I’m finally feeling back to my usual self after my trip to New York City. Even though the trip was nearly a week ago, travel still took a toll: as someone managing stress, digestive issues, and hypothyroidism, changing time zones and resting less than usual really affects me. After plenty of sleep, home-cooked meals, and calm days to recover, I’m much better.
On the topic of home cooking, you have to try this lamb recipe. I spotted lamb loin chops at Costco recently — they had beautiful marbling and looked irresistible. It was my first time cooking lamb loin chops, and they turned out incredibly delicious.
If you can’t find reliably high-quality, grass-fed beef or chicken, lamb is often a safer choice. Because lamb is in lower demand, the industry around it is generally less industrialized than that for beef or chicken, and lamb producers are less likely to rely on highly confined factory-farm conditions. For that reason, when a restaurant menu offers lamb and the source isn’t clear, I often pick the lamb dish.
The dish itself is worth making. The heat of green curry complements the lamb’s natural gaminess, and the flavors blend beautifully to create a restaurant-quality result. The loin chops stay tender and juicy, and they only need about 10 minutes in the oven. Serve with vegetables and rice or cauliflower rice for a complete meal.
Thai Green Curry Lamb Loin Chops
Ingredients
- 2 tablespoons Thai green curry paste
- 2 cloves garlic
- 1- inch piece ginger root
- 1/3 cup packed fresh basil
- 2 tbsp avocado oil
- 1 tbsp coconut aminos or gluten free tamari sauce
- 1 tbsp fish sauce
- Eight 1-inch thick lamb loin chops (about 2 lbs)
- 1 tbsp coconut oil
Instructions
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Combine all ingredients except the lamb and coconut oil in a food processor. Pulse until you have a thick, even paste.
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Arrange the lamb in a single layer on a shallow dish and spread the paste over each chop.
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Massage the paste into the meat so the chops are well coated, about a minute.
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Let the lamb marinate at room temperature for 30 to 60 minutes.
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Preheat the oven to 400°F (200°C).
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Heat the coconut oil in a large ovenproof skillet over medium-high heat.
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Sear the lamb until browned, about 2 minutes per side.
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Transfer the skillet to the oven and roast for about 10 minutes, or until the internal temperature reaches 130°F for medium-rare.
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Remove from the oven and let the chops rest for 5 minutes before serving.
Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!
