This simple preparation of our loin chops will transform a casual dinner into an elevated dining experience. Pair these chops with your favorite potato recipe, roasted green vegetables or a garden salad, and a bold red wine.
For the salt water brine:
2 cups of water
¼ cup of salt
8 Lamb Loin Chops
6 tbsps. olive oil
4-8 cloves of garlic, peeled and halved
3 tbsp. of fresh parsley chopped
2 sprigs of fresh thyme, leaves removed and chopped
1 sprig of rosemary, leaves removed and chopped
½ a lemon zested and juiced
¼ cup of red wine
Salt and pepper to taste
- Dissolve the salt in the water, add the lamb chops and let the lamb brine for 30 minutes at room temperature.
- Remove the lamb from the water and pat dry.
- In a mixing bowl, add the herbs, half the olive oil, and garlic halves, mixing well. Add the lamb chops, coating them in the herb mixture, and let rest for 10-30 minutes.
- Using a stainless steel pan or cast iron skillet, heat the remaining olive oil until it shimmers on high heat. Add the lamb chops in batches of 2-4, ensuring that the pan is not crowded. Reserve the chunks of garlic in the mixing bowl.
- Sear the lamb on both sides until brown, 2-3 minutes per side. Setting aside the cooked chops, covered in foil.
- Cook the garlic and any remaining herb mixture that did not adhere to the chops in the skillet with the lemon zest and juice, stirring occasionally. When the garlic begins to brown lightly, add the wine to deglaze the pan.
- Serve the chops covered in the garlic sauce.