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Grilled Lamb Chops image

Grilled Lamb Chops

Servings 4


  • ¼ c vinegar
  • 1 T crushed garlic
  • 1 k loin or rib chops or cutlets
  • hickory-smoked salt


  • In a glass or plastic bowl, combine vinegar and garlic. Rub lamb chops with a little hickory-smoked salt. Marinate in vinegar-garlic mixture for 1 hour.
  • Remove chops from marinade. Rub with a little more hickory-smoked salt.
  • Broil over very hot charcoal, 5 to 6 minutes on both sides for medium, 2 to 3 minutes more for well done, turning over frequently to avoid scorching.
  • Serve with vinegar-garlic dipping sauce. Allow 2 chops per person, on the average.


Cook’s Notes
* Serve with a Caesar Salad and a Cabernet Sauvignon.
Alternative Cooking Methods
* Oven-broiled: For 1½–inch chops, broil 3 inches from heat; brown on one side, then turn once and brown the other side, allowing 5 minutes per side for medium and about 7 to 8 minutes for well done. For 2-inch chops, place 4 inches from heat, turn more frequently, allowing 7 minutes per side for medium and about 9 to 10 minutes for well done.
* Pan-broiled: Sear chops in a hot skillet that has been rubbed lightly with a small piece of lamb fat. Turn chops several times during cooking. Allow about 10 minutes on both sides for medium or 15 minutes in all for well done. Pour off fat as it accumulates in the pan.
Buying the Meat
* Meat is called “lamb” only if it comes from 5- to 18-month sheep; after that it is referred to as mutton. Mutton, with its stronger flavor and tougher meat, may be substituted for lamb, but cooking time is usually increased from 5 to 10 minutes to the pound. Both lamb and mutton are covered with a papery whitish membrane called the fell, which is often removed before cooking steaks and chops but left on roasts to help them hold their shape during cooking.
* There are several kinds of lamb chops—those from the loin and rib are the most tender and the most costly. (Lamb loin chops correspond to T-bone steaks in beef.) Large leg chops of varying shapes—sometimes called lamb steaks—often have a fine flavor and may also be grilled or broiled. Shoulder chops are the least tender, but they can also be grilled or broiled and are excellent breaded or braised.
* When buying lamb, always look carefully at the color and texture of the meat. Good quality lamb is light pink and lean with firm fat—the younger the animal, the paler the meat. In an older animal, the meat may be light red. The color of the fat also varies. Freshly butchered young lamb has a creamy fat, while the fat of the older lamb is firm and white.
* The cheapest way to buy lamb is to buy in bulk and store it in your freezer. If this is not possible, refrigerate uncooked meat for 3 to 4 days. Do not store lamb in its wrapping paper; instead, put it on a plate or dish and cover with cling wrap but leave the ends open for ventilation.