Wanna know one of my favorite meals to grill?? Lamb Chops. I'm in love with anything that you can hold by the bone, dive your teeth into and then rip away at the meat, craning your neck back as if you're avoiding being punched in the face. It's just so primal. Sorry PETA and my vegetarian friends, but do you really think that vegetables don't feel pain when you rip them out of their warm, cozy, dirty homes that they have ever so delicately and meticulously placed their roots??
Here's What You Need:
Lamb chops (I find it very cost effective to buy a rack of lamb from Costco and cut the chops yourself...plus it makes me feel all butchery and I like feeling butchery)
Garlic - about 3-4 cloves, minced. I love garlic, so the more, the merrier
Rosemary - About 2 tablespoons, chopped up very small
Olive Oil - enough to coat all the sides of your chops, about 1/4 cup
Salt and Pepper
Here's What You Do:
Add your rosemary, garlic, and olive oil to a ziplock bag and mix everything together so all your ingredients are blended nicely. Add your chops and make sure they are well-coated with all of these delicious aromatics. Marinate for at least 2 hours. When you're ready to grill them, fire up the grill. Salt and pepper both sides of your chops and grill those little lambs for about 3-4 minutes per side depending on their thickness for a good medium rare temperature. BE CAREFUL though, lamb has a lot of fat and fires LOVE fat (who doesn't? - oh yeah, my ass), so keep a close eye on them and have water handy to put out any fat fires.
Go to town on those little lambs. These chops are so flavorful and juicy and perfect for a party. Serve them with a nice cool salad. One that has vegetables that have been ripped from their warm, cozy, dirty homes that they have ever so delicately and meticulously placed their roots. Baa!