Have I got a Lamb Loin Chops recipe for all of you Lamb Lovers!

Beckoning Spring at any cost, I thought a lamb loin chops recipe was in order to get us all geared up for birds chirping and tree blossoms blooming.

These tender, juicy lamb loin chops are perfect served alongside oven roasted brussels sprouts and dressed with a tangy mustard mint sauce. Is your mouth watering yet?

Seared in a super hot cast iron skillet, this dish only takes about 30 minutes from start to finish. How’s that for a quick weeknight meal?  

These lamb loin chops were plump, thick, and begging for a liberal dusting of salt and pepper.  

I prepped the brussels sprouts by slicing them in half and adding a 1/2 cup of sliced leeks. Then I tossed it all with olive oil, salt and pepper and put it in a 450 degree oven for about 15 minutes.  

I seared the lamb chops in a super hot cast iron skillet coated in olive oil for about 3 minutes per side. Then, I added butter to the pan and deglazed with a garlicky thyme beef broth and cooked just about one minute more. Allowing the chops to rest will allow them to continue to cook.  

Once I served them up, I topped the chop with a healthy smothering of Mustard Mint Sauce. 

If this dish doesn’t make you wish for spring, then I don’t know what will…

Serve it up this week or keep it in the menu arsenal for Easter! I’m positive it will be a hit!

Lamb Loin Chops recipe

Susan Phillips

Lamb Loin Chops recipe with Roasted Brussels Sprouts and a Mustard Mint Sauce.

3.67 from 6 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course dinner

Servings 4

Calories 821 kcal

Equipment

•  Cast Iron Skillet
• Sheet pan

Ingredients

  

1x2x3x

Mustard Mint Sauce

• 3 tablespoons whole grain mustard
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1/3 cup fresh mint chopped

Brussels Sprouts

• 4 cups brussels sprouts sliced in half
• 1 leek thickly sliced
• olive oil
• salt and pepper to taste

Lamb Loin Chops

• 8 lamb loin chops
• 1 tablespoon olive oil
• 1/4 cup beef broth
• 3 cloves garlic minced
• 1 tablespoon fresh thyme
• 2 tablespoons butter
• salt and pepper to taste

Instructions

 

Mustard Mint Sauce

• Add the mustard, vinegar, honey and mint leaves and stir with a whisk to combine. Set aside

Roast the Brussels Sprouts

• Preheat oven to 450°F. Toss the brussels sprouts and leeks with salt and pepper in the olive oil.
• Roast for 15-20 minutes until crisp and bright green.

Lamb Chops

• Add 1 tablespoon olive oil to a cast iron skillet and heat to super hot.
• Add 4 lamb loin chops to the pan. Let it sear for about 3 minutes without moving. Turn over and sear for an additional 3 minutes. Add half the butter and half of the broth mixture. Cook about 1 more minute or until desired doneness. Remove to a platter to rest.
• Cook the other batch of lamb loin chops in the same manner.

To serve

• Place the brussels sprout on a platter, top with the seared lamb loin chops (top with a little butter if desired) and serve alongside the Mustard Mint Sauce.

Nutrition

Calories: 821kcalCarbohydrates: 18gProtein: 41gFat: 65gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gTrans Fat: 0.003gCholesterol: 168mgSodium: 343mgPotassium: 948mgFiber: 5gSugar: 8gVitamin A: 1297IUVitamin C: 82mgCalcium: 122mgIron: 6mg

Keyword brussels sprouts, lamb, lamb loin, mint, mustard

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