This seductively simple lamb loin chop recipe was the main course of my first Wine Salon. It is a deceptively simple lamb preparation. But the aromas and complex flavors of this succulent lamb preparation are as impressive as a restaurant dish.
And if you’re looking for a lamb recipe for an aphrodisiac dinner, you should take note that this lamb loin preparation is flavored with the aphrodisiac of rosemary. The herb’s perfume permeates the air as the dish cooks. (And a little-known fact about rosemary, it improves memory! What could be better for sparking meaningful conversation than a strong mind and great memory?)
And don’t forget that garlic not only has a history as an aphrodisiac but it is also among the 10 best foods for men’s sexual health!
What are lamb loin chops?
This recipe features a cut of lamb you may not know very well. Like the more common lamb chops, they’re smaller, individual-sized portions of lamb great for sautéeing. But lamb loin chops come from the waist of the lamb and unlike lamb chops, which come from the rib, these chops are boneless.
Lamb loin chops are slightly leaner than lamb chops but are prized as tender meat. In other words, cook them with care and you will have an incredibly flavorful, melt-in-your-mouth lamb dinner.
Pair this lamb loin chop recipe with Pinot Noir
If you’re planning to serve this dish as a part of a Wine Salon dinner, be sure to pair it with Ketcham Pinot Noir, or your favorite Russian River Pinot.
Whether you choose to make this lamb for your own Wine Salon, or as a simple solution for Sunday Supper, you’re going to love how easily this dish comes together.
Greek-Inspired Rosemary and Garlic Lamb Loins
- 8 Lamb Loins
- 4 sprigs of rosemary taken off the stem
- 6 cloves of garlic
- 2 tablespoons of coarse salt
- 1/4 cup olive oil
- Preheat oven to 400 degrees fahrenheit.
- Pulse rosemary, garlic, and salt in food processor until a paste is made.
- Slowly add olive oil to the mixture in a steady stream with the food processor running.
- Pour over lamb and marinate for 30-60 minutes.
- Heat a cast-iron frying pan over high heat for a few minutes. Add enough olive oil to coat the pan. Add the lamb and cook for 1-2 minutes on each side, until a good sear has formed.
- Put the whole frying pan in the oven and bake for 8 minutes.
- Transfer to a platter for serving.
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