In early spring I love the prospect of grilling night after night. When I’m thinking through what I’m going to cook sometimes I just want an easy, sure thing. This is a perfect recipe if you’re having one of those “easy, sure thing” kind of days. Easter always reminds me of lamb and following it I always go back to one of my favorites, this recipe for lamb loin chops. They are like the porterhouse steak of a lamb. They are small, with a t-shaped bone down the middle separating a small fillet from the loin. Lamb is high in protein and a rich source of many vitamins and minerals, including Vitamin B12, iron, and zinc to name a few…so it’s great for us as well! This recipe is full of flavor and sure to be a hit. Enjoy!
GRILLED LAMB LOIN CHOPS
6 garlic cloves
6 fresh sprigs of rosemary
6 fresh sprigs of thyme
1 1/4 t. salt
1/8 t. pepper
Zest of 1 lemon
1/4 C extra virgin olive oil
~2 pounds lamb loin chops (1.5-2 inches thick)
1.Combine garlic, rosemary, thyme, salt, pepper, lemon zest, extra virgin olive oil and blend in a small food chopper. (If you don’t have one, you can chop the garlic and rosemary as fine as possible and mix with the other ingredients.)
2.Arrange the lamb loin chops in a dish to marinate with space on all sides.
3.Spoon the marinate onto the lamp loin chops to distribute evenly and then throughly spread to cover the top/bottom/sides of each chop. Cover and refridgerate for at least 3 hours.
4.Turn grill on and set one side to a high heat and one to medium – low heat.
5.For Medium Rare (130 degrees), grill on the medium – low heat for 4 minutes per side and then sear on high heat for 1 minute per side.