The nice thing about working in a grocery store is that I get to see markdowns as they happen. In this case, it was lamb loin chops marked down to $2.34 for a package of 3. I grabbed two.
Loin chops are tiny, but the meat is tender and succulent. Marinated in fresh herbs and garlic then quick broiled in the oven made for an easy meal that would have cost ten times as much in a restaurant.
- 6 loin lamb chops (about 1.5 lb. total)
- 1 tablespoon pressed garlic or paste
- 1 1/2 teaspoon finely minced fresh rosemary
- 1/2 teaspoon chopped thyme leaves
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon all-purpose pepper
- 1 1/2 tablespoons olive oil
- Several grates lemon zest, (optional)
Wipe loin chops witha damp piece of paper towel and place on a plate.
In a small bowl, mix the garlic, rosemary, thyme, salt, pepper, olive oil and, if using, lemon.
Coat both sides of lamb chops with marinade. Cover with plastic wrap and allow to sit for an hour or two.
Broil about four inches from heat source for about 3-4 minutes per side. Remove to plate and allow to rest a bit before serving.
Notes: I always put a bit of water in the bottom of my broiler pan to prevent smoking and splattering.