American Lamb Loin Chops with Minty Pea Puree

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INGREDIENTS

• 4 American lamb loin chops

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• 1 shallot, minced

• 1 large garlic clove, minced

• 4 cups frozen peas

• 6 mint leaves, plus more for serving

• 2 tablespoons fresh lemon juice

• 2 tablespoons sour cream (optional)

• Kosher salt and freshly ground black pepper

• 1 tablespoon chopped fresh chives or chive blossoms

DIRECTIONS

Season the lamb with the salt and pepper, and let sit, uncovered, for about 30 minutes.

 Meanwhile, prepare the peas. Heat 1 tablespoon of the oil a small pot over medium heat. Add the shallot and garlic and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add the peas and 1/4 cup of water and cook, covered, until the peas are bright green, about 5 minutes. Remove 1/4 cup of the peas and reserve it to garnish the puree. Transfer the remaining pea mixture to a food processor with the mint leaves, lemon juice, and sour cream and season with salt and pepper. Pulse until your desired consistency.

 Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add the lamb chops and cook until golden brown on both sides, 5 minutes per side. Using tongs, flip thicker chops onto their side where the fat cap is, and cook until crisp, about 2 minutes. Remove from the skillet and let rest. Note: USDA recommends an internal temperature of 145F with a 3 minute rest.

 Transfer the pea puree to a serving bowl, or spread it on a platter. Top with the lamb chops, fresh mint, reserved peas, and chives. I like to add roasted new potatoes and carrots, a green salad, and a bottle of oaked Chardonnay.

American Lamb Cutlet Benedict

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INGREDIENTS

• 8 English muffins, halved and toasted

• 8 lamb cutlets, seared (recipe follows)

• 8 poached eggs (recipe follows)

• One-pot hollandaise, (recipe follows)

• 1 tablespoon fresh parsley, rough chopped

• 1/2 teaspoon cayenne pepper

Lamb Cutlets

• 8 lamb cutlets

• Your favorite spice rub

• 2 tablespoons grapeseed oil

One-Pot Hollandaise

• 1  egg yolks

• 2 tablespoons water 1/2 lemon, juiced

• 1 stick butter, cut into 1 tablespoon-size pieces

• Cayenne pepper, to taste

• Salt and pepper to taste

Poached Egg

• 1  tablespoon white wine vinegar

• 8 eggs

DIRECTIONS

Lamb Cutlets

Lay the lamb cutlets between two pieces of plastic wrap or parchment paper, and using the flat side of a meat mallet, pound until thin.

Season the lamb generously with your favorite spice rub.

Heat a sauté pan over medium-high heat, and add the grapeseed oil. Sear the cutlets on each side until caramelized, 3to4minutes perside.

Note: USDA recommends amb reach an interal temperature of 145F with a 3 minute rest.

One-Pot Hollandaise

Place the yolks, water, lemon juice and butter in a slope-sided saucier pan.

Place over medium-low heat and whisk until the butter melts. Continue to whisk until the sauce starts to thicken, about 5 minutes.

Remove the sauce from the heat, allowing the residual heat from the pan to finishing cooking the sauce, and whisk in the cayenne pepper. Season with salt and pepper to taste. Serve warm.

Poached Egg

Fill a pot with at least 2 inches of water, and add the vinegar. Heat until the water begins to bubble, and keep the heat at a gentle simmer.

Carefully drop one egg at a time into the water. Allow the eggs to cook undisturbed for 3 to 4 minutes. The whites should be set but the yolks still soft.

Remove the eggs with a skimmer or slotted spoon, draining any excess water

To Assemble:

To assemble the benedict, place two toasted English muffins halves on a plate. Top each with a seared lamb cutlet followed by a poached egg.

Spoon the hollandaise on top, and garnish with parsley and a sprinkling of cayenne pepper

Rosemary Garlic American Lamb Chops with Creamy Parmesan Sauce

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INGREDIENTS

• 8 American lamb loin chops

• ¼ cup fresh rosemary, chopped

• ¼ cup fresh parsley, chopped

• 3 cloves garlic, minced

• 2 tablespoons grated parmesan cheese

• 3 tablespoons oil

• ½ cup sour cream

• 1/3 cup milk

• Salt & pepper to taste

DIRECTIONS

Combine the rosemary, parsley, garlic, and parmesan cheese in a small bowl and generously season the lamb with half of the herb mixture on both sides.

Heat oil in a cast iron skillet, over medium to medium-high heat. Place lamb in the oil and cook for 4 minutes until the bottom side is golden brown and seared. Flip the lamb over and cook for another 4 minutes, or until desired doneness is achieved. Remove lamb from the skillet and let the meat rest for about 5 minutes.

