Marinated Lamb Loin Chops
Prep time: 5 min.
Marination time: 30-60 min.
Cook time: 10-15 min.
Serves: 1 (while this recipe is for one serving, you can easily scale up for more if desired)
For the Lamb Loin Chop
- 1 lamb loin chop
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove minced or pressed garlic
- 1 tsp chopped fresh rosemary
- 1/2 tsp dried thyme
For the zucchini and mushroom side
- 1 sliced zucchini
- 2-3 sliced mushrooms
- Salt and pepper to taste
- To create the marinade, combine the olive oil, red wine vinegar, garlic, rosemary, and thyme together in a bowl.
- Coat the lamb chop with the marinade, then let it sit in the fridge for 30-60 min (I haven’t tried longer than that, but it’s worth a shot). Since there’s not enough liquid to submerge the lamb chop completely, you can either put it in a ziplock baggy and shift the chop around a few times, or set the chop in a bowl and flip it halfway through the marination time.
- Pull the chop out of the fridge and bring to room temperature. About 20 min or so. You can let the chop continue to marinate during this time.
- Heat a skillet to medium heat. If it’s a thick chop like this one (2 in.), then you don’t want to get your skillet much hotter than the medium setting. Too hot and it will sear the outside leaving the inside raw. It’s better to go low and slow than fast and hot.
- Put the chop in the skillet and leave it alone for now. You don’t need any oil or fat since the marinade already has plenty of oil in it. Flip it after 4-5 min. (depending on how thick it is), until it reaches an internal temperature of 145 °F for medium rare (160 °F for medium). Rest 3 min.
- While that’s cooking, heat another skillet over medium heat with some olive oil. Dump in the zucchini and mushrooms. Salt and pepper to taste. Cook for about 5 min. stirring often. Veggies should be soft but not soggy.