The ultimate meat marinade makes the ultimate grilled meat. Marinated Lamb Chops are packed with delicious flavor and perfect for summer grilling.
Y’all, I have invented the mother of all marinades. And it’s so simple but OH SO GOOD!!
Let me rewind a few weeks. You see there was this freezing cold trip around this area looking for antique stores to shop at. One of them we stumbled upon was next to a meat market. Wilson’s Meat Market to be exact. I grabbed an order form while we were there the first time and the rest is, well, history.
Then recently we purchased a large order (well, large for us anyway) of meat that had of all things lamb in it. I know I’ve talked about my love hate relationship with lamb, but after that lamb burger we made recently, I was starting to change my views on this protein.
When we got the ground lamb, we also purchased some lamb loin chops. You know, those little triangles of lamb goodness you see pop up on Pinterest every now and then? While the hubs and I were talking about what to make with the ground lamb and what we were putting in the lamb burger, he was looking up recipes for marinated lamb chops. Marinated, huh?
Well, let me see what I can come up with!
The plan was to have the lamb burgers for lunch on Sunday, since it POURED Saturday, and have the lamb chops on Sunday night for dinner. It was hotter than Hades on Sunday afternoon and I just didn’t have it in me to cook up those burgers. So, I suggested, since it’s hot and we’d be in the sun, to make the burgers for dinner and have the chops Monday. So, we did!
While I was preparing the ingredients for the lamb burgers, I simply prepared a few more for the marinade. I channeled my inner Dad in this marinade. It totally reminds me of some of the marinated chuck roast recipes we used to have for dinner.
And oh my word those were some good dinners. And cheap, too!! Chuck roast wasn’t that expensive; and sort of isn’t all that expensive now, either. I should make one of those with this marinade!! It’s good for any and all meat. And a salad dressing.
I was thinking that as I was pouring this over the lamb.
I was completely apprehensive at having both the burgers and chops. Lamb and I haven’t had such a great relationship. I’ve tried it a few times but never at home. Out in restaurants, I was 1 for 3 on liking it. Meaning, I liked it once and didn’t like it 3 times.
I’m a fairly picky eater sometimes. It’s not beef, pork, or chicken I’m usually really picky on taste. I’ve had venison twice. No go. I’ve had duck a few times. That’s 2 for 1 in the liking it category and I really should get some duck to have again. Maybe some duck breasts to grill? Can you grill duck breasts?
I haven’t tried goose or pheasant. No wild boar in sight. I have had buffalo which is pretty darned good. I could pound a buffalo burger or steak. Then again, it does taste like beef. And alligator! I’ve had fried alligator and it was good, too.
You see, I’m not COMPLETELY picky. It just have to be fresh and not have a gamey flavor to it. Venison was TOTALLY gamey and I couldn’t even choke it down with A-1 sauce. I had some duck egg rolls that put me right off duck. Too gamey.
That’s pretty much what it boils down to. If it has a gamey or strange flavor I will not like it at all. Thankfully, this lamb was fresh. I devoured two chops for dinner and one for lunch the next day. You know what’s really good?? Thinly slice the left over lamb, make the Greek green goddess dressing a little thicker and spread it like mayo on a good roll. Top with the lamb, some lettuce, tomato, red onion, and Havarti cheese. Lunch is served!
Since then I have used this for a marinated chuck roast, more marinated lamb chops, pork tenderloin, and even used it for a salad dressing. That Greek green goddess dressing I made a while back? Yup! This marinade made up most of the ingredients for that dressing. I’m telling you, it’s the mother of all marinades and sauces now.
- 5 cloves garlic, sliced
- 1/2 cup chopped shallots
- 2 tablespoons chopped rosemary
- 1 tablespoon chopped oregano
- 1 tablespoon chopped thyme
- pinch crushed red pepper flake
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 pounds lamb loin chops
- Combine first six ingredients (garlic through red pepper flake) in the bowl of a mini food processor or other small chopper (I used this Tupperware one here). Process until minced. Place in a small mixing bowl.
- Using the vinegar, swirl it around in the bowl of the chopper to release any bits of herbs and garlic you may have missed. Pour the vinegar into the bowl with the herbs and add the oil stir with a whisk until thoroughly combined.
- Place the lamb loin chops in a zip top plastic bag. Pour the marinade over the chops. Squeeze out any excess air, seal the bag, and refrigerate overnight.
- Pre-heat your grill to high heat (about 550 to 600 F). While the grill is heating, brush some olive oil onto the grates. Cook your lamb chops for 2 to 3 minutes, rotate 45 degrees, then cook an additional 2 to 3 minutes. Turn the lamb chops over and repeat. For a medium-rare lamb, cook until the internal temperature reaches at least 145, remove from heat, and allow to rest 5 minutes before serving.
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