Lamb Loin chops marinated in a herb marinade and roasted in the oven…
Quite a coincidence that I’d shared the recipe for making Roasted peppercorn Lamb shoulder chops last year same time in December. It’s been an year and here I’m sharing the recipe for making roasted Lamb loin chops. I don’t make lamb dishes that often, as i’m not a fan of lamb. During holiday season, I get tired of chicken and beef, that’s when I buy lamb and make something out of it.
I like to marinate the chops with a peppercorn herb marinade and then roast in a skillet for a few minutes on both sides, after that roast it in the oven till done. I also made a delicious mushroom pasta to serve with the chops. The chops turned out soft and tender and the pasta tasted delicious. Rosemary is the star, made this dish aromatic and imparted an amazing taste. Rosemary, lamb chops and cremini mushrooms get along so well.
One awesome dish that can be served on any occasion. My man loved this so much and I foresee myself making roasted lamb chops more often 🙂
- Lamb loin chops- 6 chops
- Garlic cloves- 2
- Ginger- 1 inch slice
- Green chili- 1
- Whole black peppercorns- 1 tsp
- Cumin seeds- ½ tsp
- Cilantro- 2 handfuls
- Soy sauce, low-sodium- 2 tbsp
- Salt- a few pinches
- Rosemary- 1 stalk
- Coconut oil- 2 tbsp
- Cooked pasta- penne or fusilli- 3 cups
- Coconut oil- 1 tbsp
- Garlic, chopped- 1
- Rosemary leaves- from 1 stalk
- Brown Cremini mushrooms- 1 pack, 225 g
- Fresh Spinach leaves- 1½ cups (not chopped)
- Dripping from roasted lamb chops
- Half-half cream or milk- ½ cup
- Ground pepper- ¼ tsp
- Salt- a few pinches
- Parmesan cheese- ½ cup
- Preheat oven to 400 F or 200 C.
- In a blender or food processor, coarsely grind all the above mentioned ingredients 'to grind'.
- Season the lamb chops with salt.
- Rub the ground mixture on the lamb chops.
- Add soy sauce, rosemary leaves and combine well.
- Allow the lamb chops to marinate for 30 minutes.
- Place a non-stick cooking pan over medium heat, add 2 tbsp coconut oil, let the oil turn hot.
- Place the marinated lamb chops on the oil and roast for 3 minutes till the bottom side turns light brown.
- Flip it over and let the other side turn light brown for 3 minutes.
- Place the pan roasted lamb chops on a baking pan lined with aluminum foil.
- Place the pan on the middle rack in the preheated oven.
- Roast for 15 minutes.
- Remove the roasted lamb loin chops from the oven. Save the dripping or liquid that oozed out of the chops.
- You can even pan roast the lamb chops in an oven proof skillet and place the skillet in the oven.
- Cook penne or fusilli pasta in boiling water till tender.
- Use the same pan used for pan roasting lamb chops. Place over medium heat.
- Add 1 tbsp coconut oil.
- Add chopped garlic and rosemary leaves, saute till garlic turns golden in color.
- Add cremini mushrooms, saute over high heat till mushrooms turn brown.
- Add spinach, saute till wilted for 2 minutes.
- Add the dripping from the roasted lamb chops. Combine well.
- Add half-half cream or milk, combine well and let cook for 2 minutes.
- Season with ground pepper and salt to taste.
- Add cooked pasta, combine well.
- Add parmesan cheese, combine well and cook for 2 minutes.
- While serving: Place the mushroom pasta on the center of the plate, top with 2 roasted lamb loin chops and enjoy.
