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Lamb Loin Chops with Green Bean & Potato Salad

Prep Time:
15 mins.
Cook Time:
20 mins.


  • 8 American Lamb loin chops, 4 ounces each
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Green Bean & Potato Salad
  • 1/2 cup fat-free plain Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 1 lemon, zested and juiced
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pint cherry tomatoes, halved
  • 1 pound green beans, ends trimmed, halved
  • 2 pounds small red new potatoes, larger potatoes halved


  1. To make Green Bean & Potato Salad, in a large bowl, whisk together yogurt, oil, lemon juice and zest, dill, chives, salt, pepper and tomatoes; set aside.
  2. In a large saucepan, bring 6 cups water to a boil. Add beans; cook until tender, 3 to 5 minutes. Remove with a slotted spoon; add to bowl with dressing. Add potatoes to already simmering water; cook until tender, about 10 minutes. Drain potatoes; add to bowl. Toss to coat.
  3. In a small bowl, combine garlic, oil, salt and pepper.
  4. Place lamb chops on a large tray. Rub garlic oil mixture all over chops; set aside.
  5. Heat grill to high. Grill chops about 6 minutes per side or until cooked to 145°F for medium-rare. Remove chops; let rest 5 minutes. Serve with salad.

Source: American Lamb Board