Reduce heat to low and add in the sour cream, milk, and the rest of the herb mixture. Stir until creamy and combined. Return the lamb back to the skillet and spoon the creamy sauce over each lamb chop. Serve and enjoy!

Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.

Pan-Seared American Lamb Loin Chops with Chimichurri

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INGREDIENTS

• 6 American Lamb Loin Chops⁠

• Salt & pepper to season⁠

• 2 tablespoons avocado oil⁠

• 1/2 cup fresh mint, chopped⁠

• 1/4 cup fresh parsley, chopped

• ⁠1 garlic clove, minced⁠

• 2 tablespoons red wine vinegar⁠

• 1/4 tsp red pepper flakes⁠

• 1 tablespoon lime juice⁠

• 1/4 cup olive oil⁠

• Salt to taste⁠

DIRECTIONS

Season both sides of American lamb loin with salt and pepper.⁠

Heat a skillet to medium-high heat. Add avocado oil and lamb to the hot pan. Sear for 4 minutes per side. Remove from heat and let rest for 3-5 minutes.

For Mint Chimichurri: to a small bowl add, mint, parsley, garlic, red wine vinegar, red pepper flakes, lime juice, olive oil and salt to taste. Mix together and serve over the lamb loin chops.⁠

Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.

Pan Seared Lamb Loin Chops with Tart Cherry Compote

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INGREDIENTS

For the Marinade:

• 1 ½ tablespoons finely minced fresh thyme

• 1 large peeled and small diced shallot

• 6 finely minced garlic cloves

• zest and juice of 1 lemon

• 1 ½ cups of olive oil + 1 tablespoon

• 10 4-ounce American lamb loin chops

• 1 tablespoon unsalted butter

• salt and pepper to taste

For the Sauce: 

• 2 tablespoons unsalted butter

• 1 small peeled and small diced shallot

• 2 finely minced garlic cloves

• ½ cup red wine, I prefer merlot

• 3 cups good beef stock

• 1/3 cup dried cherries

• 1 teaspoon each finely minced fresh thyme, parsley, and chives

• 2 teaspoons of crushed pistachios

DIRECTIONS

Marinade: add the thyme, shallots, garlic, lemon zest, lemon juice, salt, pepper, and olive oil to a large bowl and whisk until combined. Set aside.

Transfer the lamb loin chops to a 13x9 casserole dish and pour the marinade over top. Move the lamb around to ensure they are completely coated. Cover the lamb with plastic wrap and marinate in the refrigerator for 1-4 hours or overnight.

Add 1 tablespoon of olive oil to a large frying pan or cast-iron skillet over medium-high heat until it begins to lightly smoke. Remove some of the garlic and shallots off the lamb chops and place them in the pan making sure they are far enough apart so that the sear and not steam. Add in the 1 tablespoon of unsalted butter. 

Cook for 2-3 minutes per side or until golden brown on both sides. The USDA recommends cooking the lamb loin chops until they reach an internal temperature of 145° and then letting them rest for 3 minutes before serving. Set the seared lamb onto a plate and set aside.

Sauce: Remove the cooked oil from the pan and return it to the burner over medium heat and add in 1 tablespoons of butter with the shallots and garlic and cook for 30 to 45 seconds or until lightly browned and cooked.

Deglaze with the red wine and cook over medium-high heat until there is about 1 tablespoon remaining. Add in the beef stock and cook over high heat until it is reduced to ½ to ¾ cup in liquid amount.

Finish the sauce by adding in cherries, the remaining 1 tablespoon of butter, and herbs and mix until combined.

Add the lamb chops back in and heat over low heat for 2 to 3 minutes to warm back up.

Serve the lamb chops by sprinkling on the pistachios and add any additional chopped fresh herbs.  

Sous Vide Lamb Chops

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INGREDIENTS

• 2 ¼ lbs bone-in American lamb loin chops about 8 chops

• 1 ½ tsp Kosher salt

• ¼ tsp freshly ground black pepper

• 3 large garlic cloves peeled and thinly sliced, plus 2 additional peeled, smashed cloves

• 1 lemon peeled into strips

• 3 oregano sprigs divided

• 2 Tbsp extra virgin olive oil

• 2 Tbsp unsalted butter

• Flaky sea

DIRECTIONS

Prepare the sous vide circulator. Fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare lamb, internal temperature should be between 125F and 134F.  For medium, the internal temperature should be between 135F and 144F. I set mine to 132F.

Season the lamb chops. Sprinkle lamb evenly on both sides with 1 ½ tsp Kosher salt and ¼ tsp black pepper.

