BROILED LAMB BLADE CHOPS

SERVES 2

I believe that the broiler is one of the most neglected appliances in my kitchen, at least when it comes to broiling meats. I guess that’s because I use the outdoor grill year round, but I am getting a little tired of cooking outdoors in the colder months. I also have a cast iron grill pan that I love, but I don’t use it very often because it really makes a lot smoke, and the ventilation fan under the microwave above my stove is so noisy that I hate to turn it on. One of these days I’ll replace that. Pan-searing is not always an option, since I prefer a method where some of the fat drips away from the meat. Therefore, I have been using the broiler more often. It reminds me of my childhood, when my mother broiled all sorts of steaks and chops. For easy cleanup, cover the bottom and sides of the broiler pan with aluminum foil, and spray both sides 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 very good.

INGREDIENTS

2 lamb blade (shoulder) chops, about 3/4-inch thick

2 cloves garlic, peeled and chopped

2 teaspoons dried rosemary

Juice of 1/2 lemon

1 tablespoon olive oil

Pepper to taste

Salt 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, cover lightly with foil, and let rest for about 5 minutes before serving.

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

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