Grilled Loin Lamb Chops

“Mutton Chops” Grillés

Preparation info

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

An unboned shoulder is also marvelous grilled, its only drawback being the impossibility of neat carving; after surface fat has been removed, it should be slashed to the bone on both sides (about ½-inch-deep slashes) several times at about -inch distances to permit the heat to penetrate and cook the meat in a regular way. It is then treated in the same way as chops (herbs and oil being rubbed well into the slashes, as well); a shoulder requires about the same length of cooking time as a thick chop, but since it has only two sides on which to grill, whereas a chop has five, the former is sometimes a bit charred when finished—few people mind that and some prefer a lightly charred surface.

For those who prefer the savor of a single herb, oregano has a distinct affinity to lamb and may easily replace the thyme-savory-oregano mixture that recurs throughout this book.

The apron of a loin chop is usually rolled up and fixed into place against the filet mignon with a small skewer. I have come to prefer wrapping it fairly tightly around the entire chop for several reasons: It, unlike the filet and the filet mignon, is best well done—even rather crisp—and only in this way is its entire surface exposed to crisping; it protects both the filet and the filet mignon from too much exposure to direct heat so that they cook more slowly and remain, if desired, pink throughout; if the apron is rolled against the filet mignon, the protection is so thick as to keep it nearly raw, while the filet may be overcooked.