Our grilled lamb loin chops featured here use earthy cumin, sweet paprika, floral coriander and musky black pepper.
These spices, when added to the slightly gamey lamb, add layers of flavor to the dish and makes it the perfect starting point to taste the 2014 Rockpile Zinfandel
Spice and Lamb Loin Chops
INGREDIENTS:
½ cup kosher salt
1 tsp freshly ground black pepper
1 tsp freshly ground coriander
1 tsp paprika
½ tsp freshly ground cumin
8 lamb loin chops, each approximately 1 ½ inches thick
TECHNIQUE:
Preheat grill. Mix the salt, black pepper, coriander, cumin and paprika until evenly incorporated. Season the lamb loin chops to your liking with salt and spice mix (you will have extra spice mix for future use). Grill chops to your desired doneness.
Let the meat rest for 5 minutes, then serve with Green Romesco sauce.
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Green Romesco Sauce
INGREDIENTS:
3 poblano peppers, roasted, peeled and seeded
1 green bell pepper, roasted, peeled and seeded
¾ cup toasted almond slivers
½ cup freshly chopped parsley
½ cup freshly chopped cilantro
3 cloves garlic, microplaned or finely minced
2 TB red wine vinegar
2 TB lemon juice
½ cup extra virgin olive oil
salt and pepper, to taste
TECHNIQUE:
Combine all ingredients except the olive oil in a food processor. Blend for 15 seconds, scrape down the sides and restart the food processor. Slowly add the olive oil in a steady stream while the processor is running. Blend until evenly mixed and slightly chunky. Please note that this can be made ahead of time, but serve at room temperature.
