Grilled American Lamb Loin Chops with Blistered Tomatoes, Smashed Olives & Argulua


June 30, 2022

Recipe provided by the American Lamb Board (Grilled American Lamb Loin Chops with Blistered Tomatoes, Smashed Olives, and Arugula | American Lamb).


2 lbs American lamb loin chops , 4 chops cut into 1.5 inches thick or 8 thinner chops

1 lbs Cocktail tomatoes on the vine or cherry tomatoes, skewered

1 tsp Extra virgin olive oil + 1tbps

Kosher salt

5 ounces Baby arugula

1 tsp Sherry vinegar or red wine vinegar

2 ounces Pitted Kalamata olives, smashed & coarsely chopped

4 ounces Feta cheese, cut into small cubes

Pita or crusty bread, for serving


3 tbsp Extra-virgin olive oil

4 cloves Garlic, chopped

1 tbsp Fresh rosemary, minced

1 tbsp Fresh oregano, minced

Zest of 1 lemon

1/2 tsp Kosher salt, plus more for sprinkling

1/2 tsp Freshly ground pepper


1To make the marinade: Combine the olive oil, the garlic, rosemary, oregano, zest, salt, and the pepper in a small bowl. Pat the American Lamb loin chops dry with paper towels and season them generously on both sides with salt. Place them in a shallow dish that will just fit them in a single layer. Rub the marinade into the American Lamb chops to coat evenly on all sides. Cover loosely and marinate at least 30 minutes and up to 2 hours at room temperature, or in the refrigerator for up to 2 days.

2Preheat a gas grill to medium-high heat or build a hot fire in a charcoal grill. Brush the grates clean. Rub the tomatoes with 1 teaspoon of olive oil and sprinkle them with a pinch of salt.

3Allow the excess marinade to drip off the chops and place them on the hottest part of the grill. Place the tomato vines or skewers around the perimeter of the grill and close the lid. Cook the American Lamb chops, turning once, until nicely charred on both sides and the internal temperature of each reaches 130 to 135˚F on an instant-read thermometer for medium-rare, about 5 minutes per side. Cook the tomatoes until softened and lightly charred, about 8 to 10 minutes.

4Transfer the grilled chops and tomatoes to a large platter and cover loosely with foil to rest while you prepare the salad. (The internal temperature will increase to 145˚F.)

5Meanwhile, toss the arugula with the remaining 1 tablespoon of olive oil, the vinegar, and a big pinch of salt in a large bowl. Add the olives and toss to combine. Mound the salad in the center of a large serving platter and sprinkle the cheese over the top. Arrange the grilled chops and tomatoes around the edge of the platter, partially over the salad, and serve immediately, with pita or crusty bread.