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Featured image: Lamb loin chops on a plate.
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Lamb Loin Chops with Ladolemono

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).
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 35 minutes
Servings 4 people
Calories 451kcal
Author Marissa

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

Calories: 451kcal | Carbohydrates: 1g | Protein: 48g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 896mg | Potassium: 637mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 5mg