Wednesday, August 17, 2011


garlic herb grilled lamb

Loin lamb chops are as good as better than steak, IMHO.  It surprises me that so many people are afraid of them.  Just pretend they’re mini Porterhouse steaks. 

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

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. 

garlic herb grilled lamb (2)

Rub over top of chop.  Leave at room temperature for 1 hour. 
garlic herb grilled lamb (3)

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. 
garlic herb grilled lamb (4)
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.)


Food, Fun and Life in the Charente said...

My neighbour killed one of his sheep the other day and they brought me around 2 chunky loin chops. I have put them in the freezer until Nigel is here, cooking them with herbs sounds good to me. Diane

Coleen said...

I have never even tasted lamb, I guess I need to "get with it" haha.

Judy said...

Coleen, if you like steak, you will probably like lamb. If you do purchase any chops, be sure to hold them in your fridge till the expiration date -- they will be aging slightly and develop best flavor.