In a Hurry, Fit for Company
Rib and loin (T-bone) lamb chops are expensive, tender cuts that don’t need to be marinated. They taste great with nothing more than an ample sprinkling of salt and pepper and maybe a little chopped fresh herb. Another choice is to finish the chops with a pat of flavored butter or flavor with a spice paste. Sirloin and leg chops are less expensive than rib and loin chops and only slightly less tender, but they are also less flavorful and can be improved with a marinade. Shoulder lamb chops are the cheapest and have great flavor but can be chewy. If you substitute shoulder chops, cook them to at least medium-rare or medium (see Cook’s Notes).
Serves 4
INGREDIENTS:
- 1- to 1¼-inch-thick rib or T-bone loin lamb or goat chops (2–3 pounds total)
- Salt and freshly ground pepper
- 2 tablespoons freshly chopped rosemary, thyme, or oregano (optional)
INSTRUCTIONS:
- Season the chops with salt and pepper to taste, and coat with the herbs (if using).
- Set up a charcoal or gas grill for medium-high heat.
- Grill the chops, covered, for 3 to 5 minutes per side, or until the internal temperature reaches 125°F to 130°F on an instant-read thermometer, for medium high heat. Set the chops aside on a warm platter, cover loosely with aluminum foil, and let rest for 5 minutes before serving.
ALTERNATIVE CUTS:
- Lamb sirloin chops, leg chops, or shoulder chops (see Cook’s Notes).
COOK’S NOTES:
- If using sirloin, leg, or shoulder chops, marinate the chops in the marinade of your choice. Good choices include Persian Pomegranate Marinate, Basic Olive Oil and Fresh Herb Marinade, Mustardy Marinade, or Herb Marinade.
- Instead of grilling, you can broil the chops for 4 to 5 minutes per side.
- Sirloin and leg chops can be grilled as in step 3, above. If using shoulder chops, set up the grill for indirect grilling. Sear the chops for 2 to 3 minutes per side, then move them to an area of the grill with no fire, cover, and cook for 7 to 10 minutes more, or until 130°F to 135°F for medium-rare to medium.
