Lamb Loin Chops Recipe with Roasted Potatoes
This easy lamb loin chops method will be your family's favorite.
- 6 Open Nature lamb loin chops
- 1/8 cup olive oil (extra virgin)
- 1 lemon (juice of )
- 6 cloves garlic (minced)
- 1 tsp onion powder
- 1 1/2 tsp paprika
- 1 cup Open Nature Plain Nonfat Greek Yogurt Strained
- 1/3 cup fresh mint (chopped)
- 2 cloves garlic (minced)
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- In a large bowl, mix olive oil, lemon juice, garlic, onion powder and paprika.
- Add the lamb loin chops to the marinade and mix well so all the pieces are covered in marinade.
- Cover the bowl, refrigerate and marinade for at least thirty minutes.
- Bring the bowl out of the fridge and let the lamb loin chops come to room temperature.
- Meanwhile, heat a cast iron skillet over medium heat until it starts smoking.
- Place lamb chops in the pan, 2 or 3 at a time and sear for five minutes on each side.
- Once you've seared them on both sides, add some salt to the lamb loin chops, turn the heat off, cover the pan and let them sit for ten minutes.
- Serve with roasted potatoes, yogurt mint sauce and a fresh green salad served with Open Nature™ Balsamic Vinaigrette.
- Mix all the ingredients in a bowl, serve immediately with the lamb loin chops.
Lamb loin chops marinated in olive oil, lemon, paprika and garlic make a delicious dinner for everyone! Components 6 Open Nature lamb loin chops 1/8 cup olive oil (extra virgin) 1 lemon (juice of ) 6 cloves garlic (minced) 1 tsp onion powder 1 1/2 tsp paprika 1 cup Open Nature Plain Nonfat Greek Yogurt Strained 1/3 cup fresh mint (chopped) 2 cloves garlic (minced) 1/4 tsp salt 1/8 tsp freshly ground pepper Method In a large bowl, mix olive oil, lemon juice, garlic, onion powder and paprika.
Add the lamb loin chops to the marinade and mix well so all the pieces are covered in marinade. Cover the bowl, refrigerate and marinade for at least thirty minutes.
Bring the bowl out of the fridge and let the lamb loin chops come to room temperature. Meanwhile, heat a cast iron skillet over medium heat until it starts smoking.
Place lamb chops in the pan, 2 or 3 at a time and sear for five minutes on each side. Once you've seared them on both sides, add some salt to the lamb loin chops, turn the heat off, cover the pan and let them sit for ten minutes.
Serve with roasted potatoes, yogurt mint sauce and a fresh green salad served with Open Nature™ Balsamic Vinaigrette. Mix all the ingredients in a bowl, serve immediately with the lamb loin chops.
