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Succulent Oven-Finished Lamb Loin Chops

Experience the symphony of flavors in these oven-finished lamb loin chops, perfectly seasoned with fresh herbs and garlic, and beautifully caramelized with an addition of balsamic vinegar for a gourmet touch. This recipe guarantees a dining experience that is delightfully straightforward and utterly...
3
29 min
TOTAL TIME
583
CALORIES
$6.10
PER SERVING
Succulent Oven-Finished Lamb Loin Chops
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Ingredients
9 INGREDIENTS
8 SERVINGS
Kosher Salt
1 tbsp kosher salt
Olive Oil
2 tbsp olive oil
Garlic
5 cloves garlic
minced
Lamb Loin Chops
3 lbs lamb loin chops
patted dry
Ghee
2 tbsp ghee
Fresh Rosemary
1 tbsp fresh rosemary
finely chopped
Coarsely Ground Black Pepper
1 tsp coarsely ground black pepper
Balsamic Vinegar
3 tbsp balsamic vinegar
Fresh Thyme Leaves
1 tbsp fresh thyme leaves
Directions
9 STEPS
15 min
PREP TIME
14 min
COOK TIME
29 min
TOTAL TIME
1
Preheat the oven to 400°F.
2
Prepare the lamb loin chops by patting them dry.
3
Combine the kosher salt, coarsely ground black pepper, minced garlic and chopped fresh herbs in a bowl, mix well to create the herb mixture.
4
Rub the herb mixture onto the lamb loin chops, press it into the meat so that it adheres.
5
Heat olive oil and ghee in a large, oven-safe pan over medium-high heat.
6
Once the pan is hot, add the lamb loin chops. Sear each side until golden brown, about 2-3 minutes per side.
7
Drizzle balsamic vinegar over the seared lamb loin chops.
8
Transfer the pan to the oven and roast for 10 minutes, or until the lamb reaches an internal temperature of 145°F.
9
Rest the lamb loin chops for a few minutes before serving, to allow the juices to redistribute.
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Health Info
Macros
2g
CARBS
51g
FAT
26g
PROTEIN
Allowed on these diets
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
How do I avoid overcooking my lamb chops?
What are the best seasonings for lamb chops?
Should I trim the fat off the lamb chops?
How long should I marinate the lamb chops for?
Should I use fresh or dried herbs?
Should lamb chops be cooked at high heat?
Is it safe to eat pink lamb chops?
Can I cook lamb chops from frozen?
Do I need to rest the lamb chops after cooking?
How can I add a smoky flavor to the lamb chops?