If it's simple, you are after but flavour you need, then look no further than this delicious grilled lamb loin chops paired with a delicious salsa verde and easy roasted parsnips.
sponsored by Dandelion Vineyards, Mclaren Vale
Why I Love This Recipe
- works both mid-week and fancy date night!
- minimal work required
- who doesn't love grilled/BBQ'd lamb!
- no fancy ingredients needed
This recipe is one of those "I want something tasty, but don't want to do too much" dinners. It's fancy looking to your family/guests but doesn't require too much farting around the kitchen to get it done. All the ingredients can be sourced at your local grocery store, and bonus points - you get to fire up the BBQ too! Why wouldn't you want to grill some lamb loin chops?
Lamb Loin Chops
What is a loin chop?
Are you often confused between lamb chops and lamb cutlets? You looked up Mr Google, and the images for each often look the same #confused..... Well, simply put, the lamb loin chop is a cut that comes from, you guessed it, the loin. A prized cut that contains a T bone style bone. They are usually cooked grilled or pan-fried (unless you grew up in the 90s when everything was cooked on a tinfoil tray under the grill!!) and cook in a matter of minutes.
The lamb chop or cutlet, which people often get confused is what you get when you cut a rack of lamb into individual pieces. Also incredibly tender and tasty, they typically cost more and are often referred to as lamb lollipops 😉
Cooking Lamb Loin Chops
To cook any cut of meat, you want to remove it from the fridge and bring it to room temperature. This allows even cooking of the meat throughout. Imagine a thick steak that you cook straight from the fridge. The centre will take longer to get warm than the exterior. What this does is leave you with overcooked edges and an undercooked centre. No Bueno!
Next, season your meat. Use your favourite BBQ rub or a generous amount of salt. I recommend only using BBQ rub if you are grilling as the spices and sugars in rubs will burn if pan-fried. Be generous with the salt and either salt when removing it from the fridge (30mins prior to cooking) or just before you cook it. Salt will extract moisture from the meat, so if done, say 8-10 minutes before cooking, you will have a layer of moisture on top. After 25-30 minutes, that moisture is reabsorbed by the meat, so it's either 30+ minutes or just before.
Hot pan/hot grill. Crank that baby up so you can get a nice sear or crust on your lamb loin chop. Don't poke at it as you want to get that golden sear or to give it time to caramelize and not stick to the grill.
Once you have hit your desired temperature (48-52c for me), place it on a wire rack to allow air to circulate and let your meat rest before serving. This allows the juices to redistribute.
TOP TIP: invest in a thermometer. This will help HUGELY!
There is no better veggie than a roasted parsnip, in my opinion. Often overlooked, parsnips are amazing in soups, as a puree, sliced thin into chips or in this dish - roasted.
They have a delicious sweet and nutty flavour that, once cooked, gets sweeter. Now, when I say sweet, don't think you can get away with substituting these instead of a bag of Haribo's, but as far as veggies are concerned - they are a winner!
To peel or not to peel?
When working with parsnips or carrots, it's best to peel larger, say older versions, as the peel can be a touch bitter. Younger, aka smaller parsnips, can be simply washed, patted dry and roasted as is.
I like to toss mine in oil and salt, roast them halfway and then finish them with a drizzle of honey, some herbs and maybe even chilli flakes if I'm feeling in the mood 😉
A classic and incredibly simple salsa that works with many dishes. These days, like with most food, there are many adaptations/versions of traditional dishes. This is due to discovery, fusion or cooks/chef's just doing really cool stuff (although the classically trained will tell you they are bastardizing some dishes!).
Salsa Verde - is translated into "green salsa". We see versions coming from Mexico and Italy. The Italian version is typically made using garlic, lemon, salt, oil and an array of green herbs (parsley, chives, mint, rosemary etc.). The Mexican version typically contains tomatillos, lime, onion, and coriander and is a little thinner. Both are epic and are great served with grilled meats and/or vegetables.
For my lamb loin chops, I have gone with the classic Italian version and focused on mint and parsley as the two main herbs - lamb and mint. Need I say more?
What's dinner without a wine pairing? Yep, it's actually called breakfast!
This cracking lamb loin chop recipe has been created for and paired with another banger from Dandelion Vineyard. If you are looking for consistency and varying levels of wine to suit every occasion and pricepoint, look no further than the wines from Elena Brooks.
These delicious grilled lamb loin chops and salsa verde have been paired with their 'Pride of the Fleurieu' 2020 Cabernet Sauvignon. Coming in at only $30 a bottle with a cracking discount of 20% when ordering a dozen or more, it's definitely one for the cellar. OR, better yet, sign up now and get $75 off your first order.
Whilst approachable and drinking well now, the wine will only improve with time. It's got the legs to go 5-10 years, and for a bottle, at that price, it'll be one of those hidden gems when you serve it up with that much age on it! Blackcurrant, blackberries, menthol herbaceous notes, a little cigar box/tobacco and some light oaky notes. It's cabernet and cabernet done well! Get on it!
Alternative Lamb Recipes
Also a massive fan of lamb and have made or are about to make my grilled lamb loin chops need more in your life? Well, check out these crackers below and feel free to holler if you have any questions at all!
Grilled Lamb Chops w/ Labneh & Harissa
Lamb Backstrap, Smoked Pumpkin & Pistachio Dukkah
Lamb Mince Ragu, Pinenuts & Orange Gremolata
Smoked Lamb Shanks, Polenta, Anchovy Dressing
Happy Cooking & Happy Eating Friends!!
- 8 lamb chops
- 2 tbsp oil
- 1 cup mint
- 1 cup parsley
- 1 tbsp capers
- 80-100 ml olive oil
- 2 tbsp lemon juice
- 400 g parsnips
- 2 tbsp oil
- 2 tbsp honey
- rosemary or thyme
- Chef Knives
- Chopping board
- grill pan/BBQ
- baking tray
- food processor
- measuring/weighing utensils
- wire rack
- Clean parsnips, cut off the top and depending upon the size cut in ½ - these were smaller individual ones but if using larger ones then cut in ½ or even ¼’s
- Drizzle with oil and season generously
- Roast @ 180c for 15mins – prepare the salsa and lamb
- Toss in honey and thyme/rosemary and cook for a further 10mins
- Add all ingredients to a mini food processor and blitz – gradually adding the oil until you get the consistency you are looking for
- Store in the fridge
- Rub with oil and season generously
- Heat a grill pan or the BBQ to 200c and sear the chops for 3 mins on one side
- Flip, and cook for a further 2 minutes or until internal temp is around 52c
- Rest on a wire rack for 2-3 minutes before serving
- make sure to cut the parsnips to equal-sized pieces for even cooking
- don’t add the honey too soon when cooking parsnips as they can burn from the sugars
- ALWAYS rest your meat before serving to allow the juices to redistribute
- salsa verde is best served on the day you make it so it keeps it vibrant green colours
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