A Girl and Her Pig by Bloomfield April

Author:Bloomfield, April [Bloomfield, April]
Language: eng
Format: epub, mobi, pdf
Publisher: Ecco
Published: 2012-05-22T05:00:00+00:00

12 frenched rib lamb chops (about 2¼ pounds)

Kosher salt

Chimichurri

½ lemon, if you’d like

One at a time, put the chops on three layers of plastic wrap, fold the plastic over the chops, and use a heavy pan or mallet to lightly whack the meaty portion to an even thickness of about ½ inch.

Preheat your grill to high (preferably, build a charcoal fire and let the coals turn pale gray) or heat a cast-iron griddle over high heat. Let the grates or griddle get good and hot.

Generously season the chops all over with salt. Working in batches if need be, cook the chops, turning them over once, until the exterior is deep brown and the fat is golden, just about a minute or two per side. I like them medium, pink all the way through. Arrange them nicely on a platter.

Stir the chimichurri well, have a taste, and add a little more lemon juice, if you’d like. The extra brightness is nice with the lamb. Drizzle some on each chop and eat right away.

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