GRILLED LAMB BLADE CHOPS

SERVES 4

Lamb blade chops are less expensive than loin chops and are excellent for grilling or even braising. During my summers at graduate school years ago, my roommate and I made them on a small hibachi every week. She had never had them before and was instantly addicted. It certainly took me a long time to get some again and post the recipe. I hope you enjoy them as much as we do.

INGREDIENTS

4 lamb blade chops, about 1/2-inch thick

2 teaspoons freshly minced garlic

1 tablespoon dried rosemary

1/2 cup dry red wine

2 tablespoons olive oil

Salt and pepper to taste

Place the lamb in one layer in a shallow dish. Mix the remaining ingredients in a small bowl. Pour the marinade over the chops. Turn them to cover both sides. Marinate for 30 minutes. (Longer marination is not necessary but, if you do, refrigerate during the process.)

Meanwhile, heat the grill. Grill the chops over high heat to desired doneness, about 3 minutes per side for medium-rare. Serve immediately.

Note: All of the lamb blade chops I have ever purchased have been about 1/2-inch thick. If you find them thicker or thinner, just adjust the cooking time accordingly.

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