Tender lamb loin chops don’t need long to marinate to take on great flavor. The mix of lemon, coriander and fennel is the perfect complement for mild spring lamb.
Prep Time: 5 minutes, plus 30–60 minutes to marinate Cook Time: 6–8 minutes Makes: 4 servings
Zest of one lemon
3 garlic cloves, minced or pressed
1½ teaspoons (8.5 g) ground coriander
2 tablespoons (30 ml) extra virgin olive oil
1 teaspoon lemon juice
¼ teaspoon ground fennel seeds
8 lamb loin chops, about 1½ inches (3.8 cm) thick
In a small bowl, combine the lemon zest, garlic, coriander, olive oil, lemon juice and fennel seeds. Coat the lamb chops with the mixture and set aside for 30 minutes to 1 hour at room temperature. Refrigerate if marinating any longer than that.
Preheat the grill to medium. Once hot, grill the lamb chops for 3–4 minutes per side, for medium rare.
Bubbe’s tip: You want that you should make these for a crowd and don’t want to grill? Don’t get verklempt! You can roast them instead for 10–12 minutes at 400°F (205°C). All right, already?