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
- 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
- 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
- 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!
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!