Lamb Chops

Lamb chops are found in three varieties: shoulder, loin, and rib. Shoulder chops are fattier, more fi brous, and better for stewing. Loin or rib chops can be a little bland but either will work here; both marinades will improve their natural qualities. Loin chops are sometimes sold as “double chops”: two bones per chop. Cook these perhaps half again as long, paying close attention to the internal temperature.

Eight 6-ounce, 1-inch-thick lamb shoulder or loin or rib chops, trimmed of peripheral fat

One of the two marinades , Gin Marinade
or , Apple Pomegranate Marinade

Canola oil for the grate, if grilling

• Place the chops and one of the marinades in a large plastic bag. Seal, massage the marinade into the chops through the plastic, and refrigerate for at least 8 hours or up to 24 hours, occasionally massaging the chops in the marinade through the plastic.
• Remove the chops from the marinade and blot dry with paper towels. Set aside at room temperature while you prepare the broiler or grill.
• To broil: Line the broiler pan with aluminum foil and preheat the broiler. Place the chops in the pan and broil, turning once, until browned and sizzling, until an instant-read meat thermometer inserted diagonally into the center of the meat without the probe touching bone registers 135°F (our preference for mediumrare) or 145°F (the USDA recommendation), 8 to 10 minutes for loin chops and 15 minutes for shoulder chops.
• To grill: Preheat the charcoal grill for high-heat cooking or build a well-ashed, high-heat coal bed in a charcoal grill. Lightly oil the grate, set it 4 to 6 inches over the heat, and place the chops directly over the heat or coal bed. Grill, turning once, until browned and sizzling, until an instant-read meat thermometer inserted into one of the chops registers 135°F (our preference for medium-rare) or 145°F (the USDA recommendation), 7 to 8 minutes for loin chops and 11 to 12 minutes for shoulder chops.
• Let the chops stand on a cutting board or serving plates for 5 minutes before serving.

Makes 4 servings