Thursday, August 9, 2012

Grilled Spice-Crusted Lamb Loin Chops



It's hot out in the record breaking heat. Who wants to stand over a hot grill? This guy, but not for long. Here's a quick and easy meal for your summer grilling enjoyment.



Take some lamb loin chops and coat them with olive oil. Then comes the rub: cumin, turmeric, coriander, black pepper, ginger, fenugreek, red pepper, celery root, cardamon, salt, Cayenne pepper, nutmeg, Spanish saffron.

You could call it a curry, which is just a generic term for a variety of spice combinations, but "Grilled Curried Spice-Crusted Lamb Loin Chops" is a mouthful and frankly I'd rather fill my mouth with curried lamb parts.

Also, I don't measure. I eyeball, sniff and adjust. Try it. I'd bet that you can too.

Cover the chops completely with the rub and throw on the grill over medium heat for around nine minutes or until the inner temperature reaches 150 degrees and allow to rest a few minutes. Those spices will crust up nicely. Turn once while cooking but finish by getting the sides crispy too. The chops should be thick enough to stand sideways on their own for a minute or two.

You'll probably need some salad with those chops. I went with apples, red pepper, orange pepper, raw kale, extra virgin olive oil, and Champagne vinegar.


Enjoy your summer grilling. Don't sweat it!