Grilled Greek Freak Lamb Loin Chops
Last time we were inspired by Schuey of Schuey’s BBQ (Lemon Saffron Lamb Ribs) the meal came out amazing. I have no doubt we will have similar results with this creation!
Things to know:
What is the difference between lamb chops and lamb loin chops?
Lamb chops is a generic term that can refer to either lamb loin chops, which come from the back loin and resemble little T-bone steaks, or rib chops which have more fat, have a different shape and come from the rib rack.
How do you keep lamb loin chops from being tough?
We have never had this problem, but a few things you can do is to remove any excess hard fat from the edges of the chop that might not render during the cooking process. Also, salting the lamb chop 40-60 minutes before cooking will help.
What spices go well with lamb loin?
Well, obviously we think Spiceology’s Greek Freak seasoning is an excellent choice. Cumin, coriander and marjoram are also great choices.
Is rosemary or thyme better for lamb?
Though both pair well with the flavor of lamb, The Director absolutely hates rosemary, so you will see a lot of thyme in our lamb recipes.
Should lamb be cooked fast or slow?
Great question! Thin chops are best cooked fast, directly over the fire, flipping often until you reach a medium rare center. Thick chops, like the ones in our video are best done with a 2 zone fire, or even using the vortex method.
What is Greek Freak seasoning?
Greek Freak seasoning is a versatile, all-purpose Mediterranean spice blend that includes herbs like rosemary, basil, and oregano, combined with garlic, onion, sun-dried tomato, and orange peel. It is known for its savory, herbaceous, and citrusy flavor profile, and is suitable for a wide range of uses like seasoning meats, vegetables, and in marinades, sauces, and dressings.
Ingredients:
2-3 lbs. of lamb loin chops
1/4 cup of olive oil
4 cloves of garlic (crushed)
The zest off half a lemon
Juice of half a lemon
1 T of fresh oregano (chopped)
1 T of fresh thyme (chopped)
1 T Spiceology’s Greek Freak Seasoning
1. The day before the cook, mix together all of the ingredients into a gallon sized Ziplock bag, chuck in your lamb, massage well to ensure every chop is coated, then chuck the bag in the refrigerator overnight.
2. On the day of the cook, remove the chops from the marinade and discard the marinade.
3. Set up your grill by preparing three quarters of a chimney of charcoal. After 15 minutes of burning, place them in a Vortex holder positioned in the middle of your grill, then add the grate.
4. Fully open the bottom and top vents.
5. Allow the grill to heat for 10 minutes.
6. Place the lamb chops around the perimeter of the grill. Cook for 45 minutes, ensuring you rotate the lid 1/3 turn every 15 minutes to prevent hot spots.
7. Remove the chops from the grill, loosely tent them with foil and allow to rest for 10 minutes. Serve and ENJOY!
Equipment used:
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