Provencal Lamb Chops Recipe

"Lamb rib chops have a dandy handle (the rib bone), and are excellent served as lamb "lollipops" for delicious but rather extravagant, hors d'oeuvres. As the ribs get closer to the neck and shoulder, the nugget of meat becomes smaller, perfect for hors d'oeuvres. The larger ones are best as a main course served with a knife and fork. Loin lamp chops are cut from the loin and look like miniature T-bone steaks, with a bit of the loin and tenderloin on either side, and take longer to cook, but may be substituted in this recipe. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 5 servings

Metric US

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Ingredients

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3 cloves garlic, finely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh oregano

Grated zest and juice of 1 lemon
12 (4 ounce) lamb rib chops, cut 1-inch thick
Coarse salt and freshly ground black pepper

Nutritional

Serving Size: 1 (44.5 g)
Calories 154.8
Total Fat - 14.1 g
Saturated Fat - 2.6 g
Cholesterol - 17.6 mg
Sodium - 145.2 mg
Total Carbohydrate - 1.8 g
Dietary Fiber - 0.1 g
Sugars - 0.7 g
Protein - 5.5 g
Calcium - 8.7 mg
Iron - 0.3 mg
Vitamin C - 1.2 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In a bowl or zip-lock bag, combine the garlic, oil, oregano, lemon zest, and lemon juice.

Step 2

Season the lamb chops with salt & pepper,add chops to the marinade and turn to coat; marinate for about 30 minutes at room temperature or refrigerate, covered, overnight, turning the meat occasionally.

Step 3

When ready to cook, heat the broiler or prepare a charcoal fire using about 6 lbs of charcoal and burn until the coals are completely covered with a thin coating of light gray ash., 20-30 minutes.

Step 4

Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3-4 seconds).