Lamb Chops

Cooking the Jewish Way, p. 67

4 chops (the best are those from the neck end)

Sorry, Shari Lewis, but this is what lamb chops look like.

Lamb chops are best grilled, and served with chipped potatoes or boiled new potatoes, green peas and mint sauce. They should definitely not be overcooked.

The grill must be red hot and the grid greased. Place meat on grid until one side is nicely browned, turn and cook on other side. Turn once only. 

Or put some olive oil on the George Foreman, slap in the chops, and wait about 7-8 minutes. You may want to turn them on their sides for the last bit of that time.

They're right on about the mint sauce, though.

...although the meat is really spectacular all by itself. 

Done! Served with mint sauce and wonderful veggies that Matt made for the first night of Passover.

My Rating: 5/5 "So simple. So wonderful. Every lamb recipe will tell you to beware of overcooking, and they have a point. But these are just the best if you do them right: crisp on the outside and meaty on the inside. Love, love, love."