Wesley's Grilled Chops

July 17, 2012

I know, I know. I've been slacking. It's way past Father's Day. Maybe I've been "busy;" or perhaps I needed a ridiculous amount of time to prepare for this posting? Yeah - I'll stick to that. I promise to be much more timely from now on!

The initial plans (more commonly referred to as "Mom's plans") consisted of slow roasting a leg of lamb on the grill. As you can easily deduce from the post title, she didn't get her way. It was Father's Day, and on principle, Dad was going to be difficult. All things considered, Mom has absolutely nothing to complain about since he ended up doing the heavy cooking without any guidance.

In all, this is a really easy chops recipe that requires very little prep time or grilling experience.

Ingredients:

lamb chops (thawed and trimmed of excess exterior fat)
*For average sized chops, prepare 2 per person. These shoulder chops were really large, so 1 per person was sufficient.
balsamic vinegar (about 1 cup)

Season to taste with:
greek seasoning
*If you don't have greek seasoning (it's pretty hard to find), use a recipe like this one to make your own: http://www.food.com/recipe/greek-seasoning-mix-61579
garlic salt
your favorite steak seasoning

 

Place the chops in a pan with raised sides (helps keep the vinegar from spilling over). Begin by seasoning both sides of the chops with greek seasoning, garlic salt, and steak seasoning.

Once the seasoning has been thoroughly applied, drizzle the balsamic vinegar on both sides of the chops. Allow them to sit and absorb the seasoning and vinegar while the grill is heating up.

 

 

The moment the shoulder chops hit the grill, Dad had Murphy's undivided attention.

Typically, 1 inch thick chops will take about 4 minutes per side, with the grill lid open, to reach medium rare. The grill must be adequately preheated for this to happen. As I've mentioned before, only cut into the chops if absolutely necessary. The lamb tends to dry out on the inside once the incision has been made. And of course, Dad's talented enough to tell how "done" the chops are just by eye-balling them. Because these chops obviously came from a big lamb, they took about 5-6 minutes per side.

 

Mmmm.... I love a little char on the outside!

 Rather than getting distracted by the incredible smells drifting lazily out of the grill, watch the chops closely. Especilly if you have a sneaky dog like mine... When you are satisfied with the degree of doneness, remove the chops from the grill and allow them to rest for a couple of minutes.

 

Plate the chops with your favorite sides and surround yourself with family and close friends. The fresh roll, salad, and green beans were Mom's contributions. We hope that everyone had a happy Father's Day!

 

 

 

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