My favorite, favorite, favorite thing of all time to do on the barbecue (or braai if i’m going to be South African about it 🙂 ) is a nice, thick-cut lamb chop. But, not just any old lamb chop – you have to find the right chop – it needs a nice layer of fat, to crisp up when you drop it on the grill, and the meat needs to be a beautiful rosy pink color.
You actually don’t need much to make the magic happen…
Thick cut lamb chops (6 – 8)
Season your chops, then strip a couple of thyme sprigs and use them to thread the chops together in groups of two or three, along the fat side.
Place the chops on a cooler section of the grill, fat side down (with the meat standing up in the air), for 5 to 7 minutes, keeping an eye on them, allowing the fat to render down and crisp up. Remove the thyme sprigs, and move the chops to a hotter area of the barbecue, then cook until done. I like mine done medium, so they’re still nice and juicy, but lamb is fantastic – it’s great medium well or even well done, so cook it to your preference!
Remove from the grill and serve with your choice of sides – we normally keep it simple – just a salad and some corn.
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