Loin chops when cooked quickly on the grill develop a caramelised crust and have a pink, juicy centre. Perfect all year round to satisfy those lamb cravings as well as being super easy to prepare.
Brush lamb with oil and lightly season with salt and pepper. Cook in a hot pan or BBQ plate for 4-5 minutes each side.
Chops will be soft and springy with moist, pink juices for medium rare; firm and springy for medium; and very firm with no sign of juices for well done. Use tongs to turn the meat rather than a fork, to avoid juices escaping. Allow the lamb to rest after cooking for a succulent, tender and juicy chop.
Preheat grill to 220 C. Season chops with salt and pepper and put on a rack in a baking tray. Place on an upper shelf in your oven. Grill for 4-6 minutes each side. Keep an eye on them!