Chorizo-spiced American Lamb Loin with Charred Vegetables



Marinated American lamb chops with rosemary & garlic on a plate


  • 2-1/2 pounds boneless American Lamb loin, trimmed of all silver skin
  • 1 tablespoon salt
  • Black pepper, to taste
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 small lime juice and zest
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground Mexican oregano
  • 1/2 teaspoon ground dried chipotle
  • 1/2 teaspoon ground dried guajillo pepper
  • Pinch ground soft cinnamon 

Charred Vegetables:

  • 24 green onions, trimmed
  • 24 small ripe tomatoes, thickly sliced
  • 2 small zucchini, halved lengthwise
  • 3 jalapeños, halved and seeded
  • Olive oil, as needed
  • 1/2 cup cilantro, rough chopped
  • 4 small lime juice


Season the lamb loin with salt and pepper.  In a small bowl, combine oil, vinegar, lime juice and zest; place in sealable plastic bag with lamb loin.  Marinate in refrigerator for at least 4 hours. 

In a small bowl, combine cumin, oregano, chipotle, guajillo and cinnamon; set aside. 

Remove loin from marinade; discard marinade.  Pat spice mixture on all sides of loin.  Grill over medium-high heat for about 6 minutes per side, or to desired doneness.  Allow to rest for 5 to 10 minutes. 

In a medium bowl, toss onions tomatoes, zucchini and jalapeños in oil; season with salt and pepper to taste.  Grill vegetables, turning often, until well charred and soft.  Remove to a cutting board; roughly chop the vegetables.  Toss grilled vegetables with cilantro and lime juice. 

Slice the loin against the grain; serve with Charred Vegetables and rice.

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