Recipe by Paula.
These beautiful lamb loin chops will make you dream of summer in Portugal. This dish combines the classic lamb flavours of lemon and rosemary with the freshness of parsley and marjoram and the heat of chillies. If you can't find fresh marjoram, don't use dried marjoram, use fresh thyme instead. You can also substitute lamb chops for the lamb loins. Enjoy!
Serves 4
Ingredients:
8 Lamb loins chops
2 garlic clove
3 tablespoons fresh lemon juice
zest of 1 lemon.
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh marjoram or thyme
2 small fresh birds eye chillies, (seed the chillies if you want less heat)
2/3 cup olive oil
Sea salt and black pepper to taste
Directions:
1. Make the dressing by combining the garlic, lemon juice, lemon zest, rosemary, parsley, marjoram, chillies and olive oil. Pulse until the mixture is combined but not liquified. Season with salt and pepper. Separate the dressing into halves and set aside. One half will be used to brush on the lamb while grilling and the other half will be used to dress the lambs at the end.
2. Pre-heat gas or charcoal grill to medium high heat. Brush the grill surface to make sure it is thoroughly clean.
3. Season the lamb loins on both sides with salt and pepper. Place lamb loins on the grill and brush the tops with some of the one half of the dressing. Grill for 2 minutes then flip and brush the other side with more dressing. Grill until you get the desired doneness then remove the lamb loins from the grill and let them rest on a plate (loosely covered with foil) for 5 minutes.
4. Serve the lamb loins with the remaining dressing drizzled on top of them. You can also finish the dish with an extra drizzle of olive oil. Serve immediately.
These beautiful lamb loin chops will make you dream of summer in Portugal. This dish combines the classic lamb flavours of lemon and rosemary with the freshness of parsley and marjoram and the heat of chillies. If you can't find fresh marjoram, don't use dried marjoram, use fresh thyme instead. You can also substitute lamb chops for the lamb loins. Enjoy!
Serves 4Ingredients:
8 Lamb loins chops
2 garlic clove
3 tablespoons fresh lemon juice
zest of 1 lemon.
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh marjoram or thyme
2 small fresh birds eye chillies, (seed the chillies if you want less heat)
2/3 cup olive oil
Sea salt and black pepper to taste
Directions:
1. Make the dressing by combining the garlic, lemon juice, lemon zest, rosemary, parsley, marjoram, chillies and olive oil. Pulse until the mixture is combined but not liquified. Season with salt and pepper. Separate the dressing into halves and set aside. One half will be used to brush on the lamb while grilling and the other half will be used to dress the lambs at the end.
2. Pre-heat gas or charcoal grill to medium high heat. Brush the grill surface to make sure it is thoroughly clean.
3. Season the lamb loins on both sides with salt and pepper. Place lamb loins on the grill and brush the tops with some of the one half of the dressing. Grill for 2 minutes then flip and brush the other side with more dressing. Grill until you get the desired doneness then remove the lamb loins from the grill and let them rest on a plate (loosely covered with foil) for 5 minutes.
4. Serve the lamb loins with the remaining dressing drizzled on top of them. You can also finish the dish with an extra drizzle of olive oil. Serve immediately.
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