Lamb Loin Chops in Honey, Madeira and Mint

These Lamb Loin Chops in Honey, Madeira and Mint are so, so tasty. Where I usually tend to go the Greek route in flavors for these, I decided Spain would be my influence tonight.

Ahh the Amazon box arrived! Sorry, but it always feel a little like Christmas when I get something in the mail I ordered. I was excited to open it and view the long awaited purchases, the sad side effect of ordering online and waiting, unlike the instant gratification one gets when actually purchasing in a store and having it in ones own hands. My treasure included several new food related books on photography and cookbooks and after reviewing them all with a quick look over, I knew the current novel I was reading would be put on hold for a while as I took a deeper read into these in the coming weeks.

What awaits me are Ready for Dessert: My Best Recipes and The Sweet Life in Paris: Delicious Adventures in the World’s Most Glorious – and Perplexing – City by David Lebovitz with his My Paris Kitchen: Recipes and Stories on order for April 2014 release, Own Your Kitchen: Recipes to Inspire & Empower by Anne Burrell and Suzanne Lenzer, Focus On Food Photography for Bloggers (Focus On Series): Focus on the Fundamentals by Matt Armendariz,  Plate to Pixel: Digital Food Photography & Styling by Helene Dujardin. Hopefully these will keep me inspired, busy, focusing on my work and sharpening my skill set here.

One picture led to another to another and I felt inspired to do some cooking. I had some lamb loin chops I wanted to use and instead of doing a Greek influenced Grilled Lamb Loin Chops, I wanted to do a little Spanish influenced version. I didn’t have any Port, but did have Madeira, and thought a lot about a kabob dish I had a while ago at a Spanish restaurant that was marinated in that. So, I decided to use the Madeira with some honey, fresh chopped mint and a little olive oil as a marinade, set it aside to do it’s thing and while Dave and I went to see the new movie Gravity with George Clooney and Sandra Bullock.

The end result was an amazingly rich and delicious grilled lamb. I put the reserved marinade in a saucepan and cooked it down to a nice syrup consistency to baste the grilled chops with before serving. I paired the chops with some fresh steamed broccoli, purple cabbage, carrots, zucchini and green onions all tossed with a little olive oil, butter, lemon juice and tarragon.

Lamb Loin Chops in Honey, Madeira and Mint

These Lamb Loin Chops in Honey, Madeira and Mint are so flavorful and it comes together in no time. An amazingly rich and delicious grilled lamb. I put the reserved marinade in a saucepan and cooked it down to a nice syrup consistency to baste the grilled chops with before serving. 

5 from 1 vote

Print Pin Rate

Course: Main

Cuisine: Spanish

Keyword: honey lamb, Lamb and mint recipe, lamb loin chop recipe

Prep Time: 2 hours

Cook Time: 10 minutes

Total Time: 2 hours 10 minutes

Servings: 4 servings

Calories: 919kcal

Author: Kevin Is Cooking

Ingredients

• 2 lbs lamb loin chops
• 2 tbsp olive oil
• 1/2 cup Madeira
• 1/2 cup orange honey
• 3 tbsp of fresh chopped mint
• pinch kosher salt
• 1 pinch red pepper flakes

Instructions

• In a bowl whisk the olive oil, honey, Madeira, salt and red pepper flakes thoroughly.
• Strip the mint leaves off the stems and chop coarsely. Mix all and pour into a large Ziploc bag.
• Add the lamb chops to the bag and let marinate at room temperature for 2 hours.
• Preheat the grill to 400°F.
• Grill one side for 3 minutes then turn down to 350°F, flip the chops and grill for 5 minutes more.
• Although, grill to your liking, but for a nice medium with a little pink I do 5 minutes per side over medium heat.

Nutrition

Calories: 919kcal | Carbohydrates: 35g | Protein: 37g | Fat: 67g | Saturated Fat: 27g | Cholesterol: 167mg | Sodium: 131mg | Potassium: 528mg | Sugar: 35g | Vitamin A: 50IU | Vitamin C: 0.6mg | Calcium: 42mg | Iron: 4mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!