Grilled Lamb Chops

In my part of the world lamb chops have become pretty expensive and not readily available, and a simple grilled or broiled lamb chop has become very special treat. You’ll find rib chops, loin chops, and shoulder chops in order of decreasing price per pound, supposedly indicating their value, but they are all delicious and you should try each type.

A rack of lamb is usually eight ribs and can be cut into four single or two double rib portions, serving two people. A serving of loin chops or shoulder chops usually consists of two chops. Another way to gauge servings is to figure approximately ½ pound per person which includes the weight of the bones.

Ingredients:

Lamb chops, 1 to 1½ inches thick

Salt and freshly ground black pepper

Dried rosemary (optional)

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Instructions:

▪ Preheat the grill or the broiler. Season the chops with salt and pepper.

▪ Your goal should be to have the chops browned on the outside and still pink on the inside.

▪ Cook for 5 minutes, then turn and cook the other side for 5 minutes.

▪ The best way to check for doneness is by using an instant read thermometer which should read 135˚ F. for medium rare meat. You can also check by making a tiny cut into the meat.

▪ If it is not done yet to your taste, cook for only 1 minute at a time and then check again.

▪ You want to stop cooking when the meat is still a little too rare and then let the chops sit for 5 minutes. This allows the juices to redistribute and tenderize the meat, which will continue to cook from its retained heat.