Grilled Shoulder Lamb Chops
NOTE: Grill
shoulder lamb chops over a very hot fire. Half-inch-thick chops,
which many supermarkets sell, require about 30 seconds less cooking
time per side. Serves four.
4 shoulder lamb chops (blade or round bone), about 3/4 inch thick
2 tablespoons extra-virgin olive oil Salt and ground black pepper
INSTRUCTIONS:
1. Build a single-level fire (see figure 3). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
2. Rub chops with oil and sprinkle with salt and pepper to taste. Grill over hot fire until bottom of each chop is well browned, about 2 minutes. (If chops start to flame, pull off heat for a moment or extinguish flames with squirt bottle.) Turn each chop and cook about 2 minutes more for medium-rare or 21/2 minutes for medium. Serve immediately.
VARIATIONS:
Grilled Lamb Chops with Garlic-Rosemary Marinade
Stir 2 large garlic cloves, put through a press or pureed, 1 tablespoon minced fresh rosemary leaves, and pinch cayenne into oil. Rub chops with paste; let stand at least 30 minutes. (Chops can be refrigerated overnight.) Grill as directed.
Grilled Lamb Chops with Soy-Shallot Marinade
Stir 1/4 cup minced shallot or scallion, 2 tablespoons each minced fresh thyme and parsley leaves, 3 tablespoons lemon juice, and 2 tablespoons soy sauce into oil. Marinate chops in mixture for at least 20 minutes, or up to 1 hour. Grill as directed.