Roasted Lamb Loin Chops Recipe

 

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

What you will need

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

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