Grilled American Lamb Loin Chops with Orange & Olive - Superior Farms

Grilled American Lamb Loin Chops with Orange & Olive

  

June 30, 2022

Recipe provided by Chef Jesse Griffiths, courtesy of the American Lamb Board (Grilled American Lamb Loin Chops with Orange & Olive | American Lamb).

Ingredients

1 1/2 lbs American lamb loin chops, 1-1.5 inches thick

Kosher salt & freshly ground black pepper, to taste

3 tbsp Plain yogurt, low fat or whole milk

Juice & zest one orange, divided

4 cloves Garlic, finely chopped & divided

1 small Red onion, finely chopped

3/4 cup Green olives, finely chopped

1/4 cup Flat leaf parsley, coarsely chopped

1/4 cup Extra-virgin olive oil, plus more for the grill

Directions

1Marinating these chops overnight with yogurt and citrus tenderizes the meat and adds bright flavor that complements the smoky char from the grill. A quick, fresh sauce is all you need to complete the chops, plus a bottle of wine.

2The day before serving, pat the chops dry with paper towels and season with salt and pepper. Lay the chops in a shallow non-reactive pan such as an 8-inch square baking dish.

3Combine the yogurt, half of the orange juice and zest, and half of the garlic in a small bowl. Whisk the ingredients together and pour over the chops, turning them once to coat both sides with the marinade. Cover the pan with plastic wrap and refrigerate overnight.

4Remove the chops from the refrigerator 30 to 45 minutes prior to grilling to allow the meat to come to room temperature. Heat a gas or charcoal grill to medium-high, or preheat a grill pan over medium high heat. Remove the chops from the marinade and allow most of it to drip off. Lightly oil the grill or gill pan, and arrange the chops over the heat. Grill 3 minutes, turn each chop 90 degrees, and cook for another 3 minutes or until the chops are nicely charred. Flip the chops and cook on the other side for about 6 more minutes, turning halfway through. They should still be pink inside. Remove the chops from the grill and place on a warm plate to rest while you make the sauce.

5Combine the remaining orange juice and zest, and chopped garlic with the onion, olives, parsley and olive oil in a small bowl. Stir well to combine, spoon some sauce over each chop and serve immediately.

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