Grilled Grass-fed Lamb Loin Chops Recipe
- Servings: 3
- Prep Time: 15 minutes
- Cook Time: 20 minutes
This recipe from Spoon Fork Bacon pairs tender and flavorful New Zealand grass-fed lamb loin chops with roasted cherry tomatoes on a bed of creamy white bean puree.
Ingredients:
For the Lamb:
- 6 New Zealand grass-fed lamb loin chops (Tip: Look for the Taste Pure Nature logo)
- 2 tablespoons olive oil, divided
- Salt
- Pepper
For the Roasted Tomatoes:
- 8 oz cherry tomatoes
- 1 garlic clove, smashed
- 3 sprigs thyme
- 3 tablespoons olive oil
- Salt
- Pepper
For the White Bean Dip:
- 15 oz can cannellini beans, drained
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 2 garlic cloves, chopped
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
To Serve:
- 2 oz feta, crumbled
- 1/2 teaspoon sumac
- Mint leaves, torn
Directions:
For the Roasted Tomatoes:
- 1. Preheat oven to 375˚ F.
- 2. Place all ingredients onto a baking dish and toss together until fully combined.
- 3. Roast for 18-20 minutes or until tomatoes have burst and collapsed. Remove from oven and set aside.
For the Lamb:
- 4. While the tomatoes roast, rub loin chops with 1 1/2 tablespoons oil and season with salt and pepper.
- 5. Heat grill or grill pan to medium-high heat. Brush grates with remaining oil.
- 6. Add loin chops to grill about 1 inch apart and sear on each side for 2 minutes. Lower heat to medium and cover for 3-4 minutes.
- 7. Remove chops from heat when internal temperature reaches between 130-135˚F, for medium-doneness. Allow chops to rest, about 6-8 minutes.
For the White Bean Dip:
- 8. Add all dip ingredients to food processor and puree until smooth. Set aside.
To Serve:
- 9. Spread white bean dip onto a platter in an even layer.
- 10. Arrange grilled loin chops over dip and top with roasted cherry tomatoes. Finish with a sprinkle of feta, sumac and mint leaves.