Lamb Chops alla griglia



I love lamb, especially for Easter. I've made a lot of leg o' lamb for Easter and Christmas, but this year went for chops. Under the right circumstances, I could totally turn into a vegetarian... but lamb chops bring out the carnivore in me. I usually end up eating it with my hands, right off the bone.

Disclaimer: that's not my picture, we forgot to take one, so I stole one off the web. That is approximately what my chops looked like, maybe a little more carmelized, with a lot of green rosemary bits attatched. Also, the measurements below are approximate, as I did not measure anything.

Marinade:

1/8 cup chopped fresh rosemary
4 cloves crushed garlic
4 tbsp honey
2 tbsp olive oil
1/2 cup soy sauce
Juice of 1/4 lemon
Lots o' pepper

Mix together in a large ziplock bag with 3-4 lbs lamb chops. I trim my chops minimally. Leave a nice rim of fat around the meat, but cut off the really excess chunks, otherwise you'll have flare-ups on the grill.

Cook over med-high heat for 5-8 minutes per side. Baste occassionally with any leftover marinade. Serve medium. So tender, you're guaranteed to find your inner T.Rex.