Grilled or Broiled Lamb Chops
Instructions:
- Lamb chops are a terrific convenience food, fast cooking
and barely in need of seasoning—though they take to
many flavors quite well. If you have a butcher or a responsive
supermarket meat counter and are in the mood for a
treat, you might ask for double-rib chops, which are easier
to cook to medium-rare, exactly how they should be.
You can also pan-grill these in a skillet;
- 4 double-rib or large shoulder lamb chops or 8 rib or loin lamb chops
- Salt and freshly ground black pepper
- 1 clove garlic, peeled (optional)
- Lemon wedges for serving
- Heat a gas or charcoal grill or the broiler until moderately hot for double chops or very hot for single chops and put the rack about 4 inches from the heat source.
- Sprinkle the meat with salt and pepper. If you like, cut the clove of garlic in half and rub it over the meat. If you’re 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 the chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides. If they are single chops, allow no more than 2 or 3 minutes per side (even that may be too much). With double chops, there is a greater margin for error, but cooking time will most likely still be less than 10 minutes. Serve with lemon wedges.