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.
Slideshow:Fast Lamb Chop Recipes
12 lamb rib chops (2 1/4 pounds), frenched (have your butcher do this)
Lemon wedges, for serving
How to Make It
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.
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