Lamb is a protein that begs to be grilled. In some cultures an entire leg of lamb is often marinated and then grilled over an open flame low and slow for an Easter meal. It is possible to enjoy grilled lamb without all the fuss of marinating and firing up a charcoal grill.
The recipe here is for grilled lamb loin chops using a Basic George Foreman Grill. The steps are simple and the results are quite impressive.
Loin chops are those tender, meaty portions of the lamb that are essentially the porterhouse cut with filets on either side of the center T-bone. Unlike a beef porterhouse, these are petite and fit perfectly on a Foreman Grill. It is suggested that you trim a bit of the fat off of the chops, leaving a thin cap of fat to hold the meat together and to impart additional flavor. A thick fat cap may not cook completely through on a contact grill. You can always remove the fat after grilling.
I like to serve grilled lamb with a side salad of cucumbers and yogurt and some pita wedges. The salad is cooling and offsets any gaminess of the meat. Use the pita to scoop the salad onto. Make the salad before you work on the lamb and allow it to chill in the refrigerator.
Herb Rubbed Grilled Lamb Loin Chops
- 8 lamb loin chops
- 3 TBS extra virgin olive oil
- 1-1/2 tsps dried rosemary
- 1-1/2 tsps dried thyme
- 1-1/2 tsps dried mint
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 4 pita bread rounds
Total time:17 min + rest time – Prep time:5 min + 30 minutes to rest – Cook time:12 min – Serves:4 people
1. Remove the lamb from the refrigerator and arrange on a platter. In a small bowl combine the oil, herbs, oil, salt and, pepper. Rub all sides of the chops with the oil and herb mixture. Set the platter aside to allow the lamb to come to room temperature – approximately 30 minutes.
2. Preheat the grill for a few minutes until it is hot. Place the chops on the grill, as many as will fit, and close the lid. Make sure your drip tray is in place. Grill for 6 minutes. Flip the chops over, close the lid, and grill for another 6 minutes.
3. Check the internal temperature of the lamb with a meat thermometer. It should read 145°F for medium rare. Remove the chops to a clean platter or cutting board and season lightly with salt. Allow to rest for at least 5 minutes before serving.
4. While the lamb is resting grill the pita bread just enough to get some char marks on both sides of each piece. You can cut these into 4 triangles or wedges, as you would a pizza. Serve the lamb with the cucumber salad and pita.
Cucumber Salad with Yogurt
Prepare this recipe before grilling the lamb and allow it to rest in the refrigerator.
- 2 large cucumbers
- 1/2 tsp sea salt
- 1 cup plain yogurt
- 2 tsps fresh dill, chopped
- Sea salt and cracked pepper to taste
Total time: 5 min + 15 minutes of draining – Serves: 4 people
1. Peel the cucumbers. Halve them lengthwise and scrape some of the seeds out with a spoon and discard. Cut the cucumber halves again lengthwise. Then, slice each quarter into 1/4” thick pieces. Place the slices in a colander and sprinkle with 1/2 tsp of salt and toss. Set the colander in your sink and allow the cucumber to release their liquid and drain for 15 minutes.
2. In a large bowl, mix the yogurt with the fresh dill and a pinch each of salt and pepper.
3. Pat the cucumber slices with a dry paper towel to remove any excess moisture. Mix the cucumber into the yogurt and place the salad in the refrigerator until you are ready to serve with your lamb.
4. Serve with grilled pita bread wedges and the lamb.
Other Lamb Chops on a Foreman Grill
You can also grill rib lamb chops and bone in shoulder chops.
The rib portions from the rack of lamb make for great grilling. Cut the rack into individual chops and grill similarly to the recipe here for loin chops. The rib chops will likely take a couple of minutes less than the loins.
The shoulder or blade chops are a tougher cut of meat than the loin and rib chops. These cuts benefit from an acid based marinade. Mix up your favorite marinade with lemon or red wine vinegar and seasonings. Or, use a store bought Italian style salad dressing with vinegar in it. Cover the chops with the marinade and let them rest in the refrigerator for 8 to 12 hours or overnight. Grill the chops for approximately 7 minutes per side. Discard any leftover marinade.