Grilling Lamb

The most tender cuts of lamb come from the loin and rib sections, usually in the form of chops. We also like the leg because we feel that it is the most flavorful cut; it can be grilled whole or boned and butterflied. Most cuts of lamb benefit from a marinade; trim off the fat and marinate in oil flavored with herbs, garlic, lemon juice, wine, chiles, soy sauce, ginger—you name it.

We like our chops cut about 1½ inches thick. Trim the fat and marinate the chops. Score the remaining fat and sear over high heat. Then finish cooking over a lower heat.