Ever have reverse-seared lamb loin chops? It's a game-changer! These chops are tender, juicy, and super flavorful, especially paired with ladolemono (Greek lemon dressing).
Updated on April 30th, 2021: New photography and improved recipe instructions (written content has stayed the same for now). Yay! See more details below the recipe, including some original photos!
Originally published on .
Jason doesn't like lamb.
There are a few things he doesn't eat, like most seafood (he'll sometimes eat light fish, but that's about it), pork, most meat on bones (seriously, wtf), and lamb. He will at least attempt to break away from his picky habits depending on the food - he ate calamari the other night and didn't completely hate it and he ate chicken wings. Meat on bones. Jason. OMG. Okay, I'm done, but anyway - don't ever expect him to touch pork. That will never ever happen. Unless you maybe offered him a lot of money to.
He will sometimes eat lamb "if he has to," but I think he'd have to be desperate. When I first met the dude way back before dating him was even a thought, he was a vegetarian, so he's come a long way since then. Every time I make lamb now, I try to shove it in his face, but he won't do it. And I just want to yell, "DON'T YOU KNOW WHAT YOU'RE MISSING?"
I came this close to doing that the other day when I made the recipe I'm sharing with you today, which is lamb loin chops with ladolemono! I mean, I was asking a lot of the guy. Not only was I trying to make him eat tasty lamb, but the chops have bones, so I was really reaching there. The good thing is there's more for me! Or I can share with friends instead. 🙂
Ladolemono (pronounced "LAH-tho-LEH-moh-noh) is a Greek dressing simply made with extra virgin olive oil and lemon juice and you whisk them together. You can add other ingredients to kick up the flavor (I add salt, pepper, Greek oregano, and dijon mustard, yum!) or if you're in a hurry, the olive oil and lemon juice is all you need. For a super literal translation that doesn't quite make sense, ladolemono is oillemon; "lado" = "ladi" = oil and "lemono" = "lemoni" = lemon. Yay, Greek lessons!
Usually, ladolemono is poured over fish and it can also be used as a vinaigrette over salad, but it also tastes good over some meat - like lamb or chicken!
Outside of the ladolemono, there's also a quick marinade for the lamb itself, which is simply a lighter olive oil, salt, pepper, and fresh garlic. I usually marinade it for about thirty minutes, but you could marinate them the night before or the morning of, making the actual cooking process even quicker to get to when you're about ready to eat at dinner time. 🙂
Serve these lamb loin chops with ladolemono over simple greens, like baby spinach, for a super quick meal or pair it with some maroulosalata and/or tourlou tourlou! Delightful and tasty all around! Aww, yeah.
Lamb Loin Chops with Ladolemono
Ingredients
Marinade
- 2 tablespoons olive oil, either extra virgin or regular
- 1-2 garlic cloves, minced
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 pounds lamb loin chops, about 1.5 inches thick
Ladolemono
- 2 tablespoons extra virgin olive oil
- juice from one lemon
- 1 teaspoon dried Greek oregano
- ¼ teaspoon kosher salt
- freshly ground black pepper
- 1 teaspoon dijon mustard, optional
Cooking the Lamb Chops
- 1 tablespoon olive oil
- finely chopped parsley, for garnish
Instructions
- In a non-reactive bowl, whisk together the olive oil, minced garlic, salt, and black pepper.
- Add the lamb and coat with the marinade. Cover and refrigerate at least four hours or overnight.
- Remove the lamb from the fridge. Adjust the oven rack to middle position and heat oven to 275 degrees Fahrenheit.
- Place the chops on a rack-lined baking sheet. Cook in the oven until a meat thermometer reads either of the following, depending on your preference: 90-95 degrees for rare to medium rare (20-25 minutes) or 100-105 degrees for medium (25-30 minutes).
- Heat 1 tablespoon of light olive oil (or any neutral cooking oil you have on hand) in a large 12-inch skillet over high heat, until the oil is almost smoking. Place chops in the skillet and let sear, undisturbed, until browned well (about three minutes).
- Turn the chops over and continue to sear the other side until browned (about two to three minutes).
- Check internal temperature if necessary and remove from heat. Move chops to a plate and cover with foil. Let rest for five to ten minutes.
