22, 2022

Seared American Lamb Loin Chop with Spinach Salsa Verde


Recipe Provided By
"Climbing Grier Mountain"
Prep Time


Cook Time


Total Time




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


  • 8 American Lamb loin chops
  • salt and pepper to taste
  • 2/3 cup spinach leaves
  • 1/3 cup mint leaves
  • 1/3 cup parsley 
  • 1 tablespoon lemon zest
  • 1 teaspoon crushed red pepper flakes
  • 1 garlic clove
  • 1/3 cup olive oil


Place the American lamb loin chops on a plate. Pat lamb dry and let set at room temperature for at least an hour. 

In a blender, add the spinach leaves, mint, parsley, lemon zest, red pepper flakes, one garlic clove, and 1/3 cup olive oil. Puree until mixture is smooth. Season with salt and pepper and set aside. 

Preheat your grill to medium-high heat. Add the American Lamb loin chops to the grill and cook turning every two minutes or until well browned on both sides. To check for desired doneness, insert a thermometer into the thickest part and cook until it registers around 135 degrees. 

Remove the lamb from the grill and allow it to rest before serving the spinach salsa verde on top! 

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

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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