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Lamb Loin Chops (simple and family-style)

Lamb Loin Chops (simple and family-style)

I’ve been looking at these loin chops at my store for months.  They are adorable ~ like little T-bones.  This recipe is very easy and simple and scrumptious!

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Ingredients

  • • 1 tablespoon red wine vinegar
  • • juice of one lemon
  • • 1/4 cup avocado oil
  • • 1 teaspoon sea salt
  • • 1-2 sprigs rosemary
  • • 1.5 pounds lamb loin chops (5-6)
  • • 1 tablespoon ghee or butter, organic and unsalted
  • • 1 (20-ounce) can organic diced tomatoes, including juice
  • • 8-ounces sliced button or bella mushrooms
  • • 2-3 cloves of garlic, minced
  • • 3 sage leaves, finely chopped
  • • Sea salt and ground pepper to taste
  • • 1 tablespoon fresh thyme, for garnish

Directions

1. In a gallon plastic bag, combine vinegar, lemon, avocado oil, salt, and rosemary.  Add lamb.  Shake and refrigerate for 30 minutes.
2. In a large skillet, melt ghee over medium-high heat.  Add lamb loin chops.
3. Sear lamb for 2 minutes per side.  Transfer to a plate.
4. In the same skillet, add tomatoes, including juice, and mushrooms, scraping brown bits of the pan to add to the flavor.  Cook on medium for about 3 minutes.  Stir in garlic, sage, salt, and pepper.  Add lamb. Bring to boil and then simmer for about 5 minutes until lamb reaches 135 degrees F internal temp. Remove from heat and let rest for 5 minutes. Garnish with thyme. Serve family-style.
5. Enjoy!

Ingredients

  • 1 tablespoon red wine vinegar
  • juice of one lemon
  • 1/4 cup avocado oil
  • 1 teaspoon sea salt
  • 1-2 sprigs rosemary
  • 1.5 pounds lamb loin chops (5-6)
  • 1 tablespoon ghee or butter, organic and unsalted
  • 1 (20-ounce) can organic diced tomatoes, including juice
  • 8-ounces sliced button or bella mushrooms
  • 2-3 cloves of garlic, minced
  • 3 sage leaves, finely chopped
  • Sea salt and ground pepper to taste
  • 1 tablespoon fresh thyme, for garnish

Directions

1. In a gallon plastic bag, combine vinegar, lemon, avocado oil, salt, and rosemary.  Add lamb.  Shake and refrigerate for 30 minutes.
2. In a large skillet, melt ghee over medium-high heat.  Add lamb loin chops.
3. Sear lamb for 2 minutes per side.  Transfer to a plate.
4. In the same skillet, add tomatoes, including juice, and mushrooms, scraping brown bits of the pan to add to the flavor.  Cook on medium for about 3 minutes.  Stir in garlic, sage, salt, and pepper.  Add lamb. Bring to boil and then simmer for about 5 minutes until lamb reaches 135 degrees F internal temp. Remove from heat and let rest for 5 minutes. Garnish with thyme. Serve family-style.
5. Enjoy!