|Nutritional Guidelines (per serving)|
The Mediterranean-style spice and herb mix is the secret to this succulent lamb chop recipe. The lamb chops sit for several hours (or overnight) in a savory paste made of olive oil, garlic, spices, and herbs. What results are lamb chops that are tender, juicy, and full of flavor.
These grilled lamb chops would be delicious served alongside orzo studded with cherry tomatoes and parsley and drizzled with a fruity olive oil. Of course, throwing some vegetables such as zucchini and eggplant on the grill with the chops makes for a simple and complementary side dish. And don't forget plenty of lemon halves for squeezing over everything.
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 1 tablespoon cumin
- Pinch of cayenne pepper
- 1/4 teaspoon cinnamon
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 pounds lamb loin chops (about 8 to 10)
- Salt to taste
In a large baking dish, combine all the ingredients—except for the lamb chops and salt—and mix until combined.
Add the lamb chops and rub the seasoning mixture onto both sides. Cover and refrigerate for 4 hours, turning over the lamb chops halfway through. You can also let the lamb chops sit overnight.
Preheat a grill, grill pan, or broiler. Remove the chops from the spice rub and salt both sides generously. Cook about 2 to 3 minutes per side for medium-rare. Let rest for 5 minutes before serving.
Tips and Variations
This recipe calls for loin lamb chops, which is the most readily available type of cut of lamb chop. They have a T-shaped bone in them (this cut is sometimes called a T-bone chop for that reason) and come in 3- to 4-ounce servings. The loin chop is lean but the meat is tender and flavorful. Another cut of lamb chop is the shoulder, which is affordable and quick to cook.
It is best to allow the lamb chops to come to room temperature before placing on the grill, which may take about 20 minutes. To get a nice crust on the outside, grill the chops over a very high heat (since you won't be grilling them for too long this will simply sear the outside while cooking the inside to medium-rare). If you would like your lamb chops done closer to medium, add another 30 seconds to the cooking time once you flip them over.
A traditional accompaniment for lamb is a mint sauce; try a classic British version using just fresh mint, boiling water, white wine vinegar, and sugar, or a thicker, sweeter, and tangier recipe that eliminates the water altogether. Or keep this dish strictly Mediterranean by serving a spoonful of creamy cucumber yogurt sauce on the side.