Prepare the lamb. Place seasoned lamb chops in a vacuum seal bag, then add 3 thinly sliced garlic cloves, 2 sprigs oregano, and the peel of 1 lemon. Use the vacuum sealer to remove air from bag.

Cook the lamb chops. Place sealed bag with lamb chops in the preheated pot of water, then set a timer for 3 hours (or up to 4 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate.

Reverse sear the lamb. Heat a large cast-iron skillet over high heat. When very hot, add 2 Tbsp extra virgin olive oil and 2 Tbsp unsalted butter. Add 2 smashed garlic cloves and remaining sprig of fresh oregano. Carefully add lamb chops, then sear for 45-60 seconds per side, flipping once. Allow lamb to rest for 5 minutes before serving with a pinch of flaky sea salt on top.

Note: USDA recommends an internal temperature of 145F with a 3 minute rest

Grilled American Lamb Chops

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INGREDIENTS

Lamb

• 2.5 lbs American bone-in t-bone lamb loin chops

• ½ cup olive oil

• ¼ cup coarsely chopped fresh basil leaves

• 3 tablespoons red wine vinegar

• 2 tablespoons lemon juice

• 2 teaspoons freshly grated lemon zest

• 2 teaspoons kosher salt

• ¼ teaspoon black pepper

Cilantro Pesto

• 12 pitted green olives

• 1 ¾ cups coarsely chopped cilantro

• 1/3 cup freshly squeezed lemon juice

• 2/3 cup grated parmesan cheese

• 1 cup coarsely chopped fresh basil

• 3 cloves garlic, minced

• 3 ounces walnuts, coarsely chopped

• 1 ¾ teaspoons salt

• 1/3 cup extra virgin olive oil

Herbed Feta

• ½ pound feta in brine

• ½ cup coarsely chopped cilantro

• 1 teaspoon grated lemon zest

DIRECTIONS

For the grilled lamb, whisk together all of the ingredients except the lamb to create the marinade. Place the lamb in the marinade, cover, and refrigerate. Allow to marinate at least 4 hours or overnight.

For the cilantro pesto, blend all of the ingredients except the olive oil in a blender or food processor starting at medium low speed. Add the olive oil while blending in a steady thin stream until incorporated. Blend until the mixture is relatively smooth, like hummus.

For the herbed feta, crumble the feta in a medium bowl, then toss with the cilantro and lemon zest.

To prepare, heat your grill to medium. Remove the lamb from the marinade and grill until browned on each side – approximately 3-4 minutes per side until desired doneness.

Served with the cilantro pesto and the herbed feta.

Lamb Chops with Tomatoes and Chickpeas

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INGREDIENTS

Lamb Chops

• 8 American lamb loin chops (about 2 lbs [910 g] total weight)

• 2 Tbsp/30ml extra-virgin olive oil plus a little extra to brush the pan

• 1/4 cup/60ml fresh lemon juice

• 2 Tbsp/30ml fresh orange juice

• 2 garlic cloves, peeled and grated

• 2 tsp ground black pepper

• 1 tsp orange zest

• 1 tsp fine sea salt

Roasted Tomatoes and Chickpeas

• One 14 oz/400g can chickpeas, drained

• 1/2 pint/170g cherry or grape tomatoes, cut in half

• 1 medium/55g shallot, minced

• 2 Tbsp fresh flat-leaf parsley or dill chopped

• 2 Tbsp/30ml fresh lemon juice

• 2 Tbsp/30ml extra-virgin olive oil

• 1/2 tsp ground black pepper

• 1/2 tsp ground sumac

• 1/2 tsp red pepper flakes

• Fine sea salt

DIRECTIONS

Pat the lamb chops dry with clean paper towels and place the lamb in a zip-lock bag or in a glass or ceramic baking dish that can accommodate the ribs snugly in a single layer.

In a small bowl mix the olive oil, lemon juice, orange juice, garlic, pepper, orange zest, and salt. Drizzle the mixture over the lamb, seal the bag, and shake the bag a couple of times to coat the lamb well. Leave the lamb in the refrigerator for 4 hours to marinate. 

When ready to cook, heat the grill on high. Cook the lamb chops on the grill, on each side for 4 to 5 minutes, till the meat develops a few grill marks. The USDA recommends a minimum internal temperature of 145 degrees F, followed by a 3 minute rest. Remove the chops from the pan and place them in a serving dish and cover with foil.

While the lamb cooks prepare the salad.

Add the chickpeas, tomatoes, shallot, and parsley to a large bowl. Whisk the lemon juice, olive oil, black pepper, sumac, and red pepper flakes and drizzle over the vegetables in the bowl. . Season with salt. Let sit for at least 15 minutes before serving. 

