This month I’ll tell you how to grill pasture raised lamb chops. They are super easy. You just need to know a very important tip. Don’t overcook them or they will be tough. I recently took some shoulder chops that our son Nathan sells and sprinkled season salt, onion powder and garlic powder on both sides of the chops. Then I put them on the grill. I didn’t want the meat rare, but with just a tinge of pink in the center. When I pulled them off the grill, they were fabulous! They were tender and juicy and, oh, the flavor!
Our son, Nathan, has lamb available for you, too. It has a delicious lamb flavor without any gamey taste. Summer is a great time to use the grill. We have lamb loin chops, rib chops and shoulder chops. The lambs ate only milk from the ewes and grass. Just remember when you grill that you don’t want to cook the chops well done plus a little longer or they will be tough. If you find that you have done them too long, you can remedy the situation by putting the chops into the crockpot several hours or baking them in the oven in a covered dish with a little moisture at 325 degrees for 45 minutes or until they’re soft. They are great that way too.