Lamb Loin Chops with Shaved Brussels Sprout Salad

Union Market Recipe - Lamb Loin Chops

With the weather warming up, we’re already in the mood for summer cookouts, even if it’s still early spring. Why not get a head start with a recipe that features spring lamb and doesn’t require any grilling outdoors?

These lamb loin chops are first dusted with quatre épices (a special four-spice blend) and then pan-roasted on the stovetop. They’re earthy, full of flavor, and quick to cook, and they go beautifully with a simple salad of shaved Brussels sprouts tossed with a lively, herb-spiked dressing.

Though people often think of Brussels sprouts as wintery and heavy, when shaved finely, they become the perfect bright foil to succulent roasted lamb.

We recommend using lamb loin chops for this recipe, but if you can’t find them, feel free to replace them with another quick-cooking cut of lamb. And if you have any doubts at all about what cut to use, just ask one of our butchers.

A note on the indoor grilling technique called for in this recipe: it can be a smoky affair, so we recommend making sure that the exhaust fan above your range is on high while you’re cooking the lamb and that any windows nearby are wide open to get rid of any excess smoke—and to keep your fire alarm from going off!


Lamb Loin Chops with Shaved Brussels Sprout Salad

By Sandro Romano

Serves 4

4 lamb loin chops
3 tbsp olive oil
1 tbsp fine salt
2 tbsp butter
1 recipe quatre épices spice mixture (recipe follows)

Quatre épices
1 tablespoon white pepper
¼ tsp ground cloves
1 tsp ground ginger
1 tsp grated nutmeg

1 lb whole Brussels sprouts, washed
1 tbsp fresh thyme, leaves removed from stems
2 tbsp pecorino romano cheese, grated
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
Salt and paper to taste


Using a sharp knife or a mandoline slicer, slice the Brussels sprouts as thin as possible.

Stir the other ingredients together to make a dressing then toss with the sliced Brussels sprouts to dress them. Taste for seasoning and adjust as necessary. Set aside in the refrigerator until ready to use.

Season the lamb thoroughly on all sides with the spice powder and salt. Rub all over with a scant tablespoon of olive oil.

Add the lamb loin chops to the pan, making sure that they’re not overlapping so that they all sear evenly and get a nice char on them.

Cook for 3–4 minutes on one side and then, using a pair of tongs, turn the steaks over and cook for an additional 3–4 minutes on the other side before adding the butter and cooking for another final 3–4 minutes or until done to your liking.

Remove the salad from the fridge and toss it well with a fork to make sure it is well coated. Check for seasoning one last time before dividing the salad between four dinner plates.

Top each salad with a piece of lamb, drizzling the buttery pan juices on top of the steak and salad.