Peruvian Spice Marinated Oregon Lamb Chops

 

2/3 cup soy sauce

4 T. fresh lime juice

10 garlic cloves

2 T. ground cumin

2 T. ground coriander

2 tsp. paprika1 tsp. oregano

4 T. vegetable oil

2 tsp. sesame oil

4 T. cilantro leaves

1 each rack of lamb, Anderson Valley

 

To marinate, combine marinade ingredients in a blender and pulse to combine; brush marinade over exposed meat of lamb and refrigerate a minimum of 6 hours. At service place racks on roasting rack over parchment lined sheet pans; roast at 425°F for 10 minutes; rotate pans and continue roasting an additional 8 minutes or until racks register 125°F internally. Rest 10 minutes before slicing. Serve 2 chops per person. Note- you will have more marinade than needed for recipe. Remove only what you need and save the remaining for chicken, fish, or other meats. Discard any marinade that comes in contact with raw meat. Keep reserved marinade refrigerated.