Lemony Lamb Loin Chops

Lemony Lamb Loin Chops



For Lamb Chops:
6 Shepherd’s Pride or Cedar Springs American lamb chops (approx.1 1/2 lbs.)
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 tablespoon minced garlic
1 tablespoon Herbs de Provence
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 large lemons, sliced to 1/4” thickness


For Gremolata:
1/4 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon finely minced garlic
1 cup tighly packed fresh baby spinach
1/2 teaspoon ground white pepper
1/2 teaspoon sea salt


  1. Add lamb chops, oil, lemon juice, lemon zest, garlic, herbs, salt and pepper to heavy-duty plastic zip-top bag. Move the chops around in the bag until well-coated with marinade. Marinate for 1 hour to overnight in the refrigerator, no longer than 12 hours.
  2. After marinating, remove chops from marinade and discard remaining liquid. Season to preference with salt and pepper.
  3. To Grill: Heat gas or charcoal grill to approximately 400F degrees. Grill chops with the lid up, flipping once, for 3 to 4 minutes per side or until internal temperature reaches 145°F (medium-rare).
  4. To Cook: Heat about 1 tablespoon of olive oil in a heavy skillet or cast iron pan over medium-high heat.  Once oil is heated and shimmering, add loin chops to pan and cook for 3 to 4 minutes, then flip and cook the other side for another 3 to 4 minutes or until internal temperature reaches a minimum of 145°F (medium-rare).
  5. While lamb is grilling, also grill lemons for several minutes per side, or until beginning to lightly char. Transfer chops and lemon slice to platter and rest for at least three minutes before serving or slicing.
  6. While lamb is resting, place all ingredients for gremolata in food processor or blender and pulse until partially smooth but with small spinach pieces.
    Serve chops with a grilled lemon sauce and drizzle of gremolata.

Recipe and Image provided by Jennifer Fisher of The Fit Fork.

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