Lamb is one of those once-in-awhile treats around here. With its thick and delicious fat deposits and wonderful texture for grilling, it makes the perfect candidate when I need something a little special to throw on the Kettleman™ charcoal grill. For an upscale al fresco dining experience, lamb chops are an easy, but elegant way to feed your company.
First, to pick out a great selection of chops at the market, consider your party size. How many people are you feeding? I tend to lean on two to three chops per person with a variety of fresh seasonal sides to serve alongside the lamb that won’t overpower it. Once you know how many to purchase, look at the chops themselves. Look for a nice chop, at least three-fourths of an inch thick with a healthy mix of both fat and meat. Look for the quality of the meat, not the amount of chops in each package.
When you’re home and ready to cook, prep the lamb by drying it with paper towels and seasoning liberally with salt about 30 minutes before grilling to allow the salt to really work its magic and get in there before searing the chops. Follow the recipe below for simple, but perfect chops, every time. Spice it up with fresh herbs like rosemary and mint as you get more creative with your lamb chop grilling.
2 to 3 lamb chops per person, about ¾-inch thick cut fresh from the butcher
Salt and pepper
Oil for the grilling grate
1 handful of curly parsley, minced
Zest of half a lemon, finely chopped