Lamb Chops

It’s my husband’s 35th birthday today and I am preparing a surprise celebration. No easy feat when there’s 35 people coming and I only have 6 hours to get it all done.

I am making his favourite meal. One I usually only make for Rosh Hashanah, the Jewish new year or Passover – Grilled Lamb Chops and Truffles.

This is as easy as a recipe can get.

First you spice, then you marinate overnight then you grill. So simple for such a beautiful meal.

I made this meal for 35 people, but if you aren’t cooking for an army, you can still make the same amount of marinade but for less lamb chops.


5 packages Lamb chops (my butcher prepares them about 6 per pack)

2 tbsp. ground cumin

1 tbsp. cumin seeds

2 tbsp. onion powder

2 tbsp. garlic powder

1 tsp. paprika

1/2 c. chopped fresh cilantro

About 1/3 c. canola oil

salt and pepper to taste



Arrange lamb chops on a large flat backing dish.

In a bowl, combine all the other ingredients with about 1/3 c. canola oil. Make a pourable paste like marinade. Pour that marinade over the lamb chops and start rubbing the marinade into the chops well.



Cover lamb chops with plastic wrap and place in fridge overnight or for 6 hours to marinate the meat. I have made this recipe before a the last minute, skipping the marination process and it was good too. The flavours just weren’t as deep.


After the marination process is finished, place lamb chops on a single layer in a large baking tray and place in a preheated oven set on the highest broiling temperature. On a Wolf oven, that would be BR1. Broil until top of lamb chop is a beautiful golden brown colour. The flip over the lamb chop and repeat on the other side.

Reserve half the juice that the lamb chops release to make the truffles. (For truffle recipe, see post on



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