Broiled Lamb Blade Chops
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 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. I also have a cast iron grill pan that I love, but I do not use it very often because, though extremely efficient, it usually makes a lot of 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 will replace that. Pan-searing is another option. Now I have an electric griller that works very well.
Lately, 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 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.
- 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.