Grilled Lamb Chops with Lemons


Grilled Lamb served with a Tomato and Feta Cheese Salad and Parsley Corn on the Cob.

Serves 4

12 Lamb rib chops (2 1/4 pounds), Frenched
Kosher salt, to taste
Black pepper, to taste
Lemon wedges, for serving

On a work surface, wrap each lamb chop in 3 layers of plastic. Using a meat mallet or small saucepan, pound each chop to a 1/2-inch thickness.

Light a grill or preheat a grill pan over high heat. Season the lamb chops all over with salt and pepper. Grill over high heat until nicely charred on the bottom, about 2 minutes. Flip the chops and cook until medium rare within, 1 to 2 minutes longer. Transfer to a platter and serve with lemon wedges.

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