Are you looking for a mouthwatering and flavorful dish that's perfect for a special occasion or a cozy dinner at home? Look no further than lemon and oregano lamb loin chops. This delectable dish combines the bright and tangy flavor of lemon with the aromatic and earthy notes of oregano, creating a symphony of flavors that will tantalize your taste buds. The tender and juicy lamb loin chops are marinated in a blend of lemon juice, olive oil, garlic, oregano, and various seasonings, infusing them with incredible flavor. Whether you prefer to grill, pan-sear, or roast your lamb chops, this recipe provides easy-to-follow instructions for each cooking method, ensuring perfect results every time.
Here are our top 8 tried and tested recipes!
GRILLED LEMON AND ROSEMARY LAMB CHOPS
These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g
LAMB CHOPS WITH LEMON
Provided by Michael Symon
Categories Lamb Easter Fourth of July Low Cal Backyard BBQ Dinner Lemon Lamb Chop Grill Grill/Barbecue Healthy Party Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
- Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
- Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.
LAMB LOIN CHOPS WITH LEMON AND GARLIC
A simple and delicious Greek dish of lamb loin chops!
Provided by Marilena Leavitt
Categories Main Course
Time 13m
Yield 4
Number Of Ingredients 7
Steps:
- Remove chops from refrigerator and pat them dry. Sprinkle both sides with the black pepper, oregano and garlic. Add half of the olive oil and rub both sides well. Let the chops sit at room temperature for about 45 minutes. When ready to cook, sprinkle both sides with the sea salt.
- Heat the rest of the olive oil in a large cast iron pan over medium high heat. When the pan is hot, place the chops meat-side down in the pan, making sure you do not crowd the pan.
- Let the lamb brown, about 3 to 4 minutes on each side depending on the heat of your pan and the size of the chops. Once browned on one side, turn the chops over and brown the other side. Quickly sear the fatty and bone edges of the chops as well. (If you have a grill, use it for even better flavor!)
- Add the slices of lemon to the pan and shake the pan to distribute evenly (the lemon provides the acidity to help deglaze the pan).
- Once all of the sides have browned, lower the heat and continue to cook until the lamb chops are done to your liking. Use an instant read meat thermometer to check. Remove the meat from the pan at 125°F for rare, and 130° to 135°F for medium rare. Some of the chops may cook faster than others, so check them as they cook, and pull them off the pan when ready.
- Place the chops on a plate and cover with foil (this is very important). Let them rest for 10 minutes. Serve with the lemon slices, fresh rosemary and the accumulated pan juices.
LEMON AND OREGANO LAMB CHOPS
From May 2007 Australian Super Food Ideas. Suggested to serve with roasted potatoes and onion with a tzatziki dip. Do not include marinading time but do include 5 minutes resting.
Provided by ImPat
Categories Lamb/Sheep
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- To make marinade combine oil, garlic, 2 1/2 tablespoons of lemon juice and oregano into a ceramic dish.
- Add lamb to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits, turning occasionally.
- Preheat barbecue plate onto medium-high heat.
- Remove lamb from marinade.
- Barbecue lamb, basting with marinade for 6 to 8 minutes on each side for medium or until cooked to your liking.
- Remove to plate, cover and stand for 5 minutes.
- Serve with suggested roasted vegetables and tzatziki or a simple salad.
LEMON AND OREGANO LAMB LOIN CHOPS
Something we often make to cook outside on the barbeque. I love to use the frenched loin chops, expensive little mouthfuls, but soooo good.
Provided by JustJanS
Categories Lemon
Time 11m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place the chops in a non-reactive container, add the remaining ingredients and mix and massage them into the chops with your hands.
- Set aside for about 1 hour to marinate.
- Heat your grill or broiler, and cook the chops to your liking-we find about 3 minutes on a hot grill is enough for the little frenched ones.
SLOW-COOKED LAMB WITH LEMON AND OREGANO
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h50m
Number Of Ingredients 7
Steps:
- Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.
- Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.
- Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.
LAMB CHOPS WITH OREGANO AND LEMON
Categories Herb Lamb Backyard BBQ Lemon Fall Summer Chill Grill/Barbecue Oregano Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
- Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.
LEMON HERB LAMB CHOPS
This recipe comes from my aunt, who thought we'd enjoy it because we like lamb. She was right.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, combine the first eight ingredients; add the chops and turn to coat. Cover; refrigerate for at least 2 hours or overnight., Drain and discard marinade. Broil lamb 3-4 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 303 calories, Fat 23g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 238mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
Tips:
- Use high-quality lamb loin chops. Look for chops that are at least 1 inch thick and have a good amount of marbling. This will help ensure that the chops are juicy and flavorful.
- Marinate the lamb chops for at least 30 minutes. This will help to tenderize the meat and infuse it with flavor. You can use a simple marinade made with olive oil, lemon juice, oregano, and garlic.
- Cook the lamb chops over medium-high heat. This will help to sear the outside of the chops and keep them juicy on the inside. Cook the chops for about 3-4 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit.
- Let the lamb chops rest for a few minutes before serving. This will help the juices to redistribute throughout the meat, making them even more tender and flavorful.
Conclusion:
Lemon and oregano lamb loin chops are a delicious and easy-to-make dish that is perfect for any occasion. The lamb is tender and juicy, and the lemon and oregano add a bright and flavorful touch. Serve the chops with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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