Follow Us On  FacebookTwitterInstagram

Cumin Spiced Lamb Loin Chops


The only complaint Dana ever has about this recipe is that Lamb loin chops don’t have a ton of meat, which is true especially when sources from a grass fed source like Lava Lake Lamb; however, the flavor makes up for the lack of quantity in a big way. Not gamy this traditional paring of cumin and lamb brings out the best in each and won’t disappoint paired with a reduction sauce or even a Dijon balsamic mix.

From our kitchen to yours, Bennett


8 Lamb loin chops (about 4 ounces each)
1 tablespoon ground cumin
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon black pepper
1 Tablespoon grass fed butter


Pat your lamb loin chops dry
Mix your spices together and then evenly coat all sides of the lamb loin chops
Heat the butter on a pan and sear the lamb loin chops for about 3-4 minutes each side
Remove and set aside
Deglaze your pan with red wine, balsamic, garlic, and shallots to make our Red Wine Reduction Sauce
Serve your Lamb loin chops with reduction sauce

Serves 3- 4


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $15: Errazuriz Estate Riserva Syrah (Aconcagua Valley, Chile)
Moderate $25: Bedrock Wine Co. Syrah (Sonoma Coast, CA)
Splurge $60: Keplinger Kingpin Rows Syrah (Knights Valley, Sonoma County, CA)



Leave a Reply

You must be logged in to post a comment.