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
- 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 salt
- 1 pinch red pepper flakes
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.