8.05.2011

Grilled Lamb Chops, right from the farm

I love summer, because I love to grill.  I have pretty much tried everything on the grill, from the traditional burgers, brats, chicken to roasted veggies and even my roasted Roma tomato sauce.

Today, its lamb chops.  We get our lamb from a great local farm, Ruegsegger Farms.  Their meats are fabulous and we have enjoyed helping to support our local farmers.    The lamb chops are lightly rubbed with olive oil and seasonings and grilled, nothing too complicated and simple flavors, so as to not mask the flavor of the lamb! I like to serve the lamb with either a spaetzle or a gnocchi, and a good salad with a glass of ice cold home made lemonade.  I hope you like it!

Grilled Lamb Chops

4 Lamb chops, about 1 inch thick
Extra Virgin Olive Oil
Salt and Pepper to taste.
Fresh rosemary (optional)
Fresh thyme (optional)
Garlic puree or minced garlic (optional)

Little drizzle the chops (both sides) with the olive oil.  Sprinkle your salt and pepper over both sides.  If you wish, mix the salt, pepper, rosemary, thyme and minced garlic together.  Rub over the chops (both sides).

Before firing up your grill, prepare your rack with cooking spray (I use Grilling Pam).  This helps the chops to not stick.  Over a hot grill, place the chops, center heat.   Cook for approximately 5 minutes per side; however, this will vary, depending on your grill and the thickness of the chops, so keep a close eye on them.   Turn and leave on the other side for the same length of time.  Remove from the grill and let rest for a few minutes to allow the juices to gather  back into the meat.   Serve warm.