Chef Stephen Love, our director of dining services, shares a delicious recipe he personally created. Follow the steps below and you can enjoy our citrus-ancho roasted lamb loin chop. It's perfect for summer!
Citrus-Ancho Chili Marinade
1 tbs. of ancho chili powder 1 tsp. of ground cumin 1 tsp. of salt 1/2 tsp, of black pepper 4 oz. fresh orange juice 2 oz. of lime juice 5/8 oz. of light brown sugar
Combine all ingredients and whisk until well-blended.
Citrus Ancho Roasted Lamb Loin Chop
1 1/8 cup of Citrus Ancho Chili Marinade 2 1/3 lb. of lamb loin 1 tsp. of salt 1 tsp. ground black pepper 1 tsp. ancho chili powder
1. Trim lamb loin of skin and excess fat. 2. Marinate lamb loin in the citrus ancho chili marinade for 2 to 3 hours. 3. Evenly sprinkle each chop with salt, pepper and chili powder. 4. Grill for 2 to 3 minutes, flip loin and grill for an additional 2 to 3 minutes 5. Transfer to sheet pans and cook in oven at 400 degrees for 10 to 12 minutes.