When it comes to grilling lamb loin chops, I usually go one
of two ways. Usually, I take an Italian approach, and marinade the meat with
lemon, garlic, and herbs. Or to change things up, sometimes I’ll go with more
of an Indian style, and use a yogurt-based marinade along with the
associated aromatic spices like cumin, cinnamon, and coriander.
I love both styles, but was having a hard time choosing
which one to use this time. Eventually I gave up and decided to combine both
into one uber-recipe. As the footage of me slicing through the pink, juicy meat
hopefully illustrates, it worked wonderfully, and really did capture the magic
of both methods.
By the way, be sure you’re buying “Loin Chops” and not
“Rib Chops.” Loin chops look like thick, little t-bone steaks, while the rib
chops have a single eye of meat and a long bone. The Loin chops are not only
meatier, but work way better on the grill. They cost about the same, so be sure
to ask the butcher.