Loin lamb chops are
My favorite way to season them is with Grey Salt and black pepper. But, recently, I thought I would try something new. Fresh oregano, garlic and lemon zest minced together made a flavorful paste that seasoned the chops as they warmed to room temperature on the counter. I have to say these were quite tasty and were a nice change. Grey Salt and pepper will remain my go-to chop seasoning, but I'll season with herbs when I want a change.
(Why Grey Salt? It’s loaded with minerals that impart a deep natural flavor that just can’t be described. So, besides being good for you, it also tastes great. Yes, you can substitute kosher salt, but you will lose that special flavor.) Please note that fine grind Grey Salt is not as superfine as table salt.
|Herbed Grilled Loin Lamb Chops |
Rating: 8.5 out of 10
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|FOR EACH LOIN CHOP: Fine grind Grey Sea Salt (or Morton coarse kosher salt) |
1 tsp. minced fresh oregano leaves
1/2 garlic clove, minced or grated
1/4 tsp. lemon zest
Big pinch black pepper
Wipe chop(s) with damp paper towel. Sprinkle bottom(s) and top(s) lightly with salt, using about 1/2 tsp. per chop. Combine oregano, garlic, lemon zest and pepper on cutting board and chop together to form a coarse paste.
Rub over top of chop. Leave at room temperature for 1 hour.
In the meantime, heat grill to 475F - 500F, leaving one burner off. Place chop on hot burner to sear, about 2-3 minutes per side till grill marks form.
Transfer chop to turned-off burner. Cover and finish cooking to desired doneness. (Lamb, just like beef, tastes best when it’s rare to medium-rare.)