Lamb Loin Chops With Cilantro Sauce
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
610 kcal
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Course
Main Course
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Cuisine
Pakistani
Lamb Loin Chops With Cilantro Sauce
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Lamb loin chops with cilantro sauce is an easy recipe made with succulent bone-in lamb loin chops accompanied with a tangy cilantro sauce.
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Ingredients
- 4 lamb loin chops (see notes)
- ¼ cup Chili oil
- 2 tablespoon garlic paste (see notes)
- 2 tablespoon ginger paste (see notes)
- 2 teaspoon salt
- 2 teaspoon black pepper powder
- 2 teaspoon cumin seeds
- 2 teaspoon dried oregano
- 2 teaspoon dried parsley
Cilantro Sauce
- 1 cup cilantro
- 1 juiced lemon
- 2 tablespoon Blood orange olive oil
- ¼ cup cashews (optional) (see notes)
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Instructions
- Trim the fat on the lamb loin chops if you'd like (see notes)
- Mix all of the ingredients for the marinade and rub into the meat.
- Marinate the lamb chops for a minimum of 1 hour.
- Preheat a cast iron skillet and place the lamb chops in a single layer to start cooking. (see notes)
- Wait for at least 2 minutes before flipping the meat in order to get a good sear and crust on it.
- Cook on the other side, then check for doneness using a meat thermometer. (refer to the cooking chart in the post for exact times and temperatures).
- Let the chops rest for 2 minutes before serving them.
Cilantro Sauce
- Add the lemon and cilantro to a blender or small wet grinder and puree.
- If the sauce is too thin, or you want to add a little extra flavor, add in the cashews and puree till you have a smooth paste.
- Add the oil at the end, mix, and serve with the lamb chops.
Notes
- Lamb loin chops - Purchase bone-in chops that are 1 inch thick.
- Ginger and garlic paste - For best results, make the paste at home from fresh garlic and ginger. This has a bolder taste, which helps with the gamey smell of the lamb chops.
- For best results, make the paste at home from fresh garlic and ginger. This has a bolder taste,
- Cashews - This is an optional ingredient that I like to use. The sweet and nutty taste helps balance the acidity of the lemons and thickens the sauce.
- Trimming the lamb chops - I don't typically trim the fat on my chops unless they are excessively fatty. The fat melts as the chops cook, giving the recipe a rich flavor.
- I don't typically trim the fat on my chops unless they are excessively fatty. The fat melts as the chops cook, giving the recipe a
- Cooking the lamb chops - I pre-heat a cast iron skillet and add the marinated chops without any added oil. Lamb is very fatty and will release its natural juices and oil as the cooking continues. Get a good sear on the meat before flipping it over to get a good brown crust.
- I pre-heat a cast iron skillet and add the marinated chops without any added oil. Lamb is very fatty and will release its
Nutrition Information
Show Details
Serving
1serving
Calories
610kcal
(31%)
Carbohydrates
9g
(3%)
Protein
21g
(42%)
Fat
55g
(85%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
Monounsaturated Fat
29g
Cholesterol
84mg
(28%)
Sodium
1236mg
(52%)
Potassium
429mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
313IU
(6%)
Vitamin C
18mg
(20%)
Calcium
74mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 610kcal | 31% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 55g | 85% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 29g | 145% |
| Cholesterol | 84mg | 28% |
| Sodium | 1236mg | 52% |
| Potassium | 429mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 18mg | 20% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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