I enjoy a good piece of grass-fed, dry-aged beef as much as the next food snob, but if given my ‘druthers, I’d take a properly cooked peice of lamb-leg, or lamb chop over cow, any day of the week.
Here’s a favorite recipe of mine, for grilling on top of La Caja China. Makes a great snack while the pig’s roasting!
8 rib lamb chops, 1 1/2 inches thick
1/4 C fresh lime juice
1 1/2 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon brown sugar
1 teaspoon black pepper
3/4 teaspoon salt
In a small bowl, stir together the chili powder, cumin, sugar, salt, and black pepper. Brush both sides of chops with lime juice, and sprinkle the spice mixture over the chops, rub it evenly all over the meat, and chill the chops overnight.
Prepare La Cajita China, or grill, with glowing coals. For a “high-heat” sear, I like to use my Weber charcoal chimney set directly on the Cajita ash pan. Fill the chimney 3/4, light, and allow to burn down to half full.
On the oiled rack of the grill or on a broiler pan in the broiler, grill or broil the chops 4 inches from the heat for 5 to 7 minutes on each side for medium rare, rotating halfway through for grill marks.
When I pull the chops off the grill, I let them rest for 10 minutes, then serve with rosemary roasted potatoes and sweet green peas.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.