I also move the bag around every hour just to make sure the marinade is getting even coverage on the chops.įor the cooking process I’m doing what is called a reverse sear. Place the bag in a shallow pan or bowl and into the fridge for a rest. Place the meat in a gallon size ziplock bag and pour in the marinade.Ĭlose the bag and work the chops around, so that all are covered. The marinade is now ready for the meat and keep in mind that it needs to sit on the loin chops for 3-6 hours.įirst generously season each side of the chops with Salt and course ground Black Pepper. Pour the lemon juice in a mixing bowl and add the herbs, garlic, and zest. Zest of 2 large Lemons (heaping Tablespoon)ġ Tablespoon Fresh Rosemary finely choppedġ Tablespoon Fresh Oregano finely chopped Herbs like Rosemary, Thyme, Oregano compliment the natural flavor of lamb, and I’m using them in a marinade for the loin chops. When I think of lamb, fresh herbs and garlic come to mind, and that’s the ingredients I’m going to use for this dish. You may want to rinse them off a little with cool water and pat dry just to make sure there isn’t any bone fragments left from butchering, but that’s all the prep necessary. These loin chops are cut 1 1/2 “ thick and are pretty much ready to go straight out of the package. Lamb also has a lot of fat, so you can expect the meat to be extra juicy when cooked properly, for me that’s medium rare. Lamb has a very rich taste more so than beef.

I thought to myself….This would make a great newsletter, so this week I’m cooking a lamb dish that you will love.

This week I was strolling through Costco and right next to the pork were these beautiful trays of thick cut Lamb Loin Chops for only $20. Whenever I’m out gathering competition supplies, I always find myself spending some time in the meat department.

Traeger lamb loin chops