Grilled Lamb Loin

Grilled Canadian Lamb Loin Chops

This summer grill in style serving Canadian lamb loin chops in a rosemary mint and balsamic marinade. Just as easy as cooking your favorite t-bone this recipe will ensure you stand out keeping the neighbours talking. You’ll never find me as a guest knocking the host’s burgers or saying no to another gourmet artisan sausage, but there’s something to be said for an incredible meal on a patio or in a back yard that retains the elegance of a five-star dining room. Canadian lamb has come a long way, not your grandma’s gamey mutton, but rather full of subtle flavour. 

Lamb loin

The lamb loin chop is similar to a porter house steak in terms of the ‘cut,’ meaning there is a small tender loin and strip loin connected by a bone in the shape of a T, hence a T bone. To properly grill the lamb loin it must be cut by your butcher one-inch thick. This thickness will allow you to cook it rare to medium-rare, locking in all of the juices and flavour. The sweet and tart balsamic vinegar in the marinade will help tenderize the meat, while the fresh rosemary and mint herbs unlock and enhance the natural botanical and rich flavours already in the lamb.

Ingredients:

-8 lamb loin chops cut 1-inch thick

-5 sprigs of fresh rosemary

-a handful of fresh mint

-1/2 cup vegetable oil

-1/2 cup balsamic vinegar

-1/2 a clove of garlic

-salt and pepper to taste

Two days before your BBQ call your favorite butcher to order eight fresh Canadian lamb loin chops cut one-inch thick. It’s important to give the butcher time to cut the chops to your specifications. While you’re waiting to pick them up you may begin preparing your marinade by roughly chopping the rosemary, mint, and garlic. Combine all of the marinade ingredients and meat in a Pyrex or metal baking pan and place in the fridge to marinate overnight.

Remove the lamb from the fridge one hour before you cook it to allow the meat to reach room temperature. Pre heat the grill about 15 minutes. For medium rare cook on each side of the chop for 4 to 5 minutes total, or for rare 2 to 4 minutes total. Remove the chops, garnish with a sprig of rosemary and serve with your summer vegetables and potatoes. Pair with your favorite strong Malbec and you’ll be sure to make an wonderful impression. Laine Valin 

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