Yield
Makes 4 servings

To save time, have your butcher “Frenchâ€Â� the lamb chops (cut the meat off the ends to expose the bone).

How to Make It

Step 1

Trim excess fat from lamb. Cover exposed bones with foil to prevent excess browning.

Step 2

Prepare grill. Sprinkle chops evenly with salt and pepper. Place chops on grill rack coated with cooking spray. Grill over medium-high heat 3 minutes on each side or until desired degree of doneness. Let chops rest 5 minutes before slicing. Serve with Summer Succotash and Buerre Blanc Reduction.

You May Like

Ratings & Reviews