Grilled Double Lamb Chops
Published: September 8, 2011
If you have a butcher, ask for double chops: Whether you get double ribbed chops from the rack or T-bone chops from the lower part of the loin, they should be about 1-inch thick for best results. Serves 6.
Photo by John & Tanya Bäck
6 lamb chops, approximately 1-inch thick
3 tablespoons olive oil
6 garlic cloves, minced
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh rosemary leaves
1. Preheat a gas grill on high for 10 minutes with the lid closed, then turn off one side to cool slightly. For charcoal grilling, make a hot fire with glowing red coals, and bank them on one side of the grill.
2. Drizzle the chops with the olive oil, then use your hands to rub them with the garlic on both sides. Sprinkle generously on both sides with salt, pepper and rosemary.
3. Place them directly over the flame on the hot side of the grill, and cook for 2 minutes, then flip and cook another 2 minutes on the other side. (If you like, turn them once 90 degrees to make a crosshatched grill mark on each side.)
4. Place the chops over the cooler side of the grill and continue cooking for 7 minutes more. For 1-inch chops, this will cook them a perfect medium-rare. Remove to a serving platter and allow them to rest 5 minutes before serving.