My husband just came back from Shanghai on another trip to China. He goes so many times that we have a ritual upon his return. After a few weeks of Chinese food, I try to make home something overtly western. This time, I decided to make lamb rib chops. Nothing says welcome back to the west like lamb.
Lamb Ribs Chops with Citrus, Yogurt and Rosemary
I used lamb ribs, because they are the absolute most tasty cuts to make chops. I marinaded them for 24 hours and then grilled it to perfection. I marinaded the meat in lemon and orange juice, yogurt, onions, garlic and fresh rosemary. These the best when marinaded for at least 24 hours and up to 2 days before grilling. The lamb ribs chops are cooked just long enough to be seared on the outside and juicy inside. This was the best lamb ribs chops I ever had. Tender, juicy and packed with flavors!
Rinse the lamb rib chops and pat dry throughly with paper towels.
Combine all the ingredients for the marinade in a large container. Rub the rib chops throughly on both sides with marinade. Cover and marinade for at least 24 hours in the refrigerator. Turn the chops once during this time.
Preheat grill on high heat. Oil the grill. Grill for 4-6 minutes on each side, turning occasionally. The meat should be seared on the outside and juicy on the inside.
Serve lamb rib chops with roasted potatoes, grilled vegetables or salad.