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Ingredients

• ✓ lamb loin chop
• white sugar
• garlic
• garlic powder
• chili powder
• black pepper
• olive oil
• lime juice
• soy sauce
• cilantro
• lemon
• lime

Instructions

1. 1 Place lamb chops into a roasting pan; season with sugar, sliced garlic, garlic powder, chili powder, salt, and black pepper. Drizzle with olive oil, 1 tablespoon lime juice, and soy sauce. Cover pan; refrigerate overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Let lamb stand at room temperature while the oven preheats.
3. 3 Roast in the preheated oven, uncovered, until desired degree of doneness, about 20 minutes for medium, or 30 minutes for well-done. Sprinkle with cilantro and squeeze lemon and lime juice over top before serving.

By Nelson_Huynh

Ingredients

• ✓ lamb loin chop
• seasoning salt
• parsley
• parsley
• rosemary
• chive

Instructions

1. 1 Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
2. 2 Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
3. 3 Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
4. 4 Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.

By Bibi

Ingredients

• ✓ lamb loin chop
• yogurt
• lemon
• garlic
• rosemary
• chile paste
• oregano
• salt
• black pepper
• cinnamon

Instructions

1. 1 Whisk yogurt, lemon zest and juice, garlic, rosemary, chile paste, oregano, salt, pepper, and cinnamon together in a small bowl. Transfer to a resealable plastic bag. Add lamb chops to the bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours, or for best flavor, up to 10 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove lamb chops from marinade and scrape off excess. Discard used marinade. Season chops with salt and pepper.
4. 4 Cook chops on the preheated grill until browned on the outside and an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest for 5 minutes before serving.

By John Mitzewich

Ingredients

• ✓ lamb loin chop
• herbes de provence
• olive oil
• garlic
• lemon juice
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine herbes de Provence, oil, garlic, and lemon juice in a small bowl.
3. 3 Rub mixture over lamb chops; cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Season chops with salt and pepper.
6. 6 Place chops on the preheated grill and cook until browned on the outside and an instant-read thermometer inserted into the center reads at least 125 degrees F (52 degrees C) for medium-rare, 3 to 4 minutes per side. Transfer chops to an aluminum foil-covered plate; let rest for 5 minutes before serving.

By France Cevallos

Ingredients

• ✓ lamb loin chop
• olive oil
• garlic
• cumin
• mixed herbs
• black pepper
• coriander
• cinnamon
• cayenne pepper
• salt
• orange marmalade
• mint
• rice vinegar
• hot chili flake

Instructions

1. 1 Place lamb chops in a large glass or ceramic bowl. Add olive oil, garlic, cumin, mixed herbs, black pepper, coriander, cinnamon, cayenne, and salt; toss until lamb evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place lamb chops on grill; sprinkle with a bit of salt. Grill on the first side until seared, 4 to 7 minutes depending on the size of the chops, rotating chops a half turn on the grill about 1 minute before flipping. Flip chops and grill other side until desired doneness, 4 to 7 minutes more. For medium rare, an instant-read thermometer inserted into the centers should read 125 to 130 degrees F (52 to 54 degrees C). Transfer to a serving dish and tent loosely with foil.
4. 4 To make the mint sauce: Combine marmalade, mint, vinegar, and pepper flakes together in a bowl.
5. 5 Brush sauce over grilled chops. Enjoy!

By John Mitzewich