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Quick and Easy Main Dish Recipes

Broiled Lamb Blade Chops

Serves 2

I believe that the broiler is one of the most neglected appliances in my kitchen. I do use it for top-browning and broiling some vegetables, but seldom for broiling meats. I guess that is because I used to use the outdoor grill year round. However, I find that I do not want to stand outside in the colder months anymore. Using a grill pan or pan-searing in a skillet are two options. Now I have an electric grill that works very well. However, I have been using the broiler more often. It reminds me of my childhood, when my mother broiled all sorts of steaks and chops when it was too cold outside for my father to grill. For easy cleanup, I usually cover the bottom and sides of the broiler pan with foil and spray the top and bottom of the rack with cooking spray. If you are an outdoor cooking enthusiast, you know these lamb chops will not taste the same as if grilled over charcoal or wood, but they are still quick, easy and delicious.

Ingredients

  • 2 lamb blade (shoulder) chops, about 1/2-inch thick
  • 2 cloves garlic, peeled and chopped
  • 2 teaspoons dried rosemary
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Place chops in a shallow bowl in one layer. Add remaining ingredients, except salt. Rub into chops and turn several times to get all sides rubbed. Let set at room temperature for 15 to 30 minutes. Preheat broiler to high. Pat chops with paper towels to remove excess moisture and large pieces of garlic. Season both sides with salt. Place about 4 inches from heat and broil for 4 minutes. Turn and broil other side another 2 minutes. Remove, tent with foil, and let rest for about 5 minutes before serving.

Notes: The cooking time suggested is for medium-rare to medium, and depends on the intensity of the broiler. Adjust the cooking time as needed and for desired doneness.

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