Lamb Loin Chops in Sheep Dip Recipe
 "Just a little sheep dip. Panacea for all stomach ailments." Mae West
Lamb loin chops are my favorite red meat in the universe. Period. Really. No cow.
Loin chops are really the porterhouse steaks of the lamb, with a T bone separating the strip steak on one side and the filet mignon on the other.
This is an extremely quick and easy marinade and cooking method for grilled lamb loin chops. The marinade is great on all cuts of lamb including rack, leg, and chunks. 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 couscous, or garlic mashed potatoes, spinach quick sautéd in bacon fat with a squeeze of lemon, and a big rich red wine. Break out the good stuff for this dinner.
Recipe
Yield. 2 servings
Marination time. 20 minutes, max.
Cooking time. 10-15 minutes, max.
Ingredients
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
Note 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.
Note 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. And it works! The flavorful oils in fresh rosemary are right on the surface and they give the meat a nice lift.
Do this
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 5/10/2008
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