Spicy Lamb Loin Chops with Green Onion Chutney

Enjoy My tasty Spicy Lamb Loin Chops with Green Onion Chutney—a mix of yummy Korean spices with juicy lamb. It’s perfect for special times or when you want a different kind of delicious.

Easter Lamb

I cook lamb once a year— and I usually reserve that honor for Easter. 

You won’t find a lot of lamb in Korean cuisine. I didn’t eat it at home growing up, mostly because I think my mother (who was our primary home chef) didn’t enjoy the gaminess. When I got older, I discovered curries and koftas, much of which featured delectable, heavily spiced lamb that paired perfectly with cool, creamy sauces and chutneys. 

I didn’t start cooking lamb at home until I moved to Washington. I usually prepare it as a roast or chops smothered in fresh herbs (rosemary, thyme, mint, and parsley) and plenty of garlic. My favorite sides to pair with lamb include roast potatoes and carrots, lots of gravy, and Yorkshire pudding. Lamb roasts have quickly become an annual Easter tradition in our home, and now I associate the flavors of lamb with the final goodbye to Winter and the official welcome to Spring.  

Spicy Lamb Loin Chops Spicy Lamb Loin Chops with Green Onion Chutney

As much as I enjoy a Western-traditional lamb roast, I love how perfectly lamb dances with heavy spices in many Middle Eastern and Central/South Asian dishes. This concept influenced me to blend lamb with the spicy chili flavors of Korean cuisine, featuring gochujang, to create my Spicy Lamb Loin Chops.

In addition to imparting a spicy kick, gochujang adds a smoky sweetness that complements lamb’s underlying gamey flavors. You’ll want to marinate your lamb loin chops for at least an hour to allow the gochujang enough time to marry with your lamb flavors, but be careful not to marinate too long, or else you’ll overpower the meat.

Serve your Spicy Lamb Loin Chops with my Green Onion Chutney to add a powerful garlic and onion punch to your lamb. This dish pairs well with roast potatoes!

Nutrition Benefits Of

  1. Protein Power: Lamb is a rich source of high-quality protein, essential for muscle repair and growth.
  2. Healthy Fats: Olive oil and sesame oil contribute to heart-healthy monounsaturated fats.
  3. Vitamins and Minerals: Garlic and ginger add vitamins and minerals, boosting immune function and overall health.
  4. Antioxidant Boost: Gochujang and gochugaru bring antioxidants that may have potential health benefits.
  5. Bone Health: Sesame oil and lamb are sources of essential minerals like calcium and phosphorus, crucial for bone health.

How To Make Spicy Lamb Loin Chops with Green Onion Chutney

Ingredients  

Green Onion Chutney:

  • 1 bunch of green onion greens roughly chopped
  • 4 garlic cloves peeled
  • 1/2- inch ginger peeled
  • 1/4- cup olive oil
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • 1/4 tsp salt
  • black pepper to taste

Spicy Lamb Loin Marinade:

  • 8-10 bone-in lamb loin chops about 1-in. thick
  • 1/4 cup white sections of green onion thinly sliced
  • 4 garlic gloves minced
  • 1-inch ginger peeled and minced
  • 3 Tbsp gochujang Korean chili pepper paste
  • 1 Tbsp gochugaru Korean chili pepper flakes
  • 3 Tbsp soy sauce
  • 3 Tbsp rice wine vinegar
  • 1 Tbsp white or brown sugar
  • 1 Tbsp honey
  • 2 Tbsp sesame oil
  • 2 Tbsp Green Onion Chutney recipe above
  • 1/2 tsp salt

Instructions 

Make the green onion chutney:

  • Place green onion chutney ingredients into a food processor or a blender and blend on high for about 10 seconds. The recipe makes about 1/2 cup of green onion chutney. Spoon over lamb to finish off the lamb loin chops. Leftover sauce can be used as a marinade for vegetables, fish, and/or other meat.

Marinate the lamb:

  • Place lamb loin chops into a large bowl or gallon ziplock bag. Pour marinade ingredients over the lamb and mix well. Cover the bowl or seal the ziplock bag and refrigerate for at least an hour (no more than 6 hours).

