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Garlic and Herb Lamb Loin Chops

These tender lamb loin chops are marinated in a simple garlic and herb paste, then pan-seared until golden and juicy.

At a glance

25 minutes
4

Ingredients

  • 4 lamb loin chops
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • ½ tsp each sea salt, black pepper, and dried oregano
  • ½ lemon, to serve fresh thyme or oregano, to garnish

Method

  1. Bring the lamb to room temperature before cooking. If frozen, defrost in the fridge overnight, then take out about an hour before cooking. For fresh lamb, remove from the fridge 30 minutes before cooking. Pat dry with paper towel.
  2. Using a mortar and pestle, pound the garlic with salt, pepper, and oregano into a paste (about 1 tbsp).
  3. Rub the lamb all over with olive oil and the garlic paste. For best flavour, marinate for 30 minutes at room temperature or refrigerate overnight.
  4. Heat 1 tbsp olive oil in a heavy-based frypan or griddle until very hot. Cook the lamb for 4–5 minutes each side, plus another 2–3 minutes on the edges (they’re quite thick with one fatty side).
  5. For doneness, use a meat thermometer: 63°C for medium-rare, up to 74°C for well done.
  6. Rest the lamb for 10 minutes before serving. Squeeze over fresh lemon juice and finish with thyme or oregano.