Schweinebraten-marinated Lamb Loin Chops

Total Time: 72 hrs 10 mins Preparation Time: 10 mins Cook Time: 72 hrs

Ingredients

• Servings: 4
• 4 ounces paprika (if you use hot paprika, omit the black pepper. i like the smoked spanish paprika, but sweet is ok to)
• 1 ounce salt
• 1 ounce black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 large onion, sliced
• 8 boneless lamb loin chops, 1/2 thick (if they are thicker, pound them between plastic wrap to 1/2 inch thick)

Recipe

• 1 mix all spices and onion in a ziploc bag.
• 2 generously oil both sides of meat, and place in bag.
• 3 zip up bag, shake around to coat chops well. remove excess air from bag, reseal and place in the refrigerator for 3-5 days.
• 4 every day, gently knead bag to mix up spices a little.
• 5 after 3-5 days, remove chops from bag, discard bag containing spices, and onion.
• 6 cook chops on the grill and serve on buttered hard rolls.
• 7 things i have learned by making these:.
• 8 you can mix up the dry spice blend in advance, (except the fresh parsley) and keep in a sealed jar. typically i use it within a month.
• 9 the spice amounts may seem excessive, but they are correct.
• 10 do not use chops thicker than 1/2 inch, or they are too tough.
• 11 i oil the chops up really good and even add a tablespoon or 2 to the bag to make it a little more liquidy (is that a word?).
• 12 when you remove them from the bag, they are messy.
• 13 the spices stick pretty thick to the chop. that's ok, grill them like this and if you like, you can scrap a little seasoning off after grilling.
• 14 when i use hot hungarian paprika, ds likes to put ranch dressing on his sandwich.
• 15 grilling does them more justice than broiling, and only takes about 10 minutes.