Lamb Loin Chops In Sheep Dip Recipe
"Just a little sheep dip. Panacea for all stomach ailments." Mae West
Loin chops are the porterhouse steaks of the lamb, with a T-bone separating the strip steak on one side and the filet mignon on the other. But they are a lot smaller than beef porterhouses. The best, cut 1.5 to 2" thick, are no bigger than a child's fist.
Lamb is a traditional spring dish, and this recipe uses an extremely quick and easy marinade and cooking technique. The marinade, I call it my Sheep Dip, is great on all cuts of lamb including rack, leg, and kebabs. If you don't think you like lamb, try this and you may swear off beef for life. The output is amazingly flavorful and tender and juicy and succulent and...
Serve with another spring dish, grilled asparagus. Asparagus reaches its peak flavor when grilled. Seasoned, grilled, drizzled with good olive oil and balsamic vinegar, and topped with curls of Parmigiano-Reggiano cheese, this is by far my favorite prep. Click here for my recipe for grilled asparagus.
And complete the plate with yet another spring treat, new potatoes. Click here for my recipe for a Warm French Potato Salad that is also the World's Easiest Potato Salad.
Finally, a big rich red wine. Break out the good stuff for this dinner.
Yield. 2 servings
Preparing and aging the marinade. 45 minutes.
Marination time. 20 minutes, max.
Cooking time. 10-15 minutes, max.
6 lamb loin chops, about 1.5 - 2" thick, enough for two people
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup olive oil
1/8 cup toasted sesame oil
3 tablespoons fresh rosemary, stripped from the stems
6 cloves of fresh garlic, minced or pressed
1/2 teaspoon salt
About the lamb. Loin chops are the most tender and juicy meat on the animal, but the chops are small. Be sure to get them thick. You must serve them rare to medium rare.
About the rosemary. If you have fresh rosemary, chop it up so it will ooze it's deliciousness into the marinade. If you use dried rosemary, crush it with a mortar and pestle or grind it between your palms. Alex Sebastian, owner of the famed Wooden Angel restaurant in Beaver, PA, near Pittsburgh, has been seen to serve a fresh sprig of rosemary with his lamb chops and then flagellate them at tableside. That's right, he beats the meat with the rosemary sprig. And it works! The flavorful oils in fresh rosemary are right on the surface and they give the meat a nice lift.
1) Whisk everything but the lamb in a bowl. Let the marinade sit for 30 minutes so the flavors marry.
2) Pour the marinade into non-reactive pan large enough to hold all the meat, but not a lot larger. Then add the chops. Turn them over so all sides are wet, and let them sit for 10 minutes per side. You can crowd them in. Do not marinate any longer than 20 minutes. You will regret it if you do. This meat soaks up the flavor and you don't want to hide the meat's own taste.
2) Get a good hot grill. As hot as you can get it. Grill until about 5 minutes per side, until rare. It's OK if they char a bit, but don't burn and for heaven's sake, do not overcook! Let the hot meat sit for 5 minutes to re-absorb the juices. Serve.
This page last revised 5/7/2010
About this website
AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, edited by Meathead.
Advertising on this site
AmazingRibs.com is far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore and Quantcast. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.
| Weights, Measures, Conversions | Tips & Techniques | Recipes | Equipment Reviews | BBQ Culture & History |
| My Ingredients | BBQ Joints | About Us | Blog | Links | Newsletter | BBQ Tunes |
| Privacy Promise, Code of Ethics, Other Legal Terms | Advertising & Sponsorship Opportunities |