Grassfed Lamb Loin Chops on the Grill

I understand that it can be daunting to throw this high-dollar cut on the grill. This recipe aims to make it as simple and mistake-free as possible.

Ingredients:

• Loin or Sirloin Chops from The Foragers' Farm
• salt and pepper
• marinade of your choice
• any other seasonings you like, garlic powder, rosemary, etc.

Directions:

• Thaw chops to room temperature.
• Sprinkle chops with salt, pepper and any other seasonings you like or your favorite marinade.
• Marinate for 30 minutes to 1 hour or overnight in fridge.
• Simply throw on the medium heat grill (around 400 degrees F) until the chops are cooked to your desired degree of doneness, about 1-2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 125 to 130 degrees F.

Shepherd Jordan's Notes:

I personally love just a simple marinade of salt and pepper.

The flavor is tops.

I've also found the best results happen when I don't have too hot or too cold of grill temp (around 400 degrees F) and grill 1-2 minutes per side, but then if internal meat temp is lower than desired, I will flip side to side possibly another time.

Basically, don't rush it and make sure you take them off 5 degrees lower than your desired internal temp and then let them rest in a container that keeps them from getting cold for 5 to 10 minutes before eating.

Enjoy 😋