Chef Jim Solomon takes the tenderest cut of lamb – the loin chop – and lets its natural flavor come through with his simple, grilled preparation. The meat is marinated in a garlic and herb blend with mustard and sherry wine vinegar before it’s charred on the grill to a savory, flavorful finish.
- 8 loin cut lamb chops, 1 1/4 to 1 1/2 inches thick
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, rosemary and oregano leaves, chopped
- 4 garlic fresh cloves, minced
- 2 tablespoons Dijon mustard
- 1/4 cup sherry wine vinegar
- 1/2 cup extra-virgin olive oil
- salt and fresh ground black pepper, to taste
- In a small bowl, add the chopped herbs, garlic, mustard, sherry wine vinegar and olive oil and stir to combine. Rub the lamb chops with the herb paste and let them marinate for at least 2 hours or up to 1 day in the refrigerator.
- Heat the grill and sprinkle the marinated lamb with salt and pepper before grilling to medium rare. (The cooking time should approximate 7 minutes on each side, but varies depending on the thickness of the meat and heat of the grill. Be careful not to overcook and lose juiciness.)