Lamb Loin Chops
You can marinade these cuts overnight or for a few hours prior to grilling. Alternatively you can brush them with oil and grill immediately.
Take your Lamb out of the fridge and let it warm up on the counter for half and hour. Assemble all your ingredients and find your cast iron grill pan.
I like to use a combination of Extra Virgin Olive Oil and Butter. A small glass prep bowl works great here. You can use the microwave to turn the butter into a liquid state and then add some oil to the bowl so the butter won't burn at high heat. I like to add chopped garlic, salt and pepper to the oil.
Get your cast iron grill pan on the hob. Set the flame to high and let your pan get screaming hot. This cook is going to make some smoke so get your extractor fan going.
While the pan heats, brush your lamb with the butter oil mixture. Make sure to give them a good coating.
When the pan is extremely hot drop in your chops and let them sear thill they are good and crusty!
I like to top my chops with some Rosemay while they sear in the pan. Rosemary and Lamb are meant to be together! Chop some sprig of Rosemary up and lay them ontop of the searing meat to get the oil out!
Like I said this is going to be a smokey cook. You may prefer to do this outside on the grill.
I like my Lamb rare, by the time the chops are seared on both sides that is cooked enough for me.
Now plate and enjoy!
