Saturday, July 09, 2011

Grilled Lamb Chop

Grill Lamb Chops 

It took me years to feast on a lamb chop, but when I finally did  I’ve loved them ever  since. Grilling them is my favorite way to cook them. With a crispy outside and juicy inside , how can anyone resist a perfectly grilled lamb chop? Put a couple sprigs of fresh rosemary on top, slather with extra virgin olive oil, and position on a hot grill and you have a perfect Get Your Grill On meal. 
 
As Rachel Ray would say: “How easy is that?”
 
Get your grill out, buy some sweet corn,  find your Grandma’s famous potato salad recipe, and try . Then call some friends and family over a delicious dinner. Oh yea, don’t forget the hot dogs for the kids and the salad for the vegetarians.
 
Get prepared:
Lamb chops should be about around 1 inch thick. You  will probably have get from a butcher or the butcher shop in your grocery store. Be sure to call ahead as this size of a chop is not always on the shelf.
 
We are grilling these lamb chops so we really need to trim up that excess fat on the edges. I normally like this part on a porterhouse steak but in a lamb chop it really is only the marbled fat throughout the chop that adds the flavor. Besides, you don’t want to burn the house down from the possible flare up, now do you?
 
As you would with a porterhouse (my favorite beef)  you need to let your lamb chop rest at room temperature for about half an hour. When you take it out of the fridge, wash and dry it off.
 
Slather about ½ teaspoon of olive oil on each lamb chop. Rub it in (yes get your hands greasy, that’s why aprons and paper towels were invented.)
 
Rub a garlic salt and parsley seasoning into the lamb chops. This seasoning is available in the seasonings section at the grocery store.
 
Very finely chop some fresh rosemary and rub that in. You can use dried, if you like, but fresh rosemary truly enhances the flavor. 
 
Now we are ready to put these delightful on the grill.
 
Get the Grill On!
 
If you are using a gas grill, the grill should heat up with the lid closed for about 10 or 15 minutes before you are ready to grill. You want the grates to get really hot so that you can create those awesome grill marks and gets some of that radiant heat going that helps the lamb chop cook faster.
 
If you are like I am, charcoal is the only way to go. We do it our way.
 
After getting the charcoal going spread into 3 zones.
  •  No coal section
  •  1 layer of coals
  •  2 layers of coals
 
We are now ready to get the grill ready for lamb chops. (The chops have been resting and seasoned for about half an hour, right?) .  Cautiously oil the grates with a paper towel daubed in vegetable or peanut oil.
 
Now for the fun part! Let’s get grilling!
 
Add the chops to the high side of the charcoal (if using gas grill, in the middle) and grill with the lid open.
 
If you develop any flare ups, move the chops to a cooler part of the grill while the flames die down. Leave the chops on this side for about 4 minutes. Turn them and grill for another 4 to 6 minutes. 
 
There are so many variables in grilling: grill temperature, outside temperature and thickness of chops that using an instant thermometer is a good idea if you are unsure of doneness. And of course, doneness sometimes depends on who you are feeding. Lamb chops should reach an inside temp of around 155° if you are looking for a medium cook.
 
Put a couple sprigs of rosemary on the grill for a second or two and garnish each lamb chop.
 
Remove the lamb chop from the grill, cover and let it rest for about 5 minutes.