Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4 - 6
Ingredients
For the Lamb al Pastor
- 8 American lamb loin chops, about 4 oz each and 1 inch thick
- 3 chipotle peppers in adobo sauce
- 2 tbsp adobo sauce
- 3 garlic cloves, minced
- ¼ cup fresh orange juice
- 2 tbsp fresh lime juice
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 tsp kosher salt
- 2 tbsp extra virgin olive oil
For the Grilled Pineapple Salsa
- ½ fresh pineapple, quartered
- 1 jalapeño, halved lengthwise
- ½ red onion, cut into ½ inch rounds
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ½ tsp kosher salt
- ¼ tsp ground chipotle or a pinch of cayenne
Directions
1. Make the Al Pastor Marinade:
Add the chipotle peppers, adobo sauce, garlic, orange juice, lime juice, smoked paprika, cumin, oregano, salt, and olive oil to a blender or food processor. Blend until smooth.
2. Marinate the Lamb:
Coat the American lamb loin chops evenly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
3. Make the Grilled Pineapple Salsa:
Preheat the grill to high heat. Grill the pineapple, jalapeño halves, and red onion rounds for 3 to 4 minutes per side, until deeply charred and caramelized. Let cool slightly, then dice the pineapple, mince the jalapeño, and chop the onion. Combine with the cilantro, lime juice, salt, and ground chipotle or cayenne. Toss to combine and adjust seasoning as needed.
4. Grill the Lamb and Serve:
Grill the lamb loin chops over high heat for 3 to 4 minutes per side, without moving them, until a deep crust forms and the internal temperature reaches 145°F. Remove from the grill and let rest for 5 minutes. Serve the lamb loin chops topped with the grilled pineapple salsa.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
