Lamb Loin Chop
One of my biggest goals this year is to get out of my cooking comfort zone. Since I’ve always found cooking with lamb to be quite intimidating I decided it would be the perfect first challenge. If you’re not familiar with cooking lamb I’d recommend starting with a lamb loin chop rather than immediately jumping into a rack of lamb. The loin is a tender cut of meat with a little fat, a lot of flavor and is more forgiving.
The easiest way to cook lamb is to start it on the stove with a nice sear and finish in the oven. I personally prefer my lamb to be a nice medium which has an internal temperature of 160°F. I served with couscous and broccoli but you can also serve with salad, tzatziki, potatoes. The options are endless!
(serves 4)
Lamb Loin Chop
INGREDIENTS
8 Lamb loin chops
1/4c. divided olive oil for coating & searing
1/2 tsp. salt
1/2tsp. pepper
1/2tsp. garlic powder or fine minced
1tsp. rosemary, finely chopped
DIRECTIONS
Pre-heat oven to 400°F.
Coat loin chops with olive oil and season both sides with salt, pepper, garlic (powder or minced) and chopped rosemary.
In an large oven-safe pan heat olive oil and sear on all sides for 2 minutes each.
Place into preheated oven for 15 minutes for medium.
Rest for 5 minutes before serving
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xo, Krysten
