Grilled Lamb Loin Chops with 6 Spices

Grilled Lamb Loin Chops with 6 Spices

   4 SERVINGS    30 MINUTE PREP TIME     12 MINUTE COOK TIME

Ingredients

4 Cedar Springs or Shepherd’s Pride lamb loin chops

Bring chops to room temperature
(at least 30 minutes out of the refrigerator) before grilling.

 

Spice Rub

1   tablespoon whole coriander seeds
1   tablespoon fennel seeds
1   tablespoon fresh thyme leaves
1-1/2  teaspoons black peppercorns
1-1/2  teaspoons smoked salt
1 bay leaf

Directions

  1. In medium bowl, blend olive oil, water, vinegar, capers, onion, pimento, parsley, dill weed, salt and pepper; set aside.
  2. In 13 x 9-inch non-metallic dish, place lamb and pour over marinade. Cover and refrigerate, marinating for 4 to 6 hours.

 

To Broil: Broil lamb 5 to 6 inches from heat, 35 to 45 minutes or to desired degree of doneness. Turn chop once during broiling time.

 

To Grill: Cook over medium-hot coals. Grill lamb 6 inches from coals for 40 to 50 minutes or to desired degree of doneness. Turn chop once during grilling time.

 

Check meat internal temperature: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Once meat is done cover and let stand 10 minutes before slicing. Internal temperature will rise about 10 degrees.

 

Nutrition per serving: 304 calories, 39 g protein, 1 g carbohydrate, 15 g total fat(45% calories from fat), 127 mg cholesterol, 0.34 g fiber, 411 mg sodium, 9 mg niacin, 0.25 mg vitamin B6, 4 mcg vitamin B12, 3 mg iron, 7 mg zinc.

Recipe and image provided by the American Lamb Board

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