When it comes to grilling lamb loin chops, I usually go one of two ways. Usually, I take an Italian approach, and marinade the meat with lemon, garlic, and herbs. Or to change things up, sometimes I’ll go with more of an Indian style, and use a yogurt-based marinade along with the associated aromatic spices like cumin, cinnamon, and coriander.
I love both styles, but was having a hard time choosing which one to use this time. Eventually I gave up and decided to combine both into one uber-recipe. As the footage of me slicing through the pink, juicy meat hopefully illustrates, it worked wonderfully, and really did capture the magic of 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 rib chops have a single eye of meat and a long bone. The Loin chops are not only meatier, but work way better on the grill. They cost about the same, so be sure to 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’m going to try it on some half chickens next, and I’m predicting it’s going to rock. I hope you give this a try soon. Enjoy!
Ingredients:
8-10 lamb loin chops
1/2 cup plain yogurt
zest and juice from 1 large or 2 smaller lemons
1 rounded tablespoon ground hot chili sauce, like Sambal or Calabrian chilies
4 cloves garlic, crushed fine
1/4 teaspoon cinnamon
1 tsp dried oregano
2 tablespoons minced fresh rosemary
1 tsp salt
1/2 tsp freshly ground black pepper
*Marinate for 4 to 10 hours for best results
*Marinate for 4 to 10 hours for best results
*Optional: season chops before grilling with salt and pepper to taste