Serve the warm lamb chops with the chickpea salad.

Marinated Lamb Chops with Rosemary & Garlic

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INGREDIENTS

• 12 American lamb loin chops (1-inch thick) or lamb rib chops

• 1/4 cup extra-virgin olive oil

• 6 cloves garlic, grated or minced

• 2 Tablespoons minced fresh rosemary

• 2 Tablespoons lemon juice

• Zest of 1 lemon

• 1 ½ teaspoons kosher salt

• ½ teaspoon black pepper

DIRECTIONS

Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.

Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.

Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 145-degrees, followed by a 3 minute rest.

This recipe pairs nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. You can also include a freshly prepared sauce for the lamb, such as pistachio basil pesto.

Grilled American Lamb Chops

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INGREDIENTS

• 1lb American lamb chops bone-in (loin, rib or shoulder chops - approximately 4 chops)

Lamb Marinade

• 1-2 garlic chopped

• 1/2 lemon

• 1 tsp cumin

• 1/2 tsp oregano

• 1/4 cup olive oil

• 1 tsp sea salt

 Chimichurri

• 2 bunches flat-leaf parsley stems removed and leaves chopped

• 4 cloves garlic minced

• 1/4 cup lemon juice

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

DIRECTIONS

Marinate Lamb

In a bag or dish add you lamb and all marinade ingredients. Cover lamb chop completely and let rest for 30+ minutes.

Grill Lamb

Preheat grill to high heat. Place Lamb on grill for 5-8 minutes (until it has nice grill lines and crispy crust) flip and cook again for 5-8 minutes. Remove from grill and test internal temp. Lamb should be 145 degrees. Cover lamb with 1/2 the chimichurri and let rest for 5 minutes.

Chimichurri

Chop parsley and garlic until fine. Place all ingredients in a bowl and let rest. When Lamb is off the grill cover with half the chimichurri. reserve the other half for dipping pita bread, vegetables etc in.

American Lamb Wellington

Recipe provided by | Climbing Grier Mountain

Serves: 2

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INGREDIENTS

• 1 tablespoon olive oil 

• 2 shallots, finely chopped

• 2 garlic cloves, minced

• 1 1/2 cups chopped mushrooms 

• 1 teaspoon fresh or dried thyme

• 1 tablespoon chopped fresh parsley

• 1 tablespoon chopped fresh chives 

• 1 tablespoon apple cider vinegar 

• 1 boneless American lamb loin

• salt and pepper to taste

• 1 sheet of puff pastry, thawed

• 1 large egg, whisked

DIRECTIONS

1. Preheat an oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray. 

2. In a large skillet preheated to medium-high heat add the olive oil, shallot and garlic. Cook for a few minutes and then add in the mushrooms, salt, and pepper. If you need to add more olive oil go ahead! Cook the mushrooms for a few minutes then add in the herbs and apple cider vinegar. Continue to cook for about five more minutes. 

3. Remove the mushroom mixture from the skillet and place on a plate. Set aside. 

4. In the same skillet use a bit more olive oil. Sprinkle the lamb loin with salt and pepper. Sear the lamb on high heat for about 2 minutes on each or until golden. 

5. Remove the lamb from the skillet, cut into 2 pieces, and place on a plate. 

6. Next, lay the puff pastry on the prepared baking sheet. Take a rolling pin and gently roll the puff pastry out into a 9X13 rectangle. Next, take a sharp knife and cut the puff pastry into two sheets. Spread some of the mushroom mixture in the center of each sheet leaving a 1/2-inch border. 

7. Place the lamb loin into the middle of each and wrap the puff pastry around it. Brush the edges with egg wash and seal well. 

8. Place the wrapped loins, seam side down. Cut a small hole in the pastry to let steam escape. Brush with more egg wash and bake for about 15 minutes. I would check the temperature even at the 10 minute mark because this loin cooks quickly. 

