Equipment
Ingredients
Lamb and Marinade
- 800 g lamb loin chops, bone-in, about 2.5cm thick
- 30 ml olive oil
- 15 ml lime juice, freshly squeezed
- 5 g ground cumin
- 4 g smoked paprika
- 2 g dried oregano
- 6 g kosher salt
- 2 g black pepper, freshly ground
Vegetables
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 jalapeno pepper
- 3 garlic, peeled
- 15 ml olive oil
- 3 g kosher salt
Nutrition (per serving)
Method
In a mixing bowl, combine 30ml olive oil, lime juice, ground cumin, smoked paprika, dried oregano, 6g kosher salt, and black pepper. Coat the lamb loin chops thoroughly in the mixture.
Allow the lamb chops to rest at room temperature for 30 minutes to absorb the flavors and take the chill off the meat.
Preheat the grill or cast iron grill pan to high heat, approximately 230C/450F.
Slice the red and green bell peppers and the yellow onion into 1cm thick strips. Finely mince the jalapeno pepper and garlic.
Heat 15ml of olive oil in a cast iron skillet over medium-high heat. Add the sliced bell peppers, onion, and 3g kosher salt. Saute for 8 to 10 minutes until the vegetables are softened and slightly blistered.
Stir the minced garlic and jalapeno into the skillet with the peppers and onions. Cook for 1 additional minute until fragrant, then remove the skillet from heat and keep warm.
Place the marinated lamb chops onto the preheated grill. Cook for 3 to 4 minutes per side until deeply browned and the internal temperature reaches 57C/135F for medium-rare.
Transfer the lamb chops to a clean cutting board or platter and let them rest for 5 minutes. This allows the meat fibers to relax and redistribute juices.
Arrange the sauteed peppers and onions on serving plates and top with the rested grilled lamb chops.
Chef's Notes
- Leaving the lamb chops at room temperature for 30 minutes before grilling is crucial; cold meat hits a hot grill and immediately seizes, leading to a tougher texture and uneven cooking.
- For the best fajita-style blister on your vegetables, resist the urge to stir them constantly. Let them sit untouched for 2-3 minutes at a time to develop a good char.
- The seeds and white ribs of the jalapeno hold most of its capsaicin. For a milder dish, scrape these away completely before mincing. For maximum heat, leave them in.
- If you prefer medium doneness for your lamb, target an internal temperature of 63C/145F.
Storage
Refrigerator: 3 days — Store lamb and vegetables in separate airtight containers to maintain textures.
Freezer: 1 month — Vegetables will lose crispness upon thawing but remain flavorful. Freeze lamb tightly wrapped.
Reheating: Reheat gently in a skillet over medium heat, or in an oven at 150C until warmed through to prevent overcooking the lamb.
