- 12 lamb rib chops (2 1/4 pounds), frenched (have your butcher do this)
- Lemon wedges, for serving
How to make this recipe
- On a work surface, wrap each lamb chop in 3 layers of plastic. Using a meat mallet or small saucepan, pound each chop to a 1/2-inch thickness.
- Light a grill or preheat a grill pan over high heat. Season the lamb chops all over with salt. Grill over high heat until nicely charred on the bottom, about 2 minutes. Flip the chops and cook until medium rare within, 1 to 2 minutes longer. Transfer to a platter and serve with lemon wedges.
Pair this simple grilled lamb dish with a herb-inflected, red-berried Southern French red.