Lamb Loin Chops with Garlic Oregano Marinade

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Lamb Loin Chops (Lamb Chops)

Lamb chops were a fixture on the menu when I was a kid and I’d forgotten how good they are until I noticed them recently at the butchers and thought I’d give them another try. They’re like tiny T-bone steaks and just delicious dressed up with this simple garlic and herb marinade. Add a side of tasty roast potatoes and a simple salad (like the one in the video below) and dinner’s ready in no time. For something special, enjoy them with d’Arenberg’s The Coppermine Road, a lovely soft cabernet sauvignon from McLaren Vale.

Serves 4

Ingredients
  • 8 lamb loin chops (about 1kg/2lb 3oz)
  • ⅓ cup extra virgin olive oil (80ml)
  • 2 tablespoons oregano leaves, roughly chopped
  • 1 clove garlic, crushed
  • Salt flakes, to taste
  • Rosemary potatoes, for serving
  • Green salad, for serving
Method
  1. Toss chops with oil, oregano, garlic and salt and set aside for an hour at room temperature or cover and refrigerate for a few hours (bring back to room temperature before cooking).
  2. Heat a barbecue or char-grill pan on high heat.
  3. Cook chops for a couple of minutes on their fatty edge with the fat stretched out in contact with the pan to crisp it up.
  4. Roll the fat strip back around the chops and cook for about 3 minutes each side for medium-rare, or until cooked to your liking.
  5. Remove chops from heat and set aside in a warm place for a few minutes.
  6. Serve lamb chops with rosemary potatoes and salad.
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