Broiled Lamb Loin Chops with Rosemary, Olive Oil and Lemon

I’m not a vegetarian but I seldom eat red meat. My protein sources are mostly seafood, eggs, tofu, nuts and beans. I try to practice what I preach which is very simple, quoting author Michael Pollan, “Eat food. Not too much. Mostly plants”. However, my husband and son love to have lamb over the holidays so we tried something new this year, lamb loin chops. We discovered them on our holiday pilgrimage to Costco. Loin chops are reasonably priced, lean, fast cooking and perfectly portioned. You can broil, pan sear or grill loin chops. I chose to broil them using a simple marinade of olive oil, garlic, rosemary, lemon juice and lemon zest.









Broiled Lamb Loin Chops with Rosemary, Olive oil and Lemon


  • 8 lamb loin chops
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons minced fresh rosemary
  • 2 cloves garlic (minced)
  • juice and zest of 1 lemon
  • 1/2 teaspoon sea salt


Place loin chops into a resealable, 1 gallon plastic bag. In a small bowl, whisk together the remaining ingredients. Pour over loin chops, seal the bag and massage the loin chops so the marinade coats the loin chops. Refrigerate for 30 minutes or longer. Place loin chops on a broiler pan, broil on high for about 4 minutes per side. To get a better sear on the loin chops, I finished them in a hot pan with a splash of olive for about 1 minute per side.

Nutrition Note: A lamb loin chop is a lean, tender cut of meat weighing about 4 ounces (which includes the bone so about 2 ounces of meat). The nutrient profile for one loin chop is 107 calories, 5 grams fat (with only 1.7 grams saturated fat and a healthy 2.11 grams of monounsaturated fat), 15 grams protein with an added bonus of B12 and iron.

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