Sunday, December 30, 2012

Rubbing lamb the right way

Most of the time, I just brush those cute little lamb loin chops with olive oil, salt and pepper, then grill them quickly over a hot fire. Crunchy on the outside and oh-so-tender on the inside.

But yes, I do mess with perfection, and this time, I'm very happy I did. The advantage to broiling the chops instead of grilling them is that you can keep the spicy crust on them and it won't flake off into the fire. So try these on a cold night when you don't feel like freezing outside to grill your chops.

Lori K's lamb rub
Makes enough coating for 6-8 loin chops

2 teaspoons dried basil
2 teaspoons dried oregano
1 tablespoon crushed fennel seeds
1 tablespoon coriander seeds or 1 teaspoon ground coriander
1 teaspoon dried thyme
2 teaspoons kosher salt
2 teaspoons black peppercorns
2 cloves garlic, peeled and smashed
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil


In a spice mill, grind everything but the last three items until blended, but not too fine. In a large mortar bowl, grind the rosemary and garlic. Add the other spices and mix well. Add enough olive oil to make a thick paste.

Spread on the lamb chops, both sides, pressing in the rub. Let stand for 15 minutes, then preheat the broiler for 15 minutes.

Grill close to the heat, 3-4 minutes each side (3 minutes for very rare, 4 minutes for medium rare). Very good with a sauce of sautéed mushrooms and caramelized onions.