Lemon Rosemary Lamb Loin Chops with Honey-Balsamic Dipping Sauce


Lemon Rosemary Lamb Loin Chops:
  • 4  tablespoons olive oil
  • juice and zest of 1 lemon
  • 1 tablespoon finely chopped rosemary leaves
  • 3 garlic cloves
  • 2 tablespoons chopped Italian parsley (optional)
  • salt
  • freshly ground black pepper
  • 8 lamb loin chops


Honey-Balsamic Dipping Sauce:

  • 1/3 cup balsamic vinegar
  • 1 garlic clove
  • 2 tablespoons honey
  • 3/4 cup vegetable or canola oil
  • salt and freshly ground black pepper


Lemon Rosemary Lamb Loin Chops:

  • Combine first 7 ingredients in a bowl and mix together.  Place lamb chops in a large zip lock bag or bowl and cover with marinade.  Refrigerate and marinate for at least 1 hour, preferably overnight.
  • Pre-heat your oven to 350 degrees F. Remove the lamb chops from the refrigerator,  brush off any excess marinade and reserve (you don’t want to burn the garlic and herbs when you sear them).
  • Heat a couple of tablespoons of oil in a pan and sear until golden brown on both sides (2- 3 min per side). Transfer lamb chops to a baking dish and brush a little of the reserved marinade on top of them.
  • Bake until desired doneness, about 10 min for medium rare.
  • Remove from oven and allow to rest, tented with foil, for about 5 minutes before serving.

Honey-Balsamic Dipping Sauce:

In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.