Cook lamb loin chops:

  • Remove lamb loin chops from marinade and wipe excess marinade off of each chop.
  • (Under broiler) Set the oven broiler to high heat and move the top rack about 8 inches from the heating element. Place chops on a foil-lined baking pan and cook for 3-4 minutes under the broiler. Flip chops and cook for another 3-4 minutes or until the internal temperature reaches 125˚F (for medium rare) to 145˚F (for medium well). Remove chops from oven and let rest, covered with foil, for at least 10 minutes.
  • (On grill) Grill lamb loin chops on medium heat for 7-10 minutes, flipping halfway through, until the internal temperature reaches 125˚F (for medium rare) to 145˚F (for medium well). Remove chops from the grill and let rest, covered with foil, for at least 10 minutes.
  • After lamb loin chops have rested, plate and serve with green onion chutney spooned over each chop.

Notes

  • For more intense flavor, marinate the lamb for up to 24 hours. Avoid exceeding this time to prevent overpowering the natural taste of the lamb.
  • Feel free to customize the spice level by choosing a milder chili paste or reducing the quantity of gochujang to suit your taste preferences.

FAQs

Can I marinate the lamb overnight?

Yes, marinating overnight enhances the flavor, but avoid exceeding 24 hours to prevent overpowering the lamb taste.

Is it possible to substitute gochujang with a milder chili paste?

Certainly, you can adjust the spice level to your preference by choosing a milder chili paste or reducing the quantity of gochujang.

Can I grill the lamb indoors using a grill pan?

A grill pan on medium-high heat indoors is a great alternative for achieving a delicious char on the lamb.

What can I do with leftover Green Onion Chutney?

Use it as a versatile sauce for grilled vegetables, fish, or other meats to add a burst of Korean-inspired flavor.

Spicy Lamb Loin Chops with Green Onion Chutney

Recipe by Wasian CookeryCourse: Main CourseCuisine: Korean-inspiredDifficulty: Medium
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

450

kcal
Total time

30

minutes

A spicy, Korean twist to lamb loin chops paired with a garlicky Green Onion Chutney — perfect for Easter!

Ingredients

  • Green Onion Chutney:
  • 1 bunch of green onion greens roughly chopped

  • 4 garlic cloves peeled

  • 1/2- inch ginger peeled

  • 1/4- cup olive oil

  • 2 tsp sesame oil

  • 1 tsp soy sauce

  • 1 tsp rice wine vinegar

  • 1/4 tsp salt

  • black pepper to taste

  • Spicy Lamb Loin Marinade:
  • 8-10 bone-in lamb loin chops about 1-in. thick

  • 1/4 cup white sections of green onion thinly sliced

  • 4 garlic gloves minced

  • 1-inch ginger peeled and minced

  • 3 Tbsp gochujang Korean chili pepper paste

  • 1 Tbsp gochugaru Korean chili pepper flakes

  • 3 Tbsp soy sauce

  • 3 Tbsp rice wine vinegar

  • 1 Tbsp white or brown sugar

  • 1 Tbsp honey

  • 2 Tbsp sesame oil

  • 2 Tbsp Green Onion Chutney recipe above

  • 1/2 tsp salt

Directions

  • Make the green onion chutney:
  • Place green onion chutney ingredients into a food processor or a blender and blend on high for about 10 seconds. The recipe makes about 1/2 cup of green onion chutney. Spoon over lamb to finish off the lamb loin chops. Leftover sauce can be used as a marinade for vegetables, fish, and/or other meat.
  • Marinate the lamb:
  • Place lamb loin chops into a large bowl or gallon ziplock bag. Pour marinade ingredients over the lamb and mix well. Cover the bowl or seal the ziplock bag and refrigerate for at least an hour (no more than 6 hours).
  • Cook lamb loin chops:
  • Remove lamb loin chops from marinade and wipe excess marinade off of each chop.
  • (Under broiler) Set the oven broiler to high heat and move the top rack about 8 inches from the heating element. Place chops on a foil-lined baking pan and cook for 3-4 minutes under the broiler. Flip chops and cook for another 3-4 minutes or until the internal temperature reaches 125˚F (for medium rare) to 145˚F (for medium well). Remove chops from oven and let rest, covered with foil, for at least 10 minutes.
  • (On grill) Grill lamb loin chops on medium heat for 7-10 minutes, flipping halfway through, until the internal temperature reaches 125˚F (for medium rare) to 145˚F (for medium well). Remove chops from the grill and let rest, covered with foil, for at least 10 minutes.
  • After lamb loin chops have rested, plate and serve with green onion chutney spooned over each chop.

Notes

  • For more intense flavor, marinate the lamb for up to 24 hours. Avoid exceeding this time to prevent overpowering the natural taste of the lamb.
  • Feel free to customize the spice level by choosing a milder chili paste or reducing the quantity of gochujang to suit your taste preferences.
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