Try this Jalapeño Glazed Lamb Loin, a dish that masterfully balances sweet, spicy, and herbaceous flavors. This recipe features tender lamb loins marinated in a robust blend of spices, shallots, garlic, and vinegar, then finished with a luscious honey glaze infused with jalapeño and fresh herbs. The result is a succulent, flavor-packed entrée that's perfect for special occasions or an impressive weekend meal.
Jalapeño Glazed Lamb Loin
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
16 minutes
Calories
1042
Whether you're a seasoned pitmaster or a home cook looking to explore new flavors, this lamb loin recipe offers a delightful culinary adventure. The combination of a well-balanced marinade and a sweet-spicy glaze ensures each bite is bursting with complexity and depth. Serve it alongside roasted vegetables or a fresh salad to complete your gourmet grilling experience.
Ingredients
-
2–3 lamb loins (approximately 1 lb each)
- 1 tsp red pepper flakes
- 1 tbsp vegetable stock (warmed)
- 2 cups Vegetable oil
- 1 cup cider vinegar
- 1/4 cup chopped shallots
- 10 cloves garlic (pressed or minced)
- 2 tbsp fresh thyme
- 2 tbsp brown mustard
-
1 tbsp turbinado sugar
- 1 tbsp dried oregano
- 1 tbsp garlic salt
-
1 tbsp lemon pepper
-
1/2 cup Reida Honey Farm Raw Wildflower Honey
- 1/4 cup red wine vinegar
- 1 whole lemon (juiced and zested)
- 2 tbsp Italian parsley
- 1 tbsp fresh thyme
- 1 tbsp fresh marjoram
-
1/4 cup extra virgin olive oil
-
Juice of 1 lemon
-
Kosher salt to taste
- 1/2 lemon zest
-
1/4 jalapeño pepper, minced (seeds removed)
Main Protein:
For the Marinade:
For the Glaze
For the Finishing Sauce:
Directions
Prepare the Marinade:
- In a small bowl, rehydrate red pepper flakes in warmed vegetable stock.
- Combine all marinade ingredients, including the rehydrated pepper flakes, in a blender and blend until well mixed.
Marinate the Lamb:
- Preheat your grill to 350°F, setting up for both direct and indirect cooking.
- Remove lamb from marinade, pat dry, and lightly coat with vegetable oil.
- Sprinkle with a dry rub made from garlic salt and lemon pepper.
- Sear lamb over direct heat for 3–4 minutes per side to achieve grill marks.
Move to indirect heat, brush with glaze, and cook for an additional 3 minutes per side, flipping and glazing as needed. Cook to 145 degrees.
Finish and Serve:
- Combine finishing sauce ingredients in a bowl.
- Drizzle over the cooked lamb loins upon removal from the grill.
- Let rest for 5–10 minutes before slicing.
- Serve slices drizzled with remaining glaze and finishing sauce.
Recipe Note
What You'll Love About This Recipe
Flavorful Marinade: The combination of spices, herbs, and vinegar creates a robust marinade that deeply infuses the lamb with flavor.
Sweet and Spicy Glaze: The honey-based glaze, accented with jalapeño and fresh herbs, adds a delightful balance of sweetness and heat.
Versatile Cooking: Suitable for both direct and indirect grilling methods, allowing flexibility based on your equipment.
Impressive Presentation: The glazed lamb loins, garnished with fresh herbs and a drizzle of finishing sauce, make for an eye-catching main course.
FAQ: Jalapeño Glazed Lamb Loin
Q: Can I prepare the marinade and glaze ahead of time?
Yes, both the marinade and glaze can be prepared up to 24 hours in advance and stored in the refrigerator until ready to use.
Q: What sides pair well with this lamb dish?
Roasted vegetables, couscous, or a fresh green salad complement the flavors of the jalapeño glazed lamb loin beautifully.
Q: Can I use a different cut of lamb for this recipe?
While lamb loin is recommended for its tenderness, other cuts like lamb tenderloin or rack of lamb can also be used, adjusting cooking times accordingly.
Q: Can I cook these indoors?
We rate these as a 2 out of 5. Can be done inside, but loses key flavor or texture.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 1042
- Carbs
- 32 grams
- Protein
- 27 grams
- Fat
- 92 grams
- Sodium
- 792 milligrams
