Meat + Poultry Lamb Lamb Chop Thin Grilled Lamb Chops with Lemon Be the first to rate & review! Chef April Bloomfield's trick for juicy lamb chops is to pound them so thin they cook in a flash, which keeps them moist on the grill. By April Bloomfield Updated on July 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Nicole Franzen Total Time: 30 mins Yield: 4 to 6 Ingredients 12 lamb rib chops (2 1/4 pounds), frenched (have your butcher do this) Salt Lemon wedges, for serving Directions 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. Suggested Pairing Pair this simple grilled lamb dish with a herb-inflected, red-berried Southern French red. Rate it Print