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Giant Lamb Loin Chops

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I bought these today at Costco. They are about 2-2 1/2" thick. I am planning on pan searing and throwing them in the oven tomorrow for dinner. I don't have a broiler and a little too chilly for the weber. Should I marinate them? I don't really cook that much lamb and when I do it's those little frenched chops which these definitely are not..

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  1. I don't think you need to marinate them - should be just fine w/o it.

    1. Those are some of the best chops, and so reasonably priced!

      I never marinate them, they are extremely flavorful and tender, so they don't need it. They don't need much help at all to showcase the flavor.
      All you need to do is rub them with salt and pepper. Throw on a little garlic and rosemary if you like. Rub in just a bit of olive oil and throw into your hot pan. No need to finish off in the oven either, unless you need them well done. Cook them in the pan 5-6 minutes per side and you'll have perfectly medium rare chops.

      I think the perfect accompianment to these is a garlicky mint-yogurt sauce and couscous.

      Here's the recipe for the sauce if you'd like to try it:

      1/2 cup fresh mint leaves, chopped
      1/2 cup plain yogurt
      1 minced garlic clove
      1 tsp fresh lemon juice
      sprinkle of salt

      Combine them all together. Let sit 30 minutes for flavors to meld.

      3 Replies
      1. re: QueenB

        I plan on seasoning my rack of lamb tonight for cooking tomorrow. Meat is always better pre-seasoned with dry seasonings and/or salted 1 day ahead (or more) if you can.

        1. re: QueenB

          Thanks all! I was worried about the thickness of them to actually keep them on the stove top but I think I will try! The yogurt sauce sounds great, I really haven't come up with a menu yet so maybe I will incorporate it in.

          1. re: King of Northern Blvd

            2 1/2 inches is pretty thick, I would finish them in the oven unless you like them "bleu"
            and I also like to marinate them in some olive oil, thyme and garlic if I have the time, but they are fine plain.