We got these little lamb loin chops that are so cute. They look like mini T-bone steaks, only a few forkfuls each, making them a perfect little appetizer course. I decided to do something very simple and this is a recipe any beginner can make.
Rosemary Sumac Lamb Loin Chops
- 0.5 lb lamb loin chops (two 1″ thick pieces)
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon sumac
- kosher salt and pepper to taste
- cooking spray
- 10 cherry tomatoes, halved (optional)
Instructions –
1. Rub the lamb loin chops with sumac and rosemary on both sides. Season with salt and pepper.
2. Heat a small non-stick pan (prepared with cooking spray) on medium high heat. Put chops on and don’t touch for 4 minutes. Turn over and don’t touch for another 4 minutes. Remove from heat and rest for 4 minutes. (This gave me medium-rare but a bit more rare near the bone. Adjust for your taste.)
3. Plate with cherry tomatoes.
i love how you plated them with cherry tomatoes.. such a nice burst of color!
I just bought a package of these lamb chops over the weekend! I love sumac, what a great idea to use it on lamb.
These lamb chops look amazing. They are such a great find. I love the simple way of preparing the lamb highligting the star.