Growing up, we always had a leg of lamb with mint jelly on Easter. Leg of lamb is great for large parties, but if you’re having an intimate dinner, I love to use loin lamb chops. Not only are they more individualized in size, they only need 8 minutes to cook. Which means, including prep time you can have dinner on the table in about 15 minutes!
Lamb loin chops are the T-bone steaks of the lamb world. They cook up quickly under the broiler and develop a caramelized crust and a pink, juicy center. If you’ve had lamb in the past that was tough or strong-tasting, try a loin chop – it’s an incredibly tender cut with a delicately sweet taste.
The Honey Pepper Sauce is a refreshing take on a traditional mint jelly. A bit of sweetness from the honey and red bell pepper, a balance of tart from a touch of lime juice, and some heat from a few chili peppers. Paired with the lamb it’s an unexpected and delicious twist on a classic.
- Honey Pepper Sauce
- ¼ cup honey
- 2 teaspoons fresh lime juice
- ½ a small red bell pepper, finely chopped
- 1 - 4 green Thai chilies, seeded and finely chopped*
- Lamb
- 4 lamb loin chops (at least 1-inch thick)
- 2 tablespoons extra virgin olive oil
- Kosher salt
- freshly ground black pepper
- Dressed Greens (optional)
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon Worchestershire sauce
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ¼ cup extra virgin olive oil
- Kosher salt
- freshly ground black pepper
- 4 cups packed arugula, or greens of your choice
- Combine all of the ingredients for the sauce and set aside.
- Preheat the broiler and set the rack so the tops of the lamb chops are about an inch away from the heat source.
- Line a baking sheet with foil. Place the lamb chops on the sheet pan (line them up along the center so they will all be directly under the heating element) then brush both sides lightly with olive oil. Then season both sides liberally with salt and pepper.
- Broil for 4 minutes per side for medium-rare.
- If you're making the dressed greens - whisk the red wine vinegar, lime juice, Worcestershire sauce, Dijon, and garlic together in a large bowl. Then slowly drizzle in the olive oil while whisking. Add salt and pepper to taste.
- Serve the lamb chops with the honey pepper sauce, dressed greens, and enjoy!
* Recipe adapted from Bobby Flay, Loin Lamb Chop with Jalapeno Preserves
I was buying lamb chops the other day and the checker said, “How is lamb? I’ve never tried it.” Missing. Out. 🙂 We love lamb chops because they’re SO delicious, versatile and they cook so quickly. We’ll be trying this recipe immediately…I have to ask. Are we the only ones who end up picking them up and getting every little bit of meat off the bone when we don’t have company? 😉
You know, I’ve gotten that question before too in the checkout line! I hope my face never shows what I’m really thinking which is, OMG where have you been?! 😉
And no, you’re not the only one who will eat every little bit right off the bone… sans company 😛
This is such a great twist on classic lamb, Kathleen. I love the choice in cut and the honey pepper sauce sounds like a tasty twist on the mint jelly – love that it’s got a kick! 😉 Hope you are having a lovely Easter!
Thank you my dear. I had a very nice and relaxing Easter. Hope yours was great too! xxoo
You know what… I love lamb chops so much. I always get it instead of ‘beef steaks’. But I’ve never made them. I don’t know why. It’s high time I do. This looks gorgeous! Yum!
I do to! I will choose lamb over beef almost always!
I have been avoiding lamb because the sheep meat available in Japan was mutton which has very strong taste. This lamb beautifully cooked and honey pepper sauce sounds delicious. It is a sign for me to try lamb after living in Australia for 18 years:D
Oh yeah… you don’t want mutton (sorry any mutton lovers – not a fan). Yes, I think now that you’ve been in Australia, you should give it a try again 🙂
Kathleen, I’ve never seen a more beautiful loin lamb chop. And looks so delicious! I would love this for Easter!
Thanks Alice! I hope you and your family have a lovely Easter weekend. xxoo!
These chops look wonderful Kathleen! Can’t wait to try the recipe! We usually roast a leg of lamb, but you know it takes forever! Love the photos!
Hope you give these a try – they only take 8 minutes to cook… 😉 xo!
That’s it. I’m coming to your house for Easter! 🙂 Growing up we always had ham… and I hate ham, so I totally wish my mother would have served this lamb! Totally digging these loin lamb chops, Kathleen! They look perfectly cooked, and that honey pepper sauce sounds amazingly delicious! Dinner perfection, my dear! Cheers – to a fabulous Easter weekend! <3
Here’s hoping for some lamb on your table this Easter 🙂 Have a wonderful weekend my dear. xxoo!
I actually salivated when I saw how pink it is inside. I swear, you are one of the few people I know who can make lamb chops look sexy 🙂
Aww… you literally made me chuckle. #BringingSexyBack 😛
I love lamb! That unique flavor from the lamb is just what I like! Bryan doesn’t like too strong of a lamb taste. This would be perfect! And thank god for a honey pepper sauce! I never like the mint jelly. I am so convinced to make these beautiful lamb chops for dinner next week. 😉
I totally with you! The mint jelly never really appealed to me… I think the kryptonite green color has a lot to do with it 😉
Gorgeous photos!! They make me want to try to make lamb at home. You have a beautiful site and delicious recipes!
Thanks so much, Tanya! 🙂
Looks so so good Kathleen!! Pinning this.. and I just subscribed too.
That’s great! Thanks so much 🙂
I haven’t used lamb chops much at ALL, but will have to give them more of a chance! And yours is SO perfectly cooked when you cut into it… love the sound of the honey pepper sauce too.
I’ve found that people who aren’t always big fans of lamb, often like loin lamb chops. I hope you give them a try 🙂
Wow, this looks incredible, I just made lamb myself recently and I had forgotten how much I really love it. I need to remember to make it more often. The honey pepper sauce sounds perfect!
Thanks! We’re big fans of lamb in this house too 🙂
We always had lamb and mint sauce too for Easter. I’m loving the pepper sauce, I’ll have to try this one.
Thanks! I always loved lamb growing up, but I never really cared for the radioactive-colored mint jelly 😛 I thought the honey pepper sauce was a nice twist.
That lamb chop is cooked perfectly! Love, love, love!! We bought a grass-fed lamb from my favorite local farm last Fall and have a package of loin chops left so I’ll definitely try your recipe.
Sorry to hear about your basement flooding. That’s the pits but glad all is cleaned up now 🙂
Ooo… how cool is that! That sounds amazing!
My husband loves lamb chops, but I’ve never been that keen because of that strong taste you mentioned. Sounds like this could be my solution!
The sauce sounds just divine (different, in a really lovely way). Gorgeous photos too, as usual!
Give the loin chop a try, I think you may find them a bit more mild and on the sweeter side.