Lamb Loin Chops with Cranberry Harissa Chutney

It doesn’t get much more festive–or delicious–than these tender and juicy lamb loin chops. A white wine pan sauce and spicy-sweet cranberry chutney takes it over the top! 

I made these lamb loin chops one year around the holidays. Everyone had second helpings. But as we started to clear the table, one friend quietly confided, “I never really liked lamb.” I smiled thinking, “OH NO!” Then she explained that until she had my lamb dinner, she had written lamb off as too gamey. 

This recipe changed her mind! The secret? I let the chops simmer away in a fragrant sauce of shallots, garlic, mint, lemon juice, white wine, and broth. A gentle braise transforms the meat into something rich, tender, and flavorful—without any of the “gamey” taste. The lamb becomes deeply seasoned, fall-off-the-bone tender, and it tastes as if you worked all day!

The same braising liquid doubles as a bright, savory gravy to spoon over the chops (or better yet, Persian rice). And while the cranberry-harissa chutney is optional, it adds a festive, slightly spicy twist that balances the richness beautifully.

If you’re new to cooking lamb, this is the perfect place to start. From there, you can keep the lamb party going with quick pan-seared lamb chops, slow-cooked lamb shanks, and beyond!

Ingredients and Substitutions 

Plan on at least 2-3 lamb chops per person. You don’t have to make the cranberry chutney, but I’m telling you its sweet, tart, and spicy flavor is to die for! Here’s what you’ll need for this recipe:

For the Lamb Loin Chops

• Lamb: Look for the larger size lamb loin chops, about 2-inches thick. 
• Olive oil: Use a high quality extra virgin variety. 
• Shallot: Swap yellow or white onion.
• Dry white wine: It doesn’t need to be fancy, but something tasty enough to drink goes a long way. If you avoid alcohol, swap with more broth and perhaps a squeeze more lemon.
• Lemon: Swap lime.
• Broth: Beef broth, vegetable broth, or chicken stock can all work well. Opt for low sodium if you’re using store bought. 
• Parsley: Swap mint or cilantro. 
• Seasoning: Bay leaf, garlic powder, dried mint, salt, pepper.

For the Cranberry-Harissa and Mint Chutney (Optional)

• Cranberries: Use fresh or thaw frozen cranberries.
• Brown sugar: White sugar could work too, you’ll just have less of a caramelized flavor.
• Seasoning: Dried mint, and fresh rosemary and ginger. 
• Lemon juice: Trade lime juice. 
• Harissa paste: This traditional chili paste intensely smoky, spicy, citrusy flavor that brings the chutney to the next level. You can make it yourself, or find my two favorites at our shop–our Tunisian harissa is extra bold and spicy, and our Moroccan harissa is a touch more mild. 

How to Cook Lamb Loin Chops

Lamb loin chops are tender and rich, which makes braising particularly delicious. They become fall-apart tender and loaded with flavor, and you can turn their pan juices into a rich and delicious sauce. Here are the steps:

Season and Sear the Lamb Loin

• Get ready. Preheat your oven to 350°F. Thinly slice 1 large shallot. Juice 1 lemon. 
• Season the lamb. Preheat your oven to 350°F. In a small bowl, mix together 1/2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 2 teaspoon dried mint. Rub the spice mixture into the lamb chops, seasoning them all over. 
• Sear the lamb chops (8 lamb chops, about 2-inches thick). Set a large cast iron skillet over medium-high heat. Add 2 tablespoons of olive oil and wait for it to shimmer, then add the lamb chops. Wait as the lamb turns golden on the bottom, then flip and brown on the other side. Set the seared lamb aside on a plate. (Do this in batches if necessary to avoid overcrowding the pan.) 

Braise the Lamb Chops

• Make a white wine sauce. To the same skillet over medium-high heat, add the shallot and toss until fragrant. Add 1 cup dry white wine and 1 bay leaf and bring to a high simmer. Let the liquid reduce slightly, about 4 minutes. Add 2 cups beef or vegetable broth and half of the lemon juice. Let simmer again on medium-high heat for another 5 minutes, then add lamb back to skillet and let everything cook together for 10 minutes.
• Braise the lamb chops. Cover skillet with an oven-proof lid or aluminum foil. Place in the hot oven and cook for 45 minutes, then flip the lamb and return to the oven until it’s cooked to tender, 45 minutes to 1 hour and 15 minutes more. Uncover and let cook another 10 minutes.
• Meanwhile, make the Cranberry-Harissa and Mint Chutney. Ready yourself 1/2 teaspoon chopped fresh rosemary and 1 teaspoon freshly grated ginger. Add to a heavy sauce pan or pot, along with 2 cups fresh cranberries, 1/2 cup brown sugar, 1 teaspoon dried mint, remaining lemon juice, 1 cup water, and 1 teaspoon harissa paste. Give everything a good stir and set over medium-high heat. Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Cover and let simmer, stirring occasionally, until cranberries soften to form a thick chutney, about 10-15 minutes. Remove from the heat (rewarm over low heat just before serving). 
• Serve. When the lamb is ready, transfer to a serving platter and sprinkle with parsley and dried mint. Place wine-lemon braising sauce and the cranberry-harissa chutney in two bowls to serve alongside the lamb, or spoon both over top. Enjoy!

What to Serve with Lamb Loin Chops

I typically make this lamb chop recipe for holiday feasts. For a full spread:

• To kick off the evening: Holiday sangria and nonalcoholic sangria will make everyone feel welcome. 
• Salad: Bring all the colors to your table with Persimmon Salad.
• On the side: Golden Persian rice is a real show-stopper.
• For dessert: Does it get more fun and festive than baklava pumpkin pie?

More Lamb Chop Recipes

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Mediterranean Grilled Lamb Chops

Entree

Greek Pan Seared Lamb Chops

Middle Eastern

Mediterranean Baked Lamb Chops with Root Vegetables

Meat and Poultry

Easy Orange Harissa Lamb Chops Recipe

Browse all Mediterranean recipes. 

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*This post has recently been updated with new information for the readers’ benefit.