Prep 10 mins
Cook 6 mins
Many years ago when I was part of a family with English heritage this is the way we grilled lamb chops. I've stumbled upon the basic recipe in Mark Bittman's How to Cook Everything but this also is the way I remember grilling it (except for the garlic). I had to acquire a taste for lamb but once I did I loved it. In this recipe I'm giving instructions for cooking to medium-rare.
- 4 double-rib lamb chops or 4 large shoulder lamb chops or 8 lamb rib chops or 4 lamb loin chops
- salt & freshly ground black pepper, to taste
- 1 garlic clove, peeled (optional)
- lemon wedges or mint sauce or red currant jelly, for serving
- Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
- Sprinkle chops with salt and pepper.
- Cut clove of garlic and rub over meat if desired.
- If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
- Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
- Single chops require only 2 or 3 minutes per side at most.
- For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
- Serve with lemon wedges, sauce or jelly.
Good and easy! I had some double rib lamb chops which I got in the sale meat section and they were wonderful! Instead of the garlic I sprinkled them with garlic powder -- couldn't be easier! Thanks for sharing!