My favorite way to prepare them in barbecued, but it isn't grilling season, pan-frying does the trick, too.
I serve these with an easy, gremolata-inspired sauce.
LEMONY LAMB CHOPS
Pre-heat oven to 400º. When oven is at the right temperature, pre-heat cast iron skillet over medium high heat until a droplet of water sizzles and disappears off the surface.
This technique is for medium-rare chops. If you like your lamb cooked more, increase cooking time per side. (About 10 minutes per side would yield well-done chops.)
- 1 package or about 7 thick-cut (2-inch thick) Australian lamb chops
- zest of half a lemon
- 2 cloves of garlic, finely chopped
- extra-virgin olive oil
- salt and pepper
Drizzle a little olive oil over the chops then season them on both sides with salt and freshly ground pepper. Place in pan and let cook/sear undisturbed for seven minutes. Adjust heat if needed.
When seven minutes is up, flip and then immediately put the pan in the oven for a further seven minutes to finish cooking. Do not open oven during finishing time. Remove from oven, transfer to serving dish and let rest.
During cooking make the sauce:
Combine the lemon zest with the garlic and moisten the mixture with a glug of olive oil. Add salt and pepper to taste. (You can also add parsley and/or a little fresh marjoram to this sauce if you like.)
Spoon a little sauce over each lamb chop and serve.
[photo credit: Stefania Pomponi Butler]