Marinade the lamb chops for an hour or two up to overnight.

Then, I cooked on the grill. I have a propane grill so I turned it high, closed the lid until it got really hot, then threw on the chops. I seared one side, probably about 5-6 minutes, then turned the heat down to medium, flipped the chops, then closed the lid until they were at the right doneness — maybe another 5-6 minutes for medium. Medium is pretty tasty for lamb — still pretty pink and juicy in the middle, but not gelatinous red. Let the chops sit for 3-4 minutes before serving, and the juiciness goes up.

I’ve done the same with the broiler in the oven, though you won’t get grill marks or quite the same grilled taste But, sear close to the heat on a high broil until nicely seared, then turn the oven down to 400 or so, flip the chops and bake until medium or so.

Michelle: Thank you!

blackramfarm: I don’t think lamb itself is gamey in the sense of, say, possum or squirrel, or even a good wild boar. But, there are a lot of restaurant patrons who expect any red meat to be as bland as prime rib, and cover up the wonderful flavor of lamb with mint jellies or some other overpowering taste. I like my lamb to taste like…lamb — that almost wild, almost woolly, meaty flavor. I’ve had Australian and Argentinian lamb, and like those as well. I’d love to find some local, but the Florida heat does a number on livestock, and for all our wonderful seafood, the meat of local furry livestock isn’t nearly as good as many other places.

Nice post.
Alexandra