These New Zealand Spring Lamb grass-fed lamb loin chops, raised without antibiotics and no added hormones, will definitely surprise you! They’re incredibly delicious and surprisingly easy to make. The tender lamb pairs perfectly with the savory mushroom sauce, creating a mouthwatering combination. It’s easy to prepare, incredibly versatile, and even kid-friendly! You’ll be impressed by how delicious and satisfying lamb can be, whether you’re serving it for a special occasion or just a casual BBQ with friends. Get ready to wow your taste buds and impress your guests with these flavorful free-range lamb loin chops.

Prep: 5 min Cook: 25 min Serves: 4 Cut: Loin


For the lamb loin chops:

  • 2 lb New Zealand Spring Lamb loin chops
  • Kosher salt, to taste
  • 1 tbsp black pepper
  • 1 tsp onion powder
  • 1 tsp thyme
  • 8-9 cloves garlic, sliced
  • 3 tbsp extra virgin olive oil
  • 3 tbsp butter

For the mushroom sauce:

  • 1/2 small yellow onion, diced
  • 1 tbsp fresh minced garlic
  • 2 tbsp unsalted butter
  • 1 cup mushrooms, sliced
  • Salt and pepper, to taste
  • 1/2 tsp dried thyme
  • 1/2 cup grated Parmesan cheese
  • 1 cup broth of choice (I used beef broth)
  • 1 cup unsweetened heavy whipping cream


  1. Season the lamb loin chops on both sides with salt, pepper, onion powder, and thyme. Cover and marinate in the fridge for as little as 1 hour or as long as overnight.
  2. Heat olive oil in a large cast-iron skillet over medium-high heat. Add the chops and cook for about 3-4 minutes on each side or until golden brown.
  3. Reduce the heat to low and add the sliced garlic and butter. Let the lamb chops cook on low heat for about 15-20 more minutes or until the internal temperature reads 145 degrees F for medium rare.
  4. Remove the skillet from heat, cover with foil or a lid, and let the lamb loin chops rest in the skillet, off heat, covered, for about 15-20 minutes.
  5. For the creamy mushroom sauce, melt butter in a skillet over medium-high heat. Add garlic and onion and sauté for 2-3 minutes until light golden. Stir in mushrooms and cook until tender.
  6. Season with salt, pepper, and dried thyme. Pour in the broth, and heavy whipping cream. Bring to a simmer, add Parmesan cheese and cook for a few minutes until the sauce thickens.
  7. Serve the lamb loin chops with the mushroom sauce on top. Enjoy!

Recipe credits: @iramsfoodstory

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