8. Once at desired temperature remove from the oven to rest for at least 5 minutes before slicing! 

Air Fryer American Lamb Chops with Poblano Sauce

Recipe provided by | Two Purple Figs

Preparation Time: 10 minutes Cook time : 20 minutes

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INGREDIENTS

American Lamb

• 1 American Lamb rack cut into 8 chops or 8 loin chops (approximately 4 ounces each)

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1 teaspoon chilli powder

• 1/4 teaspoon garlic powder

• 1/2 teaspoon oregano

• 2 tablespoons oil

Potatoes

• 2 pound bag baby potatoes

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon chilli powder

• 1/4 teaspoon garlic powder

• 1/2 teaspoon oregano

• 2 tablespoons oil

Poblano Sauce

• 3 poblano peppers, charred

• 1 jalapeno pepper, charred

• 2 1/2 tablespoons lime juice

• 2 tablespoons olive oil

• 1/2 teaspoon sea salt

• 1 avocado

• 2/3 cup cilantro

• 3 tablespoons yogurt or sour cream

• 1 tablespoon honey

Serve

• Lime slices

• cilantro

DIRECTIONS

1.     Start by making the air fryer potatoes: season the potatoes in a large bowl with all the ingredients.

2.     Preheat the air fryer for two minutes at 400 degrees.

3.     Add the potatoes in a single layer in the air fryer and air fry for 10 minutes. Remove the air fryer basket and give it a shake.

4.     Return the potatoes back to air fry for an extra 6-10 minutes depending on the size of the potatoes.

5.     When they’re done, sprinkle some cilantro and place them on the serving plate.

6.     Keep the air fryer preheated at 400 degrees.

7.     Season the lamb chops generously with the seasoning and oil on both sides. Arrange the chops in a single layer on your air fryer basket.

8.     Air fry for 8 minutes and remove the air fryer basket.

9.     Flip the lamb chops and continue air frying for an extra 4-8 minutes depending on how well you prefer the lamb chops.

10.  12 minutes total at 400 is medium rare while 14 minutes is a medium.

11.  While the lamb chops are cooking, make the poblano sauce.

12.  Add all ingredients in a food processor and process until smooth.

13.  Serve the air fryer lamb chops with the potatoes, poblano sauce, extra hot sauce, lime wedges and enjoy!!!

American Lamb Chops with Shallot & Thyme Pan Sauce and Garlic Smashed Potatoes

Recipe provided by | Blue Bowl

Serves: 2 Preparation Time: 25 minutes Cook Time: 35 minutes

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INGREDIENTS

For the Garlic Smashed Potatoes

• 24 ounces baby golden potatoes, rinsed & dried

• olive oil

• 3-4 large cloves garlic, minced

• 2 teaspoons fresh thyme, minced

• salt + pepper

For the Lamb Chops

• 4 medium American Lamb Loin Chops

• 1/2 teaspoon salt

• 2 teaspoons fresh thyme, finely minced

• pinch of pepper

• 2 tablespoons salted butter

For the Pan Sauce

• 1 medium shallot, minced

• 1 large clove garlic, minced

• 3 sprigs fresh thyme

• 1/2 cup vegetable or chicken broth or white wine

• 2 tablespoons salted butter

• 1/2 teaspoon lemon juice

• pinch lemon zest

• salt + pepper to taste

DIRECTIONS

1. Prep: Get your ingredients out and ready. Preheat your oven to 450 degrees F. Get out your pan to cook the lamb in. Lightly oil a baking sheet with olive oil for the potatoes.
Season the Lamb: Mix together the salt, thyme, and pepper. Rub this all over the lamb chops. Let them rest at room temperature for 5 minutes (while you prepare the potatoes, below).

2. Start the Potatoes: Bring a large pot of salted water to a boil. Boil potatoes for 15 minutes. They'll be fork tender. Drain them and transfer to the prepared pan. Smash each one down with the bottom of a bowl or glass. Add 2 tablespoons olive oil to a small bowl with the garlic and thyme. Mix together, and drizzle over the smashed potatoes. Sprinkle generously with salt and pepper. Cook for 16 - 22 minutes. The potatoes should be deeply golden brown and crispy on their undersides. If these are done before the lamb, set aside and cover with foil or a clean kitchen towel to keep warm.

3. Cook the Lamb Chops: Once the potatoes are in the oven, start on the lamb chops. Melt 2 tbsp of butter in a large skillet over medium heat. Add the lamb chops, and cook 5-6 minutes - they'll be deeply browned on the bottom. Flip them over, and use a meat thermometer to monitor their temperature as they finish cooking. Cook 4-6 minutes more. 145 degrees F is medium rare and 160 F is medium. Make sure to stick the meat thermometer into the thickest part of the meat, and stick if halfway through the meat - don't let it touch any bones or the pan, for an accurate reading.  We recommend pulling the lamb at 5-10 degrees less than desired doneness (135-140 degrees for medium rare) and let them rest to reach final internal temperature.  Cover chops with foil to keep warm while making the sauce.

