Charcoal grilled lamb chops

Yesterday, I stopped at the grocery store after a meeting. It probably isn’t a good thing to do when I am hungry. I bought lots of fruit, stuff for a salad, a pork roast, and then I saw the lamb chops. Normally I avoid them, because of the price, but they were on sale. Damn, I love grilled lamb. Well, it was more than I wanted to spend, but I now have dinner plans. 

At home, I lit the charcoal, and seasoned the chops. When the coals were ready, I put some rice on to steam, and made my salad. The chops won’t take long. 

I cranked up the coals so they are close to the grate, and grilled the chops to medium rare perfection. Here’s how I prepared them. (I know I sort of told you already, but, I have to fill the page, so here goes.)

9 lamb chops

Cajun seasoning

Oregano

Olive oil

Preparation

Take your favorite cajun seasoning or seasoned salt, and lightly dust both sides of the chops. Sprinkle them with some oregano. Let them sit at room temperature for about twenty minutes, while you light the grill.

For lamb chops, I prefer Uncle Ben’s or other converted rice. The grains don’t stick together. Put some rice on the stove.

For the salad, I used romaine lettuce, tomatoes, celery, bell peppers, and torn basil leaves and then I added blue cheese dressing.

When the coals are ready, grill the chops directly over the charcoal. If it is good and hot, you’ll only need about three minutes per side. When both sides are charred nicely, the center will be just passing from rare to medium rare, and it is time to take them off. Place them on a plate, and drizzle them with your very best olive oil.

Serving

Serve the chops next to a big pile of rice. Drizzle both with a little soy sauce. You also want a giant salad, and a bottle of Cabernet Sauvignon. Now, this would be three servings for a normal family, but since I am a family of one, well, there were no leftovers. Let the food coma commence.