Recipe recommendation for lamb loin chops?

GrateEggspectations

Please send me your favourites. 

Thank you!

buzd504

Grill hot and fast to med (or MR if you like).  S&P.  They don't need much, oregano or Med seasonings of choice and/or some tsatsaki sauce.  Make a bunch - they're delicious.

lousubcap

I cook rack of lamb but wherever you land pull at 130*F  or 54-55*C.  You will be justly rewarded.
My go to lamb recipe-

 http://www.simplyrecipes.com/recipes/classic_rack_of_lamb/#ixzz4v1haTzsT

Gasket line at around 350-375*F direct til around 130*F (moving around on the grill due to heat and rack thickness).  About 25-30 minutes total.  Finish temperature for the win.  

Ingredients

• 1 or more Frenched lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack)

For each rib rack:

• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 2 cloves garlic, minced
• Salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil

1.    Marinate the lamb:

Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Rub with salt and freshly ground black pepper. Place in a thick plastic bag with olive oil.

Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container to catch any leaks.

Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours.  Give the rack around one hour or so at room temp so you get a more even cook.  

I marinate the rack with chopped garlic, chopped rosemary and thyme.  Then coat with oil.
Gonna be great eats-

Dyal_SC

Don’t need much. Just grill them up with garlic and herbs.  Rosemary and thyme as mentioned above. One of my favorites. Like to do fingerling potatoes on the side of them like @Chubbs turned me onto awhile back. Toss fingerling potatoes with EVOO, S&P, rosemary and crushed garlic in a CI skillet and cook them on the egg at around 350 deg f for about 45-60 minutes, tossing them occasionally. 

fishlessman

The rare side of med, rare. The Greek sauce is good but caliking has the India sauce jazzed up.  I sometimes use Lebanese mint, don't like the sweet Kentucky stuff but mine was smuggled in. Culantro is better with roasted meats than cilantro.balsamic also works well. It's all good if not over cooked, my choice is the little tbone candy

JohnInCarolina

https://www.seriouseats.com/perfectly-grilled-lamb-rib-or-loin-chops-recipe

Clear eyes, full hearts, can’t lose.  

fishlessman

JohnInCarolina said:

https://www.seriouseats.com/perfectly-grilled-lamb-rib-or-loin-chops-recipe

Clear eyes, full hearts, can’t lose.  

Explains it perfectly...

JohnInCarolina

fishlessman said:

JohnInCarolina said:

https://www.seriouseats.com/perfectly-grilled-lamb-rib-or-loin-chops-recipe

Clear eyes, full hearts, can’t lose.  

Explains it perfectly...

fishlessman

JohnInCarolina said:

fishlessman said:

JohnInCarolina said:

https://www.seriouseats.com/perfectly-grilled-lamb-rib-or-loin-chops-recipe

Clear eyes, full hearts, can’t lose.  

Explains it perfectly...

I'm always in a hunt for those tbones in the manager special section. It's hard to find anything better.  Buy just the right amount though, reheated sucks. Eat leftovers cold

fishlessman

One of my pet peeves is coking lamb my way and my soon to be not cooking it enough to make my soon to be sil even try it. She didn't like overcooked lamb anyways. She took chef classes and learned to cook it med rare.  I was wrong. She is Italian and her lasagna sucks. I think she is dating thefishwhisperer now. 😁

TheFishWhisperer

fishlessman said:

One of my pet peeves is coking lamb my way and my soon to be not cooking it enough to make my soon to be sil even try it. She didn't like overcooked lamb anyways. She took chef classes and learned to cook it med rare.  I was wrong. She is Italian and her lasagna sucks. I think she is dating thefishwhisperer now. 😁

And ladies, I’m still single. 

caliking

Paging @Photo Egg for his 🐑 lollipops. 

kl8ton

@fishlessman

Are you getting married?  That's what I got out of that. Or is your brother getting married?  I can't think right now. I read that post and my brain stopped working. 

Langner91

I asked my family (sisters and brothers-in law) once how they felt about lamb.  We have meals together quite often, and I always like to try something new.

My oldest sister swears she is allergic to lamb.  I explained that she is allergic to petting lambs, not eating them.  

She replied, "NO!  Mom had me tested when I was little!"

She swears she has a food allergy related to lamb. You can't argue with some people.

So, if your soon to be sister-in-law would like lamb sometime, @fishlessman, have her give me a ring.

fishlessman

Langner91 said:

I asked my family (sisters and brothers-in law) once how they felt about lamb.  We have meals together quite often, and I always like to try something new.

My oldest sister swears she is allergic to lamb.  I explained that she is allergic to petting lambs, not eating them.  

She replied, "NO!  Mom had me tested when I was little!"

She swears she has a food allergy related to lamb. You can't argue with some people.

