Greek Grilled Lamb Loin Chops

Greek Grilled Lamb Chops is a great way to enjoy lamb since this cut is moist and tender. A lamb loin chop is cut from the back waist of the lamb, and doesn’t have a rib bone (unlike a lamb rib chop). Both loin chops and rib chops have tender meat which makes it great for things like searing, broiling and, grilling.

This cut of meat is generally a bit meatier than rib chops, and American lamb from your butcher or local farmer has absolutely no gamey taste. (American Lamb Board)

What will you need to make Greek Grilled Lamb Loin Chops?

• lamb loin chops
• butter
• olive oil
• lemon zest and juice
• garlic cloves
• sprigs fresh rosemary leaves, chopped
• dried oregano (you can use fresh oregano if you prefer)
• kosher salt
• black pepper
• red pepper flakes

RECIPE
Ingredients
2 lbs lamb loin chops
1/4 cup melted butter
2 tbsp olive oil
1 lemon, zest and juice
4 garlic cloves, minced
4 sprigs fresh rosemary leaves, chopped
2 tsp dried oregano
1/2 tsp salt
black pepper
1 pinch red pepper flakes

Method
In a small bowl, add the zest and lemon juce; mix with the olive oil and melted butter and whisk to combine thoroughly. Add the minced garlic, chopped rosemary leaves, oregano, kosher salt, black pepper and red pepper flakes and whisk well. Pour over lamb chops in bowl or into a large zip-top plastic bag. Let marinate at room temperature for 30 minutes to one hour.

Prep your grill to 350°F. Grill over medium-high heat, basting chops with the marinade, 3-4 minutes per side or until internal temp reaches 130°F for a nice medium rare. Grill to internal temp of 145°F for more well done. 

Alternately, use a cast iron or heavy bottomed skillet, and cook 3-4 minutes per side on your stove top until internal temp reaches 130°F or a bit longer to 145°F for more well done.

Remove from grill and let rest covered with aluminum foil 10 minutes.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Rack of Lamb

Growing up in New England, we had lamb quite often, from leg of lamb and lamb chops, to rack of lamb. It's a nice alternative to beef, and has a wonderful taste. Some people believe lamb has a "gamey" taste, and that is not true at all if you buy a good piece of lamb. It should not smell or have any gamey taste.

I personally really like supporting our local farms and buy our lamb often from them. You get to know the farmer, it's a superior product, and you are keeping your dollars local when you shop local. To me it's always a "win-win" and you simply can't beat the freshness when you support local.

If buying lamb from a local farm is not available to you, finding and buying lamb is easy; it’s widely available at grocery stores, specialty food retailers and butcher shops. Look for American lamb with a soft pink to red coloring with white marbling. Most likely, fresh chops, steaks and racks are displayed, but if you don’t see lamb, just ask.

LAMB NUTRITION FACTS

• Forty percent of the fat in lean cuts of lamb is monounsaturated, the same kind of fat found in olive oil.
• A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef. Three ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
• On average, 3-ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
• On average, 3-ounce serving of lamb meets the Food and Drug Administration’s (FDA) definition for lean meat:  fewer than 10 grams of fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol per 100 grams, or 3.5 ounces.
• Recent research suggests that eating protein can help preserve lean body mass when you’re trying to lose weight. An average 3-ounce serving of lamb, which has 175 calories and meets nearly half of your daily protein needs, encourages feelings of fullness that may prevent overeating, a combination key to weight management.
• No artificial or synthetic growth hormones are used in lamb production in the U.S. Lean, satisfying, nutritious: American Lamb is nutritious and satisfying.

RECIPE
Ingredients

1 Rack of Lamb

1 tsp fresh minced rosemary

1 tsp minced garlic

salt and pepper

Method

In a small bowl, mix herbs and spices. Rub all over rack of lamb and place rack on a pre-heated grill over indirect medium heat.

Grill meat side down 7-10 minutes, turn to rack side down, and grill 10-15 additional minutes or until the internal temperature is 145 degrees.

Remove from grill, let rest 5 minutes before serving. Slice rack into individual chops, or 2 chops each and serve while hot.

Mmmm mmmm finger licking good!!

Lamb safe cooking temperatures

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.