4. Make the Sauce: Don't clean out the pan. Add the shallot, garlic, and sprigs of fresh thyme to the drippings in the pan, and cook for 1-2 minutes, until the shallot is softened. Add the broth (or white wine) and stir it in. Cook 2 more minutes to let the liquid reduce a bit. Add 2 more tablespoons of butter, along with the lemon juice & zest. Add salt and pepper to taste. Cook this for 1-2 minutes to let the butter melt and the flavors meld together.

5. Finish: Return the lamb chops to the pan and spoon the sauce over them. You can gently reheat the potatoes in the oven if they've cooled down too much while you finished up the lamb and sauce.

Spicy American Lamb loin chops with tomatoes and mint

Recipe provided by | A Brown Table

Serves:4

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INGREDIENTS

For the lamb:

• 1/4 cup extra-virgin olive oil

• 4 garlic cloves, peeled and grated

• 2 teaspoons ground black pepper

• 2 teaspoons kosher salt

• 1 ½ teaspoon red pepper flakes

• 1 teaspoon dried oregano

• 6 American lamb loin chops (about 2 lbs total weight), bone-in about 1 inch thick

• 1 teaspoon ground sumac

For the tomatoes:

• 1 pound medium tomatoes

• 3 tablespoons chopped mint

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon apple cider vinegar

• Kosher salt

DIRECTIONS

In a small bowl mix 3 tablespoons of the olive oil, garlic, black pepper, salt, Aleppo, and oregano. Rub this mixture over the lamb chops, and leave covered in a medium bowl or plate for 1 hour in the refrigerator.

When ready to cook, preheat the oven at 400F.

Heat a cast iron or oven-proof skillet over high heat. Add the oil and swirl the pan to coat well. When the pan is hot, add the lamb chops, sear on each side for about 2 minutes, till they start to turn light brown. Transfer the skillet to the oven and cook till the lamb chops reach an internal temperature of 145F. Remove the chops from the pan and place them in a serving dish and cover with foil.

While the lamb rests, prepare the tomatoes. Place the tomatoes in a medium bowl. Add the mint. Add the olive oil and vinegar, season with salt and toss to coat well.

When ready to serve, sprinkle the sumac over the lamb chops and serve with the tomatoes.

American Lamb Loin Chops with Feta Cream Sauce

Recipe provided by | Oh So Delicioso

Serves: 4 Preparation Time: 5 minutes Cook Time: 15 minutes Resting Time: 5 minutes

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INGREDIENTS

• 1/3 cup plain Greek yogurt

• 
1 cup feta cheese

• 
1/4 cup plus 2 tablespoons olive oil divided

• 
8 American Lamb loin chops (about 4 oz each)

• 
8 tablespoons butter

• 
3 cloves garlic minced

• 
4 sprigs thyme

• 
salt and pepper

DIRECTIONS

Combine sour cream, 1/4 cup olive oil, and feta cheese in a blender.


Blend until smooth.

Prep chops by drying them with a paper towel, and then seasoning generously with salt and pepper on each side.

Heat 2 tablespoons olive oil in a cast iron skillet, over medium to medium-high heat.


Fry lamb chops in hot oil for 4 minutes until the bottom side is golden brown and seared.

Flip the chops over and place 1 tab of butter on each chop.  Add minced garlic and thyme to the hot oil.  Stir the garlic quickly so it doesn’t burn. Continue to cook chop for 4 minutes until seared and golden brown.

Top the chops with feta cream sauce.

Grilled American Lamb Loin Chops with Herby Fennel & Sumac

Recipe provided by | Zestful Kitchen

Serves: 4 + 3 cups fennel mixture Preparation Time: 10 minutes + 2-1/2 hrs marinating time

Cook Time: 12 minutes

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INGREDIENTS

• 2 ½ pounds American lamb loin chops, about 1½ inches thick

• Kosher salt and black pepper

• 1 cup full-fat Greek yogurt 

• 2 lemons, one zested and both juiced

• 2 tablespoons fennel or cumin seeds, crushed (I like a mix of both) + more for serving

• 2 tablespoons fresh oregano, chopped + more for serving 

• 2 teaspoons minced fresh garlic 

• 1 teaspoon crushed red pepper flakes 

• 1 fennel bulb, cored and thinly sliced, fronds reserved 

• 1 cup mixed fresh herbs such as reserved fennel fronds, cilantro, mint and/or parsley 

• 1/2 teaspoon ground sumac 

• Flaky sea salt, extra-virgin olive oil, and Greek yogurt for serving 

DIRECTIONS

Pierce lamb chops with a fork all over; season with salt and pepper.

Combine yogurt, 2 tablespoons lemon juice, 1 teaspoon zest, 2 tablespoons fennel and/or cumin seeds, 2 tablespoons oregano, garlic, and red pepper flakes in a large bowl. 

