Lamb Loin Chops
For those of you who have never had the privilege to cook or eat lamb, the lamb loin is a leaner grade of meat. It is very tender and resembles tiny T-Bone steak. Super cute but most of all delicious and really quick to cook. You just need the right rub, which I will provide for you, some chops and a oven then you are ready to go!
I have 2 pounds of lamb here. That is roughly between 7-8 chops. I very lightly salt and pepper the meat.
In a small bowl mix 1 TB minced garlic, 1/4 cup coarse ground mustard, 1 TB Rosemary, juice of 1/2 lemon, 1 tsp crushed red pepper flakes, 1 tsp Italian seasoning, 1/2 tsp salt, 1 tsp pepper and 1 TB of olive oil. Stir until combined then rub down the lamb until they resemble something close to below. You will not completely encrust the chop. You just want a good rub on them.
Once they are seasoned place in a 450 degree preheated oven for 15 minutes. When the timer goes off raise the oven to broil and continue cooking until the top of the lamb begins to brown and bits start to char. You do not want to over char though so be careful.
Lamb has a very distinct taste some love it and some hate it. I think it's either or. I personally think it's better than beef and could have it on a daily basis! When not over cooked you will have a rare to medium rare chop that is tender and juicy. Great sides for it are mashed garlic potatoes and fresh grilled asparagus.
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