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.

posted by jessica at 08:50 AM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.