Lamb chops may not scream summer, but I started grilling them for family and friends at our barbecue a few years ago and we have never looked back. If you’re throwing burgers, dogs, or steaks on the grill, you have the skills to grill a lamb chop, and you will be rewarded for it. Lamb rib chops are not the cheapest cut of meat, so feel free to treat them like a special bonus at the barbecue, rather than a main event.
I like to marinate the chops in the flavor profile of the Roman dish agnello alla scottadito, with lots of garlic and rosemary. If you’re planning ahead, give them a good 12 to 24 hours to really absorb those flavors, but you can also marinate the chops at room temperature for 30 minutes or so.
Even if you skimp on marinating time, fear not—that marinade is liquid gold and will not be thrown away. While the grill gets screaming hot, I remove the chops and transfer that marinade to a saucepan to bubble for a few minutes (this makes the marinade safe to consume, with the added bonus of a heavenly sizzled-garlic-and-rosemary aroma.) The moment the chops are charred and medium rare, I transfer them to a serving platter and baste them in that infused oil. Don’t have a grill? No problem. You can also sear your chops in a ripping hot cast-iron skillet.
Lemon wedges, fresh torn mint, and salsa verde make beautiful accompaniments, but you can also enjoy these chops straight from the bone, straight off the grill—scottadito literally translates to “finger-burning”, so you have permission from the Romans to get right to it.
Another pro-tip: Some crusty bread, dipped in the mixture of infused oil and lamb juices that lingers at the bottom of your platter, may be one of the most delicious things on earth. —Megan Litt
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