- While the lamb is resting, make the ladolemono.
- In a small bowl, add the olive oil, lemon juice, oregano, salt, pepper, and dijon mustard. Whisk well to create a frothy vinaigrette.
- Pour the ladolemono over the lamb, garnish with parsley, and serve!
Nutrition
Update Notes: This post was originally published on and was republished on April 30th, 2021 with new and improved recipe instructions and photography. The written content for this post is staying the same (temporarily), but will be updated soon to include more informative content and tips. Here are some original photos for this post!
Reader Interactions
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Marissa! Girl, what time is dinner?? Seriously, if I had to choose only one meat that I could ever eat (outside of bacon, I couldn't give that up) it would be lamb! And with those roasted vegetables - OMG!! And I thought my son Jason was picky (he is). 🙂
Come on over, Dorothy - we'll eat all the lamb we want! I think I'm with you on choosing the one meat if it were necessary. The pickyness must just be a Jason thing. 🙂
Dear Marissa - I've always loved lamb and yours looks extra delicious with that ladolemono! Pass me a fork!
Thanks, Allie! Lamb is kind of the best, right!? Come on over and we'll have a giant lamb feast! 😀
I've never heard about "ladolemono" bt it looks fresh and delicious, nice shots 🙂
Thanks! I especially love it for its simplicity.
How delicious, I love lamb and it is so difficult to find over here, what a great recipe!
Thanks, Brian! No worries; just come visit and we can feast on all the lamb we want! 😀
So now I know the name of the dressing that is pretty much my "go to" for most salads and meats!! HA HA!! PS Jason doesn't like lamb? What the...?
OK. But you've done very well with how far you have brought him 🙂 Thanks for this idea for preparing lamb loin chops! I must say my lamb chop repertoire is quite small!
I KNOW, RIGHT? He's such a weirdo. =P I am glad he will at least try new things now, whereas before, he wouldn't!
This dressing is my go-to as well! It's great on so many things. <3
Yummmyyyyy... Love this chops recipe.. I bet it must be tasting delicious..
Thanks, Fareeha!
Lamb is seriously my favourite protien, i will be trying this one out. Yum!
Yay! Lamb is pretty much the best.
My son doesn't like meat on bones, either. And like his grandmother he doesn't care for seafood aside from fish. He does like grilled meats and would make an exception for these lamb chops since the meat is easily removed from the bone. They sound wonderful. I'm going to look for some this week and try the recipe.
Thanks, Lydia! I'm glad to hear he'd at least eat some lamb chops. 😀 I"d love to know how it turns out if you make it!
Loving the lemon and oregano flavors with lamb. Mouthwatering!
Thanks, Christine! Come on over for dinner! 😀
I love lamb loin chops. I think they are underrated. And Greek oregano, how good is it? Great combination of ingredients.
Thanks, Mark - agreed! I cook more with Greek oregano than any other herb, I think. It's so good.
I LOOOVE lamb but can't get my hands on it where I live now 🙁 But I am drooling over these pictures AND having fun saying the name!! 😀
I am definitely saving this recipe for the day I get to eat some lamb!
Thanks, Dini! I love lamb too; I hope you're able to get your hands on some soon!
love that sauce recipe. Never heard of it before though. Wonder what else I can use it for!
Thanks, Manju! I love it on seafood and veggies. Makes a great salad dressing too!
Amazing! Thanks Marissa! I used this recipe for my "Letter L" dinner with my friends http://alphabitesclub.tumblr.com/post/156563774183/lentil-chips-lima-bean-and-lettuce-salad-lamb-loin The ladolemono hit the spot!
I would never have tried to reverse sear lamp chops (we usually like them grilled) but I just had to give this a go. Sooo good! Especially with the Ladolemono on top.
Yesssss, I'm so glad you did!
This recipe sounds delicious! And the lamb looks so well cooked. I have already added lamb to my shopping list, will try your recipe this weekend! Thanks for sharing!
That dressing sounds delicious! I will definitely be trying it over my salads! Great recipe!
These lamb chops look amazing. So simple but it includes all the right flavors. I can't wait to try them !!