Agnello sulla Griglia

While lamb loin chops are the “usual” cut of choice for grilling, I’ve found we have great success with shoulder chops, a more economical and generous cut. And when legs of lamb are on sale, I’ll stock up on them but have my butcher cut them into inch thick chops for grilling instead of roasting whole. For eight shoulder chops:
  • the juice and some pulp of six lemons
  • half of one bunch of fresh rosemary
  • 3 cloves of garlic minced

Combine the juice, pulp, rosemary (I find an easy way to remove the rosemary leaves from the stem is the run your fingers quickly in the opposite direction of the way they grow) and garlic. Combine well and add a few good grinds of fresh black pepper, or try white pepper for a nice flavour lift.

Add the lamb and make sure it’s well coated, then refrigerate for several hours or overnight, turning occasionally. Remove from the refrigerator an hour or so before you want to grill them.

Heat your grill to high and place your chops on it, making sure not to crowd them. Grill to desired doneness, turning only once, for a nice chop that will melt in your mouth. For a wonderful aroma while cooking, and an extra infusion of rosemary to the lamb, I sometimes toss the other half of the rosemary sprigs directly onto the coals just before putting the lamb on the grill. The scent will draw everyone in the vicinity to your bbq.

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