Lamb chops on the grill, in the oven or on the stove, rice pilaf, string beans beans 

“This has been one of my best go-to meals.” My mom, made lamb chops for us as children because we didn’t like to eat meat and eating the meat on the stick was fun. I always dipped my lamb chops in applesauce when I was young, then, when I met my husband, his brother liked them with mint jelly, so my children grew up eating them with mint jelly, YUM. 

My mom would buy the lamb chops already cut. I choose to buy the rack of lamb and cook it on the grill. When we were a family of 5, I would buy 2 racks of lamb. Each rack of lamb is 8 lamb chops. I love making the rack because after the first 5 minutes you have 20 minutes to prepare whatever else needs to be done without worrying about the meat.

Before you put the meat in the oven or on the grill start your rice pilaf, I like Near East but Carolina makes a great pilaf. Follow the recipe on the box and it should cook approximately 20-25 minutes. Now you can start your lamb chops. 

Grilling or Broiling a Rack of Lamb

Heat the grill to medium or oven (broiler) to high,  then cover the bones with aluminum foil. Place the rack of lamb with the fat side facing the heat for 5 minutes, if you are using the broiler you should place one oven rack on top and one in the middle so the lamb chops are closest to the heat. After 5 minutes then turn the middle burner of the grill off. If you are using the oven broiler turn the broiler off and put the oven on bake 350 degrees. Then turn the rack of lamb on the other side and cook for 20 minutes. They will be pink inside. 

If your family is really hungry and you are pressed for time you can use the lamb chops already cut. In a large skillet, heat enough olive oil to coat the bottom of the pan, until it is shimmering. Add the lamb chops and cook over medium to high heat until the chops are browned on the bottom, about 3-4 minutes. Turn the chops and cook 2-3 minutes longer for medium, they should be pink inside. If you like them well cook another 1-2 minutes. 

You can also grill the lamb chops if you prefer (which I do). Timing depends on how thick the lamb chops are if they are thin 2-3 minutes the first side you cook then turn them for 2 minutes. If they are thick 3-4 minutes on the first side and 3 minutes after you turn them. Remember every grill and stove may be different and you may like things less cooked or more cooked so you may have to cut the meat to see if it is cooked the way you want it at first until you see exactly how you want it cooked.

When you are in a hurry couscous is a great side dish it only takes 5 minutes to simmer instead of the 20-25 minutes for rice.

To cook the string beans, if they are fresh, wash them then cut the ends and boil for 4-5 minutes, use your judgment, taste and see if they are tender enough. My daughter likes them firm not mushy so I cook them al dente. If you don’t have fresh string beans you can most certainly use frozen. Again, depending on timing if you want to place them in a dish and microwave them you can but most times I just steam them on the stove in a pot with about 1 1/2″ of water, I use a little steamer that goes right in my pot. Frozen string beans cook very quickly so be careful with the timing.