Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Spiced Lamb Loin Chops with Noodles Recipe

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Chef Stephanie Izard channeled the rich and complex flavors of Xi’an, the capital of the Shaanxi Province, for this tasty lamb loin chops recipe. Paired with noodles, seasonal fruit and vegetables, and topped with fresh herbs, the tender, spiced lamb loin chops are the highlight of this delicious dish.

Tip: Scroll down to watch the recipe video.

Ingredients:

For the lamb:

  • 4-6 New Zealand grass-fed lamb loin chops (Tip: Look for the Taste Pure Nature logo)
  • Canola oil
  • Kosher salt

For the Dry Rub:

  • 2 1/2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons Korean chili flakes
  • 2 teaspoons garlic powder
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground Szechwan pepper (optional)
  • 1/2 teaspoon ground black peppercorns

For the Marinade:

  • 3 tablespoons canola oil
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons sweet soy sauce
  • 1 1/2 teaspoons sesame oil

To assemble and serve:

  • 1/2 red onion, peeled and thinly sliced
  • 1 head bok choy, chopped
  • 1 green apple, thinly sliced
  • 8 oz soba noodles, prepared per the package instructions
  • Fresh mint, torn
  • Fresh cilantro, torn

Directions:

  • 1. Preheat the oven to 300° F.

For the dry rub and marinade:

  • 2. Make the Xi’an-style dry rub by combining all spices together and set aside. Note: if your spices do not come pre-ground, first grind them up using a spice grinder or mortar and pestle.
  • 3. In a small bowl, whisk together 3 tablespoons of canola oil, soy sauce, sweet soy sauce and sesame oil. Whisk in the dry rub to make a marinade.

For the lamb:

  • 4. Season both sides of the lamb with a sprinkle of kosher salt and rub with 1/3 of the spiced soy marinade until well-coated on all sides. Reserve the remaining spiced soy marinade.
  • 5. Heat a large oven-safe skillet over medium-high heat and coat with a drizzle of cooking oil.
  • 6. Once the oil is hot (but not smoking), add the lamb. Sear 1-2 minutes, or until golden brown on the bottom side. Flip the lamb onto its side, searing the fat cap for 1 minute. Flip over, then remove from the heat.
  • 7. Transfer the lamb to the oven and roast, flipping once halfway through, until it reaches your desired level of doneness (10-12 minutes, internal temperature of 125° F for medium rare).

To assemble and serve:

  • 8. While the lamb roasts, heat a large skillet or wok over medium-high heat and coat with 1 tablespoon of canola oil.
  • 9. Once the oil is hot, add the onion, apple and a pinch of kosher salt. Saute 2-3 minutes, or until just tender and beginning to brown. Add the bok choy and another pinch of kosher salt. Continue sauteing over high heat for 1 minute or until the bok choy has wilted.
  • 10. Add the prepared noodles and reserved spiced soy marinade, tossing to combine. Sauté for 1-2 minutes, until everything is well mixed and warmed through. Transfer noodles to a large serving bowl and remove lamb from the oven.
  • 11. Place lamb chops on the noodles and top with fresh mint and cilantro.
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