Lamb Loin and Rib Chops

These are cut from the center (rib) section of the lamb and usually come with a long rib bone, with an eye of meat at the end. While not the meatiest of the chops, their presentation and smooth flavour make them a prized cut.

Cooking Instructions:

• Salt lamb on both sides and let sit at room temperature for 40 minutes while you prepare the grill.
• Rub lamb chops with olive oil, season with black pepper, and place on cool side of grill. Cover grill and let cook until an instant-read thermometer inserted into thickest part of chops registers 110°F (43°C) for rare or 120°F (49°C) for medium-rare.
• Place lamb to hot side of grill and cook until browned on both sides, 2 to 3 minutes per side, or until an instant-read thermometer inserted into thickest part of chops registers 120°F for rare or 130°F (54°C) for medium-rare. Transfer to a platter and let rest for 10 minutes. Serve immediately.