Add lamb loin chops and toss to coat evenly. Cover and chill for 2 hours or up to overnight. 

Let meat come to room temperature for 30 minutes. Meanwhile, toss sliced fennel with 2 tablespoons lemon juice; season with salt and set aside. Heat a grill to medium-high (375ºF). Brush grill grate clean, then brush with oil to coat. 

Grill chops 5–6 minutes per side until an instant-read thermometer inserted in the centers, but not touching the bone, registers 145 degrees. Let rest for 3 minutes.

Add cup if mixed herbs to sliced fennel mixture; transfer to a serving platter then arrange lamb loin chops on top. Sprinkle lamb and fennel with ¼ teaspoon fennel seeds, sumac, and flaky sea salt. Drizzle with olive oil and serve with additional Greek yogurt.

Triple Mustard American Lamb Loin Chops

Recipe provided by | The Daley Plate

Preparation time: 10 minutes Cook time: 15 minutes Serves: 8-10

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INGREDIENTS

For the marinade:

• 1/4 cup olive oil

• 2 tablespoons fresh lemon juice + zest

• 1 tablespoon Dijon mustard

• 1 tablespoon whole grain mustard

• 1 tablespoon yellow mustard

• 4 garlic cloves, very finely minced or made into a paste

• 1 tablespoon finely chopped rosemary

• 1 ½ teaspoons kosher salt

• 1 teaspoon black pepper

• Optional: 1 teaspoon smoked paprika, 1 teaspoon garlic powder

For the salad:

• 4 large tomatoes, sliced

• 1/2 small red onion, thinly sliced

• 1 cup fresh herbs (basil, rosemary, thyme, dill or parsley)

• Optional: olives, feta cheese, cucumber

Vinaigrette:

• 1/4 cup extra virgin olive oil

• 1/4 cup balsamic vinegar

DIRECTIONS

Method:

Place lamb in a shallow container that has a lid or a sheet pan that you can cover. Combine ingredients for marinade and pour over lamb, turning and coating. Cover and refrigerate for one hour or up to overnight. If sharing this meal with another family, divide the lamb by placing half of the chops in a container and keep in the fridge until ready to deliver.

Preheat your grill to medium and spray with some olive oil spray. Place lamb chops on the grill or grill pan and cook for 5 minutes per side for medium-rare depending on the thickness of your chops. Lamb loin chops are sturdy and can be placed standing up (on the bone) as well, to ensure that the thickest part of the chop is cooked. They should be 135F when pulled from the grill for medium-rare, which we feel is the best temperature to enjoy them. 

Remove from the grill and tent with foil, then allow to rest for 10 minutes. The temperature will then climb to about 145F. A meat thermometer is the best way to determine doneness.

Slice your tomatoes, season with salt and pepper then top with thinly sliced red onion and optional add-ons. Drizzle with the vinaigrette and top with herbs right before serving alongside lamb. If sharing with another family, place the whole tomatoes, onion and herbs in the basket with the marinated lamb and add half of the vinaigrette in a jar with instructions on how to serve. Easy!

Seared American Lamb Loin Chop with Spinach Salsa Verde

Recipe provided by | Climbing Grier Mountain

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INGREDIENTS

• 8 American Lamb loin chops

• salt and pepper to taste

• 2/3 cup spinach leaves

• 1/3 cup mint leaves

• 1/3 cup parsley 

• 1 tablespoon lemon zest

• 1 teaspoon crushed red pepper flakes

• 1 garlic clove

• 1/3 cup olive oil 

DIRECTIONS

Place the American lamb loin chops on a plate. Pat lamb dry and let set at room temperature for at least an hour. 

In a blender, add the spinach leaves, mint, parsley, lemon zest, red pepper flakes, one garlic clove, and 1/3 cup olive oil. Puree until mixture is smooth. Season with salt and pepper and set aside. 

Preheat your grill to medium-high heat. Add the American Lamb loin chops to the grill and cook turning every two minutes or until well browned on both sides. To check for desired doneness, insert a thermometer into the thickest part and cook until it registers around 135 degrees. 

Remove the lamb from the grill and allow it to rest before serving the spinach salsa verde on top! 

