Delicious loin chops are one of my favourite lamb cuts. This recipe is simple and even people who don’t normally like lamb tend to love this. These are grilled on the bbq, but you can also broil them. This recipe will give you tender and tasty medium-rare chops.
- 1/4 cup olive oil
- juice of 1 lemon
- 2-3 cloves garlic, minced
- 1.5 tsp. sea salt
- 1 tsp. fresh ground black pepper
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh thyme, chopped
- 12 lamb loin chops, cut thick (1″-1.5″)
1. Place all ingredients except lamb in a small bowl and stir well.
2. Place lamb chops in a large freezer bag. Pour marinade into freezer bag with chops, seal and toss around to coat the lamb. Let marinate a minimum of 2 hours. Overnight in the refrigerator is better.
3. Pre-heat your bbq on high heat. Grill 5 minutes on one side. Turn over and grill another 3 minutes. Remove to a platter, cover with aluminum foil and allow to rest for a minimum of 10 minutes.
Tips and Tricks
Meats, whether steaks or roasts, should be left in a warm place to “rest” after they are done, usually for a minimum of 15-20 minutes. The larger the piece, the longer you should let it rest. This allows the juices, which are concentrated in the centre after cooking, to slowly flow back throughout the meat, giving you a juicier product.
Most lamb cuts (except tougher ones such as shoulder or shank) are at their best and most tender when cooked to medium rare. About 130F.