My grilled lamb chops are a cowboy’s dream! The spice blend mixture for the chops is just so darn versatile…it can be stored in canning jars and left at room temperature on your counter (keep away from direct lighting) for a few weeks…it’s great for so many things, like on fresh seafood, as well…it was a tasty dipping oil for homemade bread.
Time to fire up your grill, slather your chops and dig in! And, you know you can use chicken, beef, venison, or whatever makes you happy! That’s what boho cooking’s all about~you get some inspiration and then you’re off running with your own ideas!
Makes: About 1 ¼ cup of marinade enough for 6 thick cut (2 ½ to 3”)lamb chops
What you need:
6 lamb chops
¾ tsp sea salt
1 ¼ tsp coarse ground pepper
1 ¼ tsp cumin
½ tsp ground ginger
1/8 cup garlic slices
1 tsp hot smoked paprika
2 tbl chopped fresh mint
1 ½ tsp fresh squeezed lemon juice
½ cup chopped onions
1 cup extra virgin olive oil
What you do:
Combine all ingredients in a food processor and blend for about 2 minutes.
Place lamp chops in a baking dish. Sprinkle sea salt and pepper on each side of each lamb chop. Drizzle the marinade over the chops. Press in with your hands. Turn lamb chops and coat sides and bottom with the marinade. Cover with plastic and refrigerate for 4-6 hours before grilling.
Grilling: Place on a covered grill over a medium-high heat. Best to finish to medium rare or medium. Remove the chops from the grill when you reach an internal temperature of 140 F and allow to rest for about 5 minutes.