Recipes
100% Grass Fed
Spiced Lamb Loin Chops
A flavorful and bright recipe for a crowd that pairs perfectly with a range of vegetable sides.
| Cut | Loin Chop |
| Cook | Grill / Pan Fry |
| Serves | 4 |
| Prep time | 1 hours to marinade |
| Cook time | 15 min cook time |
| Level | Easy |
INGREDIENTS
8-9 Atkins Ranch lamb loin chops (about 2 1/2 pounds)
Marinade:
- 1 cup plain, whole fat regular yogurt
- 5 garlic cloves, minced
- 1 Tablespoon ginger, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander seeds
- 1 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 lemon, zested and juiced
To garnish: parsley, cilantro, mint, and thinly sliced red onion
Method:
In a large bowl, whisk marinade ingredients together. Coat lamb loin chops and refrigerate for a minimum of one hour, or overnight in a covered dish. Remove from the refrigerator and heat grill or grill pan to medium.
Grill Pan and Oven Method:
Preheat oven to 325ºF. Brush grill pan with neutral oil. Add lamb, searing each side for 3-4 minutes. Place in oven safe dish and probe lamb in thickest part of the chop. Remove from oven once the lamb reaches 125ºF and rest for 5 minutes.
Outdoor Grill Method:
Create two zones within the grill. Brush grates with a neutral oil. Add lamb, searing directly over direct heat about 4 minutes per side. Remove from direct heat, placing in cooler zone and probe. Remove from grill once internal temperature reaches 125ºF for a final medium rare-medium doneness. Allow to rest and serve.
Note that temperature will continue to increase once removed from heat. Top with herbs and red onion.
Recipe |
/ atkinsranchlamb |
| Atkins Ranch | / atkinsranchlamb |
| / capitolrestaurant_nz | / atkinsranch |