Sizzling Grilled Lamb Loin Chops

中文菜谱：

铁板羊排 (lamb loin chops)

Summer is the perfect season for backyard grilling and BBQ.  Grilling can be addictive. Once you try a perfectly grilled steak right off the grill, you can never go back to and be happy with the stove top version.  O(∩_∩)O~ 

Ingredients：

6 pieces lamb loin chops (weighs between 1 1/2 and 2 lbs)
freshly ground black pepper
McCormick steak grill seasoning or other seasonings of choice
sea salt to taste

Directions：

Quickly rinse the lamb loin chops under running water.  Pat dry with kitchen paper towel.

Sprinkle with sea salt and freshly ground black pepper on one side.

Flip them over and sprinkle the other side with McCormick steak grill seasoning.

Meanwhile, preheat the grill to 425F/218C with 2 sizzling plates in it. 

Add lamb chops.  Grill for 2 to 3 minutes.

Flip over and continue to grill the other side for another 2 minutes.

This is what lamb chops look like after 2 minutes’ grilling.

And this is after another 2 minutes’ grilling.  They are getting more and more golden brown and delicious. The extremely hot sizzling plates will continue to cook the lamb later.  So don’t worry if you think grilling time is too short here.

Transfer the lamb chops to sizzling plates.

And now get the plates out of the grill and serve.  That beautiful sizzling sound is like wonderful music to a foodie like me O(∩_∩)O~

Sizzling plate steaks are always on the top of my comfort food list.  I posted some before:

Sizzling Grilled Dry Aged Ribeye & New York Strip Steak

Fire Grilled Sizzling Ribeye Steaks

Fire Grilled Sizzling T-bone Steak

Bacon Wrapped Shrimps and Skewed Lamb

中文菜谱：

培根烤大虾和烤羊肉串

Summer is coming.  It is gradually getting hot outside these days, which means grill season already starts!

Our favorite grills are shrimps, scallops, skewed lamb/ beef and steak. 

Texas is famous for its seafood, thanks to its long coast line and location right next to Mexican gulf.  The shrimps and scallops here are one of the best I have ever had so far.  I used to live in Virginia and Michigan.  I thought I had some good seafood there before.  After I moved to Texas, my eyes are open to more and better quality seafood here. 

Ingredients：

10 jumbo shrimps
10 slices of bacon
freshly ground black pepper
salt to taste

Directions：

Thaw the shrimps in fridge.  Sprinkle with black pepper and salt.

There were 8 in the plate, and I added 2 more after I took the photo.

Peel the shrimps.  Wrap each shrimp with a slice of bacon, secured with a bamboo skewer

Meanwhile, I prepared some skewed lamb too.

We always use lamb shoulder for grill.  It is juicier and tenderer than lamb leg or stew.  They are not available in regular American grocery store.  I buy mine from H-mart.  Some Middle East grocery stores may sell lamb shoulder too. 

Cut lamb shoulder into 1/2 inch cubes.  Add salt, chopped onion, ground chili pepper, ground cumin, soy sauce, sesame seeds.  Mix well.  Cover with plastic wrap and refrigerate for at least 4 hours. 

Skew the lamb with stainless skewers

Preheat the grill to 400F.

Brush the griddle with oil.  Add bacon wrapped shrimps and skewed lamb.

Excessive dripping fat from bacons may cause the grill to flare up.  Keep a close eye on the grill.  Flip them frequently if necessary to prevent burning or over cooking. 

Skewed lamb is becoming golden brown.

When bacon wrapped outside the scallops is golden brown and the scallops are kind of firm to touch, they are ready.

Lamb is ready too.

How good does that look? O(∩_∩)O~

Bon Appetite! O(∩_∩)O~