Broiled Lamb Loin Chops

Indulge in these deliciously rich Broiled Lamb Loin Chops, marinated to perfection and bursting with flavor!

Prep Time30

Cook Time10

Total Time40

Servings: 4 servings

In a mixing bowl, combine the finely chopped shallots, 2 tablespoons of extra virgin olive oil, minced garlic, minced rosemary, salt, and pepper. Mix well to create a fragrant marinade.
Add the lamb loin chops to the marinade, ensuring each chop is well-coated. Cover the bowl and let the chops marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Set your oven to broil and allow it to preheat for about 10 minutes. This high heat will give the lamb a lovely sear while keeping it tender on the inside.
Place the marinated lamb loin chops on a broiler pan. Broil for about 4-5 minutes on each side, or until the internal temperature reaches 145°F for medium-rare. Adjust cooking time according to your preferred doneness.
While the lamb is broiling, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the rinsed cannellini beans and chopped Roma tomatoes, seasoning with salt and pepper. Stir occasionally until heated through, then add the fresh spinach, cooking until just wilted.
Once the lamb chops are done, remove them from the oven and let them rest for a few minutes. Serve the lamb on a platter accompanied by the sautéed spinach and beans for a complete and satisfying meal.

Store any leftover lamb chops in an airtight container in the refrigerator for up to 3 days.
The sautéed spinach and beans can be kept for up to 2 days; reheat gently before serving.
For best results, consume leftovers within a couple of days to maintain flavor and texture.