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    Recipes — lamb loin chops

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    Oven-Baked Lamb Chops with Onion and Rosemary Sauce

    This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. I like to serve this at home with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and some freshly snipped chives, with some young fresh shelled peas or broad beans.

    Prep Time

        •    Prep time: 30-45 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    8 lamb loin chops
        •    1 small onion, peeled and chopped
        •    salt and freshly milled black pepper

    For the sauce:

        •    1 large onion, peeled and chopped small
        •    1 rounded tbsp rosemary leaves
        •    1 oz 25g butter
        •    1 oz 25g plain flour
        •    6 fl oz (175ml) milk
        •    6 fl oz (175ml) vegetable stock
        •    2 tbsps cream, whipped or double
        •    salt and freshly milled black pepper

    To garnish:

        •    sprigs of watercress


    1. First of all, place the lamb chops in a shallow roasting tin with the onion tucked around them.

    2. Season with salt and pepper then place them on the highest shelf of the oven to bake. How long you cook them for is up to you – I personally don't mind the centres being cooked since I like the skins crisp, but if you like your lamb pink give them 30 minutes, if not, 45 minutes.

    3. Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 minutes. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook gently, uncovered, for a further 15 minutes without letting the onions colour too much.

    4. Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk.

    5. Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream. Taste to check the seasoning, then pour it into a warmed serving bowl or jug and cover the surface with clingfilm until the chops are ready.

    6. Serve the chops with a garnish of watercress and the sauce poured over.

    * ADDITIONAL: Pre-heat the oven to gas mark 6, 400°F (200°C).

    This great family recipe is thanks to Delia Online Recipes at https://www.deliaonline.com/recipes/international/european/british/oven-baked-lamb-chops-with-onion-and-rosemary-sauce

    Lamb Loin Chops with Heirloom Tomato Salad

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    8 x lamb loin chops, trimmed
        •    1 tbsp olive oil

    Heirloom Tomato Salad:

        •    800g mixed heirloom tomatoes, sliced
        •    400g can of chickpeas, rinsed
        •    ¼ cup extra virgin olive oil
        •    2 tbsp red wine vinegar
        •    Pinch of caster sugar
        •    1 cup fresh ricotta
        •    1 cup small basil leaves


    1. Preheat a chargrill to moderately high. Brush the lamb with oil and season with salt and pepper. Cook for 4 minutes on each side or until cooked to your liking. Cover and set aside to rest for 5 minutes.
    2. For the salad, combine oil, vinegar and sugar. Season with salt and pepper. Lay tomatoes in a single layer on a platter and scatter with chickpeas and ricotta.
    3. Drizzle the dressing over the salad and top with basil leaves. Serve with lamb.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-loin-chops-with-heirloom-tomato-salad/#

    Cast Iron Lamb Loin Chops with Cognac Butter Sauce

    Lamb seasoned with fresh rosemary and oregano and seared in a cognac butter sauce in a cast iron skillet.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2-4


        •    4 lamb loin chops
        •    1 tbsp extra virgin olive oil
        •    2 garlic cloves, minced
        •    2 tsps fresh oregano, finely chopped
        •    2 tsps fresh rosemary, chopped
        •    2-3 tbsps butter

        •    1/4 cup cognac or brandy
        •    salt and pepper to taste


    1. Remove loin chops from the fridge 20-30 minutes before cooking. Season liberally with salt and pepper.
    2. In a large skillet, heat the olive oil on high until hot. Place the loin chops in the skillet and cook undisturbed for 3-4 minutes. It’s important not to touch or adjust the lamb so the sides can sear up in the skillet. Flip and cook for an additional 3-4 minutes.
    3. Add the butter, cognac, garlic, and fresh herbs to the skillet and swirl/stir until fully melted. Simmer for an additional 1-2 minutes, occasionally turning the loin chops in order to soak up cognac butter sauce. For medium rare, the lamb is done. Sear for an additional minute for each level of doneness; about 3-4 minutes for medium/medium well.
    4. Remove from heat, place on plate and drizzle with Cognac butter sauce. Garnish with butter and fresh herbs if desired and serve.

    This great family recipe is thanks to Kitchen Swagger Recipes at https://kitchenswagger.com/cast-iron-lamb-loin-chops-cognac-butter-sauce-recipe/

    Herb Roasted Lamb Chops

    The chops don't need to marinate long to take on great herby flavor.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    4 large garlic cloves, pressed
        •    1 tbsp fresh thyme leaves, lightly crushed
        •    1 tbsp fresh rosemary leaves, lightly crushed
        •    2 tsps coarse kosher salt
        •    2 tbsps extra-virgin olive oil, divided
        •    6 1 1/4-inch-thick lamb loin chops


    1. Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
    2. Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

    This great family recipe is thanks to epicurious Recipes at https://www.epicurious.com/recipes/food/views/herb-roasted-lamb-chops-351253

    Char Grilled Lamb Chops with pumpkin and pea frittata

    As char-grilling is quick cook method the end result will be better if the lamb is at room temperature before cooking. Take the lamb from the fridge about 10 minutes before you cook (no longer).

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 2


        •    6 lamb loin chops
        •    roasted tomatoes and gravy to serve (optional)
        •    1-2 cups vegetables—diced carrots, corn, peas

        •    1 1/2 lbs ground round beef
        •    1/2 cup beef broth
        •    1 teaspoon Worcestershire sauce
        •    Salt, pepper, other seasonings of choice

    Pumpkin and pea frittata

        •    6 lamb loin chops
        •    200 g peeled pumpkin, cut into 1.5cm cubes
        •    2 tbsp flour
        •    4 eggs
        •    1 cup milk
    ¼ cup grated Parmesan
    ¼ cup frozen peas, defrosted


      1. Brush the lamb lightly with a little oil. Season each lamb chop with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
      2. Cook on one side until the first sign of moisture appears. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving.
      3. To serve, cut the frittata into wedges and serve with the chops. Accompany with roasted tomatoes and gravy if desired. To make Pumpkin and pea frittata: preheat the oven to 200°C. Line the base of a 20cm round ovenproof dish with non-stick baking paper. Steam or microwave the pumpkin until tender. Place the flour into a large bowl, whisk in the eggs until smooth. Stir in the milk and Parmesan, fold through the cooked pumpkin and peas. Season with salt and black pepper. Pour into the prepared dish and bake in the oven for 30-35 minutes or until puffed and golden.

    Note: This frittata will feed 4, so you can double the loin chops and serve 4.

    Suggested variations:

    • Replace the lamb loin chops with lamb eye of shortloin/backstrap or lamb round or topside steaks.
    • You can use a brush to lightly oil the meat - or you can use a light spray of oil.
    • Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.


    This great family recipe is thanks to Beef And Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Char-grilled-lamb-chops-with-pumpkin-and-pea-frittata