Lamb Loin Chops Roasted to Perfection
with Dijon Mustard, Fresh Thyme, Oregano, Rosemary and Parsley


Lamb loin chops are the leanest, tenderest, most expensive of all lamb cuts, an excellent choice for a dinner party entree when roasted to perfection. As a young child my parents did not have much, we had some not-so-good meals, they did the best they could. I can vividly remember having mutton... an older animal. If you have ever had mutton, I doubt you will ever forget the taste. In my opinion it is not good at all. When I got older I was persuaded to try this young cut of meat, to my surprise it is delicious, not even close to the taste of mutton!

Lamb Loin Chops
recipe and photograph created by Peggy Bucholz

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Recipe Type: meat, mustard, herbs, lamb loin chops, 

Prep Time: 15 min

Total Time:15 min
Serves 2


1 teaspoon thyme, finely chopped
1 teaspoon oregano, finely chopped
1 teaspoon rosemary, finely chopped
1 teaspoon parsley, finely chopped
4 Lamb Loin Chops
Kosher salt and pepper to taste
1 tablespoon extra-virgin Olive Oil
Dijon mustard
2 sprigs rosemary for garnish


Preheat oven to 375 degrees F.

In a small bowl combine fresh thyme, oregano, rosemary and parsley; set aside.

Score fat side of meat to prevent curling; season with salt and pepper. Sear both sides quickly on a grill or under a broiler or in an ovenproof skillet with EVOO oil over medium high heat to obtain a great crust and juicy center.

Grill or broil or roast in oven for 10 minutes according to the size of meat. Remove and coat both sides generously with Dijon mustard then apply the fresh herbs pressing to adhere. Put back on the heat for an additional 2 minutes.

Garnish with fresh rosemary sprigs and serve with fresh steamed green beans and a Potato Rose Garnish which can be made in advance.

Wine recommendation: Merlot, Cabernet

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001