Phoebe proclaimed last Sunday her best day ever. It began with knocking around some tennis balls, segued into an indoor soccer clinic, then ended with lamb chops for dinner. And other than the moment of punch-in-the-gut sticker shock at the butcher (almost $40 for eight double-cut chops!!), Mom would have to agree. This is about as simple as it gets.
Grilled Lamb Chops
Bring chops to room temperature and sprinkle liberally with salt and pepper. Heat a stovetop grill or a cast iron pan over medium-high heat. Cook turning fairly frequently, for a total of 10-12 minutes. (Note: Andy prefers single-cut because they take 6-8 minutes max and are more tender.)
We had the chops with a big quinoa salad. I just threw in pretty much everything that you might traditionally serve with lamb: chopped fresh mint, crumbled feta, peas, a lemony-garlicky vinaigrette. If I had plain yogurt, I would have probably mixed in a little of that, too.
Yum! I’ve never cooked lamb before, but have been wanting to try my hand at it. This technique looks like an a good start, especially since we love to grill. And the accompanying salad looks delish too.
Late to the party, but this was amazing! I cooked my lamb longer in the oven because I’m have a hard time acquiring the taste for rarer meat (my chops were not frenched), but easy and delicious! A great way to christen our cast iron grill pan. Thanks!!