When it comes to grilling lamb loin chops, I usually go oneof two ways. Usually, I take an Italian approach, and marinade the meat withlemon, garlic, and herbs. Or to change things up, sometimes I’ll go with moreof an Indian style, and use a yogurt-based marinade along with theassociated aromatic spices like cumin, cinnamon, and coriander. I love both styles, but was having a hard time choosingwhich one to use this time. Eventually I gave up and decided to combine bothinto one uber-recipe. As the footage of me slicing through the pink, juicy meathopefully illustrates, it worked wonderfully, and really did capture the magicof both methods.
By the way, be sure you’re buying “Loin Chops” and not“Rib Chops.” Loin chops look like thick, little t-bone steaks, while the ribchops have a single eye of meat and a long bone. The Loin chops are not onlymeatier, but work way better on the grill. They cost about the same, so be sureto ask the butcher.
Of course, some people don’t eat/like lamb (poor bastards),so feel free to use this “Inditalian” marinade on any other grillable meat. I’mgoing to try it on some half chickens next, and I’m predicting it’s going torock. I hope you give this a try soon. Enjoy!
Ingredients:8-10 lamb loin chops1/2 cup plain yogurtzest and juice from 1 large or 2 smaller lemons1 rounded tablespoon ground hot chili sauce, like Sambal orCalabrian chilies4 cloves garlic, crushed fine1/4 teaspoon cinnamon1 tsp dried oregano2 tablespoons minced fresh rosemary1 tsp salt1/2 tsp freshly ground black pepper
*Marinate for 4 to 10 hours for best results *Optional: season chops before grilling with salt and pepperto taste
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