Recipes & Tips

Spiced New Zealand Grass-fed Lamb Loin Chops Recipe

  • Servings: 4
  • Prep Time: 1 hour
  • Cook Time: 15 minutes

Looking for a versatile and crowd-pleasing recipe? Look no further than this Atkins Ranch recipe for spiced New Zealand grass-fed lamb loin chops featuring a symphony of spices and flavors.


  • 2 1/2 lb. New Zealand grass-fed lamb loin chops (about 8-9 loin chops) (Tip: look for the Taste Pure Nature Logo)
  • Olive oil

For the Marinade:

  • 1 cup plain whole fat regular yogurt
  • 5 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander seeds
  • 1 teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 lemon, zested and juiced

To Garnish:

  • Parsley
  • Cilantro
  • Mint
  • Red onion, thinly sliced


  • 1. In a large bowl, whisk together marinade ingredients.
  • 2. Coat lamb loin chops with marinade and refrigerate in a covered dish for at least one hour, or overnight.

Grill Pan and Oven Method:

  • 3. Remove loin chops from the fridge and heat grill pan to medium and preheat oven to 325º F.
  • 4. Brush grill pan with neutral oil. Add lamb loin chops, searing each side for 3-4 minutes.
  • 5. Place lamb in oven safe dish and insert an oven-safe probe into the thickest part of the loin chop.
  • 6. Remove from oven once the lamb reaches 125º F and rest for 5 minutes.

Outdoor Grill Method:

  • 7. Remove loin chops from the fridge and heat grill to medium.
  • 8. Create two zones within the grill. Brush grates with a neutral oil.
  • 9. Add lamb, searing over direct heat about 4 minutes per side. Remove from direct heat and place in cooler zone to regulate doneness.
  • 10. Remove from grill once internal temperature reaches 130º F for medium rare doneness. Allow to rest.

To Serve:

  • 11. Top lamb loin chops with fresh herbs and red onion. Serve immediately.
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