Grill marks, huge flavor and check this:
perfectly medium rare. I know it’s not the best lighting for that pic but I assure you, these were perfect. I can still taste them as I’m writing this, I just couldn’t wait to share. I’m so stoked to have a grill again, it’s insanely exciting for me. I even built a DIY chimney starter, although I need to adjust it. I’ll do a full post on it once I’ve made one that works how I want it to.
Anyway, the chops. Simplicity itself, salt, pepper and ancho chili powder. I did grill them over 50/50 charcoal and mesquite coals which lent a marvelous flavor, but however you choose to do it would be delightful. One of the great things about lamb is that it’s almost impossible to overpower them so you don’t need to be shy with the seasonings, even when it’s something like ancho chili powder. And it’s perfect for the grill just trim the excess fat to reduce flare ups, season to taste and slap it on there. Even if you cook it past medium rare it’s still going to be enormously flavorful just because it is what it is.
So please, if you like lamb grill some soon, I know I’ll be grilling more asap.