Roasted Lamb Loin Chops

by Cindy Yanasha Angulo in , , , , ,

Oh my god. These are the kind of dishes I risk becoming overweight for! Melts in your mouth, tastes like heaven & is so easy to make! Takes a little longer than the normal lamb chop dinner but it is soooo worth it. Trust me.  


Time: 1.5 hours & time for marinating 


  • 1 lamb loin with ~6-7 chops (trimmed & pre-cut)  
  • 1.5 tbsp of Harissa
  • 3 cloves garlic
  •  4 sprigs thyme
  •  1 bay leaf
  • 3 mint leaves, chopped
  • Salt/pepper to taste  


  1. Remove the thyme leaves from the stems & combine with the chopped mint & black pepper if you are using. 
  2. Make a paste with the seasonings & the Harissa.  
  3. Spread Harissa mixture all over the lamb (this is why you might not need salt, Harissa is very salty!).
  4. Place the seasoned loin in a basin & add the garlic & bay leaf. Let sit in the fridge overnight (or for 2 nights if you have time!) to marinate.  
  5. When you're ready to cook the loin, remove it from the fridge & let it sit & get to room temperature for about 30 minutes. 
  6. Pan-sear the lamb (in an oven safe dish if you have one!), fat side facing down first, to give it a nice char. Flip so it browns on each side for about 2-3 minutes. 
  7. Transfer the lamb to an oven safe dish & seal it tightly with foil wrap.  
  8. Cook on 275 for about 1 hour or until desired doneness.