Provençal Lamb Chops
Lamb rib chops have a dandy handle (the rib bone), and are excellent served as lamb “lollipops” for delicious, but rather extravagant, hors d’oeuvres. As the ribs get closer to the neck and shoulder, the nugget of meat becomes smaller, perfect for hors d’oeuvres. The larger ones are best as a main course served with a knife and a fork. Loin lamb chops are cut from the loin and look more like miniature T-bone steaks, with a bit of the loin and tenderloin on either side, and take a little longer to cook, but may be substituted in this recipe.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
In a bowl or sealable plastic bag, combine the garlic, oil, oregano, lemon zest, and lemon juice. Season the lamb chops with salt and pepper. Add the chops to the marinade and turn to coat. Marinate for about 30 minutes at room temperature or refrigerate, covered, overnight, turning the meat occasionally.
Step 2
When ready to cook, heat the broiler or prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to High, close the lid, and heat until very hot, 10 to 15 minutes.
Step 3
Remove the chops from the marinade, scraping away the excess. Broil about 3 inches from the heat or grill over medium-hot coals (medium-high on a gas grill), 3 to 5 minutes per side, turning once or twice. For rare to medium-rare, the internal temperature should register 120° to 135°F on an instant-read thermometer. Serve immediately.
