Succulent Lamb Chops

Having grown up in Australia the go-to red meat we ate a lot of was lamb.... and I mean A LOT of lamb. So easy to cook and a healthy source of protein it was a favorite for its delicate texture and oh-so buttery flavor.

When I found lamb chops sourced from Australia being sold at Costco, I was SO thrilled at the find. Every time I make lamb chops it takes me back to my childhood days of grilling it up with just a few simple ingredients like salt and pepper.

Below is a more elevated flavor profile that my family has come to enjoy. I hope you try this recipe. Comment below if you do and what you think of it!

Yield: 2 1/2 pound rack yields 8-9 chops

Difficulty Level: Easy

Prep Time: 10-15 minutes

Marination: 15 minutes to optionally overnight.

Cooking Time: 15-20 minutes

Ingredients

2 1/2 pounds rack of lamb

4 tablespoons olive oil

1/2 bunch fresh parsley, chopped

3/4 teaspoon salt, adjust as needed

3/4 teaspoon red pepper flakes, adjust as needed

4-5 cloves garlic, finely minced or grated

Instructions

Cut lamb rack into individual chops by slicing between the bones. Lay out the chops onto a plate and gently pat down with a paper towel on both sides to remove any moisture.

Combine all other ingredients in a bowl and mix well.

With a basting brush pick up some of the seasoning mixture and brush the chops lightly, as well as the surrounding meat on the bone. Do this till all the chops are covered in the marinade. Turn the chops over and repeat. Set aside for 15 minutes, or optionally, cover lightly with plastic wrap and place in the *refrigerator for a few hours to overnight.

Heat a *grilling griddle on a stove burner on medium-high heat. For a double-sided griddle with grooves place the flat surface on the burner. This way you will have the grill lines on the chops for aesthetics.

To ensure the griddle is hot, splash a little water. If it sizzles it's ready.

Place as many chops as the griddle allows, keeping about a one-inch gap between each chop. Cook for *4-5 minutes, without trying to lift it, otherwise, the protein will stick to the surface and break before it's ready. Flip each chop and cook the other side for about 3-4 minutes. When the batch is done place it on a plate and very lightly cover it with foil like a dome, allowing the meat to rest and the juices to redistribute, without it steaming under the foil.

Repeat with the next batch.

Serve with grilled/roasted potatoes and couscous for a complete meal.

* TIPS:

Cold Chops - Place the refrigerated lamb chops on the counter for 30 minutes to come to room temperature before grilling.

Grilling Griddle - This can easily be replaced with a cast iron pan or even an outdoor BBQ grill.

Cooking Times - The times shown in the recipe are for medium to barely medium-well doneness, and for 1-2 inch thick chops. Depending on how you prefer the doneness of the meat, the internal temperature of the meat should read between 145 and 165 degrees Fahrenheit.

Below is a guide that you can experiment with based on your preference:

• Thin cuts (1-inch thick or less): 3 to 5 minutes per side.

• Medium cuts (1-2 inches thick): 5 to 7 minutes per side.

• Thick cuts (2 inches thick or more): 7 to 9 minutes per side.