How to Grill Lamb Chops

There is perhaps no easier way to cook lamp chops than grilling, and you can even do it two ways: You can cook each chop individually, or grill the whole rack and slice it after cooking.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 or more racks lamb chops, either whole or presliced
• 1 recipe red-wine marinade (optional - see Related eHows for recipe)
• kosher salt and fresh cracked black pepper, or the seasoning of your choice (see Tips for ideas)
• cooking oil
• Barbecue Grills
• Groceries
• Chef's Knives
• Barbecue Tongs
• Chef's Knives
• Cutting Boards
• Instant-read Cooking Thermometers
• Paper Towels
• Paper Towels
• Paper towels

1. Check to see if the chops or rack has been trimmed of excess meat and tissue around the bones. You can leave this on if you wish, but most cooks remove it.

2. Use a small knife to trim the rack, cutting away the layer of fat and connective tissue that surrounds the bone above the loin. Use the sharp edge of the knife to scrape each bone clean of the tough membrane that surrounds it. Finally, trim the remaining loin of excess fat, leaving a 1/8-inch-thick layer.

3. If you're doing this a day or two ahead, prepare the red-wine marinade and marinate the lamb in the refrigerator until needed. The marinade will add flavor to the meat.

4. Prepare a hot grill fire.

5. Season the lamb on all sides with salt and pepper or the seasoning of your choice.

6. When the grill is hot, use barbecue tongs and a paper towel to apply a thin sheen of oil to the grill grate. This will help prevent sticking and will promote the formation of grill marks.

7. Add the lamb immediately. If grilling a whole rack, start the lamb with the meat side down.

8. Grill individual chops about 2 minutes or less per side, turning only once. These will cook quickly and are best if kept at medium-rare or under. Taste or cut into one to make sure.

9. Cook the whole rack for about 3 minutes per side at slightly lower heat, turning two or three times. Check for doneness with an instant-read thermometer (125 to 130 degrees F is medium-rare), or use a knife to cut off an end piece.

10. Let whole racks rest for about 10 minutes before slicing.

Tips & Warnings

• If you'd like a seasoning a little more interesting than salt and pepper, lamb is especially fond of garlic, herbs and mustard. These can be rubbed into the lamb before cooking. You can also use virtually any dry seasoning, especially ground seed spices like fennel and coriander.

Who Can Help:

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on 11/22/2005 My wife Priny has developed a marinade of teriyaki sauce, fresh crushed garlic, parsley and a touch of time. Place room temp. Lamb chops in the marinade for about 3 to 4 hours. Then grill. Delicious!