4 SERVINGS 30 MINUTE PREP TIME 12 MINUTE COOK TIME
4 Cedar Springs or Shepherd’s Pride lamb loin chops
Bring chops to room temperature
(at least 30 minutes out of the refrigerator) before grilling.
1 tablespoon whole coriander seeds
1 tablespoon fennel seeds
1 tablespoon fresh thyme leaves
1-1/2 teaspoons black peppercorns
1-1/2 teaspoons smoked salt
1 bay leaf
To Broil: Broil lamb 5 to 6 inches from heat, 35 to 45 minutes or to desired degree of doneness. Turn chop once during broiling time.
To Grill: Cook over medium-hot coals. Grill lamb 6 inches from coals for 40 to 50 minutes or to desired degree of doneness. Turn chop once during grilling time.
Check meat internal temperature: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Once meat is done cover and let stand 10 minutes before slicing. Internal temperature will rise about 10 degrees.
Nutrition per serving: 304 calories, 39 g protein, 1 g carbohydrate, 15 g total fat(45% calories from fat), 127 mg cholesterol, 0.34 g fiber, 411 mg sodium, 9 mg niacin, 0.25 mg vitamin B6, 4 mcg vitamin B12, 3 mg iron, 7 mg zinc.
Recipe and image provided by the American Lamb Board