Monday, August 18, 2008

This Lamb is My Lamb, This Lamb is Your Lamb… Grilled Lamb Chops with Orange and Fresh Mint Sauce

As you know I'm big on cooking fresh, local food whenever possible. But, there are times when you have to make exceptions, and these lamb chops are a great example. While browsing the local market I saw a sale on Australian lamb chops. They were perfectly trimmed, exactly the same thickness, and neatly packaged in one-pound containers. These lamb chops are basically the same cut as a beef T-bone steak, with a strip loin on one side, and a tenderloin on the other. In this chef's opinion, they are the ultimate cut for grilled lamb.

I decided on a mish-mash of Mediterranean herbs and spices, with the secret ingredient being a small dash of cinnamon. There is something about cinnamon that really pairs perfectly with grilled lamb. I also love mint jelly on grilled lamb, but I have a reputation to worry about, so instead of the green stuff in the glass jar, I made a quick, homemade version that you will love. This was the best tasting lamb I've had in a long time, and while it wasn't local, it was damn good. Enjoy!


2 lbs lamb loin chops
3 clove minced garlic
2 tbsp olive oil
1/2 tsp black pepper
1/2 tsp ground coriander
1 tbsp cumin
pinch of cayenne
1/4 tsp cinnamon
1 tsp dried mixed herbs - Italian, Greek, or French blend
salt as needed

1/4 cup orange marmalade
pinch of hot chili flakes
1/2 tbsp rice vinegar
1 tbsp chopped mint


Anonymous said...

Nice recipe Chef they look delicious. I love lamb from resuraunts but I'm always afraid of buying lamb for home cause I'm never sure what to look for in a proper chop or meat cut compared to beef. When you poked your chops to check for doneness--what do you 'feel' for to determine what? Firmness or give? Spring or bounce?

Thanks again for your great recipes and videos. Can't wait til you start your cooking school. -cb

Anonymous said...

My favorite! Little bite-sized steaks, grilled, broiled or pan seared - it's all good! NEVER had a bad lamb chop of this cut!

Chef John said...

"what do you 'feel' for to determine what?" It's hard to describe, I'll have to show it sometime. Yes, springy, but not too firm.

Anonymous said...

Just use the "thumb and finger" method no?

Index finger touching thumb= medium rare

Middle finger and thumb= medium

Ring finger and thumb= well done

Chef John said...

yes, that is close, as long as they are poking the right spots.

hkfreak said...

This is definitely a remake of the same recipe you did back in '06. Glad you bought that camera, huh?

tara said...

That looks absolutely mouth-watering. Lamb is a favorite around here, and so I will be trying this soon. It all sounds execptionally fresh and vibrant.

Ramona said...

The orange and mint sounds really good. I have lamb chops in the freezer, and may have to try a different way of preparing them. I usually marinate in red wine, garlic, herbs and lemon juice. This will be a nice change up. Thanks!

StickyGooeyCreamyChewy said...

That is some seriously beautiful lamb! I love lamb chops, though I don't often find really nice ones. After this, I'm really craving them!

Leslie said...

Oh my I havent had lamb in some time. This looks wonderful

oneshotbeyond said...

these photos are a gorgeous presentation of the lamb!

Hillary said...

Good lorddd that looks good!! It's perfectly cooked. Mmm, mmm, mmm!

scallywag said...

i'm at a lost for words, that looks awesome... my eyes are salivating right now

Denise said...

Mmm.. Lamb... t's going to be a very non-vegetarian meal this Saturday at home! Thanks for sharing that Chef John!

Anonymous said...

Well done, I like your style!!!

superdude said...

Standing it up on it's bone is such a smart idea! I always was so frustrated with that little bit of meat next to the bone that was never cooked enough.

Once again you're amazing chef john

Scott said...

I love this with the Frenched Lamb Rack from Costco. Cut the rack apart into individual chops and follow Chef John's instructions. These make a great finger dish for a party!

Arash said...

Just made this tonight... and it's absolutely amazing! I have to tell you that your marmalade sauce left my pregnant wife wanting more and more!

Thank you Chef John!

Anonymous said...

Chef John,

I made this for Easter this year. It is absolutely delicious. One of the best preparations that I have ever had for lamb. Cumin and Cinnamon are definitely a great combination together. I didn't have any corriander, so I left that out. I can hardly wait to make these again.


Anonymous said...

My wife has an excellent lamb chop marinade, but last night was my turn. I did the chops with your recipe and they were awesome! The marmalade/mint/hot chiles/rice vinegar glaze is outstanding. Luckily, I had some FRESH mint (not yet frost-killed ... we live in northern Nevada) in the garden.
This is keeper!

Don in Carson City

Barry Rinehart said...

I love this recipe and the first few times I tried it, I followed it to the letter and it was consistently very good. However, I was ready last evening to do some more chops and, discovered that the Grandkids had devoured all the orange marmalade. Chops are already marinating - what to do? The red pepper flakes inspired me to try some of the raspberry/jalapeno jelly that I had made. I thinned it a little with rice wine vinegar as with the orange marmalade and it was awesome! Variety is the spice of life!

Chef John said...

Thanks! My work is done here. ;)

Elisha said...

Hey Chef,

I really want to try these but the weather isn't exactly conducive for grilling...what do you think about doing these on a grill-pan instead?

Chef John said...

Sure! Enjoy!