This recipe is very basic and simple, but often, the best tried-and-true things are. Look for Ontario lamb... you will find that it is sweeter and milder than the New Zealand imports which are allowed to mature longer, and are therefore gamier in flavour. Lamb chops are small so you at least two per adult and one per young person. Have the butcher French them, which is to scrape away the meat from the end of the bone, for a beautiful presentation.
- 8 rib lamb chops
- ¼ cup virgin olive oil (virgin is more stable at high temps and a better choice for grilling)
- 2 lemons (squeeze juice from 1½ lemons, slice remaining half into thin slices)
- salt and freshly ground pepper
- 3 Tbsp The Epicentre Herbes de Provence
Arrange chops in a single layer in a large glass or ceramic casserole dish. Whisk olive oil and lemon juice together in a small bowl. Set half of it aside for basting. Brush lamb chops with remaining oil & lemon juice mixture. Season chops with salt & pepper and sprinkle with Herbs de Provence. Cover and allow to marinate at room temperature while you heat up your grill.
Set up grill for direct grilling and preheat to high.
Oil the grill and grate. Arrange the chops on the hot grate and grill, turning with tongs until cooked to desired doneness, about 4 mins. a side for medium-rare. Baste the chops with the reserved marinade while grilling. Transfer to a platter and tent with foil to rest. With tongs, place the lemon slices on the hot grate and grill briefly until just beginning to darken on both side.
Garnish each chop with a slice of grilled lemon and serve.
Serve alongside grilled vegetables, Greek Potatoes, or tossed salad.
Inspired by Steven Raichlen