Recipe Provided By"Fig & Olive Platter"
- 2 pounds of American lamb loin chops
- 1 cup yogurt
- 2 large lemons, juice and zest
- 1/4 cup chopped fresh parsley
- Extra-virgin olive oil
- 3 garlic cloves, minced
- 1 large fennel bulb, cored and thinly sliced ( make sure to reserve the fronds for garnish)
- 3/4 cup of a mix of fresh herbs ( I used mint and parsley), roughly chopped
- Salt to taste
- Black pepper to taste
- 1 teaspoon Aleppo pepper or red crushed pepper
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- 1 teaspoon dried oregano
First, pat dry the loin chops and use a fork to pierce them all over. Then, season with salt and pepper.
In a large bowl, add the yogurt, juice and zest from 1 large lemon, 1 tbsp of olive oil, sumac, coriander, cumin, Aleppo pepper, and oregano, Mix everything really well. Add the lamb loin chops and toss to coat evenly. Cover the bowl and place in the refrigerator to marinade for about 1-2 hours. Before grilling, bring lamb loin chops to room temperature.
Fennel Herb Salad:
In a large bowl, add the sliced fennel, herbs, juice from 1/2 lemon, drizzle of olive oil, salt and black pepper to taste. Set aside. Taste and adjust seasoning to your liking.
Grilling the Lamb Loin Chops:
Prepare a grill for medium-high heat. Make sure to brush and coat the grill with oil. Grill chops about 5-6 minutes per side until the meat develops some grill marks. The USDA recommends the lamb chop is cooked when it reaches a minimum internal temperature of 145F, followed by a 3-minute rest.
Transfer the salad on a serving platter then arrange the grilled lamb loin chops on top. Brush the lamb with an olive oil, sumac and Aleppo pepper mixture. Enjoy
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest