I talk a lot about the importance of finding good lamb when cooking. As a general rule of thumb, the older the lamb, the tougher the meat (AKA mutton). That’s not to say you can’t cook more mature meat, its just that those cuts are better served in a dish where they have been cooking all day, low & slow. For grilling loin chops, I recommend finding a young lamb as the meat will be much more tender. Lamb loin chops do exceptionally well on the grill with a nice sear on the edges.
Lamb loin chops
1/2 lb of Lamb loin chops
1 large jalepeno de-seeded & chopped
1 clove of garlic minced
1/2 cup fresh chopped mint
1/4 tsp sugar
1/4 cup extra virgin olive oil
1 tsp kosher salt
1/2 teaspoon pepper
1 tablespoon apple cider vinegar (any vinegar is fine)
Start by mixing together the oil, vinegar, garlic, sugar, salt and pepper in a medium bowl with a whisk. Add in the jalepeno, garlic, and mint and blend well. In a large ziplock bag, place the lamb chops and pour over marinade. Marinade chops for at least 1 hour although overnight is best. For cooking, place on hot grill approximately 5-7 minutes per side or until internal temp has reached 135 degrees. Enjoy with lemon and mint yogurt and a drizzle of tahini paste.