So, if your soon to be sister-in-law would like lamb sometime, @fishlessman, have her give me a ring.

that was long ago. she is a divorced angry woman now that yells at clouds

fishlessman

kl8ton said:

@fishlessman

Are you getting married?  That's what I got out of that. Or is your brother getting married?  I can't think right now. I read that post and my brain stopped working. 

should have reread that before posting, my brain now hurts

fishlessman

TheFishWhisperer said:

fishlessman said:

One of my pet peeves is coking lamb my way and my soon to be not cooking it enough to make my soon to be sil even try it. She didn't like overcooked lamb anyways. She took chef classes and learned to cook it med rare.  I was wrong. She is Italian and her lasagna sucks. I think she is dating thefishwhisperer now. 😁

And ladies, I’m still single. 

if your still looking for work, im still looking for someone that knows how to use a push broom....a little training maybe and you maybe able to figure it out in time

LetsEat

Lollipops never disappoint!

TideEggHead

I've cooked them the same way @lousubcap posted and they always turn out great!

Mark_B_Good

Simple dude. The simpler the better.

I baste with olive oil, then sprinkle coarse salt, garlic powder and rosemary on them (both sides) ... let sit for a few hours, then cook to medium rare on medium heat (around 400F) ... tastes amazing.  Just did that cook on Monday!

GrateEggspectations

Thanks for the responses all. I think I’ll grill them in the method detailed by Frank and echoed by others. 

Down the road, I will probably do a Rogan Josh using leg of lamb with this recipe from Urvashi Pitre. Her stuff is always phenomenal. https://twosleevers.com/pressure-cooker-lamb-rogan-josh/

1voyager

Sometimes I do the recipe as detailed by Frank.

Other times I use a marinade for lollipops or loin:

Marinade:

1 tablespoon granulated garlic

1 cup soy sauce

1 cup EVOO

1 cup balsamic vinegar

1 cup Karo syrup or honey

Procedure:

Blend marinade ingredients with immersion blender. (Add Karo or honey last, otherwise it has a tendency to stick to bottom of the mixing bowl.) Marinate for 4 - 6 hours.

Sear direct or on a screaming hot cast iron skillet/griddle. 2 - 3 minutes per side to medium rare.  

I don't have a picture of loin, but lollipops result is the same:

JohnInCarolina

GrateEggspectations said:

Thanks for the responses all. I think I’ll grill them in the method detailed by Frank and echoed by others. 

Down the road, I will probably do a Rogan Josh using leg of lamb with this recipe from Urvashi Pitre. Her stuff is always phenomenal. https://twosleevers.com/pressure-cooker-lamb-rogan-josh/

There is a Rogan Josh recipe on here somewhere you might want to track down.  I think it was a LittleSteven recipe.  @caliking and @The Cen-Tex Smoker probably know more.

GrateEggspectations

JohnInCarolina said:

GrateEggspectations said:

Thanks for the responses all. I think I’ll grill them in the method detailed by Frank and echoed by others. 

Down the road, I will probably do a Rogan Josh using leg of lamb with this recipe from Urvashi Pitre. Her stuff is always phenomenal. https://twosleevers.com/pressure-cooker-lamb-rogan-josh/

There is a Rogan Josh recipe on here somewhere you might want to track down.  I think it was a LittleSteven recipe.  @caliking and @The Cen-Tex Smoker probably know more.

I will await to see the recipe, but I’m hoping it doesn’t marinate in a hot suitcase. 😂

JohnInCarolina

GrateEggspectations said:

JohnInCarolina said:

GrateEggspectations said:

Thanks for the responses all. I think I’ll grill them in the method detailed by Frank and echoed by others. 

Down the road, I will probably do a Rogan Josh using leg of lamb with this recipe from Urvashi Pitre. Her stuff is always phenomenal. https://twosleevers.com/pressure-cooker-lamb-rogan-josh/

There is a Rogan Josh recipe on here somewhere you might want to track down.  I think it was a LittleSteven recipe.  @caliking and @The Cen-Tex Smoker probably know more.

I will await to see the recipe, but I’m hoping it doesn’t marinate in a hot suitcase. 😂

That’s a key step!

caliking

Had to dig a fair bit. Here you go...

https://eggheadforum.com/discussion/1163298/lamb-curry-from-salado

I think LS and I had also discussed this one...

GrateEggspectations

Thank you so much, @caliking. I see great lamb meals in my future.

No plated pics for tonight, but here are the proteins, both sous vided - grilled lamb (loin chops) and beef (striploin) standing by for the rest of the meal, which was spinach pomegranate salad, roasted potatoes and honey and buttered carrots.

Thanks again to all for the input. 

lousubcap

I would crush those proteins.  Great outcome.  Congrats.

1voyager

I failed to mention to flatten the chops slightly with the palm of your hand before placing them in the marinade.