Easy Grilled Lamb Loin Chops in a herb lemon marinade

Easy to make , tasty to eat, these tender Lamb loin chops take only a few minutes per side to cook but taste great. Lamb has a intense flavor but its worth it when it’s done right.

There’s a lot of confusion when it comes to lamb cuts. Look in a butcher shop or grocery store, and you might find many types of lamb chops: rib chop, sirloin chop, shoulder chop, blade chop , loin chops or even Frenched Lollipop .

What I’ve learned that is that not every lamb steak is created equal indeed. The  mini T-bone steaks cut or loin chops are my favorite for grilling. This delicious marinade turned these boring lamb loin chops into something so tender and good.

1 pound lamb loin chops , T-bone steaks cut
2 cloves garlic minced
2 tablespoons parsley chopped
1 1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper zest of 1 lemon
2 tablespoons of olive oil


Combine the garlic, parsley, salt, pepper, lemon zest and olive oil in a measuring cup.

Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour.

Heat your grill to medium-high heat, then sear the lamb chops for 2-3 minutes, on each side.

Lower the heat to medium then cook them for 5-6 minutes, or until the internal temperature reads 150 degrees F.

Allow the lamb chops to rest on a plate covered with aluminum foil for 5 minutes before serving.

They should be pink but not raw.

cooking tip! Always bring meat to room temperature before cooking to allow perfectly cooked meat throughout.

Grilled turmeric chicken tenderloins with lemon herb pan sauce

Grilled turmeric chicken tenderloins with lemon herb pan sauce …Sounds pretty fancy doesn’t it? Well, it’s really not and its yummy. This is a great alternative to serving boring chicken breasts. Depending on how many people you are serving just add more chicken . 2 tenderloins were served per person usually works.
the dried turmeric spice is what makes this dish shine in my opinion. More than any other spice, turmeric marries health benefits to zesty taste. 

Want to know how add this unique spice to your dishes check out the link from from oneHowTo below. I am experimenting in the kitchen and trying it now in more dishes. It’s very versatile.

How to Use Turmeric in Cooking


1/3 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon lemon juice
2 garlic cloves, finely minced
1/2 tablespoon butter
1 tablespoon olive oil
8-10 boneless, skinless chicken tenderloins , pounded thin
1/2 cup of chicken stock, plus more as needed
2 tablespoons ground Turmeric


In a small bowl toss together the chopped parsley, thyme , Turmeric and the minced garlic, salt , pepper and half the oil. Let sit for 15-30 min to marinate

Serve with the lemon and herb pan sauce over top and heat over medium-high heat. Once pan is hot, sear the chicken until browned and releases easily from the pan and cook through.

Transfer chicken to a clean plate when done and cover with foil to keep warm.

Reduce the heat under the same skillet to medium-low. Add in the stock and butter and start scraping up the browned bits on the bottom of the pan. Stir in fresh lemon juice and bring to a simmer.

If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock. When ready to serve heat chicken and serve with the lemon and herb pan sauce over top.