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Mint-Rosemary Lamb Loin Chops

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“Recording from memory, as my wife said I HAVE to make these for her Mom when she comes to town next month. I never measure or write down ingredients, and am suffering from "memory almost full"! So, here goes”
READY IN:
2hrs 2mins
SERVES:
4-6
YIELD:
6-7 lamb loin chops
UNITS:
US

Ingredients Nutrition

Directions

  1. Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
  2. Pour the marinade into a sauce pan and heat well.
  3. In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
  4. Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
  5. Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
  6. Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
  7. Cooking time includes marinating time.

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