Grilled Lamb Chops
I do not remember who first introduced me to lamb, but grilled lamb chops are one of my most favorite of foods, and honestly, maybe not in one sitting, as they are very rich and robust, but between dinner and lunch the next day, I can easily eat the entire plate pictured here.
I have made lamb chops in a very hot, 400 degree oven, satisfactorily, but due to the expense of the meat, I feel they are worth the “trouble” of a nice charcoal grill. Because lamb chops can be very costly, you may want to serve them as an appetizer – like course, if not, count on your guest eating 2-6 per person, depending on their appetite and how they feel about this cut of meat.
Ingredients:
6 Lamb Chops
Olive Oil
1 tablespoon of Rosemary
Garlic Powder or Crushed Garlic
1 tablespoon of Oregano
About a ¼ cup Lemon Juice
Salt and Pepper
Directions:
Remove lamb from package, wash and pat dry. Do not remove any fat, which you may see, the fat enhances the flavors, and aids in grilling – you do not have to eat the fat. Pour the lemon juice into a glass baking dish, place the chops and rub them with olive oil, covering both sides. Then sprinkle the lamb with garlic powder or rub crushed garlic on both sides of the chops, along with rosemary and oregano; refrigerator to marinade. Let them marinade for at least a couple of hours, but they are better overnight.
Take them out of the refrigerator, for at least fifteen minutes, before putting on the grill, you want the meat closer to room temperature, add salt and pepper to taste.
The chops are best over a charcoal fire, however, any hot grill, will be good. You could also broil them, if you have to – true with most items you would grill, the internal temperature should be at least 140 degrees for medium rare or medium. But, I will say that I like it closer to medium well.
