Grilled Lamb Loin Chops

Lamb is a dish enjoyed by many people all over the world.  However it is not eaten very often by Americans, less than one pound per person per year.   I think that if more Americans tasted a really good cut of lamb, cooked well, that statistic would change.  I love lamb.  If you follow this recipe, you will, too.

Servings: 2-3

Time:    Prep: 5 minutes; Rest time: 35 minutes; Cook: 10-15 Minutes

Hardware:  A grill, measuring spoons, a food processor (blender or chopper), a zester, a spatula, tongs, an old dish rag, a meat thermometer, 2 plates, tinfoil

• 5-6-bone in lamb loin chops about 1 ½  pounds (these are more expensive than other cuts, but trust me)
• 4 tablespoons fresh thyme
• 2 tablespoons Dijon mustard
• 1 teaspoon onion powder
• 2 tablespoons orange zest
• 1 tablespoon brown sugar
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ cup of oil for the grill

1. Wash the thyme and remove it from the stems.  Zest the orange.
2. Add the thyme, mustard, onion powder, zest, sugar, and pepper to the food processor.  Pulse a few times until the thyme is chopped and every thing is incorporated.
3. Scrape down the sides of the processor and add the olive oil.  Pulse a few more times.
4. Rub both sides of each chop with the thyme mixture and allow the lamb to sit for 30 minutes.  This lets the meat rise to room temperature and lets the rub adhere.
5. While the lamb is resting, prepare the grill.
6. Use the old rag and tongs to coat the grill with oil.  This will ensure that the lamb doesn’t stick and will give you grill marks.
7. Heat the grill or start the coals.
8. Lamb chops should be cooked on a covered grill over medium-high heat. Check the temperature by holding the palm of your hand about 4 inches above the hot grill.  The grill is ready if your hand can be held over the heat for 3 seconds.
9. Salt the lamb chops just before you grill them.
10. Grill the lamb for 5 to 7 minutes per side depending upon the thickness of the chops. Flip with the tongs.
11. Preferably, you should eat lamb chops medium rare or medium. Dried, over cooked lamb chops are nasty.  Check the temperature with the meat thermometer.  Remove them when they reach 140° for medium rare and 150°for medium. 
12. Place the chops on a clean plate and loosely tent them with foil. The temperature will continue to rise while they rest. Allow them to rest for 5 minutes before serving.

Serve with Feta Mashed Potatoes, Spicy Mustard Fruit Sauce (made with orange marmalade), and a thick slice of hearty bread