Grilled Lamb Loin Chops & Tri-colored Mini Sweet Peppers and Cherry Tomato Medley with Chimichurri Sauce

Recipe provided by | Nourish With Lamb

Serves: 8

Prep time: 15 minutes Cook time: 15 minutes

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INGREDIENTS

Cilantro Parsley Chimichurri Sauce

• ¼ cup olive oil

• 4 garlic cloves, minced

• 1 tsp kosher salt

• 1 small jalapeno, seeds removed, finely chopped

• ¼ cup fresh lime juice

• 1 cup fresh cilantro, chopped

• 1 cup fresh Italian parsley, chopped

Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley

• 1 lb bag tri-colored mini sweet peppers, rinsed and dried

• 12 oz multi-colored cherry tomato medley, rinsed and dried

• 1 tbsp olive oil

• ½ tsp kosher salt

• ¼ tsp black pepper

Grilled Lamb Loin Chop

• 8 lamb loin chops (4-5 oz each bone-in)

• 1 tsp olive oil

• ½ tsp kosher salt

• ¼ tsp black pepper

DIRECTIONS

Cilantro Parsley Chimichurri Sauce

Heat the olive oil in a small pan over medium heat. Add the minced garlic and remove from heat; let stand for a few minutes, allowing to cool. Stir in the salt and jalapeno. In a small bowl, combine the cilantro, parsley, lime juice, and garlic oil mixture; set aside.

Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley

Preheat the grill over high heat. In a medium bowl, combine the sweet peppers and cherry tomatoes; toss with the olive oil, salt, and pepper. Cook the vegetables on the grill for about 5-10 minutes, turning the vegetables a few times to prevent burning and allowing to cook on all sides. Remove the vegetables from the grill and place them on a platter.

Grilled Lamb Loin Chop

Preheat grill over high heat. Lightly brush olive oil on grill grates. Pat lamb dry with paper towels. Rub both sides of chops with salt and pepper. Grill lamb chops about 4-5 minutes per side or until cooked to 145°F for medium rare. Transfer the lamb chops to the serving platter with the grilled vegetables. Top the platter with the reserved Cilantro Parsley Chimichurri Sauce and serve.

Grilled American Lamb with asparagus and green beans

Recipe provided by | A Brown Table

Serves: 4

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INGREDIENTS

For the lamb chops

• 4 American lamb loin chops (about 1  to 1  1/2 lbs [455 g to 680 g] total weight)

• 3 Tbsp extra-virgin olive oil plus a little extra to brush the pan

• 2 garlic cloves, peeled and minced

• 2 tsp ground black pepper

• 1 tsp fine sea salt (if you have a smoked infused salt on hand, use that for a kick of smoky aroma)

For the asparagus and grilled beans

• 1 lb [455 g] asparagus spears, bottom tough end trimmed and discarded

• 1 lb [455 g] green beans, ends trimmed and discarded

• 3 tbsp raw pumpkin seeds

• 2 garlic cloves, peeled and minced

• 2 tbsp extra-virgin olive oil

• fine sea salt

• 2 tbsp lemon or lime juice

• 2 tbsp wet mustard

• 2 tsp honey

• 1 tsp fish sauce

• extra lemon wedges to serve

DIRECTIONS

First prepare the marinade for lamb chops. Pat the lamb chops dry and place them in a resealable food-safe bag. In a small bowl, mix the olive oil, garlic cloves, black pepper, and salt. Pour this over the lamb chops in the bag. Seal the bag and shake to coat well. Let this sit in the refrigerator for at least 1 hour, preferably 2 hours. When ready to cook, leave the bag out on the kitchen counter to warm up to room temperature for about 30 minutes. Heat a grill pan or cast-iron skillet over medium high heat and brush the pan with a little oil. Cook the lamb chops till they are well browned on each side and their internal temperature reaches 135F [57C]. Remove the chops from the pan and place them in a serving dish and cover with foil and let rest for 5 minutes.

About 30 minutes before you’re ready to cook, prepare the vegetables. Preheat the oven to 450F [232C]. Line a baking sheet with aluminum foil or use a large baking dish. Cut the asparagus into roughly 1 inch [2.5 cm] pieces and place them in a large bowl with the green beans, pumpkin seeds, and garlic. Drizzle the olive oil all over the vegetables, season with salt, and toss to coat well. Spread the vegetables out in the prepared baking sheet and roast the vegetables in the preheated oven for 8 to 10 minutes. The asparagus stems and beans should be tender, pull one out after 8 minutes of cooking to test and determine how tender they taste. The vegetables should be slightly browned. If you want to give them a deeper char, move the baking sheet to the upper 1/3rd portion of the oven and turn the broil function on and set to high, cook for 2 to 3 minutes till the vegetables char. Once cooked, remove the baking sheet from the oven. In a small bowl, whisk the lemon juice, mustard, honey, and fish sauce. Taste and adjust taste with salt if needed. Pour the liquid over the roasted vegetables and toss to coat well.

Serve warm alongside the grilled lamb loin chops with extra wedges of lemons.