Can this really be the first time I've cooked lamb loin chops? It turns out they are awfully cute—something of a T-bone fit for Barbie. Impressively succulent and tender, the lamb loin chops were also relatively lean. At around four ounces, they are also the perfect portion size. You can devour one and still feel light on your feet.
I had an abundance of mint one night and lamb was the first thing that came to mind (well, right after a mojito). But I settled on this recipe from Bon Appetit because of the other ingredients in the rub. The cumin and coriander,in particular, haunt each bite. It all comes together so quickly.
Just mix everything up, rub it on the lamb, wait for 30 minutes, then cook. The lamb comes out perfectly crusted, fragrant, and still medium-rare in the middle. About the only thing I added was a little frisée for plating, because that little cut of meat can look awfully lonely in the middle of a plate. Some potatoes would also help keep the lamb company.
- 2 tablespoons olive oil
- 2 tablespoons fresh mint, chopped, plus extra to garnish
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 4 1-inch thick lamb loin chops (about 4 to 5 ounces each)
- Extra mint for garnish
- Frisée (optional)
Pour olive oil into bowl. Whisk in the chopped mint, garlic, salt, cumin, coriander, cayenne, and black pepper. Smear the mixture on both sides of the lamb loin chops. Set aside for 30 minutes or so.
Preheat the broiler to high. Place the lamb loin chops underneath and cook for about 4 minutes per side, until they are browned. Remove and set atop some frisee (optional). Garnish with additional mint. Serve.