Lamb chops, whether best ends, loin or chump, are a natural for grilling, as they come in conveniently small pieces. The fire should be medium hot and you should try and get as much of the outside fat charred and rendered as possible. They require copious seasoning and a little oil before cooking. The rendering fat has a tendency to set the barbecue on fire, so long-handled tongs are vital. A French-trimmed rack of lamb grilled will take about 15 minutes on the fat side over a medium flame, and then 5 minutes on the flesh side followed by 5 minutes’ rest before carving. Lamb should be grilled pink/medium, and benefits from herbs being scattered on it during cooking.
© 1996 Alastair Little. All rights reserved.