Luscious Lamb Chops

It was a tough call at the Kroger meat counter: rack of lamb vs filet mignon... in the end the lamb triumphed ($13.99 per lb special) and the results were mouth-watering. I've never seen so much drooling at the dinner table!

I toyed with the idea of a white wine/garlic/rosemary marinade for the chops... but in the end decided to keep it simple - just chops, salt and a very hot grill. And add the garlic/rosemary via the roast potatoes on the side. Worked like a dream!




















Ingredients
(serves 4)

• 2 racks of lamb, with about 8 cutlets each
• salt

Sides: garlic rosemary roasted potatoes, salad

Wine: Spanish Rioja

Directions

1. Have your butcher cut the rack into separate chops (saves time...)

2. Remove chops and wash in cold water; pat dry with kitchen towel. Do this about 30-60 mins before cooking to bring to room temperature










3. Heat your charcoal grill

4. Sprinkle chops both sides with good sea salt

5. Throw chops on the grill; cook for about 2-3 mins each side for medium














5. Serve with sides and the Rioja. Splendid.