Story by: Gavin Craig
Eight thick-cut lamb loin chops, two per person. Altogether, they should weigh approximately two pounds.
½ Teaspoon of ground cumin
½ Teaspoon of coriander
One teaspoon of oregano
¼ Teaspoon of red pepper flakes
½ Teaspoon of salt
Three cloves of thinly sliced garlic
¾ Cups of red wine vinegar
¾ Cups of extra virgin olive oil
Prep time: 4 ½ hours (Including 4 hours to marinate).
Cooking time: 8 to 12 minutes.
This dish is relatively simple to make. There is very little that could go wrong, and much of how you make it will depend on your personal preferences.
The first step in preparing these lamb chops is making a flavorful marinade. To do this, mix the vinegar, oil, garlic and spices in a large bowl.
Once you have finished the marinade, add the lambchops and place the bowl in the refrigerator.
Let them marinate for 4-8 hours or overnight depending on when you plan on eating them.
The final step is a no-brainer. Put the skillet on top of a hot stove and wait for it to heat up. When the pan is hot enough, you will be able to hear the lamb chops sizzle when you put them in the skillet. Cooking them at a higher setting will a create a sear that will seal in the juices of the meat. This same technique works well with steaks. The lamb chops should cook for 8-12 minutes depending on your own preferences. As a general guideline, cooking them for around four minutes on each side will give you a nice medium-rare.
I served this dish with a vegetable risotto but for a simple alternative, I would recommend serving the lamb chops with quinoa and a salad with a light vinaigrette. This recipe should serve four people.