Loin Lamb Chops with Roasted Tomato and Garlic Sauce / Sarah Crowder / Katie Workman / themom100.com
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Loin Lamb Chops with Roasted Tomato and Garlic Sauce

A good looking plate of lamb, with a memorable sauce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Mediterranean
Servings: 4 Servings
Calories: 610kcal
Author: Katie Workman


For the Roasted Tomato and Garlic Sauce

  • 1 head 12 cloves roasted garlic
  • 5 plum or 20 large cherry tomatoes   halved and roasted
  • ½ teaspoon cumin
  • pinch ground cloves
  • pinch cayenne pepper
  • 2 tablespoons olive oil divided
  • Kosher salt and freshly ground pepper to taste

For the Lamb

  • 8 1 ½-inch thick loin lamb chops about 3 ounces each
  • 2 tablespoons capers rinsed and drained (optional)


  • Place the roasted garlic, roasted tomatoes, cumin, cloves, and cayenne in a blender or food processor with 1 tablespoon olive oil, and puree until it is the desired consistency. Season with salt and pepper. Pour into a small serving bowl or pitcher.
  • In a heavy skillet heat the remaining tablespoon of olive oil over medium high heat. Season the lamb chops well with salt and pepper. Sear the lamb chops for about 3 to 5 minutes on each side, until both sides have caramelized and the lamb is cooked to your liking. Sprinkle the capers into the pan for the last minute of cooking, if desired.
  • Serve the lamb chops hot, with the sauce on the side.


Calories: 610kcal | Carbohydrates: 4g | Protein: 29g | Fat: 53g | Saturated Fat: 21g | Cholesterol: 126mg | Sodium: 212mg | Potassium: 645mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1995IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 4mg