Date: June 29, 2012

Author: April


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My favorite lamb rub! Makes enough for 6 loin chops basic sized package.

I choose loin chops because they are less gamey tasting. Less fat means less of that strong lamb flavor. So if you want you can trim that off before cooking but I think it adds to the tenderness of the meat.
Dry brine them by covering the chops with sea salt for 2 hours and pat off the water that comes out. Dry meat cooks best you don’t want it steaming.

2 tbsp coriander seeds
2 tbsp black peppercorns
2 teaspoons rapadura or raw sugar
Run through the food processor until chopped then add
1 tablespoon sea salt

Rub the chops completely and let sit up to 24 hours.

I cook mine in real butter in a pan but I imagine the grill would be tasty also.


Author: April

Health starts from the inside out, your body is designed to heal itself. That is why quality, traditional, real food is so important to me. Listen to your gut, literally!

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