Brined Lamb Chops

I hadn't been planning on sharing this recipe for brined lamb chops, but they were so delicious that I decided I had to share!  I must apologize that there aren't better pictures, but I hadn't planned on posting this recipe. 

This was one of those things where I just threw a bunch of spices and herbs in the brine, and let the whole thing sit in the fridge overnight.  After they were off the grill, we found out that these lamb chops were so delicious and flavorful, they didn't need any type of sauce at all. 

Have you ever tried brining lamb?  How about brining other meats?

Brined Lamb Chops

• 8 lamb chops, thawed
• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 teaspoon cumin
• 1 tablespoon Old Bay Seasoning
• 1 tablespoon dried minced onions
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• 1 teaspoon paprika
• 1 teaspoon whole black peppercorns
• 2 quarts water

Place all ingredients except for lamb in a gallon bag or large container.  Stir until the salt is dissolved.  Add lamb chops.  Refrigerate for about 12 hours.  About 1/2 hour before you are ready to cook them, remove from the refrigerator and remove from brine to wire rack.  This will allow the lamb's temperature to come up a little before grilling.

Prepare grill to medium-high heat.  Grill lamb chops to desired doneness, about three minutes per side for medium-rare. Transfer lamb chops to platter and let rest for a good 10 minutes or so. Garnish with fresh oregano or mint sprigs and serve.