Olive-Oil Poached, then Grilled, Lamb Loin Chops
Total Time: 8 hours
Lamb Cuts: Lamb Loin Chops
Category: Grilling
Servings: 2-4
Preparation Time: 30 minutes
Cook Time: 30 minutes (maximum)
Ingredients:
4 pc. lamb chops
One quart olive oil
Four cloves garlic, peeled
Two whole, dried ancho* peppers
One stalk lemongrass, cut into ½ inch lengths
¼ ground ancho powder
2 tablespoons chopped or grated lemon zest
One teaspoon sea salt
Directions:
Place all ingredients into an oven proof pan and cover with lid or foil.
Marinate at least 6 hours in the fridge….remove from the fridge and place into the oven…now turn the heat to 300 degrees…poach the lamb in the oil marinade until the oven reaches 300 degrees…turn the oven off, remove the lamb from the oven and then take it out of the marinade.
Preheat the grill or a grill pan until hot and cook the chops until the desired doneness is achieved…..note that the lamb will cook faster because of the poaching and flavor infusing process…..the lamb may be returned to a 400 degree oven to finish if you like.
While grilling, sprinkle with the ancho lemon rub.
The marinated process is enhanced by the slow warming in the oven, or poaching.
Note:
Ancho means "wide" in Spanish and is actually a dried poblano pepper. The ancho is part of the "holy trinity" of chiles used in mole sauces.
Recipe By: Steve Parris, Executive Chef of Marigold Cafe and Catering
Great Midwest Lamb Company features lamb recipes for grilling lamb from all natural lamb lovers who want to share their lamb recipes using Great Midwest Lamb Company's all natural lamb that is family farm produced and hormone free lamb. All natural lamb dishes accommodate any occasion and are very popular with ethnic groups such as Middle Eastern, Europe, Jewish, and many other groups. Please feel free to share an all natural lamb recipe with us.
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