Recipes
100% Grass Fed
Spiced Lamb Loin Chops
A flavorful and bright recipe for a crowd that pairs perfectly with a range of vegetable sides.
| Cut | Loin Chop |
| Cook | Grill / Pan Fry |
| Serves | 4 |
| Prep time | 1 HOURS TO MARINADE |
| Cook time | 15 MIN COOK TIME |
| Level | EASY |
Ingredients
8-9 Atkins Ranch lamb loin chops (about 2 1/2 pounds)
Method
In a large bowl, whisk marinade ingredients together. Coat lamb loin chops and refrigerate for a minimum of one hour, or overnight in a covered dish. Remove from the refrigerator and heat grill or grill pan to medium.
MARINADE:
1 cup plain, whole fat regular yogurt
5 garlic cloves, minced
1 Tablespoon ginger, minced
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 lemon, zested and juiced
To garnish: parsley, cilantro, mint, and thinly sliced red onion
Methods Options
GRILL PAN AND OVEN METHOD:
Preheat oven to 325ºF. Brush grill pan with neutral oil. Add lamb, searing each side for 3-4 minutes. Place in oven safe dish and probe lamb in thickest part of the chop. Remove from oven once the lamb reaches 125ºF and rest for 5 minutes.
OUTDOOR GRILL METHOD:
Create two zones within the grill. Brush grates with a neutral oil. Add lamb, searing directly over direct heat about 4 minutes per side. Remove from direct heat, placing in cooler zone and probe. Remove from grill once internal temperature reaches 125ºF for a final medium rare-medium doneness. Allow to rest and serve.
Note that temperature will continue to increase once removed from heat. Top with herbs and red onion.