Wednesday, August 6, 2008

Grilled Lamb Chops With Rosemary

There was a time when I refused to eat lamb. No, not because I couldn't bear to eat "Lambie Pie". It was because every place I'd ever been that served it, you could smell it the minute you walked through the door. And not in a good way.

I later came to learn that only mutton has the overbearing gamey odor. A friend who lives out on a ranch and raises sheep convinced us to come to dinner one night to have some real baby lamb and I've been a huge fan ever since. So, I'm going to share my recipe for those of you who THINK you don't like lamb. It's taste is basically like a steak, only much more tender.

Grilled Baby Lamb Chops With Rosemary:  


4 Baby Lamb Chops

1 Bottle of Ken's Lite Caesar Dressing

Dash of Garlic


Ground Pepper

Fresh Rosemary, Chopped  


1. Allow the fresh baby lamb chops to come to room temperature before grilling.

2. Coat both sides of the chops with the dressing about 20 minutes before grilling.

3. Salt and pepper both sides of the chops.

4. Cover both sides of the chops in the chopped rosemary.

5. When the coals in the grill are ready, place each chop directly over the fire. (I also like to add large hickory chips to the coals for a smokey flavor.)

6. Grill each side of the chops for approximately 4-5 minutes.

7. The Hand Method for testing doneness. Make your hand into a fist with the thumb inside. Push the fleshy part of your skin. When the meat feels like your hand, it should be medium rare.