The hardest thing about grilling lamb chops is buying them. Because once you get them home, the rest is easy.
The hardest thing about grilling lamb chops is buying them. Because once you get them home, the rest is easy.
My favorite style of chops resembles lamb lollipops — a long, slender bone with a fat nugget of sweet and tender meat at the end. And they are just begging to be grilled.
Most meat counters stock lamb loin chops, which are tasty, but the bone to meat ratio is too high for my liking. Instead, I purchase racks of lamb, preferably from New Zealand or Australia, and cut my own chops from the racks. Each rack will have 7 to 8 bones, and most racks are packaged “Frenched.” It’s a fancy term that means the rib bones are cleaned and exposed. If your rack is not Frenched, most butchers will do it for you.
Buying a whole rack and cutting them into chops just before grilling ensures the meat is fresh, pink and pristine. Plus, this lets me choose to cut them in double-bone or single-bone portions. If I am serving the lamb as the main course, I generally cut one rack into four double-bone portions. If I am serving them with cocktails or at a more formal affair, I cut them into single bones and they become easy-to-eat finger food.
Once you decide how you want to cut the rack, you need to decide how to flavor the chops. The natural smokiness of the grill and the richness of the lamb is such a good pairing that often I season the chops simply with olive oil, salt and pepper. But if you really want to treat your friends and family, try a sweet-and-spicy barbecue rub.
I am talking about the kind of rub generally used for chicken wings or pork ribs. The unexpected combination of sweet and hot spices rich with a touch of cumin and garlic — as well as three kinds of sugar — is perfect for lamb chops.
It’s also great for Father’s Day. It’s a quick lamb rib fix everyone will love.
Just note that I go heavy on the rub in this recipe. This isn’t a time to season lightly. Dads like flavors big and bold, and this rub delivers. But don’t fear the rub. The sugars mellow out the heat and make a natural glaze for the lamb when you grill them quickly on both sides.
Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pitmaster at online retailer CarolinaCueToGo.com and author of three books, including “Taming the Flame.”