Easy to make , tasty to eat, these tender Lamb loin chops take only a few minutes per side to cook but taste great. Lamb has a intense flavor but its worth it when it’s done right.
There’s a lot of confusion when it comes to lamb cuts. Look in a butcher shop or grocery store, and you might find many types of lamb chops: rib chop, sirloin chop, shoulder chop, blade chop , loin chops or even Frenched Lollipop .
What I’ve learned that is that not every lamb steak is created equal indeed. The mini T-bone steaks cut or loin chops are my favorite for grilling. This delicious marinade turned these boring lamb loin chops into something so tender and good.
1 pound lamb loin chops , T-bone steaks cut
2 cloves garlic minced
2 tablespoons parsley chopped
1 1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper zest of 1 lemon
2 tablespoons of olive oil
Combine the garlic, parsley, salt, pepper, lemon zest and olive oil in a measuring cup.
Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour.
Heat your grill to medium-high heat, then sear the lamb chops for 2-3 minutes, on each side.
Lower the heat to medium then cook them for 5-6 minutes, or until the internal temperature reads 150 degrees F.
Allow the lamb chops to rest on a plate covered with aluminum foil for 5 minutes before serving.
They should be pink but not raw.
cooking tip! Always bring meat to room temperature before cooking to allow perfectly cooked meat throughout.