Grilled Loin or Rib Lamb Chops
NOTE: Because
loin and rib chops are thicker than shoulder chops, they must first
be seared over a hot fire and then cooked through on a cooler part
of the grill. These chops are smaller than shoulder chops and you
will need two for each serving. Use either of the marinades with these
chops.
8 loin or frenched rib lamb chops, each about 11/4 inches thick
2 tablespoons extra-virgin olive oil Salt and ground black pepper
INSTRUCTIONS:
1. Build a two-level fire (see figure 4). 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, turning once, for 4 minutes. (If chops start to flame, pull off heat for a moment or extinguish flames with squirt bottle.) Move chops to cooler part of grill and continue grilling over medium fire, turning once, until desired doneness, about 6 minutes for rare and 8 minutes for medium. Serve immediately.