As you know I'm big on cooking fresh, local food whenever possible. But, there are times when you have to make exceptions, and these lamb chops are a great example. While browsing the local market I saw a sale on Australian lamb chops. They were perfectly trimmed, exactly the same thickness, and neatly packaged in one-pound containers. These lamb chops are basically the same cut as a beef T-bone steak, with a strip loin on one side, and a tenderloin on the other. In this chef's opinion, they are the ultimate cut for grilled lamb.
I decided on a mish-mash of Mediterranean herbs and spices, with the secret ingredient being a small dash of cinnamon. There is something about cinnamon that really pairs perfectly with grilled lamb. I also love mint jelly on grilled lamb, but I have a reputation to worry about, so instead of the green stuff in the glass jar, I made a quick, homemade version that you will love. This was the best tasting lamb I've had in a long time, and while it wasn't local, it was damn good. Enjoy!Ingredients:
2 lbs lamb loin chops
3 clove minced garlic
2 tbsp olive oil
1/2 tsp black pepper
1/2 tsp ground coriander
1 tbsp cumin
pinch of cayenne
1/4 tsp cinnamon
1 tsp dried mixed herbs - Italian, Greek, or French blend
salt as needed
Sauce:
1/4 cup orange marmalade
pinch of hot chili flakes
1/2 tbsp rice vinegar
1 tbsp chopped mint
