After returning from my trip to New York City I finally feel like myself again. Travel, time zone changes and a busy schedule can really throw my body off—especially while I’m managing stress, digestion and hypothyroid issues. Lots of rest, home-cooked meals and time to recover made a noticeable difference, and I’m glad to be back in the kitchen.
I have to tell you about this lamb recipe—you should make it. I spotted beautifully marbled lamb loin chops at Costco and decided to try them for the first time. The result was incredibly tasty: tender, juicy loin chops with a delicious blend of curry and lamb flavor.
If you’re concerned about sourcing high-quality meat, lamb is often a safer option. Because demand is lower, lamb production tends to be less industrialized than beef or chicken, which means it’s less likely to come from highly confined factory farms. When a restaurant offers lamb and sourcing isn’t specified, I often opt for the lamb dish for that reason.
The combination of spicy Thai green curry and the natural gaminess of lamb is wonderful—the flavors complement each other beautifully and the finished dish tastes restaurant-quality. The chops stay tender and juicy, and after a short marinade and a quick sear they finish in the oven in about 10 minutes. Serve with vegetables and rice or cauliflower rice for a complete meal.
Thai Green Curry Lamb Loin Chops
1 hour
15 minutes
1 hour 15 minutes
Rate
Ingredients
- 2 tablespoons Thai green curry paste
- 2 cloves garlic
- 1 inch piece ginger root
- 1/3 cup packed fresh basil
- 2 tbsp avocado oil
- 1 tbsp coconut aminos or gluten free tamari sauce
- 1 tbsp fish sauce
- Eight 1-inch thick lamb loin chops (about 2 lbs)
- 1 tbsp coconut oil
Instructions
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Place all ingredients except the lamb and coconut oil in a food processor and pulse until a thick paste forms.
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Arrange the lamb in a single layer on a shallow dish and pour the paste over the chops.
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Thoroughly coat the lamb, massaging the paste into the meat for about a minute.
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Let the lamb marinate at room temperature for 30–60 minutes.
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Preheat the oven to 400°F (200°C).
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Heat the coconut oil in a large ovenproof skillet over medium-high heat.
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Add the lamb and brown for about 2 minutes per side.
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Transfer the skillet to the oven and cook for 10 minutes, or until the internal temperature reaches 130°F for medium-rare.
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Remove from the oven and let the lamb rest for 5 minutes before serving.
Tried this recipe?
Leave a comment below or tag @whatgreatgrandmaate!
