• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — lamb loin chops

    Blog Menu

    Easy Lamb Chops Recipe

    Tender, flavorful lamb chops don't get any easier than these lamb loin chops marinated in herbs, garlic, and lemon juice, then roasted in the oven, for an easy lamb chops recipe that cooks in about 15 minutes. Feel free to use fresh or dried herbs for this recipe. Add at least 1 hour and 20 minutes to the prep time to include time to marinate in the fridge and then come to room temperature.

    Prep Time

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


        •    1 tsp sea salt
        •    2 tbsps olive oil
        •    1/4 cup lemon juice
        •    1 tsp rosemary leaves
        •    4 inch lamb loin chops
        •    1 dash cayenne pepper
        •    2 tsps finely chopped garlic about 4 cloves


    1. Mix ingredients, except for lamb, in a bowl.
    2. Place the chops in a zip top bag and pour ingredients over chops. Seal the bag, after squeezing the air out, and squish the bag around to get the chops well covered on both sides.
    3. Let marinate in the fridge overnight. The longer the better, but give them at least one hour.
    4. Remove the chops and let them come to room temperature (approximately 20 minutes) before cooking.
    5. While the chops sit out, move an oven rack to the top position beneath the broiler, and preheat the oven on broil.
    6. Place the chops (with the marinade) in a single layer in an oven proof skillet, and place the skillet in the oven directly beneath the broiler.
    7. Broil for 5-8 minutes on each side, using tongs to flip the chops, until they are seared on the outside and register around 145 degrees with a meat thermometer.
    8. Drizzle with the pan juices before serving.

    This great family recipe is thanks to Eating Richly Recipes at https://eatingrichly.com/easy-lamb-chops-recipe-oven/

    How to Bake Lamb Chops

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8


        •    1/4 cup olive oil
        •    1 tsp kosher salt
        •    3 thin lemon slices
        •    1 tsp dried oregano
        •    2 medium garlic cloves, crushed
        •    1/2 tsp fresh ground black pepper
        •    8 medium lamb chops, around 700 grams


    1. In a large freezer bag or glass dish, mix together salt, pepper, olive oil, lemon slices, garlic, and oregano. Add lamb chops and marinate for 20 minutes to 4 hours.

    2. Preheat oven to 400° F.

    3. Heat a large oven-proof skillet (cast iron, steel, etc.) over medium-high heat. Remove lamb chops from marinade (toss any residual oil, lemon, garlic, etc. from marinade). Add chops to skillet and cook each side for 3 minutes to brown.

    4. Place pan in oven for 8-10  minutes (or until chops are 140° F in the thickest part).

    5. Remove from oven and let rest for 2 minutes. Serve immediately.

    This great family recipe is thanks to My Kitchen Love Recipes at https://www.mykitchenlove.com/how-to-bake-lamb-chops/

    Grilled Hoisin Lamb Loin Chops

    These Grilled Hoisin Lamb Loin Chops are marinated in hoisin sauce then grilled. Feel free to use a grill pan or broil them if grilling isn’t available to you due to weather, too. They caramelize beautifully and are served with chopped cilantro and rice. Super quick to make, I think these are a great mid-week dinner when time is tight!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 4


        •    1/4 tsp sesame oil
        •    1 cup hoisin sauce
        •    2 cloves garlic minced
        •    pinch red pepper flakes
        •    1/2 tsp cracked black pepper
        •    1/4 cup lightly packed cilantro chopped (divided)
        •    1-1/2 pounds lamb loin chops 1 to 1-1/2 inches thick


    1. In a shallow bowl whisk together the hoisin sauce, diced garlic, sesame oil and red and black peppers. Add lamb loin chops and half of chopped cilantro. Turn to coat or place all in a plastic bag and turn to coat. Allow to marinate at least 30 minutes or longer.
    2. Reheat grill to 350°F (medium heat). Clean and oil your grill.
    3. Grill 3 minutes, turn each chop 90 degrees for that nice char grill look, and cook for another 3 minutes. Turn the chops over and baste with any remaining hoisin sauce. Cook for about 6 more minutes, turning halfway through. They should still be pink inside. Remove the chops from the grill and place on a warm plate to rest. Sprinkle with remaining chopped cilantro.
    4. Serve with steamed rice and vegetables.

    NOTES: 10 to 12 chops total, depending on size.

    This great family recipe is thanks to Kevin Is Cooking Recipes at https://keviniscooking.com/grilled-hoisin-lamb-loin-chops/

    Grilled Lamb T-bone Chops with Tomato and Mozzarella Salad

    Looking for a delicious lamb recipe? Try out this tasty recipe for Grilled Lamb Loin Chops w/ Tomato & Mozzarella Salad from the Australian Lamb experts!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4


    For the Lamb:

        •    olive oil
        •    oregano leaves
        •    salt and freshly ground pepper
        •    8 Australian Lamb T-bone Chops, trimmed

    For the Salad:

        •    1 pound cherry or grape tomatoes, halved
        •    1 cup diced fresh mozzarella
        •    4 radishes, very finely sliced
        •    6 leaves fresh basil, torn

    For Tomato Mustard Dressing:

        •    3 tbsps olive oil
        •    2 tbsps sherry vinegar
        •    1 tsp wholegrain mustard


    1. Grill 3-4 tomatoes until just soft and place in a blender with 2 tablespoons of olive oil, 1 tablespoon sherry vinegar and mustard. Pulse to combine. Set aside.
    2. In large bowl, combine tomatoes, cheese, radishes, and basil. Toss with remaining oil and vinegar. Season to taste and set aside.
    3. Brush chops generously with oil and season to taste. Cook over medium to high heat on a barbecue or grill for 2-3 minutes each side for medium rare, or until cooked as desired.
    4. Serve chops with the salad and drizzle with tomato mustard dressing.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/grilled-lamb-t-bone-chops-with-tomato-and-mozzarella-salad/#

    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