Rosemary Grilled Lamb Loin Chops

One of my new favorite recipes, rosemary and garlic marinated lamb. Oh, drool. Cooked to a perfect medium, very tender, with a hint of rosemary. The marinade is not so powerful that you lose the lamb, but just enough to elevate it. A special thanks to Giada De Laurentiis and my garden for this recipe. :)

Rosemary Grilled Lamb Loin Chops
Serving Size = 2
Original Recipe

• 6, 3/4 inch lamb loin chops
• 2 cloves garlic
• 1 tablespoon fresh rosemary
• 1 teaspoon fresh thyme (I used dry)
• About 1 teaspoon of salt, to taste
• Pinch of cayenne pepper
• 2 tablespoons extra virgin olive oil

1. Place everything except the lamb in a food processor and blend, or just finely chop everything. I prefer chopping everything. And to get the salt right, I like to sprinkle the salt on one side of the lamb and then the other, and then rubbing it all in. I just find this easier than pouring in the salt and guessing
2. Place the lamb in the marinade, cover, and refrigerate for 1 hour. Remove from fridge and let come to room temperature, which takes about 20 minutes.
3. Heat up the grill, and cook the lamb for about 3 1/2 mins per side, which should make it medium.

Moroccan Lamb Kabobs with Orange Couscous

I can't believe it, but I think this is the first lamb recipe I've posted. I'm not sure how that's possible, considering I make tons of North African food which often requires lamb. Hmm... bizarre. Well, the problem has been fixed now because here is my first lamb post, Moroccan lamb kabobs! YUM! I know I say this a lot, but this is definitely one of our favorite meals. Not only is it easy to prepare, but it also cooks fast. I've been doing a lot of housework and painting lately (painting trim... *shudder), so having a few meals that I can quickly throw together has been wonderful.

The lamb has a lot of flavor, and you could probably stretch the spice mixture to about 3 lbs of lamb (might need a bit more salt though), but we only used about 2 lbs, maybe a little less. Of course, you can adjust the seasoning to taste. Do not skip the lemon juice though. You know how lamb can sometimes taste a little bit..... like a barnyard? Well, if you squeeze lemon over it, then it reduces that by a very noticeable amount. In fact, most of the time the barnyard is gone. Also, I usually add bell pepper to this, but I was out, so I just listed it below as optional.

Spice mixture

The lamb and spices

Onions

Ready to go on the grill

Preparing the couscous

Cover and remove from heat for 5 minutes

Moroccan Lamb Kabobs with Orange Couscous
Serving Size = 2 - 3

• About 2 lbs leg of lamb, fat removed
• 2 onions, cut into big pieces
• 4 metal skewers
• (optional: 1 bell pepper, cut into large pieces)
• 1 1/2 teaspoons cumin
• 1/2 teaspoon paprika (Hungarian sweet)
• Pinch of cayenne
• 1/8 teaspoon or so of cinnamon
• Pinch of allspice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 lemon, juiced
• 1/8 - 1/4 cup of oil (extra virgin olive oil)

Orange Couscous
Serving Size = 3 - 4

• 1 box of couscous
• 1 1/2 cups orange juice
• 1/2 cup water
• 1 - 2 tablespoons cilantro, chopped (optional)
• Salt, pinch

1. Cut lamb into about 2-inch pieces. Chop the onion and bell pepper (optional) into roughly the same size. Mix together the next 13 ingredients (shouldn't be as thick as a paste, but don't make it too runny either) and then pour over the lamb. Massage into the meat and set aside for about an hour (I've cooked immediately though and it still works). I leave it out of the fridge because I want the lamb to come up to about room temperature.
2. Take the skewers and start with a piece of onion, a piece of bell pepper if you're using it, a piece of lamb, then onion again and so on. I place an onion on the end when done.
3. Heat the outdoor grill over medium high and cook to desired doneness (roughly 10 - 15 minutes). Remember to turn it to cook all sides.
4. Start the couscous by bringing the orange juice, water, salt, and cilantro to a boil. Stir in the couscous, cover and remove from heat. Leave for 5 minutes, then fluff with a fork. It's now ready to serve.

Linking to: Hearth and Soul, Savvy Homemade Monday, Whimsy Wednesdays, What I Ate Wednesday, Whole Foods Wednesday