Prep 2 hrs 30 mins
Cook 22 mins
Adapted from the Culinary Arts Institute (not to be confused with CIA) Cookbook. We've been making this for decades. We typically eat it with a bit of rice (brown these days) and black beans. We also typically make extra onions which we cook in the marinade and then pour over the rice and beans. Don't be afraid to increase the garlic if you like it as much as we do.
- 8 lamb loin chops, 1 1/2 - 2 inches thick
- 118.29 ml Burgundy wine
- 59.14 ml olive oil
- 158.51 ml red onion, chopped
- 1 garlic clove, minced
- 1.23 ml salt
- fresh ground pepper
- 2.46 ml ground cumin
- Put lamb chops in a shallow dish or gallon-size ziploc bag.
- Combine burgundy, olive oil, red onion, garlic, salt, pepper, and cumin in screw-top jar or in the bag. Seal whichever container you're using and shake to combine ingredients.
- Pour marinade over meat or add meat to bag and manipulate to coat meat. Place in fridge for about two hours and turn chops from time to time.
- Remove chops from marinade and place on a broiler rack. Reserve marinade. Set under the broiler with tops of chops 3-5 inches from the heat.
- Broil 18-22 minutes or until meat is done as desired. turn once and brush occasionally with marinade.
- To test, slit meat near the bone and peek at the meat (stop cooking just short of desired doneness). Let rest five minutes after taking out of the broiler.
- If desired, simmer leftover marinade and serve as sauce/condiment alongside the chops.